Sephardic

Handrajo Borekas for The Sephardic Temple Sisterhood

February 17, 2012
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For several months I have been volunteering to help a group of Sephardic Temple Tifereth Israel (Los Angeles) sisterhood members plan a cooking class.  Yesterday was the first in what the sisterhood plans to make a series.  I taught a boreka class, including potato and cheese Borekas,

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Celery Root Latkes

December 10, 2011
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My friend Sheilah Kaufman asked me the other day if I had a Sephardic latke recipe for Hanukah.

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Braised Artichoke Hearts

December 5, 2011
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Artichokes are an essential Sephardic vegetable.  When I was a child, artichokes were only available in the spring.  Basically the California coast harvest period was from April to June, and then, you had to wait until next year. 

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Brown Rice Mejedra

November 30, 2011
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Mejedra, Majadra, or even Enjadra are various spellings for a Middle Eastern, Sephardic comfort food. Warm and earthy, the slightly sweet and toasty flavor of well done caramelized onions with rice containing lentils is very satisfying.  It is often eaten plain, as a side dish, or sometimes with yogurt for a quick lunch. 

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Capeloto Family Challah

September 16, 2011
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Challah is the quintessential Jewish Sabbath and holiday bread.  Bread baked from ‘the staff of life’ has a spiritual essence that affirms our connection to the earth’s harvest and sustains us.  This Challah is sweet and moist.  One recipe makes one huge challah or two medium size challah for Shabbat.  On Rosh Hashanah

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