This week’s recipes from the L.A. Times Test Kitchen
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This week, writer Faye Levy shares her Passover menu, which combines both Ashkenazi and Sephardi Passover traditions:
When I married into a Yemenite family in Israel more than 40 years ago, it raised some eyebrows. Since my family was of Polish and Russian origin, I was embracing a different culture, including foods that were unlike the Ashkenazi ones I had grown up with. When the Jews are classified into two broad groups, my in-laws count as Sephardim — Jews from Mediterranean and Middle Eastern lands. In Israel, such “mixed marriages” of Ashkenazim and Sephardim have become much more common, and this is naturally reflected in today’s Passover menus.
Combining new flavors with favorite dishes, she shares recipes for chicken soup with herb-flecked matzo balls, a rich potato kugel, even dessert with a rich chocolate torte served with strawberries in sweet syrup.
This week’s recipes include:
- Sephardi chicken soup with herb-flecked kneidelach
- Herb-flecked kneidelach (matzo balls)
- Zehug (chile-garlic relish)
- Meditteranean potato kugel with sauteed mushrooms
- Haroset with apples and dates
- Chocolate-glazed nut torte with strawberries in Sephardi syrup
- Sephardi syrup
- Nage’s clementine salad
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-- Noelle Carter
Twitter/noellecarter
redit: Ricardo DeAratanha / Los Angeles Times
