Sunday, November 21, 2010

Guest chef: mom in the kitchen

Right before Rosh Hashanah, my mom dropped by with some food for the meal (she tends to make things well in advance). She also had a special treat for me: chicken and potato patties.

She based her recipe on the Passover recipe in Second Helpings but changed it around because I prefer to not eat matzo meal.

My dad's mom used to make a similar dish she called a mini pastel, which is a Sephardic meat, potato and egg casserole (like a cool Sheppard's pie). Her version would be spiced with cumin, tumeric and paprika - more "exotic" than my mom's Ashkenaz version that goes all out with the salt and pepper. I think mom's going to make the Sephardic version next time.

Recipe: Chicken and Potato Patties

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  1. You have so many interesting recipes, this being one of them. Is it the seasoning that makes it Sephardi?

    Thanks for linking this to My Meatless Mondays.

  2. Yeah, in this case, it's the spices that make it Sephardic. As a kid, all I remembered was lots of cumin and paprika. I think the Moroccan carrots are one of my favourite. I can go on and on about Moroccan food, but the short version is that my grandmother was a baker but her meals were very basic. I didn't discover the true variety of Moroccan cuisine until after my grandmother passed away since I refused to go to Moroccan restaurants while she was alive, thinking "why bother."


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