ABADI'S MIZRAHI PASSOVER SPECIALTIES - page 2 (5 photos)
By Faye and Yakir Levy, JERUSALEM POST (Continued from previous post)
Most of the Jews in America are Ashkenazim, and many have the mistaken impression that all Sephardim and Mizrahim (Middle Eastern Jews) have the same Passover customs.
Yet communities differ regarding which foods are permitted during Passover. Among non-Ashkenazic Jews, wrote Jennifer Abadi, the author of Too Good to Passover, the restrictions on kitniyot (usually defined as legumes, seeds and grains) "vary according to community, rabbi, and perhaps even ... family." The Algerian Jews she interviewed eat no rice during Passover, like Ashkenazim, and even no potatoes, but Egyptian Jews eat both, and for the Seder might serve sofrito, a rich meat stew, with potatoes. (See recipe.) Jews from Algeria do eat legumes, such as green fava beans and peas. A popular Passover dish among Algerian Jews is meat patties with cumin, saffron and peas. (See recipe.)
Naturally, Abadi came across a variety of haroset recipes. Her Algerian acquaintances use fresh ginger in their haroset, which they make from dried figs and dates, hazelnuts, walnuts, almonds, pears, apples and wine.
__ "Within the Jewish-American community, Passover has become the holiday of choice'," wrote Abadi, observed even by the most secular Jews.
To read article more easily, see https://goo.gl/tptKdz
_ -- Faye Levy is the author of Feast from the Mideast.
Photos by Jennifer Felicia Abadi
Pictured in the article is Libyan-Jewish butternut squash pudding with ginger, cinnamon and almond milk and in the following photos, the cover of Too Good to Passover; Lamb-beef patties with ground almonds, cumin, saffron and peas; Persian egg "pie" with spinach and tiny meatballs; and slow stewed beef with garlic, onions and turmeric.
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#lamb #beef #meatpatties #beefpatties #peas #almonds
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