RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Sephardic Kitchen Laws
This is from _Ha'aretz Guide_ of September 12, 1997. It's by Nira Russo, who has published a large number of cookbooks in Hebrew, with some having been translated into English. It is from an article "The Ultimate Sephardic Experience," capturing some of her mother-in-law's culinary "tricks and old kitchen methods." SEPHARDIC KITCHEN LAW: Before stuffing a pepper, blanch it for a few minutes for a softer, more pliable texture. SEPHARDIC KITCHEN LAW: Always cook meat-stuffed vegetables with a sauce from chopped fresh tomatoes. SEPHARDIC KITCHEN LAW: Certain things need to be mixed by hand, especially meat and rice. This way the mixture retains its volume. You will understand why after you have tried it once. This old-fashioned act of gently kneading and shaping without any kitchen tools feels just right. SEPHARDIC KITCHEN LAW: When stuffing a vegetable, a light hand is needed. Do not push down the meat mixture. This way the cooking liquids will have room to seep into the rice grains. MOST IMPORTANT SEPHARDIC KITCHEN LAW: Every dish takes its own time, not just in gentle, relaxed cooking but also in standing. This lets the flavors combine; the rice is puffed up by the steam, and the meat and the herbs soak up more of the cooking liquids.
