Homemade Hummus With Sumac

kosher appetizer recipes, kosher recipes

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Homemade Hummus With Sumac

No Comments 15 January 2011

Usually at superbowl parties you find the same assortment of greasy fingerfood. While I would never tell you to get rid of the obligatory hot wings, I do have suggestions for alternative foods that will entice the vegetarians and the health concious crowd. These recipes are also great to use as appetizers on Friday night.

All you need for this dish is a small food processor. It looks really impressive at the Shabbat table.

Sumac is a spice that is tasty on grilled meats and fish or as a seasoning for rice. It complements lentils and other beans as well as vegetables. Sumac is best known as a major ingredient in “za’atar.” This is a spice blend that also includes sesame seeds, thyme and salt. Za’atar is usually sprinkled on freshly baked flatbread. It is mixed into olive oil or yogurt for a zippy dip. Spellings for this mixture are as varied as that of sumac. It may be known as “zahtar,” “zather” or “zatar.”

Look for sumac or prepared za’atar at Middle Eastern markets, gourmet shops and some mail order sources.

I found kosher sumac HERE .

Superbowl Hummus with Sumac

  • 1 can Garbanzo beans
  • 2 teaspoons Tahini
  • 3 teaspoons lemon juice
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sumac

Rinse the Garbanzo beans and place in a food processor. Grind until smooth. Add the tahini, lemon juice, garlic and salt. Add enough olive oil to make the Hummus smooth. Grind everything in the processor until everything blends together. Spoon the hummus onto a plate. Make an indentation in the middle of the hummus with a spoon. Pour in a small amount of olive oil in the indentation and then pour the sumac on top of the olive oil. Stick healthy chips into hummus in a circular pattern. Enjoy!

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Six Charoset Recipes From all Over The World

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Six Charoset Recipes From all Over The World

6 Comments 15 January 2011

 

When I came across this sweet medley of  Charoset recipes on My Jewish Learning I instantly appreciated the hard work that must have gone into gathering kosher recipes for The Book of Jewish Food: An Odyssey from Samarkand to New York.

The Book of Jewish Food was awarded the 1998 Jewish Quarterly/Wingate Book Prize for Non-Fiction, was the 1998 Glenfiddich Food Book of the Year and the 1997 André Simon Memorial Fund Food Book. (WOW!!!)

Claudia Rodin’s latest book is the award-winning Arabesque: Sumptuous Food from Morocco, Turkey and Lebanon. She is considered to be a leading authority of Sephardic cuisine.

I think I would try the Italian Charoset.

Which Charoset recipe would you try for your Passover Seder?

 

Charoset Recipes from all Over the World

The Book of Jewish Food: An Odyssey from Samarkand to New York

By Claudia Roden

Ashkenazi Haroset

On the Passover seder plate, haroset symbolizes the mortar used by slaves in Egypt. These are the classic Eastern European ingredients. Only the proportions vary.

  • 2 medium-sized tart apples
  • 1/2 cup (50 g) walnuts, chopped
  • 1/2 – 1 teaspoon cinnamon
  • 2 – 3 tablespoons sweet red wine
  • 1 tablespoon sugar or honey or to taste

Peel, core, and finely chop or grate the apples. Mix with the rest of the ingredients.

Haroset from Turkey

  • 2 sweet apples weighing 1/2 lb (250 g), peeled and cut into small pieces
  • 1/2 lb (250 g) dates, pitted
  • 1 cup (150 g) raisins
  • Juice and grated zest of 1 orange
  • 1 cup (250 ml) sweet red Passover wine
  • 2 – 4 tablespoons sugar or to taste (optional)
  • 2 oz (60 g) walnuts, coarsely chopped

Put all the ingredients except the sugar and the walnuts together in a saucepan and cook on very low heat until the mixture is soft and mushy and the liquid is reduced, stirring occasionally. Add sugar to taste. The amount will depend on the sweetness of the other ingredients. Blend to a paste in the food processor. Pour into a bowl and sprinkle with walnuts.

Haroset from Egypt

  • 1/2 lb (250 g) pitted dates, chopped
  • 1/2 lb (250 g) large yellow raisins or sultanas
  • 1/2 cup (125 ml) sweet red Passover wine
  • 1/2 cup (60 g) walnuts coarsely chopped

Put the dates and sultanas with the wine in a pan. Add just a little water to cover. Cook on very low heat, stirring occasionally, until the dates fall apart into a mush. Cook until it thickens to a soft paste. Pour into a bowl and sprinkle with walnuts.

Haroset from Morocco

  • 1 lb (500 g) dates, pitted and chopped
  • 1-1/2 cups sweet red Passover wine
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup (125 g) walnuts, coarsely chopped

Put the dates into a pan with the wine, cinnamon, and cloves and simmer, stirring occasionally, until you have a soft paste. Put through the food processor if you want a smoother texture. Let it cool and stir in the walnuts.

VARIATION

A Libyan version is flavored with ground ginger, nutmeg, and cloves — 1/4 teaspoon of each.

Haroset from Italy

In Italy there are various regional versions of haroset. The haroset of Padua has prunes, raisins, dates, walnuts, apples, and chestnuts. In Milan they make it with apples, pears, dates, almonds, bananas, and orange juice. The following is a general version.

  • 3 apples, sweet or tart
  • 2 pears
  • 2 cups sweet wine
  • 1/3 cup (50 g) pine nuts
  • 2/3 cup (50 g) ground almonds
  • 1/2 lb (250 g) dates, pitted and chopped
  • 3/4 cup (100 g) yellow raisins or sultanas
  • 4 oz (100 g) prunes, pitted and chopped
  • 1/2 cup (100 g) sugar or honey or to taste
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger

Peel and core the apples and pears and cut them in small pieces. Put all the ingredients into a pan together and cook, stirring occasionally, for about one hour, until the fruits are very soft, adding a little water if it becomes too dry.

VARIATIONS

Other possible additions: chopped lemon or candied orange peel, walnuts, pistachios, dried figs, orange or lemon juice, ginger, nutmeg, and cloves.

Piedmontese Haroset

This recipe is adapted from one sent by Nedelia Tedeschi, of Turin. She enclosed a little picture of a squirrel eating a chestnut, from the package of dried chestnuts she uses to make the paste. It was Passover, and the Italian store near my house had closed, so when I phoned around to try to find dried chestnuts and couldn’t, I used cooked vacuum-packed ones instead. The result was very unusual and also delightful.

  • 1/2 lb (250 g) cooked chestnuts
  • 2/3 cup (125 g) blanched almonds
  • 2 hard-boiled egg yolks
  • Grated zest of 1 orange
  • Juice of 1 orange
  • About 3/4 cup (175 ms) sweet red kosher wine
  • 1/3 cup (75 g) sugar or more to taste

Boil the chestnuts for a minute or two, and drain. Grind the almonds fine in the food processor, then add the rest of the ingredients, including the chestnuts, and blend to a paste.

Claudia RodenClaudia Roden is one of England’s leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.

 

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