Acelgas con Garbanzos (Swiss Chard Stew with Chickpeas)
30 minutes
Acelgas con Garbanzos is a Sephardic crypto-Jewish dish for Shabbat consisting of meat, swiss chard and chickpeas.
1 ½ cup cooked chickpeas
1 bunch Swiss chard
1/8 cup olive oil
2 garlic cloves, chopped
1⁄2 lb. beef steak (optional)
3 very thinly sliced onions
1 tsp black pepper
1 tsp salt
1 handful chopped cilantro
Gazpachuelo (Lemon Broth)
30 minutes
This dish is still prepared in Andalusia and bears the name of "gazpachuelo."
4 cups water with 1 tsp salt, dissolved
1 egg white
1 egg yolk
1⁄2 cup olive oil
1 saffron strand or 1⁄2 tsp yellow food coloring
1 tsp sugar (optional)
Juice of one lemon +1 lemon slice per plate
Bread croutons for garnish
"A Jewish Dish of Eggplants Stuffed with Meat"
1 hour and 30 minutes
This Sephardic Jewish dish consists of eggplants, stuffing, a long cooking time, and a particular aesthetic.
5 small or medium eggplants
For the ground meat:
1⁄2 lb. ground meat (beef or lamb)
1 tsp salt
1 tsp pepper
2 1⁄2 tsp cinnamon
egg whites
1 cup breadcrumbs (optional)
Pot 1:
2 Tbsp olive oil
¼ cup mixed onions
2 cloves chopped garlic
1⁄2 tsp ground ginger
1⁄2 cup chopped fresh cilantro
1⁄2 tsp salt
1⁄2 tsp rose water
1 Tbsp pine nuts
1 Tbsp etrog or lemon leaves
1 Tbsp chopped mint leaves
¼ cup water
Pot 2 and 3:
2 Tbsp olive oil
1 Tbsp vinegar
1 chopped onion
1 garlic clove, chopped
1⁄2 tsp ginger
3 sprigs of oregano
3 strands of rue
1⁄2 Tbsp etrog leaves (or lemon)
¼ cup fennel tips
1 Tbsp almonds, chopped
1⁄2 cup chickpeas, cooked
2 saffron strands
4 cups water
3 egg yolks, hard boiled
Berenjenas Confitadas Con Canela (Candied Eggplants with Cinnamon)
2 hours
Berenjenas Confitadas Con Canela, a Candied eggplants with cinnamon, is mainly consumed by the Sephardim of Spain and Morocco.
6 very small eggplants
1 tsp vinegar
For the syrup:
2 cups water
1 ¾ cup sugar
2 (2” long) cinnamon sticks
Adefina: The Iconic Slow-Cooked Chickpea and Beef Stew
1 hour overnight
Adefina, the quintessential Shabbat dish of the Sephardic Jews of the fifteenth century, is a chickpea and beef stew.
½ lb beef brisket, bone in, or lamb nook
2 Tbsp sugar water (to cover the meat)
1 onion
1⁄2 cup olive oil
2 bay leaves
1 Tbsp salt
1 whole head garlic
1⁄2 tsp ground cinnamon
½ tsp black pepper
½ tsp ground nutmeg
½ tsp turmeric
1 cup chickpeas, soaked in water for 24 hours
6 hard-boiled eggs in their shells
10 dates
1 cup boiled Swiss chard, boiled
10 mint leaves
water
For the fried rice:
2 Tbsp olive oil
1⁄2 cup rice
1 clove garlic, chopped
½ tsp salt
1⁄2 tsp turmeric
2 saffron strands
A muslin cloth