Hadassah Park Slope Chapter > Cook with Us

Sephardic Recipes

 

Over the years we have shared recipes from some of the wonderful cooks of Park Slope Hadassah. They have brought new and traditional dishes from all over the world to our events. This page will serve as an archive for these recipes.


Taboulah
from Harriet Sayer


1 cup coarse bulgar wheat
4 cups hot water
1 small bunch of mint
1 small bunch of parsley
2 cucumbers, deseeded and diced
1 small bunch scallions, white and pale green parts, chopped
4 plum tomatoes, deseeded and diced
1 cup vegetable oil
¼ cup lemon juice
salt and pepper to taste

1. Soak bulgar wheat in hot water one hour and drain.
2. Remove parsley and mint leaves from the stems and chop.
3. Combine all the ingredients and chill. Serve with pita.

 
Lebne
from Harriet Sayer


1 cup low fat Columbo or Friendship yogurt
1 Israeli cucumber
1 Tablespoon vegetable oil
pinch salt
2 Tablespoons dried mint

1. Drain yogurt overnight in a strainer lined with coffee filters suspended over a bowl.
2. Combine yogurt with the rest of the ingredients, and serve with pita.

   

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