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Sep 16, 2005 05:09 PM

jewish holidays

  • s

i'm making the break fast this year for about 25 people...usually do a brunch type menu (lox, bagels, etc) and would like to have some new and interesting platters which would be flavorful but not too heavy after a long period of fasting...we live in florida, so nothing too hot since we'll be dining inside and out...thanks for your help...

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  1. You could look into serving some Sephardic foods. I have a fritatha recipe that I will post if you are interested. It can be made ahead of time and frozen. Bureks (phyllo dough triangles stuffed with meat, cheese, spinach) are also nice and can be made ahead of time.

    8 Replies
    1. re: Alice away...thanks so much

      1. re: sandra

        it is a somewhat vague recipe, but here goes (for fritatha, I don't have the burek recipe):

        Spinach Fritatha

        Preheat oven to 350, grease rectangular baking pan

        1. soak 4 slices of bread in milk
        2. Beat 4 eggs
        3. Add pinches of salt, pepper and baking powder to eggs
        4. Add 1/2 cup cottage cheese to eggs
        5. Add about 2 cups mixed coarse grated cheeses to the eggs (gruyere, cheddar, parmesan are good choices)
        6. Squeeze bread out and add to egg mixture
        7. Thaw 2 packages of frozen chopped spinach (the box shaped kind) then strain and squeeze dry, and add to egg mixture
        8. grease rectangular baking pan and press mixture in. Sprinkle grated gruyere over the top
        9. Bake 40-45 minutes or until golden on top

        1. re: Alice

          Here I was expecting an egg fritata and this is like a bread kugel! I'll definitely be trying this recipe soon, possibly for break fast if I can get the family to give up the noodle kugel... thanks for posting!

          There's a very good borek recipe in Faye Levy's International Jewish Cookbook.

          1. re: Alice
            Marion Morgenthal

            Any particular type of bread? And what size pan do you recommend?


            1. re: Marion Morgenthal

              soft white bread works best, your standard bag of white bread from the grocery store. It breaks up well.
              The pan I have been using is like 9inx13in. You can also break it up into 2 square pans and do them separately.
              Let me know how it turns out!

              1. re: Marion Morgenthal

                L'shanah tovah tikatevi v'taihatemi.

                I live in a neighborhood where the gentiles outnumber the Chosen People 1000 to 1, but challah is a big seller here. So, I suggest using challah for the fritatta (Italian spelling). Why not? It couldn't hurt!

                Buon Appetito!

                1. re: ChiliDude

                  Oy weh! Such a schlemiel I am. I forgot to tell you why the gentiles like challah so much. They use it for French toast.

                  BTW, Claudia Roden spells it F-R-I-T-T-A-T-A in her book entitled The Book of Jewish Food, Knopf, 1997.

                  1. re: ChiliDude

                    raisin challah french that's living

        2. p
          peppermint pate

          Hi - we have a similar non-meat meal for breaking of the fast with lox, cream cheese and bagels. On the side, we often have smoky eggplant caviar, deviled eggs, sliced cheeses and a couple of salads. A few times, I've made the attached recipe for Tomato Polenta and Goat Cheese Tart that came out of a Cooking Light magazine years ago - easy to make, tasty and can be made ahead (served warm or even at room temperature). Enjoy.


          1. perfect...thanx