The Jew And The Carrot

Sephardi Recipes in the Sultan's Shadow

By Selin Rozanes

  • Print
  • Share Share
Katherine Martinelli

In this week’s Forward, food writer Katherine Martinelli travels to Turkey to cook with Selin Rozanes. Her family, like many other Jewish families, likely immigrated to Turkey in the 15th century. Today she preserves the recipes of the Jewish Turkish community by offering cooking classes and leading culinary tours. (Read the complete story here and read about Turkish Shabbat dishes here.)

Below, Rozanes shares her recipes for Beef and Leek Patties and for a zucchini flan below.

Köftes de Prasa
Beef and Leek Patties

3 1/3 pounds of leeks
½ pound minced meat
4 eggs
Salt and pepper

1) Peel the leeks, wash them well, chop and boil them until they are very soft.

2) After they are boiled, press them between your palms as hard as you can to get all the water out. This is very important in order to make the meatballs firm.

3) Put the leeks into the food processor and blend to a soft paste. Then mix together with the minced meat, 2 egg yolks, salt and pepper.

4) Shape into little round flat cakes of about 2 inches wide and dip them in flour on a plate.

5) Dip each patty into beaten egg and lower gently into sizzling oil. Lower the heat, so as not to brown them too quickly, and turn over once.

6) Drain on paper towels and serve hot.

Almodrote de Kalavasa
Zucchini Flan

4½ pounds of zucchini
4 tablespoons on flour
2 eggs
4 tablespoons on olive oil
3½ ounces white (feta) cheese
5 1/3 ounces grated kashar cheese or gruyere
A bunch of dill
Salt

1) Peel and grate the zucchini. Press with your hand to squeeze out as much of the juice as you can.

2) Add the mashed feta, grated kashar cheese, finely chopped dill, eggs, salt and oil. Mix well. Add the flour and mix well.

3) Pour the mixture into an oiled 9 by 13 inch baking dish, sprinkle the top with some more grated cheese.

4) Bake at 350ºF for 45 minutes to 1 hour, until lightly colored.


Permalink | | Share | Email | Print | Filed under: Turkish Jewish Recipes

The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.




Find us on Facebook!
  • Can you relate?
  • The Forverts' "Bintel Brief" advice column ran for more than 65 years. Now it's getting a second life — as a cartoon.
  • Half of this Hillel's members believe Jesus was the Messiah.
  • Vinyl isn't just for hipsters and hippies. Israeli photographer Eilan Paz documents the most astonishing record collections from around the world:http://jd.fo/g3IyM
  • Could Spider-Man be Jewish? Andrew Garfield thinks so.
  • Most tasteless video ever? A new video shows Jesus Christ dying at Auschwitz.
  • "It’s the smell that hits me first — musty, almost sweet, emanating from the green felt that cradles each piece of silver cutlery in its own place." Only one week left to submit! Tell us the story of your family's Jewish heirloom.
  • Mazel tov to Chelsea Clinton and Marc Mezvinsky!
  • If it's true, it's pretty terrifying news.
  • “My mom went to cook at the White House and all I got was this tiny piece of leftover raspberry ganache."
  • Planning on catching "Fading Gigolo" this weekend? Read our review.
  • A new initiative will spend $300 million a year towards strengthening Israel's relationship with the Diaspora. http://jd.fo/q3Iaj Is this money spent wisely?
  • Lusia Horowitz left pre-state Israel to fight fascism in Spain — and wound up being captured by the Nazis and sent to die at Auschwitz. Share her remarkable story — told in her letters.
  • Vered Guttman doesn't usually get nervous about cooking for 20 people, even for Passover. But last night was a bit different. She was cooking for the Obamas at the White House Seder.
  • from-cache

Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.