There’s no going 8 days without my tahini fix so here’s my KOSHER FOR PASSOVER workaround!
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Almond Butter Tahini
1 cup blanched slivered almonds + 1 tbsp neutral oil or 1/3 cup almond butter
One clove garlic
Juice of half a lemon
1/4 tsp ground cumin (if you use on Passover, otherwise omit)
Kosher salt, to taste
1/4-1/3 cup ice water.
Method:
Blitz until smooth and creamy!
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When salad Nicoise meets the Tunisian Fricassé sandwich, you get the most satisfying meal in-one!
The salad is perfect for Shabbat lunch, or Chol Hamoed meals (Pesach is coming, ahhh!!!)
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Fricassee Tuna Salad
Bunch of arugula
Grape tomatoes
Baby Yukon Gold potatoes, boiled until fork tender, sliced
Baby cukes, Quartered lengthwise
Hard boiled eggs, quartered
Yellowfin tuna packed in olive oil (oil reserved)
2 tbsp capers
Zaatar, for topping
Fresh parsley
Harissa dressing:
Oil from the tuna jar
Zest and juice of half a lemon
1 to 2 tablespoons harissa
Salt and pepper to taste
Method:
Related Recipes:
Puttanesca tuna Salad
Israeli Style Tuna Salad
Tuna Salad With A Twist
Tunisian-Style Tuna Nicoise Salad
As Purim inched it’s way closer this year, I felt the dread coming on. I couldn’t imagine putting together shalach manos packages, getting dressed up, and getting into the holiday spirit. My heart just isn’t in it. So I went from one store to another, trying to come up with ideas for what to give out, but I always left empty handed. And then yesterday, I decided to put my heart into the cellophane and make yellow ribbon cookies. Cookies for the non-baker that doesn’t require cookie cutters, piping bag or decorating skills.
All I want for Purim is to BRING THEM HOME 🎗
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Yellow Ribbon Cookies
1 cup (2 sticks) butter
1 cup granulated sugar
1 egg
1 tsp vanilla extract
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 egg white
Yellow sugar
Method:
Place the butter and sugar in the mixing bowl and blend until creamy. Add the egg and vanilla and continue to blend until incorporated. Add in the flour, baking powder and salt and mix at low speed until the dough starts to come together. Press the dough into a flat disk, wrap in plastic wrap and chill for 20 minutes.
Preheat oven to 350°.
Roll the dough between 2 pieces of parchment paper until 1/4″ thick, trim the edges with a pizza cutter, bench scraper or knife to square off. Cut into strips and fold over to loop into a ribbon shape.
Brush with egg wash, sprinkle with sugar and bake for 10-12 minutes until lightly browned on the bottom.
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May we merit to see miracles 🎗
Happy Purim
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Persian Surprise Meatballs
1 lb. ground beef
1 large onion
3 cloves garlic
Handful of parsley, cilantro and mint
1/3 cup basmati rice, rinsed
1/2 tsp turmeric
1/4 tsp cumin
1 tsp salt
1/4 tsp pepper
Sauce:
1 tsp saffron, ground and steeped in 1/4 c water
2 tbsp olive oil
1/4 c tomato paste
1 cup water
1 tbsp silan
1/4 tsp cinnamon
Salt and pepper, To taste
18oz dried Turkish apricots
Method:
In a food processor, pulse the onion and garlic until finally chopped. Place 2/3 of the mixture into a large saucepan.
Add the ground beef to a large mixing bowl with the remaining onion mixture. Chop the herbs in the food processor and add to the meat. Add rice and spices and mix to combine. Refrigerate while you prepare the sauce.
Add 2 tablespoons of olive oil to the pan with the onion mixture. Sauté until softened and translucent. Add the tomato paste and sauté until it takes on a darker color. Deglaze with a cup of water and add the saffron water. Add silan, cinnamon, salt and pepper and simmer for 2 minutes.
Split the apricots open so that they are closed from one side. Stuff the apricots with a small meatball. Place in the pan in a spiral pattern.
Pour 2 cups of water over the meatballs and bring to a simmer. Cover and cook for 1 hour.
Garnish with herbs.
Related Recipes:
Sweet & Sour Meatballs
Meatballs Paprikash
Lemony Orzo Soup With Meatballs
Bourbon Peach Meatballs
Turkey Meatballs With Red Wine Cranberry Marinara
Purim is a holiday filled with customs and traditions – from hearing the megilla, to dressing up as your favorite villain or hero in the Purim story, giving shalach Manot, feasting and drinking! And not just drinking – but until you don’t know the difference between Haman and Mordechai.
So I took some inspiration from the setting of the Purim story – Persia – and I made some jeweled sangria! Inspired by Persian jeweled rice, this sangria is spiked with orange liquor and apricot brandy, with the addition of apricot jam simple syrup, pomegranate juice, and dry red wine.
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1 bottle dry Israeli wine
1 pomegranate, seeded
1 orange, sliced
2 cinnamon sticks
Juice of 1 orange
1 1/2 cups pomegranate juice
1/2 cup orange liquor
1/4 cup apricot brandy
3 tbsp good quality apricot jam dissolved in 2 tbsp boiling water
Method:
Mix and refrigerate overnight.
To serve, dip the rim of your glasses in orange blossom water and then chopped pistachios mixed with edible rose petals.
Related Recipes:
Sangria Sunday
Whipped Strawberry Frose
Apple & Honey Cosmos
