Most Philadelphians associate rhubarb with pie. Rhubarb is a vegetable, yet it is treated as a fruit in our cuisine. Sephardic and Mizrahi Jews cook rhubarb as a vegetable, adding a sour note to fish and lamb dishes. The first local crops of rhubarb are ripening now, so it is a good time to experiment with someone else’s grandmother’s recipe. [Read more…]
As part of the national celebration of Jewish American Heritage Month, the National Museum of American Jewish History (NMAJH) hosted Evolution of Jewish Cooking in America, a conversation with Steven Cook, Joan Nathan, Michael Solomonov and Molly Yeh. The event was moderated by food writer and editor Devra Ferst. It was held before a capacity crowd of 230 people, with others tuning in via Facebook. [Read more…]
Lag B’Omer marks the end of the 49-day period of counting the days between Passover and Shavuot. Historically, the counting begins on the day an omer (unit of measure) of barley was brought to the Temple in Jerusalem and ends on the day before an omer of wheat was brought to the Temple. In Israel, it is celebrated with picnics, bonfires, and barbecues. How can you combine the ancient Jewish holiday of Lag B’Omer with an all American twist? Throw a hot dog bar party!
Whether you are lighting a bonfire or cooking on your grill, here is your game plan. Set up a buffet, and let your guests express their creativity. Mix and match rolls, sausages, condiments, and crunchy chips.
- An assortment of sliced breads
- Potato chips
- Corn chips
- Hot peppers
- Sweet peppers
- Diced onions
“Did you drink limonana when you were a kid?” people ask me. The answer is no. Lemonade with mint (nana in Arabic) was popular in Syria and Turkey. Israel discovered limonana serendipitously, as a byproduct of an experimental advertising campaign. [Read more…]
When the sun sets on May 1, the celebrations — and the grilling — will begin. [Read more…]
— by Yehudeet Gore
At Torah Academy of Greater Philadelphia, first- and second-grade “foodies” are learning about smart eating in a group called Food Power, and they have some healthy snacks to share with The Philadelphia Jewish Voice.
Guided by the Choose My Plate format, the six students hope to become experts on the food groups and the importance of balanced meals and snacks. Nate Bleier, Irmiyahu Rubin, Yaakov Noam Shrager, Shira Ben Samuel, Ahuva Ludzker and Sruli Fineman have created “superfood superheroes,” played meal-building games, and prepared extra-nutritious “power snacks.” They even took a trip to Nana’s Kitchen to learn an all-senses lesson in herbs, and they created smoothies in all colors and tastes.
By Jo Ferro
Martha Stewart & Marley Spoon, Martha Stewart’s meal delivery service, has created a delicious Passover meal kit. It contains everything necessary to create a beautiful smoked salmon, beet and haroset salad. This delightful main course salad hits many traditional Passover elements: haroset (apple, walnut, raisin, and wine–vinegar) symbolizing the mortar used by slaves to build the pyramids, and horseradish and arugula, symbolizing the bitterness of slavery. It includes two heavy hitters of classic Jewish cuisine: beets and smoked salmon. [Read more…]
One of the staples of the Tunisian table is the fourma, or molded noodle dish. Cooked noodles are mixed with spiced meat or vegetables. Eggs are beaten and used to bind the noodle mixture. The casserole is baked and served at any meal, hot or cold. The Jews of Tunisia have a special fourma recipe that they prepare for Passover.
Tunisian Jews eat kitniyot (grains and legumes) during Passover. The starch in the Passover fourma is rice, which has been carefully picked over and cleaned to make sure that there is no chametz in it. Those of you who don’t eat kitniyot during Passover may substitute the rice in the recipe for boiled, diced potatoes or matza farfel.
Adapted from Laurent
- 1 cup cooked brown rice
- 1 Lb. ground beef
- 1 large onion, minced
- 1 cup marinara sauce
- 4 eggs, whisked
- 1 bunch parsley, minced
- 1 tbsp. olive oil
- 1 tsp. ground cinnamon
- Black pepper
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the olive oil in a heavy skillet.
- Brown the onion.
- Add the ground beef.
- Season with ground cinnamon, salt, and pepper.
- Mix in the parsley.
- Set aside and allow to cool.
- In a large bowl mix the rice, marinara sauce, meat, and eggs.
- Pour the mixture into an oiled casserole dish.
- Bake for about 45 minutes.
- Serve with harissa and a crispy green salad.
Have you ever enjoyed an Israeli-style Shabbat dinner? They tend to be casual family get-togethers, with delicious home-cooked food. Even many secular Israelis still congregate for Shabbat dinner every Friday evening, sans the blessings. If you are not fortunate enough to have an Israeli relative to invite you, you may now join the Israeli American Council (IAC) community for potluck Shabbat dinners. The main courses are cooked at the venue by a group of volunteers, lead by Devorah Selber and Mazal Fellah. [Read more…]
Jews have lived in the Central Asian city of Bukhara since the reign of King David. One of their unique Purim specialties is an intricately decorated flatbread called Kulchi Ravghaniy. Flatbreads have been baked in Bukhara for over 12,000 years, and are described in one of the world’s oldest written stories, The Epic of Gilgamesh. In Bukhara bread symbolizes life. Jews celebrate the life of Queen Esther and the Jewish community by serving these festive loaves during the Purim feast. [Read more…]