Kosher Jewish (Sephardi) Recipes

"This kosher salad was posted for the World Tour 2005 RecipeZaar event. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. DH and I love the flavors of this simple salad. The fresh herbs really make this dish. As a bonus, it's also a South Beach diet friendly dish."

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Ingredients: pepper, cucumbers, fresh dill...

"Pronounced Choo-moose, and not hum-miss! This is the easiest, yummiest hummous you will try outside the Middle East."

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Ingredients: cumin, fresh lemon juice...

"This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren’s Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the..."

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Ingredients: extra virgin olive oil, fresh mint leaves...

"This recipe delivers amazing results with virtually no effort. It's from Nigella Lawson's cookbook "Forever Summer". Za'atar is an addictive Middle Eastern spice blend that you can buy or prepare yourself. Chicken requires at least 2 hours of marinating time. Serve with pita crisps and salad."

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Ingredients: za'atar spice mix, olive oil...

"In my never-ending search for orange zest recipes, I came across this one in Levana Kirschenbaum's new book, Levana's Table. It's the most heavenly version of orange poppy seed cake I've seen so far. My only change to the recipe was to move it from the food processor to the stand mixer."

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Ingredients: eggs, margarine, orange juice...

"This dish is really DELICIOUS, even though my recipe for Stuffed Capon Skin is easier, and I think even better. Try them both. My recipe for the Stuffed Capon Skin is #92178 here on RecipeZaar. You may also want to use the Kishka stuffing and the Capon skin, therefore combining the two recipes. If you have questions e-mail me: AlanLeonetti@q.com"

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Ingredients: pepper, casings, schmaltz...

"This recipe is from the Greek town of Ioannina. It can be made ahead and served cold or can be assembled up to 8 hours in advance and kept in the refrigerator until 1 hour before serving time. When ready, bake and serve."

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Ingredients: clarified butter, phyllo pastry sheets...

"Popular in Israel and you can use any meat, beef, or lamb. Usually prepared without any veggies on the skewers and best served with salads and pita. Preparation time assumes that the meat has been cubed. Yield depends on how small the meat is cubed"

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Ingredients: beef steaks, pepper, skewers...

"This recipe requires a special Morrocan earthenwear pot, called a tangine. It is a "Great Cooks" recipe. Prep time does not include standing time."

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Ingredients: Spanish onions, ground cumin...

"A spicy side dish with Mediterranean style. Easy, too."

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Ingredients: cumin, lemon juice, olive oil...

"This is from Saffron Shores: Jewish Cooking from the Southern Mediterranean by Joyce Goldstein. This is a typical side dish used for Passover, and there is so many different variations. It is also used on the seder plate to remind the Jews of the mortar that had to be made for the bricks. Nonetheless, this is easy to make, and yummy. I have not made..."

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Ingredients: cinnamon, confectioners' sugar...