Passover Prep | Amazing Sephardic Passover Recipes for Shabbat and the Seder | Frum It Up
This is part 3 of my Passover Prep with my Amazing Sephardic Recipes for Passover including my Complete Menus for the Seder: easy recipes, delicious food! what else can we ask!
I hope you enjoy it as much as i did making the videos and recipes for you! |
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Passover Prep | Amazing Sephardic Recipes for Passover | Passover Shabbat Prep | Delicious Sephardic Passover Recipes | Complete Passover Menu | Prepare For Passover On A Budget | Passover Menu Guide | Shopping List | Passover Seder Prep | How I Prepare For Passover | How To Prepare For Passover
Pesach Prep| Frum It Up | Frum It Up Passover | Passover Tips| Passover Planning and organization | Passover Menu | How To Passover Prep | How to Prepare For Pesach | Passover | Passover Seder Menu | Prepare For Passover | Passover 2022 | Passover Seder 2022,| Passover Menu 2022 | Kosher For Passover | Kosher for passover recipes | Passover Prep 2022
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GET ALL THE PASSOVER RECIPES:
Until next time, stay safe, stay blessed and don't forget to frum it up!
❤️ Sara Malka❤️
⏱TIMESTAMPS⏱
00:00 intro
1:00 Passover lamb recipe | recette de Mamie Hortense
2:30 Passover Veal recipe
3:00 mashed potatoes
4:30 Moroccan Fish recipe
6:30 Passover shabbat salads
8:00 green bean side dish
8:30 Kosher dairy free Waldorf salad
9:00 Passover dessert
10:00 outro shabbat shalom
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SHORT BIO OF WHO IS BEHIND FRUM IT UP!
Hi!
Thank you for being here and have clicked on this video ! It means so much to me!
Being a religious Orthodox Jewish woman with small children while working full-time as a healthcare professional with no outside help! I share with you tips tricks, shortcuts , DIY, hacks,.. videos to help you celebrate shabbat/holidays, to better understands what are the pillars of Judaism, to discover many mysteries enclosed in the Torah as well as to see that it is possible to balance a family life, a career and the perceived challenges of being a religious jew at the same time without feeling lost nor overwhelmed most of the time LOL!
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Since you are HERE, you want more content about the JEWISH life I AM SURE!! SO these videos will interest you:
❤️WHAT IS SHABBAT:❤️
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????BEST FRIED FISH ????
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Passover Meal Ideas: Lamb, Bitter Herb & Unleavened Bread
Lamb, Bitter Herb & Unleavened Bread
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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.
Pomegranate Lamb Shank Tagine for Easter Dinner
It’s Good Friday so here’s the perfect lamb shank Easter recipe!
I bought a tagine a few years ago for Johnny for Christmas so I adapted this recipe so I could use it. You can just as easily only use the Dutch oven.
I only had ground cumin and coriander so that’s what I used instead of seeds. If you don’t have exactly what you need, just adapt and experiment, especially when you’re in self isolation. Never hesitate to DM me or comment if you aren’t sure about something.
Happy Easter/Seder/whatever you celebrate!
This recipe comes from bonappetit.com:
What Did Jesus Eat at His Last Supper? | Ancient Recipes With Sohla
In this episode of Ancient Recipes, Sohla recreates one of the most iconic meals (and paintings) in history: Jesus and his disciples’ last supper. This estimation of the last supper menu was pieced together by Italian archeologists based on historical evidence, bible verses, and Jewish food traditions.
THE RECIPES
Bean Stew:
- 2 cups dried white fava beans
- 3 tablespoons olive oil
- 3 yellow onions, peeled & finely chopped
- 2 garlic cloves, smashed, peeled, & chopped
- 5 cups water
- kosher salt & freshly ground black pepper
- 2 tablespoon honey
- ½ bunch parsley, chopped
1. Soak the fava beans overnight. If they have skins, rub them off but try to buy skinless favas to save time!
2. Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and cook , stirring frequently, until lightly browned.
3. Add the soaked and drained fava beans and water. Season generously with salt and pepper and bring to a boil on high heat.
4. Reduce to medium-low and gently simmer partially covered until beans are tender.
Add the honey, parsley, and season with more salt and pepper to taste.
Lamb Leg:
- 1 (5 to 6 pound) trimmed bone-in lamb leg
- 2 heads garlic, cloves separated, smashed, peeled, & finely chopped
- ¼ cup olive oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
1. Heat oven to 350F.
2. Pat lamb dry with paper towels. Using a sharp paring knife, stab leg making deep holes all over.
3. In a small bowl, combine garlic, olive oil, salt, and pepper.
4. Place lamb in a covered roasting pan. Spread garlic mixture evenly over the lamb, rubbing it into the cuts.
5. Pour 1 cup of water into the roasting pan.
6. Cover and roast until it is fully cooked & tender, about 2 to 3 hours.
7. Let rest 15 minutes before serving.
Olives & Hyssop Sauce:
- 12 ounces mixed whole olives
- 2 cups lightly packed fresh hyssop leaves
- olive oil
1. Steam the fresh hyssop leaves to lessen the intensity and bitterness.
2. Grind up hyssop leaves and mix with olive oil.
3. Pour sauce over the olives
Charoset:
½ cup (125 ml) sweet red Passover wine
½ lb (250 g) pitted dates, chopped
½ lb (250 g) large yellow raisins or sultanas
½ cup (60 g) walnuts, coarsely chopped
1. In a medium saucepan, combine the wine, dates, and raisins. Add enough water to cover and cook over medium-low heat, stirring occasionally, until the dates fall apart into a mush.
2. Continue cooking until the mixture thickens to a soft spread paste.
3. Pour into a bowl and sprinkle with walnuts.
#AncientRecipes
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writers
Jon Erwin
Matt Romano
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editors
Jordan Podos
Aaron Mackof
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
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Preparing my Passover Lamb | DELICIOUS!!!
With the right ingredients, you’ll be eating like a king and a queen. HalleluYah! Praise be to YeHoVaH God for the gift of His Beloved Lamb!
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