Recipe by Cookbook author Susie Fishbein. Recipe makes 18 matzo balls, six of each variety. Matzo balls are traditionally eaten with a chicken broth soup at the start of the seder meal. Use three, one of each variety, per bowl of soup.)
This is a recipe for making your own tahini paste at home. You can use this paste for flavoring recipes such as humus or Baba Ganoush. The recipe only uses two ingredients, sesame seed and sesame oil both of which are easily obtained at most grocery stores.
Dried, raw organic chickpeas are used to make this classic appetizer, Nanoosh Hummus. Serve with fresh whole wheat pita bread.
Chicken and Spiced Rice with Toasted Nuts (Djeaj ma Riz Haswi (djeaj ma riz hush-wee) The literal translation of this dish is “chicken with rice stuffing.” However, most people prepare it this way. The spiced rice is simmered in chicken broth to draw out the individual flavors. Toasted nuts complete this dish. Prepare it in the morning or even the day before. The rich broth con...