Jewish Fusion

Here is a delicious twist on traditional matzah brei (matzoh brei) and traditional Mexican chilaquiles. It may even be an improvement over corn tortillas.

Ingredients

• 5 matzahs
  1 cup vegetable oil
  3 cups tomato salsa (26 ounces)
  1 cup chopped cilantro, divided into 2 parts.
  3 garlic cloves, finely chopped
  1/2 cup sour cream
  1/4 cup heavy cream
  1/2 cup coarsely chopped scallions
  1 cup crumbled queso fresco or ricotta salata (1/4 pound)

Directions:

• Break the matzahs into pieces, approximate 2 x 2 inches
  Put the matzah in a colander and briefly pour cold water over the matzah pieces, then allow the matzah to drain. The matzah pieces should be damp, but not soggy
  Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry the matzah until the start to brown and become crispy.
  Purée salsa with 1/2 cup cilantro in a blender.
  Pour off all but 2 Tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
  Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
  Spread the matzah pieces on a platter, then spoon sauce over them.
  Drizzle with sour-cream mixture, then sprinkle with scallions, cheese, and remaining 1/2 cup cilantro.

Related Recipes: Matzah Brei with Jalapenos, Tunisian Passover Stew

Here’s a quick and easy potato latkes recipe that you’ve probably never considered before.

Ingredients:

• 2 pounds Yukon Gold potatoes
  1 medium onion
  4 cloves garlic, minced
  ¾ cup packed fresh basil leaves, very finely chopped
  3 eggs whisked
  ½ cup grated Parmigiano-Reggiano cheese
  2 Tablespoons extra-virgin olive oil
  1 teaspoon salt
  ½ teaspoon freshly ground pepper

Directions:

• Preheat oven to 350°F.
  Coat a 12-cup muffin pan with cooking spray.
  Peel potatoes, then grate them in a food processor using the grating disk.
  In a colander, rinse the grated potatoes under cold water.
  Squeeze out the water in small batches between your hands over the sink to remove excess moisture.
  Then grate onion in the food processor.
  Stir in garlic, basil, egg substitute, cheese, oil, salt and pepper.
  Place a ½ cup of the potato mixture into each muffin cup, packing the mixture firmly.
  Bake the latkes until lightly browned and firm, 45 to 50 minutes.
  Cool in the pan on a wire rack for 10 minutes before unmolding.

Recipe adapted from EatingWell.com

This delicious potato latkes recipe was adapted from the Food Network Kitchens.

Ingredients

• For the Chunky 5-spice Applesauce:
  6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks
  1 Tablespoon lemon juice
  1 Tablespoon apple cider
  1 teaspoon lemon zest
  1/2 teaspoon Chinese 5-spice powder
  1 tablespoon brown sugar

For the Latkes:

• 1 pound sweet potatoes, peeled
  1/2 pound parsnips, peeled
  Salt
  ¼ cup flour
  2 large eggs
  ¼ cup vegetable oil

Directions:

• For the applesauce:
  In a large saucepan over medium heat, combine the apples, lemon juice, apple cider, lemon zest, 5-spice powder and brown sugar and stir to mix well.
  Cook for 10 to 15 minutes until apples begin to break down, but are still chunky.
  Remove from heat and cool.

For the latkes:

• In a food processor, using the grating disk, grate the sweet potatoes and the parsnips.
• Combine potatoes and parsnip in a large bowl.
• Season with salt and toss to combine.
• Add flour and stir to distribute evenly.
• Add eggs and stir well.
• In a large non-stick sauté pan over medium heat, heat 2 tablespoons of cooking oil
• Form the potato mixture into 3-inch latkes that are about ½ inch thick.
• Fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper-towel lined plate and season with salt.
• Repeat this procedure with all of the potato/parsnip mixture, adding more oil as necessary.
• Serve with the apple sauce.

A Roti is a type of pancake filled with curry, or used as bread to mop up all the curry juices. It is similar to a tortilla but more flavorful. Roti may be used as a wrapper for lamb or vegetarian curries to make a South African version of the burrito.

Ingredients:

• 3 cups flour
• 1 teaspoon salt
• 3 Tablespoon oil
• enough water to form a soft dough
• 1 cup soft butter or margarine
• oil for frying

Directions:

• Mix the flour and salt in a large mixing bowl and add the oil. Rub in until the mixture resembles fine breadcrumbs.
• Add water and mix to a fairly soft dough.
• Roll out on a floured surface and roll to the size of a 10 x 15 inch rectangle.
• Spread the dough with softened butter and roll it up like a Swiss roll.
• Cover with a tea towel and leave for 30 minutes.
• Break off pieces of dough and form into balls the size of tennis balls.
• Roll out each ball into a disc the size of a dinner plate.
• Fry in hot oil for 2 minutes on each side.
• Serve immediately with a curry filling, or on the side

Related Recipes:

Lamb Curry Recipe

Mallay Lamb Curry

Peri Peri Chicken