I am looking for sephardic recipes?

Answer 1

You can make the recipe of your choice form this link:

http://www.sephardim.com/html/recipes.html

Answer 2

Lots of choices so here are a couple of mine.

Sephardic Brisket

2 x Dried pasilla chiles
1 x 4 pound brisket
Salt and freshly ground pepper to taste
Flour for dredging
1/4 cup Olive oil
2 x Onions, diced
2 tbl Fresh ginger, chopped
1 cup Orange juice
4 cup Chicken or beef stock or water
1 x Cinnamon stick
1 x Bay leaf
1 tsp Peppercorns
4 x Teabags of strong black tea
2 cup Dried pitted prunes
2 cup Dried apricots


Soak the pepper in lukewarm water for 30 minutes. Seed, remove the stems, and chop into tiny pieces. Season the brisket with the salt and pepper and dredge with flour. Heat the olive oil in a large heavy roasting pan and brown the brisket on all sides. Remove from the pan. Preheat the oven to 400 degrees. In the same pan, over medium heat, saute the onions and ginger until the onions are transparent. Add the pepper and deglaze with the orange juice. Reduce for a few minutes. Add the brisket and enough stock or water to cover. Add the cinnamon stick, bay leaf, and peppercorns. Cook, uncovered, until the brisket is tender, about 3 hours, turning at 30-minute intervals. Remove the cinnamon stick and bay leaf. Puree the sauce in a food processor or blender. Cool and refrigerate a few hours or overnight.
Remove the congealed fat that floats on the top of the liquid. About 30 minutes before serving bring 4 cups water to a boil. Steep the tea bags in the water to make a strong tea. Discard the tea bags. Put the prunes and apricots in the tea to plump for about half an hour. Then drain them.
Reheat with the brisket and the plumped fruit. Serve with saffron rice, mashed potatoes, or couscous.

Charoset

1/2 cup pitted dates cut in half
1/2 cup dried apricots cut in half
1 x apple unpeeled, cored,
and diced
1/2 tsp ground allspice
1/2 cup chopped walnuts

Blend dates, apricots, apple and allspice in bowl of food processor until very finely minced. Add walnuts and pulse on and off until mixture is blended. Do not puree. Transfer to bowl, cover with plastic wrap and refrigerate 1 hour.
This recipe yields 2 cups.

Answer 3

There are a couple of good websites ..if you speak spanish try these:

http//www.mesianicos.com/comida

http//www.entrepucheros.com
(go to the Israel page)

Any website for jewish cooking should give you some recipes from Sepharad...
And if you go to any middle eastern cuisine websites, you will have similar recipes... The lebanese and turkish cuisine is very similar (evidently they won't be kosher versions!)
:-)

Answer 4

go to www.jewishcooking.com