Comments on: The Shiksa’s At It Again: Sephardic Matzo Ball Soup

By: mike

mike — Tue, 25 Mar 2008 16:50:39 +0000

Looks marvelous. I have always wanted to do a Sephardic-style seder, ever since I discovered that (1) the Spehardic matzoh is soft, and (2) the Sephardim eat rice during Pesach. I’ll be making your matzoh balls.

By: Elizabeth

Elizabeth — Sun, 25 Nov 2007 09:55:12 +0000

Maftoul might also be a good choice for the pasta part — still not kosher, I don’t think, but regionally appropriate.

By: Blair

Blair — Tue, 13 Nov 2007 05:49:52 +0000

Hi Barbara, I’ve been lurking at your lovely blog for some months now and finally tried out one of your gorgeous looking recipes! I make matzo ball soup a lot so I was really excited for a new twist on it – and I think I like this version even more than the plain chicken soup variety… mmm. It smelled amazing and now I have lots of leftovers. I will definitely be making this again in the future.

By: Barbara

Barbara — Fri, 09 Nov 2007 18:34:38 +0000

Nicole–that is one of my favorite cookbooks. I just got it, and I love all of Claudia Roden’s books anyway, but this one is the best of them all. And I have found so many recipes I want to try in it. Amazing.

By: Nicole

Nicole — Thu, 08 Nov 2007 19:31:59 +0000

I forgot! There is a marvelous book by Claudia Roden wrote THe Book of Jewish Food and I LOVE it to bits and pieces. It has recipies from Jews all over the world (the Jews of India!). More than that, it has history and personal stories as well. It is one of my favorite books to cook from, and one of my favorites to just sit and read. It is perfect for Zak to use to research his story – and a perfect addition to your library. If you don’t have it already, I’ll be surprised