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Almond Passover cookies

½ kilo almonds

4 large eggs

1 ½ cups sugar

1 package vanilla sugar

A little grated lemon


Soak the almonds in boiling water, take off the skin. Rinse and dry them on a towel for 8 hours and then grind them twice in a food processor. The first time by themselves and then the second time mix the almonds with sugar and grind them again. Whip the eggs. Add the eggs to the almond mixture and then add the rest of the ingredients . Place the mixture in a piping bag and press onto baking paper. Decorate with candies.

Fish patties in a piquant sauce

Ingredients for 6 diners

500 grams of ground fish- Tilapia or salmon or a mix

3 eggs

100 grams of parsley chopped finely

50 grams cilantro

½ cup matzah meal

500 grams tomatoes chopped into small pieces

3 cloves garlic

½ cup sunflower or canola oil

1 teaspoon salt

½ teaspoon black pepper

1 spicy green pepper(optional)


Place in a bowl the following ingredients: fish, eggs, matzah meal, ½ spoon salt, pinch of black pepper, one of the cloves of garlic crushed

In a medium sized pot or medium sized deep-frying pan heat the oil

Add the two remaining garlic cloves, add the tomatoes, and cook several minutes until it boils.

Make balls from the fish mixture and add it to the tomato mixture slowly.

Optional to add the spicy pepper at this time

Cook for about 40 minutes on a small fire. Bon appetite

Meat and Olive recipe


1 kilo pitted olives

250 grams roast meat

1 large onion

¼ cup oil

1 chicken bouillon (one tablespoon)

¼ teaspoon turmeric

¼ teaspoon black pepper

Bunch of parsley


Chop the onions and sauté them until browned and then add the olives and cook. Add two cups of water, ¼ cup oil, one tablespoon chicken bouillon. Chop the meat into small cubes, sauté them with ¼ cup oil and add ¼ teaspoon black pepper, ¼ teaspoon turmeric and cook on a low fire, towards the end of cooking add the olives and cut the parsley and add to the pot. Continue to cook until the most of the sauce is absorbed.

Healthy Cookies

2 cups sesame

2 cups of sunflower seeds

2 pumpkin seeds

2 egg whites (without egg yolks)

1 cup brown sugar

1 teaspoon cinnamon


Mix everything together. With a spoon make circles and place on baking tray covered with baking paper. Bake them at 170 degrees Celsius until they become golden.

Matzah balls Sephardic style

½ kilo matzah meal

3 eggs

2 cups boiling water

Pinch of salt

1 ½ cups sugar

20 pitted prunes


Place flour in a large bowl. Pour in 1 cup of boiling water and salt. Mix and knead well. Add the eggs, one at a time and mix so dough is soft and pliable.

Make 20 balls. Oil an area and place the balls and flatten them. Put a small spoon full of the prunes in the middle of each of the flattened balls. Close the balls well, make an oval shape with your hand. Boil water add sugar and little liqueur or rum or vanilla extract to the boiling water. When water is boiling well add the balls and cook of about ½ hour to ¾ hours on a low fire

Yemenite Soup


2.5 lb. chicken: 3 leg quarters cut in a total of 6 pieces

1 onion, chopped

Three cloves garlic

1 cardamom pod

1 T of hawaij powder

¼ t of ground black pepper

¼ t of cumin

¼ t turmeric

¼ t of salt

2 potatoes, cut in 1-inch cubes

½ tomato

¼ bunch of cilantro

1 T of chicken soup powder

2 T of flour



Add a quart of water, 1 clove of garlic, and the cardamom to a 4-5-quart pot and bring it to a boil.

Add the chicken parts, the hawaj, cumin, salt, turmeric and stir.

When the chicken turns yellow, add potato and boiling water until ¾ of the pot is filled

Cook for about 20 minutes.

In a separate bowl mix flour and 2 cups cold water. Stir well until smooth and then pour into the simmering soup.

Put the rest of the ingredients in a blender/food processor: tomato, cilantro, the remaining cloves of garlic, pepper, chicken soup powder. Blend together.

Pour into the soup. Cook it for another half an hour on low heat.

Thu, June 20 2024 14 Sivan 5784