Subject: Passover Recipes
Date:    Wed, 15 Apr 1998 00:40:04 +0000
To:      "Hebraic Heritage Newsgroup"<heb_roots_chr@geocities.com>

To:            heb_roots_chr@geocities.com
Subject:       Passover Recipes
From:          Elizabeth Saez

Luke 22:1, 7-8 (reading from the Jewish NT) - But the festival of Matzah
(unleavened bread), known as Pesach (Passover) was approaching... 
...Then came the day of matzah (unleavened bread), on which the Passover
lamb had to be killed. Yeshua (Jesus) sent Kefa (Peter) and Yochanan
(John), instructing them, "Go and prepare our Seder (Passover eve meal),
so we can eat.

Ok. Did Yeshua/Jesus celebrate the Passover? Yes. Are we as Christians
supposed to be followers of Christ? Yes.. 
NOT ONLY did Yeshua celebrate the Passover, HE was the one whom initiated
to Peter and John to "Go and prepare our Seder (Passover eve meal)!
Yeshua told His disciples to go and prepare the meal. 

For information on why Christians should observe the Passover, read the
message titled Why Christians Should Celebrate Passover by Eddie Chumney.

Below are excerpts from The Last Supper.

"I have eagerly desired to eat this Passover with you..." Luke 23:15

Jesus's last supper was the Passover meal, also known as the Seder (the
Hebrew word for order). The Seder is a meal fit for a king. ...we have
attempted to reconstruct the authentic supper eaten during Passover. The
recipes are based on the lavish fruits of the blessed Holy Land. Among
these fruits are of course the "Seven Kinds" (Deuteronomy 8:8), as well
as other provisions mentioned in the Bible, the Talmud and other
traditional sources.

Little remains of the Jerusalem that Jesus knew, but every year, in the
spring, the Passover fervor fills the air. The sounds, the smells and the
tastes serve as a reminder of Jesus' last supper, eaten in the company of
his loving pupils.

THE LAST SUPPER - MENU

WINE 
Red Wine

FIRST COURSE 
Unleavened Bread
Hamine Eggs
Bitter Herbs
Baked Apple stuffed with Haroseth
Stuffed vegetables
Namusiya (Kubeh)

SOUPS 
Fresh Coriander Soup
Red Lentil Soup
Chamusak (Kubeh Soup)
Bean Soup

MAIN COURSE
Stuffed Breast of Lamb
Roast Lamb with Apricots and Prunes
Roast Lamb with Apple Sauce

SIDE DISHES
Rice with lentils
Carrot Dish (Tzimmes)
Home made Jerusalem Pickles
Cooked Olives

SALADS
Tabbouleh
Fried Eggplant
Cucumber with Dill

DESERT
Stuffed Dates
Caramel Almonds
Date Cake
------------------------------

How to make -

UNLEAVENED BREAD
1/2 cup whole wheat flour
1/2 cup white flour
1 teaspoon salt
1/2 cup water (or as needed)
Flour of cornmeal (for flouring the pan only)
1 tablespoon vegetable oil for greasing pan
Melted margarine

Combine flours and salt. Slowly add water until dough sticks together.
Knead until dough is soft and elastic. Cover and let rest on a floured
surface for 30-45 minutes. 
Divide dough into 12 small lumps. Dust hands with flour, pat lumps flat
and gently stretch the dough until it is about 6 inches round.

Flour the rounds and put in a very hot frying pan. 
When the bread bubbles turn over and cook on the other side. When it
puffs up turn over again and keep turning until both sides have black
spots (about 3 minutes). Brush with margarine while bread is hot.

HAMINE EGGS
Eggs are an ancient symbol of mourning.

8 Fresh eggs
Skin of one onion
2 tea bags

Boil eggs in a large pot of water and add the skin of an onion and tea
bags. Simmer over low heat for 6 to 7 hours. The eggs will be a nice
brown color on the outside and the yolks will be creamy.

BAKED APPLE STUFFED WITH HAROSETH
Haroseth is a mud like mixture that contains apple, raisins figs, nuts,
wine and honey. Haroseth represents the hard labor of brickmaking by the
Hebrew slaves in Egypt.
2 apples
1 cup walnuts
1/2 cup honey
1/4 cup wine
4 dried figs

Chop apples, walnuts and figs in food processor until fine. Mix with
honey and wine. 
Take six apples, and core them and stuff with the Haroseth mixture. Bake
in a medium hot oven for about an hour until apples are cooked through. 

STUFFED VINE LEAVES
One of the most ancient dishes in Jerusalem cuisine.
Vine leaves (fresh or preserved)
2 cups long-grain rice 
1 finely chopped onion
1 finely chopped tomato
Juice of 2-3 lemons
Salt, pepper
1 teaspoon tumeric
2 teaspoons garlic powder
3-4 cloves of garlic

Prepare the vine leaves. If fresh, put pile of leaves in a deep pot, add
boiling water and let boil for about 10 minutes. Drain well. If preserved
leaves, then put in a large bowl of boiling water and let stand for at
least 20 minutes. Drain soak in a bowl of cold water for 30 minutes and
rinse, then drain well.
Pour boiling water over 2 cups of long grain rice and let stand at least
10 minutes. Drain. Add 1 finely chopped onion, I finely chopped tomato,
salt, pepper, garlic powder, tumeric. Take a vine leaf with the vein side
up, put a small tablespoon of rice on the bottom of the leaf and fold
over tightly. Then fold in the two sides and continue rolling up tightly.
Line a pot with vine leaves and slices of tomatoes, then pack the stuffed
leaves in light layers. Makes a mixture of water, oil, salt, pepper,
turmeric, garlic and lemon juice and pour over the leaves. Put a plate on
top of the leaves to keep them down in the water and then cover the pot.
Cook over a very low flame for 1-2 hours, until tender. 

STUFFED ONIONS, SQUASH, EGGPLANT OR ARTICHOKES
The following meat filling is good for all of the vegetables listed
above, and they may be stuffed and cooked together in the same pot for
variety.

2 large chopped onions
1 pound of ground meat
Oil
1/2 cup pin nuts
Salt, pepper, garlic

Fry 2 large chopped onions until brown, then add one pound of ground meat
and stir until brown. Add 1/2 a cup pine nuts and continue stirring, add
salt pepper and garlic, remove from fire and cool.
For the eggplant and artichoke: do not fry the meat mixture so it will
hold together. 
Prepare the vegetables as follows:

ONION - peel the onion and make a cut from bottom to top on one side of
onion through to the center. Part into boiling water and cook for about
10 minutes until the onions start to open about ten minutes. Drain and
cool. Separate the layers. Put a tablespoon of filling in each onion
layer and roll up tightly. Fry in melted margarine in a frying pan until
golden, then put aside.

SQUASH - carefully remove the middle of the squash with an apple cover or
sharp knife. Stuff with uncooked meat mixture and fry in margarine until
golden.

EGGPLANT - cut into thick slices and put in a colander with salt to drain
the bitter juices. Place meat mixture in between 2 slices and saute in
margarine for a few minutes on each side.

ARTICHOKE - use canned artichoke bottoms. Stuff with the uncooked meat
mixture and saute in margarine for a few minutes on each side.

In a large pot put a mixture of tomato sauce, salt, pepper, oil, sweet
paprika, sugar and lemon to taste. Put all the above vegetables with the
meat mixture inside the pot, arranging them close together. 

Pour boiling water over vegetables to cover. Put a plate on top to hold
them down, and cook over a low flame for one to two hours until tender.

SOUPS
Soups were served as a way to stretch meat as far as possible, allowing
for good nourishment to be within everyone's reach.

FRESH CORIANDER SOUP
Freely chopped bunch of fresh coriander
Garlic
Oil
Thick slices of potatoes
Salt, Pepper
Dash of lemon salt
1/2 pound of ground meat
Handful of finely ground natural almonds
1 egg

Chop a bunch of fresh coriander and steam with garlic and oil until soft.
Add 5 cups of water and thick slices of potatoes, salt, pepper and dash
of lemon salt, then bring to boil. Prepare meatballs with ground meat,
add the almonds, one egg, salt, make tiny meatballs and add to boiling
soup. Cook for 1/2 hour.

RED LENTIL SOUP
2 cups of red lentils 
1 large chopped onion
Salt, pepper
2 tablespoons of powdered chicken soup mix pepper
A handful of thin noodles or rice
Tomatoes sauce or ketchup (optional)

Wash 2 cups of red lentils thoroughly. Fry one large chopped onion, add
red lentils, water, salt, 2 tablespoons of powdered chicken soup mix, and
pepper. Cook in a pressure cooker for about 1/2 hour. Before serving
throw in a handful of thin noodles or rice and cook for about 15 minutes
longer. Amount of tomato sauce or ketchup may be added before cooking.

CHAMUSAK (KUBEH) SOUP 
Soup:
2 celery stacks
3 tomatoes
2 squash
2 onions
Salt, pepper

Kubeh (ancient matzah balls):
1 large chopped onion
1/2 pound ground meat
salt, pepper, garlic
3 cups matzah meal
3 eggs
3 tablespoons oil
Lemon juice (optional)

Cook in a large pot: celery, tomatoes, squash and onions covered with
water until vegetables are soft. Cool and remove vegetables and place in
food processor to puree. Afterwards return the mixture to the water in
pot, add salt and pepper and bring to boil.

While soup is cooking, prepare Kubeh. Fry large onion and ground meat
until brown, add salt, pepper garlic and let cool. Make Kubeh by mixing 3
cups matzah meal, 3 eggs, 3 tablespoons of oil and water until a dough is
formed. Wet hands (keep wet all the time with water) and take a piece of
dough about size of a walnut with one hand, and with the other hand make
a hold in the center of the dough and fill with a teaspoon of the meat
mixture. Close and gently place into boiling soup. When all the Kubeh is
in the soup, lower the flame and cook for about 1 hour. Lemon may be
squeezed into the soup for those who like it sour. 

BEAN SOUP
2 cups of white navy beans
2 big chopped onions
Marrow bones or small pieces of meat
salt, pepper
Several spoonfuls of tomato paste

Soak 2 cups of white navy beans overnight. 
Fry two large chopped onions until light brown.
Add the beans, marrow bones or small pieces of meat, salt and pepper,
several spoonfuls of tomato paste and water to cover. Cook in pressure
cook for a half hour. 

LAMB
The Paschal lamb is eaten as a symbol of freedom. A young lamb was
sacrificed in the Temple of Jerusalem, commemorating the Exodus from
Egyptian bondage. 

STUFFED BREAST OF LAMB

Stuffing: 
2 medium chopped onions
1/2 pound chopped meat
2 cups rice
oil
chopped parsley
salt, pepper
1/2 cup pine nuts
apricot preserves
Large breast of lamb with pocket cut between skin and ribs

Fry onions, add ground meat and brown.
Add rice, parsley, and pour in 5 cups boiling water. 
Cover pan tightly and simmer until all moisture is absorbed. Cool and add
nuts.
Rub the meat with salt, pepper and oil, then stuff the breast with the
rice mixture. Roast uncovered for about one hour until meat is tender.
Cook apricot preserves and pour over meat and glaze in oven for about 10
minutes.

ROAST LAMB WITH APRICOTS AND PRUNES
2 pounds cubed leg of lamb 
1 teaspoon ground ginger
Salt, pepper, ground coriander
1 teaspoon cinnamon
1 cup each pitted prunes and apricots
2 tablespoons honey

Put meat in saucepan covered with water. Add ground ginger, salt, pepper,
ground coriander, cinnamon, and simmer until the meat is tender and water
is thick. 
Add prunes and apricots and cook for about 20 minutes. Stir in 2-3
tablespoons honey and cook for another few minutes. Roast lamb with
prunes and apricots.

ROAST LAMB WITH APPLESAUCE
4 large legs of lamb, cut into pieces
Oil 
Garlic, salt, pepper, paprika
Applesauce
Prunes
Apricots
Ground ginger, salt, pepper, ground coriander, cinnamon
2-3 tablespoons honey

Take 4 large legs of lamb and cut into pieces. Rub on a mixture of
garlic, salt, pepper, paprika and roast covered in the oven for about 2
hours until tender. Pour applesauce over top and roast uncovered until
applesauce is absorbed and meat is browned.

RICE AND LENTILS
2 cups of rice
1 cup brown lentils
Salt, garlic power, pepper, turmeric
Fried onion (optional)

Cook 2 cups of rice. Cook 1 cup brown lentils for about 1/2 hour, until
tender but still whole. Mix the cooked rice and cooked lentils together.
Add salt, garlic powder, pepper, turmeric and mix, adjust to taste.
Enhance with fried onions, if desired.

CARROT TZIMMES
2 pounds of carrots, peeled and cut in slices
1/2 tablespoon salt
1 cup honey
1 tablespoon lemon juice
1/2 cup margarine
3 tablespoons flour

Cook carrots in water until tender. Add salt, honey, lemon juice, and let
simmer for about 20 minutes until liquid has been reduced to half. 
Brown flour in melted margarine and add to the carrots. 
Cook for 5 minutes.

HOME-MADE JERUSALEM PICKLES
1 small cauliflower
1/2 head cabbage
2 or 3 carrots
Celery stalks
1 cup green beans
1/2 cup oil
1 cup vinegar
1/2 head garlic cloves
1/2 tablespoon turmeric
1 tablespoon salt
1/2 tablespoon lemon salt
4 cups cold water

Put all vegetables in large bowl and pour boiling water to cover and soak
15 minutes. Drain. Pack vegetables in large pickling jar. Add 1/2 cup
oil, 1 cup vinegar, 1/2 head garlic cloves, 1/2 tablespoon turmeric, 1
tablespoon salt, 1/2 tablespoon lemon salt and 4 cups cold water.
Leave in jar for about 3-4days.

COOKED OLIVES
4 cups pitted olives
oil
1 cup tomato sauce
1 cup crushed tomatoes
salt, pepper, hot pepper (optional)

Boil olives in pot of water and pour off the water.
Repeat. Put olives in pot with oil, tomato sauce crushed tomatoes, salt,
pepper. Add hot pepper if desired and cook for about ten minutes.

TABBOULEH
2 cups burghul (Cracked wheat)
1 large onion finely chopped 
1 small chopped tomato
salt, pepper
1/2 cup chopped parsley
2-4 tablespoons, chopped fresh mint
1/2 cup olive oil
Lemon juice

Soak burghul in water for 1/2 hour, drain and squeeze out as much water
as possible. Spread out to dry on clean cloth. Mix dried burghul with
onions, tomatoes and the remainder of ingredients. This salad should have
a lemony taste.

FRIED EGGPLANT
2 eggplants
Oil for deep frying 
1 red pepper
Salt
3-4 cloves of garlic finely chopped
1/2 cup vinegar
1 cup sugar

Cut eggplant into cubes (if skin is thin there is no need to peel
eggplant) and deep fry in hot oil until very brown. Remove from oil and
drain well. Deep fry slices of red pepper until slightly brown. 
Remove and drain. Mix eggplant, red pepper, garlic, salt, vinegar, sugar
and gradually add water to make sauce. 

CUCUMBER WITH DILL
6 large cucumbers
salt
vinegar
sugar
dill
green onions or onion slices

Slice cucumbers thin and add salt. Let stand 10-15 minutes. Drain juices.
Add vinegar, sugar, salt, pepper, chopped dill and chopped onions. Adjust
to taste. 

STUFFED DATES
1 pound dates
1/2 pound good quality marzipan

Remove pits from dates, open and stuff marzipan into middle. Close to
remake date shape. 

CARAMEL ALMONDS
1 cup fresh whole almonds with skin
1/2 cup sugar
1 cup water
2 tablespoons oil 

Using a heavy frying pan, add all the ingredients stirring constantly
over a high flame. The mixture will turn white at first, and then with
constant stirring will turn a nice caramel color. At this point remove
from flame and immediately turn onto an oiled marble counter. Using two
forks, spread the mixture out so that the almonds are separated. Dot this
very carefully as the mixture is very hot and if the nuts are not
separated while it is still hot the skins will separate from the nuts.

DATE CAKE
2 pounds pitted dates
1/2 pounds pecan halves
1 cup chocolate chips

Take a deep bowl and lay out the pitted dates in a single layer on the
bottom of the bowl and press down with another bowl that fits inside. 
Sprinkle nuts and chocolate chips and add another layer of dates and
press down. Continue until you have a "cake" of about 3 inches high.
Press entire cake, remove and cover with tinfoil to hold shape. Cut into
small pieces when serving.

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