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-> Pesach Recipes
Amarante
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Fri, Mar 05 2021, 10:59 am
I made this a few years ago and it was delicious. Fun cookbook by one of the Streit family. Has a lot of very good recipes - generally with updated twists.
I can post the index of recipes if anyone is interested and then provide the recipe.
This isn't stuffed into anything but it makes a nice "stuffing" side dish.
Moroccan Matzo Stuffing
Excerpt From: Michele Streit Heilbrun - Matzo: 35 Recipes for Passover and All Year Long
The cuisine of the Sephardic Jews incorporates exotic flavors from the Middle East and Northern Africa. The aromas from cumin, pistachio, cinnamon, orange, and toasted farfel were our inspiration in creating this dish, which will surprise and delight your guests.
SERVES 4 TO 6
4 ounces pistachios, coarsely chopped (1 cup)
7 cups matzo farfel
2 tablespoons extra-virgin olive oil, plus more for greasing the dish
2 yellow onions, diced (2 cups)
3 celery stalks, diced (1 cup)
2 carrots, diced (1 cup)
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon dried red pepper flakes
¼ cup chopped fresh flat-leaf parsley
½ cup golden raisins
2 cups chicken stock, store-bought or homemade (this page )
1 large egg, beaten
1 teaspoon grated orange zest
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
1 Preheat the oven to 400°F. Lightly grease a 9 x 13-inch baking dish.
2 On separate baking sheets, spread out the pistachios and farfel. Transfer both to the oven and toast until light golden brown, about 3 minutes for the pistachios and 5 minutes for the farfel. Remove and set both aside to cool.
3 Meanwhile, heat the olive oil in a large skillet over medium-high heat. When it begins to shimmer, add the onion, celery, and carrots and sauté until the vegetables soften and are lightly caramelized, 8 minutes. Add the cinnamon, cumin, and red pepper flakes and continue to cook until fragrant, 30 seconds. Transfer the mixture to a large bowl and let cool to room temperature, about 10 minutes.
4 Add the farfel, pistachios, parsley, raisins, chicken stock, egg, orange zest, salt, and pepper to the vegetables. Mix thoroughly to combine. Spoon the stuffing into the prepared baking dish, but don’t pack it too tightly—the looser the stuffing, the crispier it will get while cooking. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake until the stuffing is golden brown and the top is nicely crisped, 15 minutes more. Remove and let sit for 10 minutes before serving.
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