Tag archive for "Recipes"

SYRIAN MEAT KEBABS FOR ENTERTAINING

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

SYRIAN MEAT KEBABS FOR ENTERTAINING

4 Comments 25 May 2011

Re-post by : Lisa Ades

This is a recipe I developed, featured in the New York Times dining section, as part of a piece by Julia Moskin called Burgers Without Borders.  These kebabs are savory and delicious and even good cold the next day (if there are any left over). (Year-round you can tuck them into a pita with salad, but during Passover, when you can’t eat any more matzah, why not go Atkins-style and just have them with a crunchy refreshing salad?)

SYRIAN BEEF KEBABS
Adapted by Lisa Ades
Time: 30 minutes, plus 1 hour for chilling

2 pounds ground beef (not extra lean)
4 tablespoons tomato paste
2/3 cup minced onion
2 teaspoons salt
Juice of 1 lemon
1/2 teaspoon cinnamon
2 dashes cayenne
1 tablespoon ground allspice
1/3. cup pine nuts
Oil to brush on grill rack
Lemon wedges  for serving
Lemony cucumber salad, for serving (recipe follows).

1. Combine all ingredients but oil, lemon wedges, and salad in a bowl, and mix to combine.

2. You can make these on skewers, but it is much easier to form them and turn them on the grill without.  So just form mixture into torpedo shaped kebabs about 1 inch by 3 inches or into small patties.

3. Lay finished kebabs on a sheet pan and refrigerate at least 1 hour.

4. Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.

5. When rack is heated through, place kebabs on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, several minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on all sides and juicy, but cooked through. Serve hot with lemon wedges and lemony cucumber salad (when it’s not passover, serve also with pita bread that’s been warmed on the grill).

Yield: 4 to 6 servings.

LEMONY CUCUMBER SALAD
Time: 5 minutes

6 cups romaine lettuce (about 2 hearts)

1 long seedless cucumber or 3 Kirbys, peeled, halved lengthwise, and sliced crosswise 1/4-inch thick

3 tablespoons olive oil

2 teaspoons lemon juice

1/4 cup chopped fresh mint

1 clove finely minced garlic (optional)

Salt and black pepper to taste.

Toss all ingredients. Serve chilled.

Yield: 4 to 6 servings.

SubsrcibeHERE for great Passover recipes!

Enhanced by Zemanta
Endive and Arugula Salad With Spiced Matzoh Crisps

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

Endive and Arugula Salad With Spiced Matzoh Crisps

6 Comments 15 March 2011

ENDIVE and ARUGULA SALAD  WITH SPICED MATZO CRISPS by Lisa Ades

This is a delicious Passover fatoush salad created by my co-producer of the Sephardic Heritage Museum films, Lisa Ades. Thanks Lisa, for working 24/7 to preserve our communities’ legacy, while finding a couple of minutes to send me your gourmet recipes!

Spiced Matzah Crisps:

  • 3 Matzos
  • olive oil
  • ground cumin
  • garlic powder
  • sea salt
  • freshly ground black pepper (or Aleppo Pepper)

Fatoush Salad:

  • 4 heads Belgium endive
  • 1 cup arugula
  • 1/8 cup fresh mint leaves, stems discarded
  • 1 8-10 inch English cucumber, peeled and diced into 1 inch pieces, or salad cukes
  • 1/4 cup flat leaf parsley
  • 1 cup grape or cherry tomatoes, halved
  • juice from ½- 1 lemon
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • kosher salt
  • sumac (optional)

Directions for this Kosher for Passover Recipe:

Preheat oven to 400 degrees F. Lay 3 Matzos on a parchment lined cookie sheet. Brush with olive oil. Sprinkle with cumin, garlic powder, sea salt and black pepper or Aleppo pepper. Place, uncovered, into the oven and bake for 8 minutes. Remove from oven and break into large shards of irregular size.

Meanwhile, prepare the salad. Thinly slice the endive and place in a large bowl. Lay the mint leaves in a pile and tear them (they will bruise of you cut them with a knife). Add to the bowl. Toss the cucumber, parsley, tomatoes, and arugula. Mix the lemon juice, olive oil, and garlic. Season with salt and pepper and optional sumac. Add to the salad, tossing to combine.

Arrange the salad in a mound on 6 plates. Stand 2-3 Matzo crisps in each salad. Serve.

p.s. You can replace the endive and arugula with chopped romaine hearts. The Spiced Matzo crisps are also good as a snack or to serve with twisted cheese:

 

Kosher Tropical Sangria for Passover

kosher drink recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes

Kosher Tropical Sangria for Passover

5 Comments 18 January 2010

I love fruity mixed drinks, and this is the best to get you in the festive mood for Passover. There are a million ways to make sangria, so don’t be afraid to use whatever fruits and wines you have on hand. It is best to let the mix sit for a day, giving the fruit the chance to soak up the wine and giving the wine a chance to sweeten from the fruits’ natural flavors. It is best to use a glass pitcher (so everyone can see your beautiful creation!) with an open spout and a wide mouth. This way, fruit will pour into the glasses with the wine, and your guests can use a large spoon to fish out all the tasty treats in the drink. This one from Anthropologie is really beautiful, and you can buy matching glasses to go with it.

Recipe Ingredients

  • 1 bottle Kosher for Passover dry red wine
  • 1/4 cup brandy (must have proper hashgacha for Passover. You can find Kosher for Passover Plum Brandy at The Party Source. )
  • 1 bunch grapes
  • 1/4 pineapple
  • 1 orange
  • 1 apple
  • 2 fresh figs
  • strawberries (optional)
  • cinnamon sticks (optional)

Kosher Recipe

Pour the bottle of wine into the pitcher, add the brandy. Cut up the grapes, apple, and figs into really small pieces. Wash the outside of the orange, cut in half, and then slice thin half-wedges. Dump the fruit into the pitcher and give it a stir with a large wooden spoon. Place in the refrigerator until ready to serve. The longer it stays in there, the more flavor it will get!

Ayelet R.

More Kosher Recipes

Enhanced by Zemanta

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®