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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3 comments:

  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.

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  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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