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Forum
-> Recipe Collection
-> Sephardic Food
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isrmss91
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Sun, Oct 16 2022, 6:02 am
I make fennel salad this way.
thinly sliced fennel, cumin, lemon juice, olive oil. kosher salt. Sorry no measurements, I eyeball spices.
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SG18
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Thu, Oct 27 2022, 12:52 am
LO wrote: | Thanks so much, everyone!
shaqued_almond, I would love the carrot salad and bishbash (I don't even know what fennel is though, so need precise instructions).
SG18 - would love all except chumus and tehina.
Thank you so much!
P.S. Also, what about the bread? Do you know what I am talking about? We had Moroccan neighbors years ago and they served it, it was so yum - like a big flat pancake that was crusty outside and soft inside. |
So sorry I flaked on this! Meant to ask DH who makes some, and got super busy with the chagim. Are you still interested?
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LO
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Thu, Oct 27 2022, 3:53 am
Yes please! Thank you so much for remembering!
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SG18
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Thu, Oct 27 2022, 6:18 am
Bishbosh (fennel)- cut in half, then slice thin. Season with olive oil, sour salt, salt, and pepper
Kohlrabi- cut into spears. Season with olive oil, sour salt, salt, and pepper
Carrot salad- cut into 1 inch spears or grate. Season with olive oil, sour salt, salt, and pepper
Beet salad- wrap beets in foil, sprinkled with some water, and cook in the oven for 1 hour for a small to medium beet. Season with olive oil, salt, cumin, and sour salt.
Cole slaw/cabbage salad- slice white and/or purple cabbage thin. Season with mayo, salt, and pepper.
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LO
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Thu, Oct 27 2022, 7:56 am
Thanks so much! If anyone else has others to share, please chime in!
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giftedmom
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Thu, Oct 27 2022, 8:02 am
Roasted pepper salad. We had it in Morocco and it was delicious.
I roast mini peppers in the oven on 450 until soft and charred a bit, then peel off the skin and break into pieces, and toss with oil, salt, pepper, and crushed garlic.
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LO
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Thu, Nov 10 2022, 4:37 pm
Thank you so so much! I really appreciate it!
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