#pesach recipe

[saltchipfishshop]

Vegan Passover Pecan-Banoffee Pie: my magnum opus

I set out with a dream. An impossible dream. To create a vegan dessert for my synagogue seder that was also kitniyot-free. Did I have to do this? Not really, my shul allows anything vegan, vegetarian or pescatarian that doesn’t have chametz, and we have a section for kitniyot. Am I vegan? No. Do I even keep kosher for Passover myself? Also no. But, you see, I have an almost pathological need to feed as many people as possible, and I am intractably stubborn, so once I realised how difficult this was going to be it only made me dig my heels in further.

It turns out to be borderline impossible to find vegan substitutes for pretty much anything that don’t contain soy, oats, cornflour, chickpeas, or some sort of forbidden legume. Subsequently this recipe is heavily reliant on coconut milk; luckily for me I live in an area with a large Muslim population and it’s currently Ramadan, so tins of coconut are front and centre of every supermarket display.

It’s taken almost a full month of trial, error and meltdowns in the butter aisle of Sainsbury’s, but I finally did it. I had to cobble bits of the recipe together from half a dozen different sources, so I feel relatively justified in calling this my own invention. The pecan crust is borrowed from a Tori Avey cheesecake recipe, I just swapped pistachios for pecans. I really think the crust is what makes it, to be honest. You could probably skip the ganache layer if you can’t be bothered, I just feel like it helps cut through the sweetness.

Recipe under the cut. Please please tag me if anyone decides to make this! I would be so delighted to see it out there in the world.

Crust

84g (⅔ cup) pecans

84g (⅔ cup) pecans

84g (⅔ cup) pecans

60g (½ cup) matzo meal

66g (⅓ cup) granulated sugar

71g (5 tbsp) Kosher for Passover vegan margarine (Rakusen’s Tomor*), melted, + extra for greasing

Pinch of salt (optional)

Ganache

113g KFP vegan dark chocolate (Lindt Excellence 70%, Green & Black’s 70%, Green & Black’s cooking chocolate are all KFP)

113g coconut cream/full-fat coconut milk

A few drops of vanilla extract (optional)

Caramel

200g caster sugar

100g KFP vegan margarine (Tomor)

200g coconut cream/full-fat coconut milk

Whipped cream

200g coconut cream/full fat coconut milk, kept in the fridge overnight

15-45g KFP icing sugar (check it doesn’t contain maize starch. You could probably omit the sugar and leave the cream unsweetened if you can’t find it, or grind your own- there are recipes for Passover powdered sugar online.)

¼ tsp vanilla extract

3-4 bananas

cocoa powder or grated chocolate to serve (optional)

chopped pecans to serve (optional)

Method

Make the caramel. Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir constantly to prevent burning. You can use a wooden spoon or heat proof spatula.

When all of the sugar has melted and is a golden / amber colour, add in the margarine. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the margarine to melt into the sugar. It might bubble but that's fine. Once it’s combined, it might have a thick consistency. It might look like the margarine isn’t mixing with the sugar, but it should combine once you add the cream. Now add in 200g coconut cream. It will steam and bubble again so be careful.

Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.

Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill overnight. The coconut cream for the whipped cream should also be kept in the fridge overnight, to encourage it to separate and firm up.

If the caramel separates overnight, use an electric whisk to combine into a smooth consistency until there are no remaining lumps. It’ll be a more custard-like texture but still delicious. Keep caramel in the fridge until needed.

Make the crust. Preheat oven to 180˚C. Grease a loose-bottomed tin with margarine and line with greaseproof paper.

Blitz the pecans in the food processor until finely processed. Add matzo meal, salt and sugar and pulse until the entire crust is uniform in colour. With the processor on, drizzle the melted butter into the machine.

Once all the butter has been added, turn the processor off and dump the wet crumbs into the bottom of the lined pan. Using the back of a spoon, press the crumbs evenly into the bottom and up the sides of the pan (it doesn’t have to go all the way up, just as much as you can).

Place the crust in the oven for 8-10 minutes, or until the edges of the crust start to brown a bit and smells fragrant. Leave crust to cool for about ten minutes and then transfer to the fridge to finish cooling.

Make the ganache. Finely chop the chocolate and put in a medium-sized bowl. Put 200g coconut cream in a microwave-safe bowl and heat in the microwave for about 1 minute, watching to make sure it doesn’t bubble over.

Pour the warm cream over the chocolate chips and let sit for 2-3 minutes. Don't stir yet.

After 2-3 minutes, whisk the chocolate/melted coconut milk until smooth. Add vanilla if desired. Let cool in the fridge for around 30 minutes.

Make the whipped coconut cream. Chill a mixing bowl in the fridge for ten minutes (you can do this while the ganache is cooling to save time). Put 200g coconut cream (the thick white part, not the clear liquid) in the chilled bowl. Beat for 30 seconds with an electric whisk until creamy. Add vanilla and icing sugar and mix until creamy and smooth – about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.

Carefully run a knife around the edge of the crust tin and remove the crust from the tin.

Spread a layer of the cooled ganache over the bottom of the crust. Top with a layer of sliced banana and return to the fridge to set for ten minutes.

Add a layer of the caramel, another layer of sliced banana, and return to the fridge for ten minutes again.

Top with the whipped cream (I like to leave the edge of the bananas visible around the edge). Dust with cocoa powder or grated chocolate and add chopped pecans if desired.

*Tomor contains sunflower oil, but sunflower oil is not considered kitniyot in England: https://www.kosher.org.uk/article/sunflower-oil-kitniyot

#Passover recipe #pesach 5783 #pesach 2023 #pesach recipe #passover #Passover 5783 #Passover 2023 #Passover food #pesach food #פסח 5783 #פסח #פסח שמח #jumblr #judaism #jewish #jewish food #kosher #kosher food #kashrut

[hints-and-hacks]

Need a little inspiration planning menus for Pesach? Say no more! This dish is a little light to be a meal on its own, but it's terrific as a side or one of multiple mains. We use spinach instead of quinoa, and my whole family loves it.

#quinoa #quinoa salad #recipe #food #side dish #pesach recipe #passover recipe #passover food #pesach food #kosher for passover #jumblr

[najia-cooks]

[ID: The first image is of four stuffed artichoke hearts on a plate with a mound of rice and fried vermicelli; the second is a close-up on one artichoke, showing fried ground 'beef' and golden pine nuts. End ID]

أرضي شوكي باللحم / Ardiyy-shawkiyy b-al-lahm (Stuffed artichoke hearts)

Artichoke hearts stuffed with spiced meat make a common dish throughout West Asia and North Africa, with variations on the recipe eaten in Lebanon, Syria, Palestine, Algeria, and Morocco. In Palestine, the dish is usually served on special occasions, either as an appetizer, or as a main course alongside rice. The artichokes are sometimes paired with cored potatoes, which are stuffed and cooked in the same manner. Stuffed artichokes do not appear in Medieval Arab cookbooks (though artichokes do), but the dish's distribution indicates that its origin may be Ottoman-era, as many other maḥshis (stuffed dishes) are.⁩

The creation of this dish is easy enough once the artichoke hearts have been excavated (or, as the case may be, purchased frozen and thawed): they are briefly deep-fried, stuffed with ground meat and perhaps pine nuts, then stewed in water, or water and tomato purée, or stock, until incredibly tender.

While simple, the dish is flavorful and well-rounded. A squeeze of lemon complements the bright, subtle earthiness of the artichoke and cuts through the richness of the meat; the fried pine nuts provide a play of textures, and pick up on the slight nutty taste that artichokes are known for.

Terminology and etymology

Artichokes prepared in this way may be called "ardiyy-shawkiyy b-al-lahm." "Ardiyy-shawkiyy" of course means "artichoke"; "ب" ("b") means "with"; "ال" ("al") is the determiner "the"; and "لَحْم" ("laḥm") is "meat" (via a process of semantic narrowing from Proto-Semitic *laḥm, "food"). Other Palestinian Arabic names for the same dish include "أرضي شوكي محشي" ("ardiyy-shawkiyy maḥshi," "stuffed artichokes"), and "أرضي شوكي على ادامه" ("ardiyy-shawkiyy 'ala adama," "artichokes cooked in their own juice").

The etymology of the Levantine dialectical phrase meaning "artichoke" is interestingly circular. The English "artichoke" is itself ultimately from Arabic "الخُرْشُوف" ("al-khurshūf"); it was borrowed into Spanish (as "alcarchofa") during the Islamic conquest of the Iberian peninsula, and thence into English via the northern Italian "articiocco." The English form was probably influenced by the word "choke" via a process of phono-semantic matching—a type of borrowing wherein native words are found that sound similar to the foreign word ("phonetics"), and communicate qualities associated with the object ("semantics").

"Artichoke" then returned to Levantine Arabic, undergoing another process of phono-semantic matching to become "ardiyy-shawkiyy": أَرْضِيّ ("ʔarḍiyy") "earthly," from أَرْض‎ ("ʔarḍ"), "Earth, land"; and شَوْكِيّ ("shawkiyy") "prickly," from شَوْك‎ ("shawk"), "thorn."

Artichokes in Palestine

Artichoke is considered to be very healthful by Palestinian cooks, and it is recommended to also consume the water it is boiled in (which becomes delightfully savory and earthy, suitable as a broth for soup). In addition to being stuffed, the hearts may be chopped and cooked with meat or potatoes into a rich soup. These soups are enjoyed especially during Ramadan, when hot soup is popular regardless of the season—but the best season for artichokes in the Levant is definitively spring. Stuffed artichokes are thus often served by Jewish people in North Africa and West Asia during Passover.

Artichokes grow wild in Palestine, sometimes in fields adjacent to cultivated crops such as cereals and olives. Swiss traveler Johann Ludwig Burckhardt, writing in 1822, referred to the abundant wild artichoke plants (presumably Cynara syriaca) near لُوبْيا ("lūbyā"), a large village of stone buildings on a hilly landscape just west of طبريا ("ṭabariyya," Tiberias):

About half an hour to the N. E. [of Kefer Sebt (كفر سبط)] is the spring Ain Dhamy (عين ظامي), in a deep valley, from hence a wide plain extends to the foot of Djebel Tor; in crossing it, we saw on our right, about three quarters of an hour from the road, the village Louby (لوبي), and a little further on, the village Shedjare (شجره). The plain was covered with the wild artichoke, called khob (خُب); it bears a thorny violet coloured flower, in the shape of an artichoke, upon a stem five feet in height.

(Despite resistance from local militia and the Arab Liberation Army, Zionist military groups ethnically cleansed Lubya of its nearly 3,000 Palestinian Arab inhabitants in July of 1948, before reducing its buildings and wells to rubble, The Jewish National Fund later planted the Lavi pine forest over the ruins.)

Artichokes are also cultivated and marketed. Elihu Grant, nearly a century after Burckhardt's writing, noted that Palestinian villages with sufficient irrigation "[went] into gardening extensively," and marketed their goods in crop-poor villages or in city markets:

Squash, pumpkin, cabbage, cauliflower, lettuce, turnip, beet, parsnip, bean, pea, chick-pea, onion, garlic, leek, radish, mallow and eggplant are common varieties [of vegetable]. The buds of the artichoke when boiled make a delicious dish. Potatoes are getting to be quite common now. Most of them are still imported, but probably more and more success will be met in raising a native crop.

Either wild artichokes (C. syriaca) or cardoons (C. cardunculus, later domesticated to yield modern commerical artichokes) were being harvested and eaten by Jewish Palestinians in the 1st to the 3rd centuries AD (the Meshnaic Hebrew is "עַכָּבִיּוֹת", sg. "עַכָּבִית", "'aqubit"; related to the Arabic "⁧عَكُوب⁩" "'akūb," which refers to a different plant). The Tosefta Shebiit discusses how farmers should treat the sprouting of artichokes ("קינרסי," "qinrasi") during the shmita year (when fields are allowed to lie fallow), indicating that Jews were also cultivating artichokes at this time.

Though artichokes were persistently associated with wealth and the feast table (perhaps, Susan Weingarten speculates, because of the time they took to prepare), trimming cardoons and artichokes during festivals, when other work was prohibited, was within the reach of common Jewish people. Those in the "upper echelons of Palestinian Jewish society," on the other hand, had access to artichokes year-round, including (through expensive marvels of preservation and transport) when they were out of season.

Jewish life and cuisine

Claudia Roden writes that stuffed artichoke, which she refers to as "Kharshouf Mahshi" (خرشوف محشي), is "famous as one of the grand old Jerusalem dishes" among Palestinian Jews. According to her, the stuffed artichokes used to be dipped in egg and then bread crumbs and deep-fried. This breading and frying is still referenced, though eschewed, in modern Sephardi recipes.

Prior to the beginning of the first Aliyah (עלייה, wave of immigration) in 1881, an estimated 3% of the overall population of Palestine, or 15,011 people, were Jewish. This Jewish presence was not the result of political Zionist settler-colonialism of the kind facilitated by Britain and Zionist organizations; rather, it consisted of ancestrally Palestinian Jewish groups, and of refugees and religious immigrants who had been naturalized over the preceding decades or centuries.

One such Jewish community were the Arabic-speaking Jews whom the Sephardim later came to call "מוּסְתערבים" or "مستعربين" ("Musta'ravim" or "Musta'ribīn"; from the Arabic "مُسْتَعْرِب⁩" "musta'rib," "Arabized"), because they seemed indifferentiable from their Muslim neighbors. A small number of them were descendants of Jews from Galilee, which had had a significant Jewish population in the mid-1st century BC; others were "מגרבים" ("Maghrebim"), or "مغربية" ("Mughariba"): descendents of Jews from Northwest Africa.

Another major Jewish community in pre-mandate Palestine were Ladino-speaking descendents of Sephardi Jews, who had migrated to Palestine in the decades following their expulsion from Spain and then Portugal in the late 15th century. Though initially seen as foreign by the 'indigenous' Mista'avim, this community became dominant in terms of population and political influence, coming to define themselves as Ottoman subjects and as the representatives of Jews in Palestine.

A third, Yiddish- and German-speaking, Askenazi Jewish population also existed in Palestine, the result of immigration over the preceding centuries (including a large wave in 1700).

These various groups of Jewish Palestinians lived as neighbors in urban centers, differentiating themselves from each other partly by the language they spoke and partly by their dress (though Sephardim and Ashkenazim quickly learned Arabic, and many Askenazim and Muslims learned Ladino). Ashkenazi women also learned from Sephardim how to prepare their dishes. These groups' interfamiliarity with each other's cuisine is further evidenced by the fact that Arabic words for Palestinian dishes entered Ladino and Yiddish (e.g. "كُفْتَة" / "kufta," rissole; "مَزَّة⁩" "mazza," appetizer); and words entered Arabic from Ladino (e.g. "דונסי" "donsi," sweet jams and fruit leather; "בוריק" "burek," meat and cheese pastries; "המים" "hamim," from "haminados," braised eggs) and Yiddish (e.g. "לעקעך‎" "lakach," honey cake).

In addition to these 'native' Jews were another two waves of Ashkenazi migration in the late 18th and early-to-mid 19th centuries (sometimes called the "היישוב הישן," "ha-yishuv ha-yashan," "old settlement," though the term is often used more broadly); and throughout the previous centuries there had also been a steady trickle of religious immigration, including elderly immigrants who wished to die in Jerusalem in order to be present at the appointed place on the day of Resurrection. Recent elderly women immigrants unable to receive help from charitable institutions would rely on the community for support, in exchange helping the young married women of the neighborhood with childcare and with the shaping of pastries ("מיני מאפה").

In the first few centuries AD, the Jewish population of Palestine were largely farmers and agricultural workers in rural areas. By the 16th century, however, most of the Jewish population resided in the Jewish Holy Cities of Jerusalem (القُدس / al-quds), Hebron (الخليل / al-khalil), Safed (صفد), and Tiberias (طبريا / ṭabariyya). In the 19th century, the Jewish population lived entirely in these four cities and in expanding urban centers Jaffa and Haifa, alongside Muslims and Christians. Jerusalem in particular was majority Jewish by 1880.

In the 19th century, Jewish women in Jerusalem, like their Christian and Muslim neighbors, used communal ovens to bake the bread, cakes, matzah, cholent, and challah which they prepared at home. One woman recalls that bread would be sent to the baker on Mondays and Thursdays—but bribes could be offered in exchange for fresh bread on Shabbat. Charges would be by the item, or else a fixed monthly payment.

Trips to the ovens became social events, as women of various ages—while watching the bakers, who might not put a dish in or take it out in time—sent up a "clatter" of talking. During religious feast days, with women busy in the kitchen, some families might send young boys in their stead.

Markets and bakeries in Jerusalem sold bread of different 'grades' based on the proportion of white and wheat flour they contained; as well as flatbread (خبز مفرود / חובז מפרוד / khobbiz mafroud), Moroccan מאווי' / ماوي / meloui, and semolina breads (כומאש / كماج / kmaj) which Maghrebim especially purchased for the Sabbath.

On the Sabbath, those who had brick ovens in their sculleries would keep food, and water for tea and coffee, warm from the day before (since religious law prohibits performing work, including lighting fires, on Shabbat); those who did not would bring their food to the oven of a neighbor who did.

Palestinian Jewish men worked in a variety of professions: they were goldsmiths, writers, doctors, merchants, scientists, linguists, carpenters, and religious scholars. Jewish women, ignoring prohibitions, engaged in business, bringing baked goods and extra dairy to markets in Jerusalem, grinding and selling flour, spinning yarn, and making clothing (usually from materials purchased from Muslims); they were also shopkeepers and sellers of souvenirs and wine. Muslims, Jews, and Christians shared residential courtyards, pastimes, commercial enterprises, and even holidays and other religious practices.

Zionism and Jewish Palestinians

Eastern European Zionists in the 1880s and 90s were ambivalent towards existing Jewish communities in Palestine, often viewing them as overly traditional and religious, backwards-thinking, and lacking initiative. Jewish Palestinians did not seem to conform with the land-based, agricultural, and productivist ideals of political Zionist thinkers; they were integrated into the Palestinian economy (rather than seeking to create their own, segregated one); they were not working to create a Jewish ethnostate in Palestine, and seemed largely uninterested in nationalist concerns. Thus they were identified with Diaspora Jewish culture, which was seen as a remnant of exile and oppression to be eschewed, reformed, or overthrown.

These attitudes were applied especially to Sephardim and Mista'arevim, who were frequently denigrated in early Zionist literature. In 1926, Revisionist Zionist leader Vladimir Jabotinsky wrote that the "Jews, thank God, have nothing in common with the East. We must put an end to any trace of the Oriental spirit in the Jews of Palestine." The governance of Jewish communities was, indeed, changed with the advent of the British Mandate (colonial rule which allowed the British to facilitate political Zionist settling), as European political and "socialist" Zionists promoted Ashkenazi over Sephardi leadership.

Under the Ottomans, the millet system had allowed a degree of Jewish and Christian autonomy in matters of religious study and leadership, cultural and legal affairs, and the minting of currency. The religious authority of all Jewish people in Palestine had been the Sephardi Rabbi of Jerusalem, and his authority on matters of Jewish law (like the authority of the Armenian Patriarchate on matters of Christian law) extended outside of Palestine.

But British and European funding allowed newer waves of Ashkenazi settlers (sometimes called "היישוב החדש," "ha-yishuv ha-khadash," "new settlement")—who, at least if they were to live out the ideals of their sponsors, were more secular and nationalist-minded than the prior waves of Ashkenazi immigration—to be de facto independent of Sephardi governance. Several factors lead to the drying up of halaka (donated funds intended to be used for communal works and the support of the poor in Sephardi communities), which harmed Sephardim economically.

Zionist ideas continued to dominate newly formed committees and programs, and Palestinian and Sephardi Jews reported experiences of racial discrimination, including job discrimination, leading to widespread poverty. The "Hebrew labor" movement, which promoted a boycott of Palestinian labor and produce, in fact marginalized all workers racialized as Arab, and promises of work in Jewish labor unions were divided in favor of Ashkenazim to the detriment of Sephardim and Mizrahim. This economic marginalization coincided with the "social elimination of shared indigenous [Palestinian] life" in the Zionist approach to indigenous Jews and Muslims.

Despite the adversarial, disdainful, and sometimes abusive relationship which the European Zionist movement had with "Oriental" Jews, their presence is frequently used in Zionist food and travel writing to present Israel as a multicultural and pluralist state. Dishes such as stuffed artichokes are claimed as "Israeli"—though they were eaten by Jews in Palestine prior to the existence of the modern state of Israel, and though Sephardi and Mizrahi diets were once the target of a civilizing, correcting mission by Zionist nutritionists. The deep-frying that stuffed artichokes call for brings to mind European Zionists' half-fascinated, half-disgusted attitudes towards falafel. The point is not to claim a dish for any one national or ethnic group—which is, more often than not, an exercise in futility and even absurdity—but to pay attention to how the rhetoric of food writing can obscure political realities and promote the colonizer's version of history. The sinking of Jewish Palestinian life prior to the advent of modern political Zionism, and the corresponding insistence that it was Israel that brought "Jewish cuisine" to Palestine, allow for such false dichotomies as "Jewish-Palestinian relations" or "Jewish-Arab relations"; these descriptors further Zionist rhetoric by making a clear situation of ethnic cleansing and settler-colonialism sound like a complex and delicate issue of inter-ethnic conflict. To boot, the presentation of these communities as having merely paved the way to Zionist nationalism ignores their existence as groups with their own political, social, and cultural lives and histories.

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Ingredients:

Serves 4 (as a main dish).

For the artichokes:

6 fresh, very large artichokes; or frozen (not canned) whole artichoke hearts

1 lemon, quartered (if using fresh artichokes)

250g (1 1/2 cups) vegetarian ground beef substitute; or 3/4 cup TVP hydrated with 3/4 cup vegetarian 'beef' stock from concentrate

1 yellow onion, minced

Scant 1/2 tsp kosher salt

1/2 tsp ground black pepper

1 pinch ground cardamom (optional)

1/4 tsp ground allspice or seb'a baharat (optional)

1 Tbsp pine nuts (optional)

Water, to simmer

Oil, to fry

2 tsp vegetarian 'beef' stock concentrate, to simmer (optional)

Lemon, to serve

Larger artichokes are best, to yield hearts 3-4 inches in width once all leaves are removed. If you only have access to smaller artichokes, you may need to use 10-12 to use up all the filling; you might also consider leaving some of the edible internal leaves on.

The meat may be spiced to taste. Sometimes only salt and black pepper are used; some Palestinian cooks prefer to include seb'a baharat, white pepper, allspice, nutmeg, cardamom, and/or cinnamon.

Medieval Arab cookbooks sometimes call for vegetables to be deep-fried in olive oil (see Fiḍālat al-Khiwān fī Ṭayyibāt al-Ṭaʿām wa-l-Alwān, chapter 6, recipe no. 373, which instructs the reader to treat artichoke hearts this way). You may use olive oil, or a neutral oil such as canola or sunflower (as is more commonly done in Palestine today).

Elihu Grant noted in 1921 that lemon juice was often served with stuffed vegetable dishes; today stuffed artichokes are sometimes served with lemon.

For the rice:

200g Egyptian rice (or substitute any medium-grained white rice)

2 tsp broken semolina vermicelli (شعيريه) (optional)

1 tsp olive oil (optional)

Large pinch salt

520g water, or as needed

Broken semolina vermicelli (not rice vermicelli!) can be found in plastic bags at halal grocery stores.

Instructions:

For the stuffed artichokes:

1. Prepare the artichoke hearts. Cut off about 2/3 of the top of the artichoke (I find that leaving at least some of the stem on for now makes it easier to hollow out the base of the artichoke heart without puncturing it).

2. Pull or cut away the tough outer bracts ("leaves") of the artichoke until you get to the tender inner leaves, which will appear light yellow all the way through. As you work, rub a lemon quarter over the sides of the artichoke to prevent browning.

3. If you see a sharp indentation an inch or so above the base of the artichoke, use kitchen shears or a sharp knife to trim off the leaves above it and form the desired bowl shape. Set aside trimmings for a soup or stew.

4. Use a small spoon to remove the purple leaves and fibers from the center of the artichoke. Make sure to scrape the spoon all along the bottom and sides of the artichoke and get all of the fibrous material out.

5. Use a paring knife to remove any remaining tough bases of removed bracts and smooth out the base of the artichoke heart. Cut off the entire stem, so that the heart can sit flat, like a bowl.

6. Place the prepared artichoke heart in a large bowl of water with some lemon juice squeezed into it. Repeat with each artichoke.

7. Drain artichoke hearts and pat dry. Heat a few inches of oil in a pot or wok on medium and fry artichoke hearts, turning over occasionally, for a couple minutes until lightly browned. If you don't want to deep-fry, you can pan-fry in 1 cm or so of oil, flipping once. Remove with a slotted spoon and drain.

8. Prepare the filling. Heat 1 tsp of olive oil in a large skillet on medium-high and fry onions, agitating often, until translucent.

Tip: Some people add the pine nuts and brown them at this point, to save a step later. If you do this, they will of course be mixed throughout the filling rather than being a garnish on top.

9. Add spices, salt, and meat substitute and fry, stirring occasionally, until meat is browned. (If using TVP, brown it by allowing it to sit in a single layer undisturbed for 3-4 minutes, then stir and repeat.) Taste and adjust spices and salt.

10. Heat 1 Tbsp of olive oil or margarine in a small pan on medium-low. Add pine nuts and fry, stirring constantly, until they are a light golden brown, then remove with a slotted spoon. Note that, once they start taking on color, they will brown very quickly and must be carefully watched. They will continue to darken after they are removed from the oil, so remove them when they are a shade lighter than desired.

11. Stuff the artichoke hearts. Fill the bowl of each heart with meat filling, pressing into the bottom and sides to fill completely. Top with fried pine nuts.

12. Cook the artichoke hearts. Place the stuffed artichoke hearts in a single layer at the bottom of a large stock pot, along with any extra filling (or save extra filling to stuff peppers, eggplant, zucchini, or grape leaves).

13. Whisk stock concentrate into several cups of just-boiled water, if using—if not, whisk in about a half teaspoon of salt. Pour hot salted water or stock into the pot to cover just the bottoms of the stuffed artichokes.

14. Simmer, covered, for 15-20 minutes, until the artichokes are tender. Simmer uncovered for another 5-10 minutes to thicken the sauce.

For the rice:

1. Rinse your rice once by placing it in a sieve, putting the sieve in a closely fitting bowl, then filling the bowl with water; rub the rice between your fingers to wash, and remove the sieve from the bowl to strain.

2. Place a bowl on a kitchen scale and tare. Add the rice, then add water until the total weight is 520g. (This will account for the amount of water stuck to the rice from rinsing.)

3. (Optional.) In a small pot with a close-fitting lid, heat 1 tsp olive oil. Add broken vermicelli and fry, agitating often, until golden brown.

4. Add the rice and water to the pot and stir. Increase heat to high and allow water to come to a boil. Cover the pot and lower heat to a simmer. Cook the rice for 15 minutes. Remove from heat and steam for 10 minutes.

To serve:

1. Plate artichoke hearts on a serving plate alongside rice and lemon wedges; or, place artichoke hearts in a shallow serving dish, pour some of their cooking water in the base of the dish, and serve rice on a separate plate.

Tip: The white flesh at the base of the bracts (or "leaves") that you removed from the artichokes for this recipe is also edible. Try simmering removed leaves in water, salt, and a squeeze of lemon for 15 minutes, then scraping the bract between your teeth to eat the flesh.

#Palestinian #Levantine #vegan recipes #artichokes #Passover #Pesach #long post /

[pomegranateandhoney]

recipes i'm going to make this pesach:

sweet & sour braised roast (i've a kalakel cut so that is what i'll be using)

olive oil mashed potatoes

apple matzah kugel

... and the leftovers on these will keep us fed the whole time, basically, as it's just my partner + me. but i'm also planning to make

matzah "chilquiles" one day for breakfast :)

and moroccan paprika fish because i cherish my once a week fish allowance during pregnancy like nothing else.

#food #recipes #pesach #passover #K for P #kosher recipes #kosher food #jewish food #jewish recipes #jumblr

[animatedamerican]

I really really appreciate your pesach recipe round-up, thank you for your service to menu makers everywhere! חַג כָּשֵׁר וְשָׂמֵחַ

Thank you, nony! Chag kasher v'sameach to you too, and to everybody else out there celebrating this year.

(And for everyone not sure what this is about: The Pesach Recipe Roundup is a post of kosher-for-Pesach recipes that I made some years ago, and keep adding to.)

#from the ask box #links #food #recipes #pesach #weird jewish things

[wanderthrubooks]

Almond Orange Passover Cookies

(Delicious, easy and almost healthy)

You will need:

1 1/2 Tbsp sugar

1 1/4 cup sliced almonds

1 egg

1 orange

Parchment paper

How to:

mix egg white and sugar in bowl

Zest orange, add zest to mix

Add almonds to mix

Mix well, it is gonna seem like you don't have enough liquid for the almonds, don't worry just make sure everything is coated

Use a spoon to scoop out and place each cookie on parchment paper covered baking sheet, repeat until gone

It's gonna seem like these cookies are held together by hope, but this is a Jewish recipe and it lives on hope. Trust me.

Bake at 375 F for about 20 minutes until crisp.

Allow to cool and enjoy

These are sooooo good! Feel free to use the orange from your seder plate.

#passover #recipe #an orange on the seder plate #feminism #pesach

[screamingatmyfandom]

#jumblr #jewish #passover food #pesach #food culture #jewish culture #jewish cuisine #passover 2023 #gotta be lamb or matzoh ball soup #specifically my mom's recipe #food is always better when its a passed down recipe for some reason #and everyone tweaks little parts to their liking #but those two smells always make me feel like a kid again 😊

[sialiaskitchen]

Passover banana waffles (or pancakes or muffins)

blend:

1 small banana

1 egg

1/4 cup oil

1/4 cup white sugar

1 Tbs brown sugar

1/4 tsp salt

1/4 tsp baking soda

1 tsp balsamic vinegar

then add

1/4 cup passover cake meal

1/4 cup potato starch

and blend thoroughly

then use batter to make waffles or pancakes or banana muffins or cake.

also good with chocolate chips or nuts added if baking.

if baking, pour into oiled pan and bake 350F until it domes a bit and just starts to pull away from edges of pan. do not overbake.

#food #recipe #delicious #kosher #kosher for passover #passover #recipes #kosher for pesach #passover recipes #kosher l'pesach #jumblr

[kosher-martian]

Munchies with the Martian

Let's say - for the sake of argument - that you have this friend. Maybe he's an Earthling, maybe he's a Martian. Who's to say? Let's also say that this nice friend yours keeps kosher. And he's going to be celebrating Pesach soon, which means his diet becomes more restrictive than usual. Let's also say that this friend here is a single Martian mensch. Lives by himself, you see? Has his own spacecraft. Maybe he doesn't really cook on account of the long hours he works in the field of Information Technology. A real poindexter, this guy. He mostly eats Gefen Noodle Soup, freezer pizzas, and whatever leftovers he takes from his sweet old mother's refrigeration unit. Well now your friend is in trouble. You see his parents are newly retired and are on what one might call a "fixed income". What sort of recipes would the fine folks of this here establishment recommend? Any good EASY recipes for a single Martian to cook during the intermediate days of Passover? Especially recipes that don't use a lot of meat (preferably no meat)? Your friend is a terrible cook, remember?

#judaism #jewish food #kosher #jumblr #kosher recipes #A Martian's gotta eat #please i’m begging you #passover #pesach

[bmoharrisbankofficial]

how to make a seder salad! obviously, this isn’t a traditional sort of seder meal. it is, however, a Very nontraditional way of participating in a seder when you’re alone, have food issues, or need to be covert. i needed something that fit all three of those boxes this year, so i came up with this. the parsley is a stand in for karpas, the apples and nuts for haroset, the romaine for maror, the egg for beitzah, the beets for zeroa, the salt water for our tears, the orange for our lgbtq+, the garlic for protection, and the olive oil for liberation and protection for palestinians. i’d like to shoutout @jewitches, i learned about adding garlic, oranges, and olives (in this case olive oil) to seder plates through them :) add whatever amounts you’d like of anything, wrt the vinaigrette i usually do a couple tablespoons olive oil and acid and then everything else to taste.

INGREDIENTS:

romaine lettuce (+ mixed greens if you’d like additional bitterness)

parsley

chopped or sliced red beets

chopped fresh orange slices (alternative: -canned or otherwise packaged mandarins that have been drained and rinsed)

chopped or grated apples

nuts (walnuts or pecans are best)

matzoh (alternative: other hard cracker)

egg (alternative: avocado)

salt water

roasted garlic or garlic powder

olive oil

honey

vinegar (red wine, balsamic, or apple cider is best) OR lemon juice if you’d prefer to stay away from anything fermented for pesach

CREATION:

combine olive oil, honey, a small amount of salt water, parsley, garlic, and your vinegar or lemon in a container you can aggressively shake

aggressively shake the mixture

taste the vinaigrette you’ve just made and adjust it as needed until it tastes good to you

add your romaine to a large bowl

in another bowl, toss your apples, nuts, oranges, and beets together with the vinaigrette

add the previous mix to your lettuce

as that all rests together in the fridge or on the counter, boil then scorch an egg, peel it, and add the whole thing or just the whites to your salad. if using an avocado instead, just slice and fan on top.

top with crumbled matzoh/crackers or put the salad on the matzoh like a pizza or sandwich :)

#my recipes #judaism tag #pesach #another good addition would be mozz but again i do not think cheese is kosher for pesach so it’s up to you

[saltchipfishshop]

First seder: make a lovely frangipane tart

Second seder: unleash a plague of tiny marzipan frogs

#if anyone wants my vegan marzipan recipe lmk #jumblr #passover #queer jews #pesach #passover 5784 #pesach 5784 #passover 2024 #pesach 2024

[hints-and-hacks]

Quinoa with Sweet Potatoes & Mushrooms

https://www.allrecipes.com/recipe/160743/quinoa-with-sweet-potato-and-mushrooms/

Servings: 4  Yield: 4 servings

Ingredients

⅓ cup quinoa

1 cup water

1 pinch salt

1 tablespoon olive oil

1 teaspoon minced garlic

1 small sweet onion, chopped

1 cup cremini mushrooms, sliced

1 small sweet potato, peeled and diced

¼ teaspoon cayenne pepper

salt and pepper to taste

¼ cup chopped, toasted pecans

Directions

Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.

Need Passover menu inspiration? Say no more! We make this quinoa recipe as a Chol Hamo'ed dinner almost every Passover. It's light yet filling, and can easily be doubled.

#food #recipe #pesach food #passover food #passover #pesach #jumblr #passover recipe #pesach recipe #kosher for passover #quinoa

[screamingfromuz]

last year I finally learned why people HATE Gefilte fish. I ate one that was not made with the recipe my family use, and it was terrible.

for years I was really confused, but now I know why- not all Gefilte fish are created equal.

#pesach #judaism #jumblr #passover #gefilte fish #dont worry #we are gonna have the good recipe this year #and my condolences for anyone who never had good gefilte

[leahazel]

Love using American recipe sites. It's a great way to keep my basic arithmetic sharp. Did you know that 5 1/2 cups of coconut and 14 oz of condensed milk both resolve to about 400 grams?

#baking #recipes #holidays #pesach

[avoidingdestiny]

Someone brought fancy cookies into the office and I am dying.

#Eighth day of Pesach woes #I’ve actually had an easy time this year because I made a potato starch chocolate cake #And had some desserts leftover from a seder I was invited to #Plus I found a charoset recipe I love so I’ve been eating a ton of that #But DQ has been calling my name since Tuesday and I just want some proper junk food #Judaism

[torais-life]

Shalom! Você que fez o pão? Tem receita? Eu nunca fiz queria tentar.

Shalom!. Este matzah es comprado en una tienda judaica aquí en Argentina. Pero si quieres hacerlo, tiene que ser con harina que no haya tenido NINGÚN contacto con agua.

1kg de harina común o de matzah(puedes comprarla)

600ml de agua

¡No lleva sal ni aceite!

Se puede cocinar en horno o plancha MUY caliente

Lo más importante: Desde que agregas el agua a la harina, lo mezclas, lo amasas(no tienes que dejar nunca de estirar la masa) y lo cocinas, tienen que pasar SÓLO hasta 18 minutos. Si pasan más minutos ya NO es kasher porque empieza a leudar la masa...Por eso donde lo cocines tiene que estar muy caliente.

Espero que te sirvan las instrucciones en español y puedas intentarlo. 🤗 JAG PESAJ SAMEAJ!!

#matzoth #matzah #jumblr #recipe #recipes #feliz pesaj #pesach #yom tov #matzoh #handmade matzos #matzah shimura #spanish post #español #mitzvot