September 8th, 2023
Kaye Israel with daughter, Marcia
Pastelikos. Image from Marcia Israel Weingarten
Kaye Israel’s Pastelikos Recipe
From the Jewish Journal article: Precious Pastelikos by Sharon Gomperts and Rachel Emquies Sheff
2 onions, peeled and diced
2 lb ground beef
5 tsp tomato sauce
a dash of cayenne pepper (or pepper
flakes) and garlic powder
Salt & Pepper to taste
1/4 cup rice
1 egg
1/2 cup chopped parsley
¼ cup water
1. Parboil rice. To do so, bring 3/4 cup water to a boil. Add 1/4 cup rinsed rice. Cook covered on stove approximately 10 minutes on low/simmer heat. Rice should be only partially cooked.
2. In a large skillet (or electric frying pan) sauté diced onions, using 3 -4 tablespoons of oil.
3. Add ground beef and brown.
4. Add tomato sauce and spices, Add parboiled rice, followed by chopped parsley. Add water to mixture. Cover and cook on medium heat until all water is absorbed, approximately 35-40 minutes. Add egg to mixture to bind.
While cooking, begin making dough.
Dough
(for pastelikos and burekas)
3 cup ice water
2 1/2 cup oil
1 tsp salt
10 – 12 cups flour
1 cup sesame seeds
1. Put ice in measuring cup and ice water to 3 cups
2. Add oil and salt.
3. Incorporate flour into dough as you add it. (Ice cubes will melt and/or will “pop up” and you will remove as dough is mixed.)
4. Once dough is ready, prepare balls the size of an apricot for the “cup”, and a ball the size of a walnut for the “hat.”
5. Place an apricot-sized ball in the palm of your hand. Use the thumb on your other to form the cup. Fill with conduchu. Then, take a walnut sized ball, dip it in a bowl of sesame seeds, then flatten. Place on top of the filled “cup” (sesame seed side facing out).
6. Crimp close the edges. Place in a mini cupcake tin. (helps pastelikos keep their shape).
7. Brush with an egg wash (beat an egg with a few drops of water).
8. Place on lower shelf in 350°F oven.
9. Bake until bottoms begin to turn color (golden), about 20-25 minutes. (This will depend on your particular oven. Keep an eye on them.)
10. Move to top shelf until tops are a gold color.
Pastelikos are delicious right out of the oven! (after a few minutes of cooling). They freeze well. Pack in airtight freezer bags or boxes. To enjoy from the freezer, defrost and reheat at 350 degrees in the oven.
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April 19th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
2 pkg. frozen or 1 lb. fresh okra
1 clove garlic, minced or 1/2 tsp. garlic salt
1 fresh tomato or 2 Tbsp. tomato sauce
juice of 1/2 lemon
2 Tbsp. oil
1/2 tsp. salt
1/2 cup water
Directions:
Place all ingredients except okra in a shallow pan and bring to a boil. Add washed fresh okra or partially separated frozen okra.
Cover and simmer for about 20 minutes. Uncover and bake in a 350 degree oven for 30 to 40 minutes or until lightly brown.
Makes 6 servings.
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April 19th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
2 Tbsp. Tarama (fish roe)
3 slices white bread
1 cup corn oil
2 eggs
juice of 1 lemon or more to taste
1 clove garlic, minced (optional)
Directions:
Soak bread and squeeze dry. Add Tarama and beat in electric mixer.
Add oil gradually and beat until consistency of mayonnaise.
Beat in eggs, then lemon juice and beat.
Store in refrigerator until ready to use.
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April 19th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
1 fryer, cut up
1 Tbsp. flour
2 tsp. oil
1 tsp. tomato sauce
1/2 tsp. lemon juice
1 tsp. salt
dash black pepper
dash garlic salt
dash poultry seasoning
Directions:
Mix all ingredients except chicken in a bowl. Dip pieces of chicken in mixture and place in baking pan. Pour remaining sauce over chicken.
Cover pan with aluminum foil and bake in a preheated 350 degrees oven for 45 minutes. Cook, uncovered, for 10 minutes more. Makes 4 servings.
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April 19th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
6 eggs
onion skins
2 qt. water
1 tsp. salt
Directions:
Bring water to a boil with ingredients. When boiled, let simmer for 3 hours on a very low heat, covered. Add water occasionally to keep saucepan full.
For darker color, cook a little longer.
Variations:
One-half teaspoon pepper and 1 tablespoon oil instead of onion skins.
Add 1 tablespoon oil. Cut brown paper and fit into pot to cover eggs.
Pressure Cooker: One tablespoon oil, enough water to cover eggs and cook 1 hour.
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April 19th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
1 lb. fish fillet
flour
salt and pepper to taste
1/4 cup chopped parsley
1/2 can tomato sauce
juice of 1 lemon
1 Tbsp. vegetable oil
Directions:
Wash fish and cut in serving pieces. Dip in flour and put in a pan.
Sprinkle with salt and pepper, then add oil and lemon juice.
Pour tomato sauce over all. Cover and bake for 30 minutes in a preheated 350 degree oven.
Serve garnished with parsley.
Serves 4.
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April 19th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
2 lb. veal shoulder, cubed
3 Tbsp. oil
2 cup water
salt and pepper
Directions:
Cut meat into 2 inch cubes. Saute lightly in a large skillet. Add salt, pepper and water. Bring to boil. Cover, lower heat and simmer for 2 hours.
Place into 350 degree oven, uncovered for 10 to 15 minutes.
One can add small whole potatoes before placing in the oven.
Makes 4 to 6 servings.
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April 19th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
1 cup oil
1/2 cup sweet wine
1/2 cup sugar
3 1/2 cup cake meal
1 cup chopped nuts (optional)
2 Tbsp. potato starch
Directions:
Mix sugar, oil and wine well. Add dry ingredients. If too soft, add a little more flour.
Divide into 4 pieces. Roll out to 1/2 inch. Cut with cookie cutter to desired shape.
With tines of fork, press each cookie for design.
Bake at 350 degrees for 1/2 hour.
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April 19th, 2022
Recipe: ABOUDAJU by Dan Maslia of Atlanta, Georgia: https://www.youtube.com/watch?v=buifJEtuZqo
Another Recipe: Aboudaju, from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Directions:
Wash roe well, removing veins and being careful not to break skin. Sprinkle both sides generously with salt and let drain, turn occasionally for 2 hours.
Rinse lightly and let drain for 7 hours, turning occasionally.
Hang dry in the kitchen (coat hanger wrapped in foil can be used) for several days until roe becomes firm.
Slice and serve with crackers as appetizer.
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April 19th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
2 cup Matzo farfel
4 eggs
1/2 tsp. salt
pepper to taste
1/2 cup grated cheese (optional)
Directions:
Soak matzo farfel in water. Squeeze farfel dry. Mix all ingredients thoroughly.
Drop mixture by tablespoonfuls into hot oil until golden brown. Drain on paper towels.
May be served with honey or fruit and sour cream.
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April 19th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Directions:
Accummulate seeds from cantaloupe and honey dews. Dry thoroughly for about a week.
When dry, put in a blender or meat grinder until finely ground. Then put the mixture into a cheesecloth, tie up and let soak overnight in a quart of cold water.
Squeeze and dip in a few times until water takes milky color.
Discard seeds and cheesecloth. Add sugar to the liquid (1 teaspoon per cup) and drops of rose water.
Refrigerate and drink when cool.
*This drink is generally used to break the fast.
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April 19th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
3 egg whites
1 cup sugar
1/2 tsp. vanilla
1/2 cup chopped pecans (optional)
Directions:
Beat egg white, adding sugar gradually. Add vanilla. Beat until very stiff. Fold in pecans (optional) gently.
Drop by teaspoonful on baking sheet that is lined with waxed paper.
Bake at 275 degrees for 30 minutes or until lightly brown. Yield: 36
Variations: One half cup chopped dates or 1/2 cup semi sweet chocolate bits may be substituted for nuts. Can be used for Passover.
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April 19th, 2022
Recipe and Video of Morrie Angel making Fasulia (Green Beans A la Turka) from BendichasManos.com
Another Recipe:
Fasulia from the Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
2 lb fresh beans
2 Tbsp. vegetable oil
1 tsp. salt
2 medium tomatoes, peeled and chopped*
1 cup water
1 onion, chopped
1 tsp. lemon juice (optional)
1/2 tsp. sugar
*Canned tomatoes or 1/2 can tomato sauce may be used.
Directions:
String the beans and cut in halves. Rinse and place in a sucepan. Add rest of the ingredients, cover and cook slowly until tender, 1/2 to 1 hour. Serve 7 to 8.
If pressure cooker is used, use 1/4 cup water and cook for 8 minutes.
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April 19th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
3-4 tomatoes, fresh or canned 1 (8 oz.)
2 tsp. oil
salt to taste
1 tsp. sugar
4 eggs
1/4 cup grated Romano cheese (optional)
Directions:
Place tomatoes and oil in a large skillet and simmer. Season to taste and drop each egg into the sauce; add cheese (optional), if desired.
Cover and cook as desired- soft, medium, hard.
May be serve with rice or over spaghetti.
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April 18th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
8 medium stalk leeks or spring onions
1/2 lb of ground meat
3 eggs
1 tsp. salt
pepper to taste
1 Tbsp. matzo meal
To fry:
1/2 cup oil
3 Tbsp. matzo meal
1 egg
Directions:
Wash and cook leeks in plain water, drain and chop. Mix all ingredients and shape like hamburgers. Dip in meal and then in beaten egg. Fry on medium flame. Makes 16 patties.
*If desired, a sauce for the patties may be made by simmering:
2 tsp. oil
1 small can of tomato sauce
1/2 cup water
salt and pepper to taste.
Place fried patties in the sauce and simmer for 10 minutes.
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April 18th, 2022
Recipe from The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
Have 1 jar of grape leaves rinsed and drained.
Filling:
1 lb. ground beef
1/4 cup rice, rinsed and drained
1 tsp. salt
pepper to taste
1 Tbsp. oil
juice of 1/2 lemon
1/4 c. chopped celery leaves or parsley
2 Tbsp. of tomato sauce
*can add onions and garlic
Sauce:
1/4 cup tomato sauce
2 cup water
juice of 1 lemon
2 Tbsp. oil
1 cup dried Northern beans*
Directions:
Boil beans in water to cover for about 30 minutes. Meanwile, rinse 1 small jar of grape leaves and remove the stems.
Mix together all the filling ingredients. One each grape leaf, vein side up, place a teaspoon of filling and roll up in cigar shape, tucking both sides.
Rinse and drain beans.
In saucepan, place beans and rolls in layers, beginning and ending with beans. Make sure the rolls are placed close together. Pour sauce over all. A few grape leaves may be added to cover.
Cover this with a small eathenware dish, inverted. Cover with lid and cook slowly for an hour.
*Two cans of great Northern beans may be substituted.
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April 18th, 2022
Recipe from: The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
3 cup milk
4 tsp. sugar
3 Tbsp. ground rice or cream of rice
1 tsp. cinnamon
Directions:
Bring milk and sugar to a boil. Add ground rice gradually. Reduce heat and stir constantly to avoid lumps. When thickened, remove from heat and let it cool. Pour into individual bowls. Sprinkle with cinnamon and serve warm or cold.
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