Gateway Travel
evident when it's time for the festive
meal. Chometz, as classified by
Halachah, is forbidden. Kitniyot,
legumes, are not considered chometz,
according to Sephardi interpretation.
Since legumes and rice were such an
integral part of the daily Sephardi diet,
it was established that because these
foods were not specifically prohibited
for Pesach, they would be acceptable.
The following Sephardi recipes,
made with red wine vinegar, olive oil,
eggplant, roasted peppers, honey and
lemon may not be exactly what you're
used to for Pesach, but offer delicious
novelty to a community hungry for
diversity.
SEPHARDI CHAROSET
There are likely hundreds of Sephardi
charoset recipes. This one uses
almonds, dates, cinnamon and is
sweetened with honey.
1 pound pitted dates, any variety,
chopped
1/2 pound golden raisins
2 cups water
1 cup chopped almonds
1/4 cup sweet red wine
1 t. ground cinnamon
Honey to taste
Place chopped dates and raisins and
water in a large saucepan over medi-
um-high heat. Bring water to a boil
and remove pan from the heat to cool.
When the dates and raisins are cool,
drain slightly, leaving some of the liq-
uid, and place in a large bowl. Add
remaining ingredients and stir to corn-
bine. If a thicker, paste-like charoset is
desired, cook the fruit in simmering
water for 30-40 minutes, and mash
the mixture, with the water, until it
becomes a thick paste. Serves 8 12.
-
PICKLED FISH
Real gefilte fish, made with carp, isn't
common in the Sephardi world. Fish,
on the other hand, is often served
during Pesach. This dish can be made
with several varieties of fish. It's pick-
led for a few days and served cold.
2 pounds halibut, mullet or other
mild, firm-fleshed fish fillet, bones
removed
1 egg
matzah meal for dredging plus
another 1/2 cup matzah meal
olive oil for frying plus another 3/4
cup olive oil
2 cups water
3/4 cup red wine vinegar
1 cup chopped onions
1 clove of garlic, minced
1/4 cup dried or 1/2 cup fresh
chopped parsley
1 cup pine nuts or chopped walnuts
Parsley, tomato and capers for garnish
Heat a small amount of oil in a
large non-stick skillet, over medium-
high heat. Cut fish into 1 1/2-inch
pieces, dredge in a small amount of
matzah meal and fry the fish on both
sides until golden. Place cooked fish
in a glass or ceramic casserole dish.
In a large saucepan over high heat,
combine remaining 1/2 cup matzah
meal, 3/4 cup olive oil, water, vinegar,
onions, garlic, parsley and nuts. Bring
mixture to a boil, reduce heat and
cook 10-15 minutes, until the mixture
is thick and bubbly Pour sauce over
the fish, cover with plastic wrap and
chill for three or more days until the
fish is pickled. Serve cold, garnished
with parsley, tomato wedges and
capers, if desired.
SALADA DE MIRIDGENA
Some Sephardim call eggplant
miridgena. Others call it berengena.
Still others call this salad putleje/a. It's
a great way to serve a healthy appetiz-
er or salad as part of the meal.
2 pounds whole eggplant, peeled
2 - 4 T. olive oil
2 roasted red peppers, chopped
1/2 cup minced sweet onion
2 T. fresh lemon juice
1 T. dried mint or 2 T. fresh
chopped mint
1/2 cup fresh chopped parsley
Salt and pepper to taste
Preheat oven to 450 degrees. Slice
eggplant and lay on a baking sheet.
Drizzle with olive oil. Bake for 20
minutes or until the eggplant is soft.
Chop the eggplant slightly. Add
remaining ingredients and chill for 1
hour or up to three days. Stir before
serving as a topping for matzah or on
a bed of greens as a salad.
TAGINE OF CHICKEN WITH
PRUNES AND ALMONDS
This Moroccan-style stew is from
the marvelous The Jewish Holiday
Cookbook by Gloria Kaufer Greene.
2 T. margarine or vegetable oil
1 medium onion, finely chopped
About 3 1/2 pounds meaty chicken
pieces, skin removed if desired
1 cup water
1-3 t. ground cinnamon
1/2 t. ground ginger
1/4-1/2 t. fresh ground black pepper
Pinch of salt
10-12 oz. pitted prunes (about 2
cups)
1 T. honey or sugar (optional)
1 cup whole blanched almonds,
lightly toasted
ROCHELLE LIEBERMAN
And The Staff Of
GATEWAY. TRAVEL
wish all
our friends and clients
a happy and healthy Passover!
Noreen Aljida
Nicole Arslanian
Michelle Ben-Ezra
Katie Brennan
Grace Capraro
Mille Chad
Brenda Clar
Sonny Cohn
Eva Coopersmith
Linda D'Antonio
Wendy Danzig
Nancy Deroven
Lenore Dorfman
Bede Epstein
Beth Feldman
Nina Gallozi
Regina Goldstein
Cindy Gorgies
Karen Hrit
Roseann Konke
Lois Kozlow
Marlene Kraft
Cyd Kuppe
Sara Levine
Nancy (Max) MacLeod
Trish McDonald
Vivian Paesano
Samuel Peoples
Ina Pitt
Rhonda Ran
Mark Rubinstein
Linda Sayyae
Monique Schreibman
Gail Chicorel Shapiro
Jeanette Shouneyia
Sylvia Smaltz
Lynne Starman
Jean Sucher
Sandie Weiss
Connie Wolberg
Gail Young
Dm/
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Franklin Center
29100 Northwestern Hwy.
Southfield, Michigan 48034
248-353-8600
Northfield Marketplace
5383 Crooks Road
Troy, Michigan 48098
248-641-8877
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,1 1 ei\ Music Revie ews iN
JAI Gottertasomemt 41
Detroit Jewish News
3/26
1999
115