It sounds crazy, I know--putting fruit and tomatoes in a rice dish that cooks overnight in a crockpot. But all the ingredients blend together into a sweet, savory, sticky rice cholent that is just delicious. Bocharim know rice, and they know how to cook!
This is a full meal in a pot: ground beef, chicken, spaghetti noodles and potatoes swimming in a savory sauce. Thanks to the Yerushalmi caterer Moshe Goldin for this recipe--the only cholent my family is willing to eat! Note to people doubling or halving the recipe: this is meant to be cooked in layers that completely fill the pot, so change your pot size accordingly and make sure you still have nice separate layers in the new pot, and that it is filled to the top.
Perfect with a steaming cup of tea on a cold winter's day, the cinnamon in this recipe warms you up, the aroma fills the house, and the sweet potato keeps this whole-wheat recipe moist. Healthy and delicious!
This is a traditional one-pot Buchari dish cooked in layers that, when served together, are a feast for the eyes and stomach alike. Each layer absorbs some of the flavor of the other layers, and the bottom layer of carrots comes out kind of caramelized and delicious. I make it with brown rice on erev Yom Kippur and we don't feel hunger for the next 20 hours!
I love the Indian spice combinations, but I had to alter some recipes to get to something that I could make with the ingredients and tools on hand...the result pleased the whole family, and that is truly rare! This one will have Indian spices wafting through your kitchen into every room of the house. There will be enough sauce left over to pour over a bed of saffron rice.
Translated from the original Hebrew, I found this recipe on the Mako food site. It can also be made not for Passover using 100 grams of breadcrumbs instead of the ground nuts. It is easy and truly decadent--my chocaholic family gave it 5 stars! Also great a la mode...
Simple, dairy, and partly-healthy (to assuage the guilt!). This recipe can be doubled, tripled, quadrupled, etc. and you can add chocolate chips to the batter, etc. Thanks to my friend Michal for this recipe.
My sister-in-law Bracha's meatballs are soft and perfect in soup or sauce. They can be made Italian by adding some Italian spices (oregano, basil, parsley) or Middle Eastern by adding coriander, cumin & tumeric. But for child-friendly meatballs, we leave them as they are. They can also be made with breadcrumbs (not on Passover) instead of the potato flour, or to use up leftover potato flour after Passover.
This recipe uses low-fat white cheese common here in Israel. I do not know what the US equivalent would be, as cream cheeses are much heavier. It looks beautiful with its white top layer on top of the brown cake, and tastes best after a day or two in the fridge.
This was my grandmother's signature cake--she once took it overseas in a suitcase for my mother's birthday! It's moist, not too sweet and a nice mix of chocolate and nuts. You can substitute matzo meal for the breadcrumbs to make this for Passover.
This year I finally figured out the secret to converting a regular cake recipe to a Passover cake recipe! The secret is that when you replace the flour in the recipe with matzo meal, you sub 40% of it with something else, like shredded coconut or ground nuts. This way you avoid baking a brick (like the ones our ancestors made during the slavery in Egypt!).
The bananas in this recipe also help to moisten the cake.