2021 Passover Lamb marinade recipe
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Recipes from this video:
Bahsh (green rice):
2 cups rice
4 bunches cilantro
1 cup cubed meat or chicken of choice
1 diced onion
1/2 c oil
1/2 c water
1tbsn salt
1 tbsp chicken consome
Pepper
Cumin and coriander
Bake covered at 400F for 1 and 1/2 hours mixing half way through
Osvo-lamb and rice overnight stew:
Grate:
1 apple, 1 onion, and 1 tomato a squeeze of 1/2 a lemon
Add 1/4 cup of oil to pot and above ingredients. Add 2 cups rice, 1 can tomato sauce, lamb bones and 4 cups of water. Season with 1 tbsp of salt and 1 tbsp chicken consome. Cook for 12 hours on low flame.
???? Soup
Intro a 5Qt pot filled with water add meat of choice
Potatoes
Carrots
Onion
Season with S/P chicken consommé, Bay leaves and garlic powder. Cook for 1 hour.
???? Roast chicken:
Season chicken with paprika, S&p, chicken seasoning and oil. Cook covered at 350F for an hour and a half, then uncover till golden brown.
???? Moroccan Salmon:
Salmon Fillet
1-2 Red Chili
1-2 Green Jalapenos
Cilantro
5 Garlic Cloves
1 Tbsp of Tomato paste
1/4 Cup of Paprika
2 tbsp of Tumeric
S/P
1/2 Cup of Neutral Oil
1 Can of Chicpeas
???? Potato salad:
Boil
1 potato, 1 carrot, 3 eggs
Cube above ingredients as well as 3 pickles.
Season with mayo s/p
???? Matbucha Salad:
Dice 1 green pepper, 2-3 tomatoes, 1/2 jalapeños. Slice 4-5 garlic cloves. Sauté in 3 tbsp of oil. Season with salt, paprika and harissa. Let simmer until all the water evaporates.
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Sneak Peek into SHABBAT In Our House
Get it ALL done:
Shabbat Meal Prep Working Mom Routine Get It All Done Shabbat Recipes How We Celebrate Shabbat
SHABBAT PREP Friday Routine When I’m Off From Work
????LINKS from the video:
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Lamb Roast, Latkes,Jewish Apple Cake
Passover Seder Dinner of roast lamb with maple syrup glaze with mint jelly on the side, latkes, sauteed red cabbage, steamed asparagus, red beets with all spice, matzoh ball soup, cinnamon applesauce, and Jewish Apple Cake for dessert. The recipes are below and also a Link to the recipes can be found on my blog, or my FB page as well!
Recipes--- ROAST LAMB WITH MAPLE SYRUP
This is so easy and always comes out perfect! Sear lamb roast in a hot pan with a bit of butter and Montreal seasoning. Sear on all sides, transfer to crock pot. (This locks in all the juices so your lamb roast doesn't dry out.) Pour 1-2 C maple syrup over the lamb depending on size. Add 1 C water. Put crock pot on low and let it cook. I figure it takes about an hour per pound, but it depends partly on whether it is bone in or not etc. When done, the lamb will be literally falling apart, very tender & moist. Dish up and serve with mint jelly on the side.
LATKES
I fill up my 11 cup food processor with grated potatoes and about 2 onions grated medium. I put that in a big bowel, add a couple of beaten eggs, salt, pepper, chive and garlic, and then a few (around 4) tbs. of flour as a binder. You want the mixture just thick enough to not be runny. I then have a heated fry pan with a little olive oil, and I put dollops in the fry pan, flatten them out and fry until it is golden brown on medium heat, flip, finish frying and then put on plates with paper towels on them. I serve them with a side of sour cream and chives. There is also a nice variation to use with zucchini. Half drained shredded zucchini/half shredded potato, do the rest the same. Delicious! These are a little more mild and sweet.
Sauteed Red Cabbage
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper
Directions
Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
Jewish Apple Cake
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4 eggs, beaten
1/4 cup orange juice
2 teaspoons vanilla extract
3 apples - peeled, cored and sliced
2 teaspoons ground cinnamon
5 teaspoons white sugar
DIRECTIONS--
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.
Suzanne Tracht's Passover Lamb Recipe
How to Prepare a Passover Seder
Watch more How to Celebrate Jewish Holidays videos:
The Jewish holiday Passover, or Pesach, commemorates the Hebrews' exodus from Egypt. It begins with a traditional dinner called a seder on the first night, when the Exodus tale is retold.
Step 1: Invite guests
Invite guests to the seder. Passover is a time for community, and a seder may include family, friends, coworkers, and/or neighbors, both Jewish and non-Jewish.
Step 2: Clean and remove chametz
Clean your house from top to bottom. Remove all chametz, or bread and other leavened foods. This is done in remembrance of the Jews who did not have time for dough to rise before escaping captivity. Use utensils that are designated strictly for Passover, to eliminate the possibility of coming into contact with chametz.
Step 3: Select the Haggadah
Select the Haggadah – the book with the Exodus story and instructions for the seder. Haggadahs vary by their adherence to tradition, overall length, and the amount of Hebrew used. Have several of the edition you’ve chosen on hand, ideally one per person.
Step 4: Prepare dinner
Plan and prepare a kosher dinner, which is eaten after the Exodus story is recounted. Finish cooking the meal before people arrive, since once the seder has begun you shouldn’t do any cooking.
Tip
The meal may not include any bread or other leavened foods. Typical dishes include braised brisket, matzo ball soup, chopped liver, potato kugel, and almond cake.
Step 5: Set aside matzo
Place three matzos folded into a white cloth so that none of the matzos touches each other.
Step 6: Have wine on hand
Set aside kosher wine and cups that will be used at certain points during the seder. Make sure to have at least four glasses of wine per adult.
Step 7: Roast a bone
Roast a shankbone, called zeroa, as a symbol of the paschal lamb Jews during biblical times would have offered as the Pesach sacrifice. Any meat or poultry bone is okay, though lamb is traditional.
Tip
In a vegetarian household, substitute a roasted beet for the bone.
Step 8: Boil an egg
Hard-boil an egg; then roast it in the oven until the shell browns slightly. The roasted egg, or beitzah, represents the loss of the Temple and the hope that it will be rebuilt some day. Its shape also symbolizes the circle of life.
Step 9: Make the charoset
Make the charoset, the fruit and nut mixture. The mixture symbolizes the slave labor Egyptians forced Jews to perform with bricks and mortar.
Tip
Common ingredients for Jews of Eastern European descent include apples, walnuts, red wine, and cinnamon, while Sephardic Jews often use dates, dried figs, and cardamom.
Step 10: Prepare the first bitter herb
Prepare the maror, which represents the bitterness of slavery. If using romaine lettuce, make sure to inspect for bugs, since they’re not kosher. Many people use grated horseradish.
Step 11: Prepare the second bitter herb
Prepare the second bitter herb, like lettuce or radishes. This is called chazeret, and is combined with the charoset and matzo in a sandwich called the korech.
Tip
You may also use another helping of maror in the korech sandwich and omit the chazeret on the seder plate.
Step 12: Wash vegetables and dissolve salt
Wash vegetables such as celery or parsley for the karpas. The greens symbolize rebirth from slavery and the season of spring. Dissolve salt into a bowl of water, which represents the tears of the slaves. During the seder, the karpas will be dipped into the salt water.
Step 13: Arrange the plate
Place the six items on the seder plate. Depending on the number of guests you’re having, you may need more than one seder plate. Generally the egg goes next to the bone, and the maror next to the charoset.
Step 14: Get ready for your guests
The seder is ready – now get yourself ready!
Did You Know?
In Israel, Passover lasts seven days, while outside Israel it’s an eight-day holiday.
Leg of Lamb Roast with Pomegranate, Garlic & Mint - #easter #passover
#lambroast #glutenfree #easterrecipe #passoverrecipe
CC - turn on subtitles in your language to see translation. Let me know if your language is not available and I will add it
Leg of lamb roast. Whether you are celebrating Easter or Passover you will love serving this gorgeous leg of lamb. This recipe works well for 4-6 pound boneless leg. The recipe is easy and pomegranate juice gives this lamb a sweet and tangy flavor. I have been making this lamb recipe for years and hope you will enjoy it too.
Ingredients:
4-6 pound leg of lamb
2 teaspoons of coarse salt
2 teaspoons of pepper
Marinade:
2 tablespoons of chopped fresh rosemary
1 tablespoon of chopped fresh mint
1 large clove of minced garlic
¼ cup of olive oil
½ cup of pomegranate juice
Method:
Pat dry the meat. Rub it with salt and pepper and set aside.
Mix all marinade ingredients.
In the bag that the lamb came in from the store, place the lamb, and pour in the marinade. Close tightly and refrigerate for 4-6 hours. Preheat the oven to 450F/232C. Place the lamb on a roasting pan fat side up and pour remainder of the marinade over it. Place the pan in the oven and immediately lower the baking temperature to 350F/175F. For Medium donness bake it until an instant-read thermometer inserted into the thickest part of meat without touching bone (if there is a bone) will register 145F/63C.
Take it out, cover it and let it rest for at least 15 minutes. Enjoy!
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If you like this video check out my other tasty savory dishes:
super crispy roasted potatoes
smashed parmesan potatoes
3 Ingredient Beef Meatballs
Pan Fried Steak with Garlic Butter
Pinwheel Beef Meatloaf
Garlic Butter Ribboned Zucchini
Red Cabbage Salad
Cheesy Cauliflower Gratin
Lentil and sausage soup