-RECETA DE COCINA SEFARDI- CHERRY CHICKEN PILAU

From Martha Matthews  
The Chicken Part:
2  pds Cubed chicken
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
2 tsp corn oil
1 cup water

The Cherry Pilau Part:
1 cup rice
2 1/4 cups water
1/4 tsp turmeric
3 tbsp corn oil
1 tsp corn oil
1 potato pealed and sliced

Preparing the rice: Boil two cups of water in a sauce pan, add rice.  Reduce heat to medium until rice is tender.  In a pan add the turmeric, 1/4 cup water, 3 tbsp oil.  Pour the rice over the potato and cook over low heat.  Cover the pan.   If possible, let a crust form on the bottom of the rice.  You may want to add a little oil to the top of the rice and potato as they cook on the low heat.  Cook for about 20 minutes over low heat or until done.

Preparing the chicken:  Place onion, oil, chicken, water, salt, pepper, turmeric in a medium to large saucepan.  Cover and cook over low heat for about 20 minutes.   Stir to prevent burning.  Cook until chicken is done.  Set aside temporarily.

Preparing theCherry pilau:  Mix the cherry pilau ingredients together in a saucepan.  Bring to a boil, then quickly reduce heat to simmer only.  Simmer for 3 minutes.

You may serve the 3 parts separately.  Martha mixes the parts together and serves.

 Fuente: http://www.sephardim.com/

_______________________________________SoySefardi.org /    Facebook /    Twitter /   YouTube Canal  / Web SoySefardi.org  /    Buscador Web /    Email_______________________________________

-RECETA DE COCINA SEFARDI- BERENJENAS AHOBADAS: (Egg plant stew) (From Turkey)

1 medium peeled eggplant
1/4 cups oil
2 chopped onions
1 LB. stewing beef or lamb
1 LB. fresh, peeled tomatoes (or #303 can stewed tomatoes)
1tsp. salt
1/2 tsp. pepper

Pre cook beef or lamb as in preparing a stew.  Fry onions in oil until golden brown.  Add diced tomatoes.  Cut egg plant into 1 inch
cubes and add to mixture.  Cover and simmer for 15 minutes or until tender.   Add the vegetable mixture to the meat and simmer together.
(Serves 4-6)

Fuente: http://www.sephardim.com/

_______________________________________SoySefardi.org /    Facebook /    Twitter /   YouTube Canal  / Web SoySefardi.org  /    Buscador Web /    Email_______________________________________

-RECETA DE COCINA SEFARDI- PATATAS KAVAKADAS: (Beef Stuffed Potatoes)

Los Turkos trace this recipe to 15th century Spain.

2 lb. medium potatoes (about 8), peeled.
1 lb. ground beef.
1 thick slice of white bread, softened in water, squeezed dry (3/4 cup)
1 tsp. salt
1/4 tsp. pepper.
Flour for dredging.
2 eggs, beaten.
1/4 cup corn or sunflower oil for pan-frying.
2 cups homemade chicken broth.

Cut the potatoes lengthwise into halves and scoop out the pulp, leaving a firm wall about 1/4 inch thick.

Perpare the stuffing by mixing the beef, bread, salt,and pepper together.  Fill the potatoes shell with about 2 tablespoons of the mixture.  Dredge them all over with flour and them dip them into the beaten eggs.

Heat the oil in a skillet and brown the potatoes over moderate heat for 3 minutes.   Put the potatoes in a pan and pour the chicken broth over them.  Bring to a boil, cover the pan, and simmer over low heat for 1/2 hour.

Serve warm with the sauce.  Serves 8 with other dishes.

 Fuente: http://www.sephardim.com/

_______________________________________SoySefardi.org /    Facebook /    Twitter /   YouTube Canal  / Web SoySefardi.org  /    Buscador Web /    Email_______________________________________

-RECETA DE COCINA SEFARDI- TEZPISHTI (A Passover nut cake in Syrup)

(From Turkey)

Syrup:
2 cups sugar
2 cups water
2 tsp lemon juice

Cake:
5 eggs
1 cup sugar
1/4 cup corn or sunflower oil
Juice and grated rind of 1 orange
2 tsp ground cinnamon
1 1/4 cup Passover fine matzoh cake meal
1 1/4 cup finely chopped blanched almonds

The syrup:  Mix the sugar and water together in a pan and bring to a boil.  Add the lemon juice and simmer over low heat for ten minutes.  Cool the syrup.

The cake:  Beat the eggs until frothy.  Add the sugar and continue to beat until golden in color and well mixed. Add all the other cake ingredients, one at a time and stur them into the batter.  Pour into an oiled and floured cake pan 13 x 9 x 2 and bake at 350 degrees for 30 minutes.  Remove the cake.

Remove the cake from the oven and pour the cooled syrup over it.  Let stand for 2 hours allowing the syrup to be absorbed.

 Fuente: http://www.sephardim.com/

_______________________________________SoySefardi.org /    Facebook /    Twitter /   YouTube Canal  / Web SoySefardi.org  /    Buscador Web /    Email_______________________________________

-RECETA DE COCINA SEFARDI- ARROZ (Red Spanish Rice)

1 cup long grain rice.
1 tsp. salt
2 tbsp. oil
1 1/2 cup water ( meat or chicken broth may be substituted for some of the water.)
2 tbsp. tomato sauce

Rinse rice and drain.  Simmer oil in 2 quart sauce pan.  Add tomato sauce, water, and salt to the hot oil.  Bring the mixture to a boil and add rice.  Let the mixture come to a boil again. Stir once, cover and cook over low flame for 20 minutes.

Fuente: http://www.sephardim.com/

_______________________________________SoySefardi.org /    Facebook /    Twitter /   YouTube Canal  / Web SoySefardi.org  /    Buscador Web /    Email_______________________________________

-RECETA DE COCINA SEFARDI- SPINACH FRITATA: (Fritata de Epinaca)

3 eggs
5 sheet matzos
1 box cottage cheese
1 cup sharp cheese
1 box of frozen spinach (chopped) or 2 cups fresh spinach

Preheat oven to 350 degrees.  Wet matzos and crumble.  Mix all of the ingredients together.  Place in glass baking dish.  Top with grated parmesan cheese.  Bake at 350 for 45 minutes.  Traditionally for breakfast but tastes great anytime.

Marla (Halfon) Figueroa

Fuente: http://www.sephardim.com/

_______________________________________SoySefardi.org /    Facebook /    Twitter /   YouTube Canal  / Web SoySefardi.org  /    Buscador Web /    Email_______________________________________

-RECETA DE COCINA SEFARDI- ARROS CON PINONES: (Rice with Pine Nuts) (From Turkey)

1 cup rice
1 cup chopped onion
Oil
1 cup water
1 tsp. salt (to taste)
1/4 cup pine nuts

Soak rice for 20 minutes in salted water.  Sauté onion and pine nuts in oil.  Drain rice and add to onion mixture.  Salt to taste.  Cook
until water is absorbed. Cover and lower flame for about 10 minutes.
(Serves 4)

Fuente: http://www.sephardim.com/

_______________________________________SoySefardi.org /    Facebook /    Twitter /   YouTube Canal  / Web SoySefardi.org  /    Buscador Web /    Email_______________________________________

-RECETA DE COCINA SEFARDI- AVICAS

(Sephardic White Bean and Beef Soup)

1 lb. (about  2 1/2 cups) dried navy or other white beans, or 2 cups dried Garbanzos (chick peas)
1/4 cup olive or vegetable oil
2 large yellow onions or leeks, chopped (about 1 1/2 cups)
7 cups cold water
4 cups (2 lb.) peeled, seeded and chopped tomatoes
1 cup tomato sauce or 1/4 cup tomato paste
1 1/2 lb. beef chuck or short ribs, cut into 2 inch pieces
3 tbs. chopped fresh parsley
1 1/2 tsp. salt
ground black pepper to taste.

Cover the beans with water.  Bring to a boil.  Reduce the heat to low and simmer for 1 hour.  Meanwhile, heat the oil in a large pot over medium heat.   Add the onionss or leeks and saute until golden in color.  Add the meat and the 7 cups of water.  Bring to a boil, reduce heat to low and simmer, skimming occasionally for 45 minutes.  Add the beans and tomatoes, tomato sauce or paste.   Cover the pot and simmer until the meat and beans are very tender -- at least 3 hours.  Stir in parsley, salt and pepper.  Serve with pita or other flat bread and lemon wedges.

 Fuente: http://www.sephardim.com/

_______________________________________SoySefardi.org /    Facebook /    Twitter /   YouTube Canal  / Web SoySefardi.org  /    Buscador Web /    Email_______________________________________

-RECETA DE COCINA SEFARDI- KINGS CAKE (Torta de los Reyes)

5 eggs
1 1/2 cups sugar
2 1/2 cups finely ground unblanched almonds
1/3 matso meal
1 tsp. ground cinnamon
1/4 ground cloves
2 tbs. grated orange rind.

Preheat oven to 350 degrees (F).  Spray a 9 inch spring-form cake pan with nonstick vegetable spray.  In a large bowl, whist the eggs and sugar. Fold in the ground almonds, matzo meal, cinnamon, cloves, and orange rind.  Pour into prepared cake pan and bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan.  Loosen around the edges with a spatula and remove from pan.  Cut into wedges and serve.  Makes 12 to 15 servings.

 Fuente: http://www.sephardim.com/

_______________________________________SoySefardi.org /    Facebook /    Twitter /   YouTube Canal  / Web SoySefardi.org  /    Buscador Web /    Email_______________________________________