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The Little Ferraro Kitchen

World Cuisine, Made Easy

Home » Jewish Recipes » Page 2

Jewish Recipes

Persian Meatballs in Turmeric Broth (Koofteh)

Easy Homemade Pierogies

Sephardic Spinach Pie with Parmesan and Feta

Slow Cooker Cuban Inspired Brisket with Sazon and Chiles

Israeli Chopped Salad

Savory Turkish Zucchini Pie

Quinoa Tabbouleh Salad with Mint and Lemon

Roman Style Fried Artichokes

Salt and Vinegar Potato Latkes

Rosemary and Fig Rugelach with Caramelized Walnuts

Persian Rice with Dates and Pistachios

Round Borek with Cheese and Wilted Greens

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Roman style fried artichokes recipe inspired by th

Roman style fried artichokes recipe inspired by the infamous fried artichokes in the Jewish Ghetto in Rome.
Baby artichokes are gently fried in olive oil and seasoned simply with sea salt and lemon juice.

Inspired by the popular tapa, Spanish garlic shrim

Inspired by the popular tapa, Spanish garlic shrimp, also called Gambas al Ajillo has sweet shrimp sautéed with fruity olive oil, smoky paprika and lots of garlic!
Get the bread ready for this one, to sop up the amazing sauce!

A summer dinner staple! Cedar plank salmon topped

A summer dinner staple! Cedar plank salmon topped with the mist delicious lemony creamy dill sauce made on the grill.
Top with fresh slices of lemon and sprigs of fresh dill and serve with your favorite grilled vegetables for the ultimate spring/summer dinner!

🐟Recipe link in bio!

Weeknight Cheese Pide (Turkish Pizza) (Scroll do

Weeknight Cheese Pide (Turkish Pizza)

(Scroll down for the recipe and watch me make it in stories!)

Tonight I paired up with @rhodesbread to showcase their frozen dinner rolls which was so fantastic because it’s basically ready made frozen dough!

And the first thing I wanted to make…Pide!

A Turkish style of pizza that can be filled with anything you like, but I kept it comforting with fresh mozzarella and tangy goat cheese and finished with Fleur de sel, bright sumac and sesame seeds for added texture.

Makes 2 Pide
Ingredients:

Flour for dusting
6 Rhodes Dinner Rolls
8 ounces mozzarella, roughly torn up or shredded
4 ounces crumbled goat cheese
Egg, whisked for egg wash

Toppings:
Coarse salt such as Flour de Sea
Sumac
Aleppo Pepper
Sesame Seeds
Chopped fresh mint

Place frozen rolls on a baking sheet sprayed with cooking spray and let rise in the fridge overnight until double in size.

When ready to make, remove from the fridge and leave them at room temperature as you prep.

Pre-heat oven to 400 degrees Fahrenheit and lightly dust your work surface with flour.

Press 3 balls of dough together and roll into a long oval shape. Then scatter half of the cheese down the middle of the dough, leaving a border to fold over. Repeat with other half.
Once folded, transfer to a parchment lined baking sheet.

Fold the crusts in and taper the ends, gently pressing down and brush the crust with egg wash.

Top the Pide with salt, sumac, Aleppo pepper and sesame seeds and bake at 400 degrees Fahrenheit for 15 minutes until cheese is bubbly and crust is lightly holden brown.

Top with chopped mint and serve.

Learn to make a colorful and flavorful vegetarian

Learn to make a colorful and flavorful vegetarian mezze platter with all the Mediterranean favorites, including stuffed grape leaves, hummus and fresh fruit and vegetables.

🍅What would you add to your mezze spread?

Happy Mother’s Day mom!! I miss you every single

Happy Mother’s Day mom!! I miss you every single day! I can’t believe it’s been 5 months and first Mother’s Day without you here. It feels so surreal.

i’ve been thinking about this weekend for the last few weeks, not knowing how I would feel. But I know that you want to be celebrated! So that’s what I’ll do... and to all the mothers & mother figures out there, happy Mother’s Day!

Is there anything better then a bucket of steamers

Is there anything better then a bucket of steamers??

Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs.

And have extra crusty bread ready to soak up the delicious broth!

Full recipe on the site: link in bio!

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