Living in Beverly Hills affords me the opportunity to be up close and personal with many Iranians. There is a very large Persian population Continue reading
OK, I confess I have help in my home with all the house work and especially before a party. A wonderful women originally from El Salvador Continue reading
If you speak with anyone from the Sephardic community in Seattle, Washington, you will find that virtually everyone, me included, ate avicas con arroz or beans and rice on Thursday nights for dinner. Usually this dinner also included Continue reading
Brisket was a dish I became familiar with after I was married. My Sephardic mother never served this ultimate pot roast when I was growing up. I loved brisket the first time I tasted it. The juicy, melt in your mouth, savory-sweet meat is an easy dish to make for everything from Shabbat and holiday dinners to tailgate parties for the team. I reworked all the old recipes Continue reading
Filed under: beef, Cookbook, Uncategorized | Tagged: beef, brisket, caramelized onions, Chanukah Brisket, Chanukah Dinner, Jewish, kosher, mushroom, porcini, pot roast, Rosh Hashanah, Shabbat | 2 Comments »
Nothing is as tranquil as an empty luminescent blue pool in the early morning light. The ambient temperature water envelops my body as I swim, methodically slicing through the placid liquid with the sides of my hands like a hot clean knife through chocolate cake. Classical music is entering my ears from beneath the water’s surface. As I turn my head up to breath Continue reading
BAMYA WITH BEEF STUFFED KOOBA
Okra Stew with Ground Meat Dumplings
My vivacious friend Nina is an Israeli American whose family was originally from Romania. Her husband is originally from Iraq. As a result, Nina knows how to make all of the most amazing Israeli, Iraqi, Romanian, and Sephardic dishes.
Nina’s recipes are in her head, from a lifetime of cooking seven days a week. I had this idea to get together, cook, and write down instructions in English along with measurements, so I could make her recipes accessible to the average home cook. We set aside a day from 9 a.m. until 2p.m.
Filed under: beef, Cookbook, Main Course, Stew | Tagged: Baharat, Bamya, dumplings, Iraqi, Kooba, kosher food, Middle East food, Okra, okra recipe, recipe, Sephardic, Stew, stuffed dumpling, tomato, Turkish, turkish food | Comments Off on Bamya With Stuffed Kooba