Sephardi Feast

The following is a story of the 'Shalom' family, whose origins began in Spain before their expulsion in the late 15th century . These people are known as Sephardi Jews. The term essentially means "Spanish" coming from the word Sepharad. Traveling from Spain, through Portugal and Turkey, hundreds of thousands of Jewish families continued to flee and find peace in (Palestine, at the time) Israel and USA. Noga and Nilly's ancestors fled from Spain to Turkey and later Israel where Nilly and Noga were born. In 1969 the Shalom family arrived in Australia.

These recipes we share today, have traveled many miles, with incredible flavours from Spain, influences from Turkey and spices from the Middle East. We were honoured to enjoy the company of Noga and Nilly's mother Rachel, who so very kindly shared her family recipes and stories with us.

Noga, Nilly and Rachael.

The highlight of the day for me were making Boyos. Spanish word for bun, 'Bollo'  in the Sephardic cuisine has a broad meaning of either sweet or savoury, being a doughy small ball, soft and creamy on the inside with a crusty crisp shell.

Boyos

Boyos

Traditionally made from the left over challah from Shabbat, when produce was scarce, and meals were made on the simplest of ingredients and stretched to feed the family and guests. Nothing was ever wasted and this recipe can be seen in many cultures, using stale bread, creating further meals, like the English 'Bread and Butter Pudding', or the Italian 'Panzanella' with stale bread and tomatoes. 

1 loaf Day old bread, broken into small pieces

200gm feta cheese, grated

200gm cottage cheese, grated

200gm cheddar cheese, grated

Salt and freshly ground pepper

Oil for frying 


 Soak bread for 30 minutes in warm water. Squeeze the water from the bread, then place in bowl. Add grated cheeses and season well. Shape into balls, and place a dent in the middle to create an even cooking surface throughout the ball. Heat oil in pan and cook 2 mins each side. Serve hot.

Soaked bread, after removing water

Frying the boyos

Boyos

 Spinach Lemon Soup

500gm fresh spinach, washed, drained and roughly chopped

1 carrot  julienned

1 celery stalk w leaves julienned

2Tbsp butter

2T flour

3 egg yolks

Juice of 1 lemon

2 tspn chopped parsley

2tspn chopped dill

4 cups stock or cubes dissolved in hot water

Bring stock to the boil and drop carrots and celery in for 2-3 mins. When al dente add spinach and simmer 5 minutes longer.

In the meantime make a roux – melt flour, add butter  and stir over low heat for  a few minutes- be careful not to let it colour.

Add a ladleful of the stock and stir till combined. Pour the mixture back into the soup and keep stirring

 Simmer over low heat for about  10 mins

 In a separate bowl mix egg yolks and lemon well.

Add a ladleful of the soup and stir well.

Pour the lemon mix into the soup stirring constantly until it thickens . Dont let it boil.

Sprinkle with parsley and dill and serve

 

Keftes De Prassa  - Leek Patties

4-6 medium fresh leeks 

2 medium boiled and mashed potatoes

2 eggs, beaten

1 tablespoon of salt 

Pepper to  taste 

Oil to fry

Wash, cut and parboil leeks for approximately 10 minutes until tender.

Drain off all water (reserve liquid for soup or other cooking), squeeze and chop very finely.

Mix leeks with remaining ingredients.

Shape into small patties and fry. (Serves 6)

Minced meat can be used instead of the potato in a non vegetarian meal

                             Gomo De Berenjena - Eggplant Borekas

2 roasted eggplants, on gas cook top or oven

½ cup of grated Romano cheese

½ cup of grated feta cheese

1 egg yolk beaten

2 tablespoons matzo meal

1 tablespoon salt
Filo pastry sheets
1 egg, beaten
Sesame seeds, sprinkling on top

    Remove skin from roasted eggplant, and mash. Mix with cheeses, egg yolk and matzo meal and season well. If not thick enough, add more matzo meal. cut the filo pastry in half, with the short side parallel with the bench, and then each half is folded in thirds lengthhways. Cover pastry with damp cloth until ready to use. Lightly brushed the folded sheet of filo pastry with beaten egg. Place a small spoonful of filling at the top of filo strip. Fold pastry over filling to form a triangle, keep folding over the triangle until complete. Repeat process with remaining filling. Place on greased baking tray. Brush tops of borekas with egg, sprinkle with sesame seeds, bake 180'C for 8 minutes or until golden.

 

 

 

Cheese and Potato Pie

Puff Pastry sheets

2-3 Potatoes, cooked,mashed and cooled

¼ cup Fetta cheese, crumbled

1 cup Cottage Cheese

½ cup Grated tasty cheese

2 Eggs, beaten

Sesame seeds

Salt and Pepper

Egg wash

Lay puff pastry on baking dish or tray lined with baking paper

In a bowl mix potato mash, eggs, all the cheeses and salt and pepper

Spread the mix over the pastry and cover with another layer of pastry

Brush with egg wash and sprinkle generously with sesame seeds

Bake in 180 degree oven till golden brown and puffy

Allow to rest few minutes before slicing.

Apio - Celeriac in lemony sauce

2 carrots peeled and sliced slightly on the diagonal

1 large or 2 small celeriac

4 tablespoons grape seed oil

2 lemons (40-50 ml) juiced

375 mls cups cold water

11/2tsp salt

1/2 tsp sugar

Slice carrots on a slight angle – medium thickness

Heat oil in a pan and add lemon, 1 cup of water and   carrots

Prepare celeriac by  peeling , cutting  in half then slicing in to slices approx 1” thickness so you end up with semi circles.  Don’t discard leaves

When carrot half cooked add celeriac and ½ cup of water

Add celeriac leaves

Add  1 ½   tsp salt and ½ tsp sugar

Stir , bring to the boil and  cover.

Cook until tender( approx 20-25 mins) but check for lemon and salt half way through the cooking. It should be a nice balance of the two.

Place celeriac and carrots in serving dish and top with the sauce and leaves.

Serve  at  room temperature

Cashcarikas- Zucchini dish

5  medium zucchini sliced thinly lengthwise and then cut into squares

½ can  diced tomatoes

2-4 Tbsp Lemon juice

2-3 Tbsp oil

3/4 tsp salt

Heal oil, add tomatoes and cook for a couple of minutes on low flame

Add zucchini, stir through the tomato mix and add lemon juice and salt.

Cover and cook gently until al dente or cooked through if preferred.

Adjust seasoning (lemon and salt) and allow to cool.

Serve warm or at room temperature

Cold Set Cheesecake

¼ cup sugar
¼ cup brown sugar

400 grams cold butter

600 grams plain flour

400 grams ground walnuts
750 grams cream cheese (room temperature) 

500 grams fresh cream

150 grams castor sugar

1 packet of Osem vanilla pudding

To make the crumble, combine flour and sugar for a minute to aerate and whisk for a minute. Add cubed butter and diced walnuts, whisk for another minute until it resembles a crumble. If using a food processor put all the ingredients together and whisk until it resembles a crumble.

To make filling, cream the cream cheese with sugar until fluffy and soft. Beat the fresh cream separately until hard peaks form. Mix the two together and add juice of  half  a lemon being careful that it doesn’t split. Spread half of the crumble on the bottom of the pan and cook it for 10 minutes. Bake other half of crumble and set aside.


 When cool pour the cream cheese mixture over the crumble in the cake pan and put in the freezer for two hours. Remove and  cover with the rest of the crumble before serving.

                                           Flourless Orange Cake

400 gm butter 

400 gm sugar  

9 eggs 

400 gm almond meal 

100 gm polenta 

100 gm rice flour 

180 ml orange juice

Preheat oven to 180'C. Cream the butter and sugar until light and fluffy.

Add eggs one by one, slowly. Mix the almond meal, polenta and flour in a bowl and add to the mix in 1/3 at a time. Add the orange juice and mix

Set aside.

Slice 4 small oranges thinly ,cover with water and bring to the boil. Drain.

In a saucepan bring 1 cup sugar and 2 cups water to the boil. Add drained oranges and cook for another 3 minutes. Overlap the orange slices neatly on the bottom of a 10inch cake pan and pour mixture on top. Bake for 50-60 minutes. 

Lebanese Feast

20 women, 20 recipes, 40 opinions and 2 hours later, our Lebanese Feast was complete. The smell of cumin roasting, the warmth of the Yakhnet Sabanegh, and the sound of the grandchildren tiptoeing around the tables brought our kitchen to life. This experience I can only share with you through the lens of a second hand camera phone now covered in flour and sugar syrup -  however the recipes speak for themselves.

Freshly baked Fatayers

Fatayers - Lebanese Spinach Pies

5 cups plain flour
1 tablespoon salt
1 1/2 cups water
3/4 cup vegetable oil
1 1/2 kg fresh spinach
1/2 cup lemon juice 

4 large onions, finely chopped
1 teaspoon salt
Freshly ground black pepper
2 tablespoons sumac
1/4 cup vegetable oil
1 tablespoon thickened pomegranate syrup

Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid. Add water gradually. 

 

Knead the dough into a ball (if the dough is too stiff add some water). Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor. Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume. 

 

Filling:Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry. Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside. Roll out dough using a rolling pin till dough is as thin as possible (5 mm). 

Place a spoonful of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape. Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal). Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.

 

Shourabat Shar'ariah - Meatball Soup with Egg Noodles

This traditional soup is very easy to prepare and quick to cook. break egg noodles into a pot with a little oil and stir until golden.

 

Make very small meatballs, then add to the pot with the noodles. Cook until the meatballs have changed colour. Add tomato paste, season well and cover with water. Bring to the boil, then simmer 20 minutes. Serve hot.

Yakhnet Sabanegh - Spinach Meatball Stew

Minced lamb is frequently used in Lebanese cooking and here is another recipe that is really easy and can be served as part of any meal.

Cook meatballs in a little oil, until brown in colour. Blanch spinach over boiling water, then add to boil. Season well.

Makloubeh - Upside Down Chicken Rice

1 large sliced eggplant 

1 large cauliflower 

4 potatoes 
4 onions, sliced 

Vegetable oil 

1 tablespoon ground Cardamon
1 tablespoon Cinnamon
1 tablespoon Turmeric
1 tablespoon Curry Powder
2 teaspoons freshly ground pepper
2 teaspoons salt
2 kg chicken pieces
2 cups basmati rice (soak in water for 30 minutes then drain)

1 cup toasted pine nuts and sliced almonds
3 tbs chopped parsley for garnish

In a large pot, pan fry the sliced eggplant, onions, potatoes and cauliflower in vegetable oil for 5 minutes. Add cardamon, cinnamon, tumeric, curry powder, and season well. layer chicken on top of vegetables, then drain and add rice on top.

 

Very slowly pour in water to the rim of the layered ingredients, cover and cook on low heat for 45 minutes. Do NOT let ingredients boil or they will fall out of order. After cooking for 45 minutes let rice set for 20 minutes before flipping over. Run a spatula around the edge of the rice then place plate upside down over pot and then quickly flip pot over, slowly remove pot. Garnish the rice with the toasted nuts and chopped parsley. Serve with minted yoghurt. 

Kibbeh Nayeh - Raw Kibbe. A national Lebanese dish, along side Tabbouleh, Kibbeh Nayeh is served as part of a meal, or a feast !!

500kg finely minced lamb
1 big cup of bulghur (ground wheat)
1 onion, minced

1 red capsicum, minced
1 teaspoon salt
freshly ground black pepper

Wash the bulghur well by rinsing it in a deep dish so that the scraps float and are evacuated with the water.
Cover the bulghur with water and let it soak for half an hour. In the meanwhile, very finely chop the meat and onion together. Add salt and pepper. Press the bulghur between your hands to squeeze out the water and add it to the meat and onion. Knead at length with the palm of the hand, often dipping your fingers in cold water.
Spread in a dish, not too thickly. Decorate with fresh mint leaves and shallots and store about 15 minutes in the fridge before serving. it is traditionally drizzled with olive oil on service.

Tabouleh - National dish of Lebanon.

2 bunches of fresh parsley, chopped
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line serving bowl

Soak bulghur in cold water for 1 1/2 to 2 hours until soft. Squeeze out excess water from bulghur using hands or paper towel. Combine all ingredients, except for salt, pepper, lemon juice, and olive oil. Line serving bowl with grape leaves or romaine lettuce, and add salad. Sprinkle olive oil, lemon juice, salt and pepper on top. Serve immediately or chill in refrigerator for 2 hours before serving.

 Batata Bil Kizbara - Potatoes in Coriander

4 medium size potatoes
1 Tbsp of chopped garlic
2 cups vegetable oil-for frying
½ cup fresh  chopped coriander-washed and drried
1 tsp black pepper
1 tsp of salt –as desired
1 tsp of all spice




Peel potatoes, wash and cut into bite size pieces, rewash and drain then dry for 5 minutes.  Next fry potatoes in hot oil until light golden brown and remove onto paper towel.

In the same pot on medium heat add 1 tbsp of oil, chopped garlic, half the chopped coriander, black pepper, salt and all spice and cook for 5 minutes.
Add the potatoes and mix together for 2 minutes, turn heat off then add the remaining coriander and mix. Remove from heat and serve hot.

How very special to have Fidah with us and share an old Moroccan family recipe which has been handed down from generation to generation.

Kefta Mkaouara with Tomato and Eggs

Sauce:

1 kg ripe tomatoes
1 medium onion, very finely chopped
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1/2 teaspoon hot paprika or 1/4 teaspoon ground hot pepper
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh coriander (cilantro)
3 cloves garlic, pressed
1/3 cup olive oil

Meatballs:

1/2 minced lamb
1 medium onion, chopped very fine
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon pepper
1/4 teaspoon hot paprika
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander

4 eggs

Peel, seed and chop the tomatoes. Combine with onions and the rest of the sauce ingredients in the base of a tagine. Cover, and bring to a simmer over medium heat. Reduce the heat to low, allow the tomatoes to cook for at least 15 to 20 minutes before adding the meatballs.

 

 

 

 

 

 

 

 

 

 

Make the Kefta Meatballs, combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into very small meatballs the size of large cherries. Add the meatballs to the tomato sauce, along with a little water and cover. Cook for about 40 minutes, or until the sauce is thick.

 

Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Serve immediately.

Kefta Mkaouara is traditionally served from the same dish in which it was prepared with crusty bread.

  

Yakhnit El Samak el Harrah - Fish Stew with Red Pepper

1 medium sized fish
1 cup olive oil
1 cup chopped onion
8 garlic cloves, chopped
1/4 cup chopped fresh kizbara (coriander)
1/4 tsp. red pepper
1/4 tsp. cumin
1/4 cup lemon juice
Salt
Water

Combine all ingredients, place on baking dish, bake 20 minutes until fish is cooked.

 Aish Al-saraya - is served on special occasions and its translation means

 'the bread of Royal Palace'.

1 baguette or dried bread biscuits


2 cups kashta:

1 litre milk

300ml thickened cream

8 tablespoons cornflour

1/2 cup castor sugar

1 tbsp rosewater 

500 gm sugar
1 tbsp rose water
2 tsp lemon juice

1 ½ cups water

Slice off the crust and let it dry out. Slice the bread into thick slices.
Put the bread into a clean fry pan or pot to cook with the syrup later.

to make kashta, combine milk, cream cornflour, sugar and rosewater together, bring to boil, and stir until thick.

To make the syrup, put the sugar in a non-stick pan. Let it melt and caramelize until golden brown – do not stir, shake the pan to distribute the sugar evenly. Add the cold water to the melted sugar by pouring it carefully into the side of the pan. Let it bubble in the pan to a thickened syrup. Pour syrup over the bread in the fry pan.

Cook on a low heat till the syrup is absorbed into the bread. Remove from heat and let cool. Put the syrupy bread in a serving plate and sprinkle the bread with flower and rose water. 

Spread a layer of kashta over the bread and cover it with another layer of bread. For the topping, smooth another layer of kashta over the top.
sprinkle with crushed pistachio nuts and leave it to settle in the refrigerator for a minimum of 30 mins. Serve well chilled.

Halawat Al Jobn - Semolina, Syrup,sweet cheese, rose water with clotted cream. This is a Middle Eastern dessert that is a combination of sweetened cheese and served with a custard called Ashta.

Simply lay flat the bought semolina cheese sheets and cut into small rectangles. place on top, a spoonful of Ashta, fold in the sides, then roll up.

Serve with rose flower syrup and traditionally eaten with semi sweet Turkish coffee.

So another incredible day in the Interfaith kitchen. Everybody was so busy with so many recipes happening all at once.

  

A very big thank you to Fatima and her team of incredible women who shared with us so many wonderful family recipes and invaluable knowledge that will be passed on for generations.

From deep within the roots of both religious traditions, family, food and friendship are at the centre. Whether a follower of Halacha or Sharia, Moses or Muhammad - the passion for family, the love for food, the respect for one another transcends our differences and strengthens our sisterhood.

Please visit us at:

Olivetree:  https://www.facebook.com/pages/Olivetree-Womens-Network/97241523636

Shared Table: https://www.facebook.com/pages/Shared-Table/121816364572861

Gluhwein

Seriously, there is nothing more cozy than snuggling up to a hot glass of Gluhwein on a cold winter's evening. The flavours are sweet, fruity, with a little kick from the red wine. It is SO easy to drink and is SO delicious for the soul.

Glühwein "glow-wine" comes from the hot irons once used for mulling in German and Dutch speaking countries and in the region of Alsace in France. Traditionally served over Christmas in Europe, it is prepared from red wine, heated and spiced with spices.

Here is a quick simple easy recipe to enjoy this winter ....

1 cup water

1 cup white sugar

2 cinnamon sticks

1 star anise 

6 cardamon pods, cracked

1 orange

12 whole cloves

750ml bottle red wine

In a saucepan, combine the water, sugar and cinnamon stick, star anise and cardamon pods. Bring to a boil, reduce heat, and simmer.

Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy. 

Note:  If entertaining, this can be made days prior and stored in an airtight jar in the fridge.

Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in glasses that have been preheated in warm water as cold glasses may break.

This recipe makes approx 6 glasses.

Shakshuka

Shakshuka, Arabic شكشوكة‎; Hebrew שקשוקה‎ is a traditional dish served at breakfast, consisting of eggs poached in a sauce of tomatoes, capsicums, onions, and spices of cummin, paprika, tumeric and za'atar. Shakshuka is a staple of Israeli, Tunisian, Libyan, Algerian and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce. 

We decided to celebrate Mother's Day Brunch this year with Shakshuka.

1 tablespoon olive oil

1 medium onion, roughly chopped

2 cloves garlic, minced

2 red capsicums, roughly chopped

8 tomatoes, roughly chopped

2 x440gm cans diced tomatoes

1/2 teaspoon cayenne pepper

2 teaspoons sweet paprika

1 teaspoon tumeric

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon sugar

6 large eggs

Za'atar spice

120 gm fetta cheese, sliced

Iggy’s bread to serve

Heat large saute pan over medium heat, add oil, onion and garlic and saute until softened. Add fresh and canned tomatoes, cayenne, sweet paprika, turmeric, salt, pepper and sugar. Reduce heat to low and simmer for 15 minutes.

Gently crack eggs into pan, taking care not to break yolks. Add sliced fetta to pan. Simmer, covered, until whites solidify but yolks remain runny, about 8 minutes or until cooked. Sprinkle with Za'atar.

Serve to table in pan, with crunchy bread, like from Iggy's bakery. Serves 6.