Quajado de Gayina
The Sephardi Culinary Tradition, Cape Town, 1984 by Elsie Menasche
Serves: 6-8
1kg chicken
1 celery stick, chopped
1 onion, chopped
1 large carrot, chopped
6 cups water
1 tsp. salt
1 tbsp. lemon juice
3 potatoes, mashed
1/2 cup matza meal, soaked in a little water
1-1/2 tbsp. parsley, chopped
salt and pepper to taste
4 eggs, beaten

Remove fat from chicken, place in saucepan with celery, onion, carrot, water and salt. Bring to the boil. Lower
heat and simmer for 20 minutes till tender and liquid has reduced. Cool and strain and reserve stock.
Debone chicken and chop finely. Combine chopped chicken , stock and lemon juice in a saucepan and simmer for
5 minutes, transfer to a bowl and cool.
Add mashed potato, matza meal and parsley, salt and pepper. Combine well together. Pour into well oiled ovenware dish. Bake at 180°C/350°F for 40 minutes or until golden. Cut into squares to serve.

Pesach Spinach Bake

The Sephardi Culinary Tradition, Cape Town, 1984 by Elsie Menasche
Serves: 8-10
4 sheets matza
2 eggs beaten
salt and freshly ground black pepper
2 bunches spinach, washed, dried and shredded
2 cups mixed grated cheese (Cheddar and Parmesan mix)
4 potatoes, boiled and mashed
3 eggs, beaten
salt to taste

Soak matza in water to cover until soft, about 15 minutes. Squeeze out all excess water.
Mix matza with 2 beaten eggs and seasoning and place half in and oiled ovenproof dish.
Mix spinach with 1and 1/2 cups cheese, mashed potato, 3 eggs and salt. Spoon over the matza layer. Top with
remaining matza and cheese.
Bake at 180°C/350°F for 30 minutes till golden.

Sephardi Cholent With Kokles

Source: Rashilka - "Sephardi's Kitchen"
Serves: 6-8
2 pounds meat for cholent
1 pound white bean (soaked overnight)
2 bones with marrow (boiled 1 minute and rinsed)
4 potatoes, peeled
4 garlic cloves
1 onion (whole)
4 eggs (wash well)
4 tablespoons corn oil
salt, pepper, and paprika

1/2 loaf black bread
1 egg
1 tablespoon parsley chopped
salt and pepper

Bag Of Rice:
1 cup rice
2 tablespoons oil
1 tablespoon parsley, chopped
2 poultry gizzards, cut into small pieces
salt and pepper

Soak bread for 10 minutes, take the inside and squeeze dry. With a knife cut very thin and put in a bowl. Add all
the rest of the kokles. Make thick and big patties and fry in hot oil till gold in color.
Mix all the rice ingredients and put it in a cookie bag which you tie and prick a few holes, or in a linen bag, and
tie. In a heavy saucepan fry the whole onion and the potatoes till gold in color; take out of saucepan.
Fry the piece of meat and again take it out.
In a wide saucepan put 2 tbsp. oil and put as first layer the beans. In the center you put the meat, and around
it the rest of the ingredients + the rest of the oil. Beside the meat put the rice bag and around all the kokles.
Pour boiling water till it covers all. Cover well bring all to boil.
Preheat oven to hot 375°F. Put saucepan into oven for 1/2 an hour. Shake saucepan, and reduce heat to 180°F
and bake all night.

Persian Celery Sauce
Taste of Persia, by Najmieh Batmanglij
Serves: 6
4 tbsp. oil
5 celery stalks, washed and chopped into 1 inch lengths *
3 cups chopped fresh parsley
1/2 cup chopped fresh mint or 2 tsp. dried
2 small onions, thinly sliced
1 lb. meat (goulash meat cut in tiny cubes)
2 cloves garlic crushed
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. turmeric powder
1/4 cup lemon juice (I used 3 dried Persian lemons)
2-1/2 cups water

Heat 2 tbsp. oil and fry the celery, then add parsley and mint. Stir fry and set aside.
Heat the rest of the oil, add the onions, fry until translucent, add meat and fry until slightly brown.
Add the celery-parsley-mint mixture, pepper, salt, dried lemons or juice, stir fry 1 minute. Pour in 2-1/2 cup water and bring to boil. Cover and simmer on low setting for 40 minutes. Taste the sauce and adjust seasoning for salt and lemon juice. Cover and keep warm until ready to serve. Serve with white rice.
* The same recipe can be prepared with artichoke hearts (fresh or frozen) instead of celery

Honey Bread (Ethiopian)

Source: Chef and staff at World Wide Recipes
Yield: Makes one 8" (20cm) round loaf
1 package active dry yeast, (1 tbsp. 15 ml)
1/4 cup lukewarm water, (60ml)
1 egg
1/2 cup honey, (125ml)
1 tablespoon ground coriander, (15ml)
1/2 teaspoon ground cinnamon, (2ml)
1/4 teaspoon ground cloves, (1ml)
1 tsp. salt, (5ml)
1 cup lukewarm milk, (250ml)
6 tablespoons melted butter, (90ml)
4 cups all purpose flour, (1 to 1.25L) (4 to 4-1/2 cups)

Dissolve the yeast in the water and allow to "proof" in a warm place for 5 minutes, until it is frothy.
Combine the egg, honey, spices, and salt in a deep bowl and stir to combine the ingredients. Add the yeast mixture, milk, and 4 tablespoons (60ml) of the butter, stirring to thoroughly combine.
Stir in the flour, 1/2 cup (125ml) at a time, adding only enough flour to make a dough that can be gathered into a ball. When the dough becomes too stiff to use a spoon, mix in the additional flour with your hands.
Knead the dough on a lightly floured surface for about 5 minutes, until it is smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a dish cloth. Allow to rise until doubled in volume, about 1 hour.
Using a pastry brush, spread the remaining butter on the bottom and sides of a round 3-quart (3L) baking dish, about 3" (8cm) deep and 8" (20cm) in diameter.
Punch the dough down and knead for 1 or 2 minutes. Shape the dough into a round and place it in the baking dish, pressing it out so that it covers the entire bottom of the dish. Allow to rise in a warm place until doubled in volume. Bake in a preheated 300°F (150°C) oven for 50 to 60 minutes, until the top is crusty and light golden brown. Turn the loaf out of the baking dish onto a wire rack to cool. This bread may be eaten while still warm or completely cooled, and is traditionally served with butter and honey.

Quajado de Pazi - Spinach Bread Bake(Sefardí)
The Sephardi Culinary Tradition, Cape Town, 1984 by Elsie Menasche
Serves: 10-12
3 bunches spinach
5 eggs, well beaten
3 thick slices stale bread, soaked in water and squeezed dry
1 cup Parmesan-type cheese, grated
1 cup cheddar cheese, grated
1/2 tsp. salt
2 tbsp. oil

Wash spinach well. Remove stalks and shred leaves finely. Dry on absorbent paper. Place in a large bowl. Add
remaining ingredients except oil.
Place oil in ovenproof dish. Pour spinach mixture into dish and bake at 180°C/350°F for 30 minutes or until
golden. Cut into squares and serve hot or cold. Six potatoes, boiled and mashed, may be substituted for the

Moroccan Garlic Saffron Fish Brochettes (Sefardí)
Source: Arabian Delights
Serves: 4
1-1/2 lbs. thick fish fillets
Juice of 1 large lemon
2 tablespoons olive oil
2 cloves garlic, crushed with salt
1/4 tsp. red pepper
1/2 tsp. sweet paprika
1/8 tsp. saffron
2 green onions, minced
1/4 cup minced parsley
2 tablespoons minced cilantro

Rinse fish and dry completely with paper towels. Cut into cubes about 1 inch thick. Combine remaining ingredients in a bowl. Add fish and marinate in refrigerator at least 2 hours, as long as overnight.
Thread fish cubes onto skewers and grill for just a few minutes over charcoal or oven broil.
Poster's Notes: While this one is not precisely TNT, I have a Moroccan friend who saw the recipe in the open
book (ARABIAN DELIGHTS) on my desk and said, sounding very excited, that this was exactly the way her
mother's cook made it. She copied the recipe in order to reproduce it for her boyfriend. She says it's excellent. I
haven't tried it yet but I plan to sometime this week. My friend made it with shark,* but I believe flounder will
work extremely well.
[*Archivist's Note: shark is not a kosher species]

Persian Eggplant Sauce

Serves: 8-10
1 small, thin, seedless eggplant per person
1 pound meat, approximately (I buy goulash meat cut in tiny pieces)
1 very big onion, sliced
Salt and pepper to taste
Small amount saffron dissolved in hot water (for the special flavor)
1 teaspoon turmeric (for the nice color)
1 small can tomato paste or 2-3 pureed tomatoes
2-3 small dry lemons (limo amani) or about 3 tbsp. lemon juice

Cut the eggplant (I don't peel them) lengthwise, and keep whole; sprinkle with coarse salt and set aside in a colander (to remove the bitter taste) for at least fifteen minutes. Then rinse and pat dry.
Fry in deep oil, until golden-brown. Remove to a plate covered with a cotton dish cloth to absorb excess oil. You
can freeze them after cooling for a later use. Cook meat until almost tender. Fry the onion and garlic until golden in a small amount of olive oil; add salt and pepper, turmeric and saffron. Cover with water, add the tomato paste and let cook with the meat on very low heat. Add the eggplants to the khoresh, adjust seasoning, cover and cook for another half an hour. Do not
Poster's Notes: Serve as a sauce for rice. Serve the khoresh in a bowl apart from the rice.

Quajado de Carne (Sefardí)

Serves: 8
1 kg minced beef (2lbs)
6 tbsp. oil
1 large onion, finely chopped
1-1/2 cups chicken stock
salt and freshly ground black pepper
4 sheets matza, soaked in cold water and squeezed dry
3 tbsp. chopped parsley
7 eggs beaten

Preheat oven to 180°C/350°F
Heat 4 tbsp. oil in a saucepan. Add the mince and onion.
Cook over medium heat for 20 min, stirring occasionally. Add chicken stock, salt, pepper and cook for further 20 min for until liquid has almost evaporated. Break softened matza into small pieces and place in bowl.
Add meat mixture, parsley and eggs. Mix all the ingredients well and adjust seasonings. Oil a 2 litre ovenproof dish with the remaining oil. Pour meat mixture into dish. Bake for 25-30 min. Serve cut into squares.

Tuna Fricasses (Tunisian-Sefardí)

1 packet of yeast
3 eggs
1/2-1/3 cup of oil
1 pinch of salt

Tuna Fish in tins
Tomatoes, in small dice
Green and yellow peppers, in tiny dice
Capers (if you like the taste, personally, I don't, but it's customary to have them)
Olive oil
Whatever you like to find in your sandwiches (cucumber, carrots, etc.)

Make Dough:
Put yeast or baking powder into a 1/4 cup of lukewarm water. Mix all the ingredients thoroughly and add flour till
you reach a paste-consistency.
Prepare little buns (the traditional Tunisian shape is lemon-like, though a little bit thinner at each ends). Put the buns on a clean tea-towel and cover them with another one. Let them sit till they reach a size approximately 1/3 bigger than what they were (my mum would say till they double, but I am always in a rush!!!).
Fry them in very hot oil like regular doughnuts. Take them out when they start getting brownish (I like them pale brown, but this is a question of taste in color there...being married to an artist!!!).
Let the buns sit for a while on kitchen towels in order to get rid of the extra oil. When you can touch them without getting burnt, open them on ONE side (it is unethical to open it all the way through, and much harder to eat!!!) Fill the "fricasses" with the filling ingredients.
Poster's Notes: 1) If you live in Europe, best is to get yeast from your bakers, otherwise just use regular baking powder.
2) Since you decided to send your all time-favourites, I feel almost ashamed to admit that, as Proust liked the taste of the Madeleine in his herbal tea, my recollection of childhood resides in Tunisian doughnut sandwiches called "fricasses." Never tell my mum that out of the wonderfully refined Tunisian Jewish cooking, all I found to share with you is the picnic sandwich recipe. I promise there is more to Tunisian cuisine than my very personal extra-speedy recipe's interpretation.
Posted by Daphne Romy; resubmited by Viviane Barzel

Pastelicos Di Carne (Meat Filled Tarts-Sefardí)

Source: my grandmother, Venoutcha Covo-Benaroyo
Serves: 8-10
2 pounds ground beef
2 large onions, chopped
chopped parsley (optional)
1/2 tsp. salt
1/2 tsp. pepper
2 hard boiled eggs, chopped
olive oil to fry the onions
sesame seeds for topping (optional)
1-2 diced cooked potatoes (optional)
puff pastry
non-stick muffin baking pan (not deep cups)

In a large skillet, sauté the onion until brown, add the parsley and ground meat. Continue cooking until the meat is browned slightly, season with salt and pepper and allow to cool. Add the hard boiled eggs, and the potatoes.
Cut circles in the pastry, arrange them like pie shells in the baking dish. Fill with the mixture, cover with a smaller circle, pinch the edges and make small holes with a fork on the top. You can glaze the pastelicos with raw egg and sprinkle with sesame seeds. Bake in a medium oven until pastry is golden brown.
Posted by Viviane Barzel