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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July 11th, 2009
Dough:
1 c oil
1 T baking soda
1/4 c sugar
3 c flour
1/2 c white wine
1/4 T cinnamon
Filling:
1 lb almonds or walnuts (ground fine)
1/4 c honey
1/4 c water
1 T cinnamon
1/2 T cloves
*Makes 53. ( 1/2 oz balls)
Syrup:
1 c sugar 1/2 c sugar
3 t honey 1 c honey
1/2 c water 1/2 c water
Topping:
Toasted sesame or ground nuts
Directons:
First make filling. Mix nuts, honey, water, cinnamon and cloves.
Mix the dough ingredients together to form a soft dough. Make 53 walnut size balls or 1/2 oz balls.
Flatten in hand into oblong circle. Fill with 1 T or 1/2 oz of filling, fold over and press edges together.
Place on floured baking sheet. Bake at 350 degrees for 25 minutes or until golden brown.
Syrup: Combine ingredients and bring to about 225 degrees or until it becomes sticky. Coat travados before serving. Can be done days ahead of time.
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July 11th, 2009
Ingredients:
2 1/2 lbs spinach (washed and finely cut)
10 eggs (x-large) OR 18 egg whites
1 c potato flakes
1 c feta cheese
2 c romano or parmesan
1 1/2 T salt
1 t pepper
Directions:
Mix all ingredients together – thoroughly.
Oil pan (15 x10 or 4 qt baking pan). Heat oiled pan in the oven. Once heated, take out of the oven.
Place the mixture in the pan and should sizzle.
Spread evenly and make sure corners are full.
Bake at preheated oven of 400 degrees for 40 minutes.
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July 11th, 2009
Ingredients:
4 c water
1/2 egg white
3 c sugar
1 1/2 T lemon juice
1 T orange blossom essence, or orange blossom, pounded
Directions:
Mix water with egg white, add sugar and boil in a heavy sauce pan until syrupy (about 210 degrees).
Skim off the scum that forms on top. When syrup spins a thin thread from the spoon add the lemon juice.
Take another pot and put ice water in it.
Place the pot with the mixture onto the cold water.
Stir with a wooden spoon , using a circular movement and in the same direction, until it is smooth firm white consistency.
This should take about 20 to 25 minutes.
Put into bowl and cover with a damp cloth. Refrigerate.
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July 11th, 2009
Recipe from: The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
1 cup long grain rice
1 tsp. salt
3 Tbsp. oil
2 cups water*
2 Tbsp. tomato sauce
Directions:
Rinse rice and drain. Simmer oil and tomato sauce in 2 quart saucepan; add water and salt.
Bring to boil and add rice. Let come to a boil again; stir once. Lower flame, cover and cook for 20 minutes.
*For better flavor, substitute meat or chicken broth for part of water.
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July 11th, 2009
Rae Caston (Seattle)
1 c oil
2/3 c water (ice)
2 c grated Romano or Parmesan cheese
3 c flour
1/2 T salt
1 egg, beaten
Directions:
Combine the flour and salt. Add oil to cold water. Then pour the oil/water mixture to the flour mixture.
Gently combine but do not over knead.
Make the dough into balls. Flatten with fork. Brush with beaten egg. Sprinkle the cheese on top.
Bake at preheated oven of 375 degrees for 8-10 minutes. Makes 100.
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July 11th, 2009
By: Rebecca Levy
Ingredients:
2 c oil (16 oz)
2 1/2 c water (20 oz)
1 T salt
8 c flour
1 egg beaten
Directions:
Mix oil, and water together. Bring to boil.
Add salt & flour with a large wooden spoon because dough will be too hot to handle. Let cool– knead to a smooth dough.
Make 3/4 of dough into balls about the size of large walnut. Take the remaining dough and make small balls to use as tops for pasteles.
Form the large balls into hollow cups, by using your thumb and fore-finger. Make sure that dough is evenly distributed.
Fill the cup with filling. Flatten out the small ball and dip into sesame seeds.
Take the flattened top and put it on top of the filled cup.
Press the two pieces of dough upwards together.
With a small sharp knife in short up and down stroke make the fringe.
You can also make the fringe by rolling the dough over. Another way to do this is to make fularicas.
Now make sure that the cup is rounded properly. Flat on bottom and rounded on sides. Sesame seeds to sprinkle.
Bake at 425 degrees for 20 minutes, or until tops are light brown.
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July 11th, 2009
By: Betty Angel
Ingredients:
1 c almonds, ground fine
3 c walnuts, ground fine
3/4 c sugar
1 T cinnamon
1 T cloves
1 large egg
1 egg shell of water
Directions:
Mix all ingredients together. Shape into triangle or ball shapes about 1 inch diameter. Bake at 400 degrees using a greased or floured pan. Place on bottom shelf for 2 minutes then raise to top for 2 minutes until light brown.
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July 11th, 2009
By: Lucy Soriano (Cape Town)
Filling Ingredients:
1 lb blanched almonds
1 3/4 c sugar
3 c water
1/2 egg white beaten
3 stiffly beaten egg whites
Pastry:
3 egg yolks
2 T water
1 1/2 c cake flour
Directions:
Finely grind blanched almonds.
Boil sugar and water with 1/2 beaten egg white for 10 minutes, removing the scum. When it spins a thread from a spoon, remove from stove.
Add the almonds gradually and mix well.
Return mixture to low heat and stir with a wooden spoon for about 30 minutes.
Remove from stove and let cool. Add the stiffened egg whites.
Mix pastry ingredients together. Roll out very thinly and let dry. Cut into 2 inch rounds with a cookie cutter. Put 1 T of marzipan on each round and pinch dough into a “star shape”.
Bake a 350 degrees for 18 minutes of until pale gold.
PS. you can use fast marzipan.
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July 11th, 2009
The Taricas making marzipan, 1996. Esther Tarica (at left), Lynette, daughter of Esther (in the middle) and in the back is Regina Tarica. Photo by Robert Carlson.
Recipe from: The Sephardic Cooks (Congregation OR VeShalom Sisterhood)
Ingredients:
3 c whole blanched almonds
1 1/2 cup sugar
3 cups water
Directions:
Grind almonds as fine as possible (*use a food processor). Mix water and sugar in a pot. Bring to a boil, while removing the scums as it forms. Cook mixture until it becomes sticky. Lower heat and gradually add almonds, stirring constantly until well blended. Continue stirring over low heat until mixture leaves bottom of pan and has the consistency of a soft biscuit dough. Remove from stove and allow to cool. Knead until a smooth paste is formed. Divide into 6 equal parts. Roll into long strips and cut diagonally into diamond-shaped pieces, 1/5 inches long. May be stored in a tightly sealed jar or in freezer until used.
Note: If almonds are blanced just prior to use and are moist, then sugar and water should be boiled until very sticky and a soft ball forms when dropped in cold water. This is necessary to allow for an extra moisture of almonds.
Can be used for Passover.
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July 11th, 2009
By: Diana Polichar
Ingredients:
7/8 c oil
1 1/4 cup sugar
3 eggs
2 t orange zest
1/4 c orange juice
4 c flour
4 T baking powder
1 c nuts
1 T vanilla
Directions:
Make a cream: oil and sugar — add juice — add one egg at time –until blended.
Sift together flour and baking powder. Add to the creamed mixture thoroughly.
Add nuts & flavoring. Divide into 4 equal parts, flatten and shape into rectangle about 3″ wide and 1/2 to 1 inch high.
Bake in preheated 350 degrees oven for 10 minutes.
Take out and slice and put back into the oven 300 degrees to crisp for 10 minutes.
Turn slices over and crisp for another 10 minutes.
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July 11th, 2009
By: Jean Israel
Ingredients:
5 lbs sugar
1/2 carton of corn starch
9 cups water
1 lemon (juice)
1 cup walnuts
plenty of powdered sugar
Directions:
Combine sugar, cornstarch and water and start cooking. After an hour of stirring, add the juice of one lemon and continue stirring for another hour or so constantly.
To test if ready, put a little in a cup of water (like sharopee). If its firm, then its ready to pour into a pan that’s been sprinkled with powdered sugar.
The following day it will be ready to cut (with scissors) into small squares & keep adding powdered sugar as needed.
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July 11th, 2009
By: Rebecca Levy
Ingredients:
1 c oil
1 c sugar
3 c flour
1 t peanut butter
1 T almond extract
1/2 T cinnamon
1/4 T clove (ground)
Dough directions:
Mix oil, sugar, peanut butter, almond extract, cinnamon and ground cloves together until creamy. After the above is mixed well, add flour.
Dough should be dull and a little firm – not shiny. Make into small balls (3/4 oz), flatten–will make 50.
Mixture topping;
1/4 T cinnamon
1/4 T cloves (ground)
1/2 c finely ground walnuts
1/4 c sugar
1 egg (for egg wash)
Directions:
Make a mixture of cinnamon, cloves, sugar and walnuts.
Dip top of ball into egg wash then dip into mixture.
Bake at 350 degrees for 15-20 minutes on upper shelf.
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July 11th, 2009
By: Diane Levi
Ingredients:
1 lb katayeff
2 sticks butter (8 oz)
3 t cream of rice
1 1/2 c milk
1/2 c water
4 t sugar
2 T vanilla
8 oz heavy whip cream
Directions:
Spread katayeff out in a pan. Spread melted butter through out.
Mix milk, cream of rice, water, sugar and vanilla in a bowl.
Cook mixture on low heat for 10 minutes. Let cool.
Whip cream and fold with the above mixture.
Divide katayeff in 2 parts (layers); first layer on a rectangular pan(9×14).
Pour mixture on first layer. Cover with second layer.
Bake at 350 degrees until it becomes pink.
Pour one bottle of karo syrup (corn syrup) after katayeff cools.
Katayeff (nuts)
1 lb katayeff
4 c nuts (ground)
1/2 c sugar
2 T cinnamon
2 sticks butter (8oz)
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