From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: RECIPES: Sephardic (2 vegan, 1 ovo-lacto)
Date: 28 Sep 92 00:56:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

Sephardic Recipes (Purim or Rosh Hashana) -- vegetarian (2 vegan, 1 ovo-lacto)

From: The International Kosher Cookbook by The 92nd Street Y Kosher Cooking
School.  Edited by Batia Plotch and Patricia Cobe.  NY: Fawcett Columbine,
1992.


Rice Halvah -- makes 6 to 8 servings
-----------

For this traditional Purim sweet, the rice goes through several preparation
steps -- it's soaked, washed, dried, ground, roasted, and boiled.  The cooked
dish resembles cream of wheat, but after it's thoroughly cooled, this
confection is sturdy enough to cut into squares as you would fudge. 
Rosewater, saffron, and almonds give the halvah its characteristic Middle
Eastern accent.

2 cups raw long-grain rice
1/2 cup vegetable oil
1 teaspoon ground turmeric
About 1 1/2 cups sugar
Large pinch of crushed saffron
1 to 2 tablespoons hot water
1 tablespoon rosewater
1/4 teaspoon ground cardamom
1/4 cup toasted slivered almonds

1.  In medium bowl, combine rice with 2 cups cold water.  Let soak 30 minutes.

2.  Drain rice, rinse in water, and drain again.  Spread washed rice on paper
towels and pat dry.  (Do not dry thoroughly; rice should be a little damp.)

3.  In blender or food processor, grind rice until the grains are about the
size of large sand particles.

4.  In large saucepan, toast ground rice over medium heat 3 to 5 minutes,
until lightly browned, stirring constantly.  Add oil and turmeric; toss to
coat rice well with oil.  Continue cooking 1 to 2 minutes longer, stirring
constantly.

5.  In cup, combine 1 teaspoon sugar and saffron.  Add hot water and stir to
dissolve.  Stir saffron mixture into toasted rice, add 1 cup sugar (or more to
taste) and 4 cups cold water.

6.  Increase heat to medium-high; cook rice mixture, stirring constantly,
until most of the water is absorbed and rice no longer sticks together.

7.  Reduce heat to medium-low; cover and simmer 30 minutes, or until thick and
creamy, adding more water if necessary and stirring occasionally.  Remove from
heat; stir in rosewater and cardamom.  Let rice mixture cool 2 minutes.

8.  Pour into glass serving dish or individual dessert dishes.  Sprinkle
almonds on top.  Let stand at room temperature or refrigerate until completely
cool and set.
9.  Serve at room temperature, with spoons, or cut into squares.

Beverage note:  Sweets for the sweet -- try an amaretto cordial to lengthen
the slivers of toasted almond.


Rice-Flour Cookies (Nanbrangi) -- makes 3 dozen
------------------------------

Almost every Iranian-Jewish family I know serves these cookies on Purim.  Many
bake them on Passover as well, since rice flour is an ingredient permissible
in Sephardic households during that holiday.  The dough is quite soft, so
handle it with care.

1 to 2 eggs
1 cup sugar
1 cup vegetable oil
2 tablespoons rosewater
About 1 1/2 cups rice flour (see Note)
Poppy seeds

Note:  To make rice flour, rinse long-grain rice in cold water, drain, and dry
on paper towels.  Place dried rice grains in container of blender or food
processor.  Blend or process very well; rice should be finely ground, almost
like a flour.  [Additional note -- You can also get rice flour in the health-
food section of your grocery store.  It is also available at Asian groceries.]

1.  Preheat oven to 350 degrees F.  Line cookie sheets with parchment paper or
aluminum foil.

2.  In medium bowl, combine eggs and sugar with wire whisk or electric mixer
at low speed.  Whisk or beat until pale yellow.  Stir in oil, then rosewater,
until blended.  Stir in rice flour until soft dough forms, adding additional
flour, if necessary.

3.  With hands, form dough into rounds about 1 1/2 to 2 inches in diameter. 
Place rounds on prepared cookie sheets.  With teaspoon, make an indentation on
top of each; sprinkle poppy seeds into indentations, making designs, if
desired.

4.  Bake cookies 15 to 20 minutes, until very lightly browned.  With spatula,
remove from cookie sheets and let cool on wire racks.


Vegetable Pie (Coco Sabzie) -- Makes 6 servings
---------------------------

Although the rough translation of this Persian recipe is "pie," it's actually
cooked in a skillet and turns out looking more like an Italian-style frittata. 
While this dish is typically served on Purim, many Jews also prepare it to
bring to a family that is sitting shiva, the week-long mourning period
following a death.  If the coco sabzie is being prepared for a shiva call, it
is customary for the cook to say the name of the person who died after
breaking each egg that goes into the recipe.
Vegetable oil for cooking
2 tablespoons chopped onion (optional)
1 bunch celery, finely chopped
1/2 pound fresh spinach, rinsed, dried and finely chopped
1 bunch scallions, finely chopped (green tops only)
1/2 cup chopped fresh dill
3 to 4 large eggs
Pinch of ground turmeric
Salt and freshly ground black pepper to taste
Plain yogurt

1.  In 10-inch skillet, heat 2 teaspoons oil over medium heat.  Add chopped
onion; saute 5 minutes, or until tender.  Remove from heat. 

2.  In large bowl, combine cooked onion, celery, spinach, scallions, and dill. 
With spoon, beat in eggs, turmeric, and salt and pepper to taste, until
mixture is well blended and creamy.

3.  In same 10-inch skillet, heat 1/4 inch oil over medium-high heat until
hot.  Spread egg mixture evenly in skillet.  Cover and cook about 10 minutes,
or until underside is set.

4.  Loosen egg mixture from skillet with spatula and invert onto large plate. 
Slide back into skillet and continue cooking on other side 5 to 10 minutes
longer, until completely set.

5.  To serve, flip onto serving plate and cut into wedges.  Top each serving
with a dollop of yogurt.

Note:  For speedy preparation, the vegetables for this recipe can be chopped
in the food processor.

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Enjoy,

Carol
riacmt@ubvms.cc.buffalo.edu