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/ Southfield Franklin Center 29100 Northwestern Hwy. Southfield, Michigan 48034 248-353-8600 Northfield Marketplace 5383 Crooks Road Troy, Michigan 48098 248-641-8877 • exporiamce Me Magic ALL ABOUT CRUISES INCORPORATED AMERICA'S AWARD WINNING CRUISE AGENCY 2 for 1 Cruise SPECIALS...20-70% ON 1999 CRUISES! All Destinations • All Dates • Senior Discounts 4v. 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