Sephardic Recipes | Sephardic Bikur Holim Congregation

Posted By on October 4, 2017

NOTE: We are looking for new recipes. If anyone has a recipe they would like to share, we would really love to publish it. Please contact the Synagogue Office at (206) 723-3028, or by email atsbholim@gmail.comto share your recipe.

AhashooApple CakeApple CrispApple DulceApple Jam (Pareve)Artichoke Quiche

Three Bean & Macaroni SaladBerry CrispBlintz (Cheese) SouffleBorkeas DAroz (Rice Borekas)Borekas de Calavasa or PhylloBoreka Dough Recipe IBoreka Dough Recipe IIBorkeas DPishcado (Fish Borekas)Bread Pudding Old FashionedBrownies for PassoverBurmuelos Recipe IBurmuelos Recipe II

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Cabbage SoupCabbage Patch StewCalavasa Borekas deCarrots and CeleryCasserole French ToastCelery Root and CarrotsCheese Blintz CakeCheese Blintz SouffleCheese Mushroom QuicheCheese Noodle PuddingCheese Phyllo SquaresCheese and Tomato FrittataEasy Hearty Chicken Vegetable SoupChiffon Cake Holiday Chocolate MousseClub SaladCream Cheese Pumpkin PieCreamy Rice Pudding

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Date CakeDough Boreka

Egg FritadaEggplant Moussaka

French Toast CasseroleFritada SpinachFrittata Tomato and CheeseFritada EggFish Borekas (Borkeas DPishcado)Folares Hard boiled eggs

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Graham Cracker Pie Crust

Halvah de Bimbrio (Quince)HamantashenHamburger Stuffed VegetablesOrejas De Haman Moroccan Hamans EarsHanukah Sugar CookiesHarocieHoliday Chiffon CakeHoney Cake (Parve)Huevos con Domat

Israeli Summer Salad


Lasagna SpinachLentils and RiceLentil SaladLentil Soup (Sopa De Lentejas) Recipe ILentil Soup Recipe II

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Macaroni Salad Three BeanMandelbrot (Sliced Cookies)Meat PastelsMeginaMoroccan Hamans Ears Orejas De HamanMoussaka EggplantMushroom Cheese QuicheMustachudos

Noodle Cheese Pudding

Old Fashioned Bread PuddingOrange-Glazed Pumpkin CakeOrejas De Haman Moroccan Hamans EarsOvernight Refrigerator Cookies for Passover

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PanizikosPastels (Meat)Phyllo With Spinach (Pareve)Passover BrowniesPassover Cookies Overnight RefrigeratorPie Cream Cheese PumpkinPie Strawberry Ice BoxPot RoastPrasafuchiesPrassa Patties (Meat)Prehito (Wheat Pudding)Pumpkin Cream Cheese PiePumpkin Cake Orange-Glazed

Quiche ArtichokeQuiche Cheese Mushroom QuicheQuince Halvah de Bimbrio

Rice Borekas (Borkeas DAroz)Rice and LentilsCreamy Rice PuddingRosh Hashana Yehi Ratzones

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Salmon Patties Recipe ISalmon Patties Recipe IIClub SaladMacaroni Salad Three BeanCabbage SoupSalmon PattiesSesame CookiesSliced Cookies (Mandelbrot)Sopa De Lentejas (Lentil Soup)Chicken Vegetable Soup Easy HeartySoup VegetableSpinach FritadaSpinach LasagnaStrawberry Ice Box PieSpinach in Phyllo (Pareve)SufganiyotSummer Salad Israeli

Tomato and Cheese Frittata

Vegetables stuffed with HamburgerVegetable QuicheVegetable Soup

Wheat Pudding (Prehito)

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Yehi Ratzones Rosh Hashana

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Katherine Scharhon about this recipe I have a request for the Ahashoo recipe. If you dont have it, this will be an appropriate recipe for after Passover. Do you remember when, with the leftover matzos after Pesah, your mother made a sweet treat called Ahashoo. (No I didnt sneeze! This is what its called.) Some of you may have never heard of this treat and hopefully some may remember it. In any case, have fun preparing and enjoy eating this delicious treat.

6 cups farfel or 6 sheets of matzos, crumbled1 cup sugar1 cup water1/2 cup honeyjuice of 1/2 a lemon1/2 tsp. cinnamon1/2 tsp. ginger1/2 tsp. nutmeg1 cup chopped toasted nuts (walnuts, almonds, etc.)

Toast farfel or sheets of matza lightly in oven. Boil sugar, honey and water until sticky, approximately 25 to 30 minutes. Add the spices, lemon juice, nuts, and matzos and stir over medium heat for five minutes. Mix well.

Pour into an 8 greased square pan and spread with a spatula, or roll into balls and place into paper candy cups.

Double the recipe for a 13 x 9 pan.

With the availability of all these ingredients, there is no reason why Ahashoo cannot be made during Passover.

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Apple Cake

2 1/4 c. all purpose flour2 1/2 t. baking powder1 t. each cloves, ginger and baking sodapinch of salt3 c. peeled and finely diced tart apples1/3 c. raisins (optional)1/2 c. chopped walnuts3/4 c. butter or Nucoa (room temp.)1 1/2 c. packed dark brown sugar1 t. vanilla extract3 large eggs1/2 c. buttermilk1/2 c. applesauce

Using a fork, combine flour, baking powder, spices, baking soda and salt in a bowl.In another bowl combines apples, raisins and walnuts. Add 3 tablespoons of flour mixture and toss to coat. Set aside. Combine butter, brown sugar and vanilla in a mixing bowl. Cream until mixture is light and creamy. Beat eggs one at a time. Stir in buttermilk and applesauce. Slowly add the remaining flour mixture to the butter mixture, beating until blended. Stir in reserved fruit nut mixture. Pour batter into the prepared 12 cup Bunt pan and smooth the top. Bake at 350 degrees until a toothpick inserted into the cake comes out clean (about 1 hour). Let cool in pan for 1 hour.

Syrup1/3 c. apple brandy or you may substitute apple cider2 T. sugar1 t. fresh lemon juicezest of 1 lemon

Combine syrup ingredients in a saucepan. Heat to simmer. When sugar dissolves, remove from heat. Set aside for 15 minutes. Unmold the cake onto a serving platter. Prick it all over with a wooden skewer. Strain the syrup (discarding lemon zest) and brush the cake with the syrup until it has been absorbed. Before serving, dust the top with confectioners sugar.

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Apple Crisp

2 1/2 lbs. tart apples1 T. lemon juice1 t. ground cinnamon1 t. lemon zest2 T honey

Topping6 T. butter, cut into 1/2 pieces1/2 c. brown sugar1/2 c. flour1 c. rolled oats1/2 c. chopped nuts1/2 t. nutmeg1 t. cinnamon

Preheat oven to 375 degrees. Lightly oil a 9 by 13 inch baking dish.Peel and core the apples and slice thinly. Toss with lemon juice, cinnamon, zest and honey. Place in baking dish. Mix remaining topping ingredients until crumbly. Sprinkle over apples. Bake for 35 to 40 minutes or until apples are soft.

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Apple Dulce

5 apples, peeled and sliced (approximately depends on the size of the apples)2 c. sugar1 1/2 c. waterjuice of 1/2 lemon5 6 whole cloves

Boil water and sugar until slightly thick. Add lemon juice. Dip sliced peeled apples into the syrup until partially cooked yet still firm. Remove from heat, add cloves and let cool. Refrigerate.

Apple Jam (Pareve)

(This recipe is from Nancy Resnik)

8 medium or large tart apples(Granny Smiths or Braeburn, etc.)1/2 orange (remove seeds, grind with skin and juice)3 c. sugar

Wash, peel and core apples into quarters. Grate in a food processor or hand grate. Gently squeeze out excess juice and moisture. Place apples into a bowl and mix in the sugar and grinded orange.

Cover with plastic wrap and leave a vent on one side. Place in microwave on high for 10 minutes. Take out and stir fruit. Place back into microwave on high for another 12 minutes. Cool and keep refrigerated.

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Artichoke Quiche

1 unbaked pie shell placed in a quiche dish.

Filling2 cans unmarinated chokes1 c. mayonnaise1/2 c. grated cheese of your liking1/2 c. grated Parmesan cheese1/4 t. Tabasco sauce or to your taste

In a blender, add drained artichokes and pulse mix until creamed. Remove from blender and add the rest of the ingredients. Pour into a quiche pan and bake at 350 degrees for 30 40 minutes.

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Three Bean & Macaroni Salad

Makes 6-8 servings

1 package assorted colored spiral or shell macaroni1 can (14 15 oz) green beans, drained, cut into pieces1 can (14 15 oz) wax beans, drained or 1 1/2 c. fresh wax beans, cut into pieces1 can (14 15 oz) kidney beans, drained1 can (14 15 oz) garbanzos, drained1 c. chopped sweet onion or regular onion1/2 c. green pepper, chopped1/2 c. red pepper, chopped1/2 c. yellow pepper, chopped1 1/2 c. halved cherry tomatoes1 c. cider vinegar1/2 c. salad oil2/3 c. sugarsalt & pepper to taste

Prepare macaroni according to package directions, rinse with cool water. Meanwhile, combine drained beans, chopped onion, and chopped peppers in a bowl.

In a separate bowl, combine cider vinegar and salad oil. Slowly add in sugar to dissolve. Add drained macaroni and vinegar mixture to beans. Add tomatoes and salt and pepper. Gently toss to combine.

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Berry Crisp

3/4 c. brown sugar3/4 c. quick cooking rolled oats1/2 c. flour1/2 c. margarine4 5 pts. fresh raspberries

6 servings

In an 8 round or square pan, place the washed berries evenly on the bottom. Crumble the first four ingredients with your fingers. Sprinkle evenly over the top of the fruit.

Bake at 350 degrees for 35 minutes until the top is golden brown. You can substitute any berries, peaches, apples, etc. in this recipe.

Cheese Blintz Souffle

12 blintzes, frozen or fresh4 eggs1/2 c. sugar1 pint sour cream1 t. vanilla1/2 c. butter or margarine (in a 13 x 9 baking dish)

Place blintzes in baking dish. Mix the eggs, sugar, sour cream and vanilla. Pour mixture over the blintzes and sprinkle with cinnamon. Bake at 350 degrees for 45-60 minutes. Top with sour cream and berries when serving.

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Borkeas DAroz (Rice Borekas)

Filling3 c. water1 T. butter, margarine or oil1 c. rice (long grain or medium rice)1/2 c. small curd cottage cheese1/2 c. parmesan cheese1/2 c. crumbled feta cheese1 t. salt2-3 eggs

Bring water and shortening to a boil. Lower heat and add the rice. Stir and cover the pot and cook rice until water is absorbed.

Cool rice and add the cheeses, salt and eggs. Set aside and prepare the Boreka dough.

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Borekas de Calavasa or Phyllo

Makes 3 dozen

Filling:1 can (16 oz.) cooked pumpkin1 egg1 T. all-purpose flour1 t. cinnamon1/3 c. firmly packed brown sugar

Combine filling ingredients in a bowl and set aside

Pastry:1 c. vegetable oil2/3 c. water1 t. salt1/2 t. ground cinnamon (opt.)3 4 c. all purpose flour1 egg

(some people may want to use the phyllo sheets)

For the pastry dough:

Combine oil, water, salt and cinnamon (optional). Gradually add flour, mixing well after each addition. Form dough into balls. With a rolling pin, roll each ball into a circle. Place about a tablespoon of filling near the edge of each circle. Fold circle in half, sealing edges by pressing with tines of a fork. Place them on an ungreased cookie sheet. Brush top with beaten egg.

You may also sprinkle on top with cinnamon or a mixture of 1/2 t. cinnamon and 2 T. sugar. Bake at 375 degrees for 20 to 25 minutes.

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Boreka Dough Recipe I

1 c. oil1 c. ice water1 t. salt5 c. flour

Mix together oil, water and salt. Add the flour and knead lightly into a ball.

Form balls to place a hard boiled egg on and cover bottom and lower side of egg with dough.

Place strips of dough and crisscross over the top of the egg. If you feel a little artistic you may add more dough to join to the bottom of the egg and make Hamans foot. Brush the dough with beaten egg. Bake at 350 degrees until golden brown.

Boreka Dough Recipe II

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Sephardic Recipes | Sephardic Bikur Holim Congregation

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