Whether you’re hosting a Passover seder or just want to up your cooking game, explore recipes from around the Jewish world. Our own chef and food writer Vered Guttman will demonstrate how to make Yemeni and Iraqi haroset, Sephardi pie, and other Passover staples. The class includes a demo plus a full kosher meal.
Menu:
Iraqi haroset of date molasses and walnuts
Yemenite haroset of dates, sesame and ginger
Mina del pesach: a Passover pie from the Sephardi cuisine, made with layers of matzo and meat with pine nuts or spinach
Roasted lamb with spring vegetables (lamb is a traditional Seder main course for Mizrahi Jews)
Persian green rice with fava beans
Almond and pistachio Masapan (marzipan) from the Balkans
This event is supported by a grant from the Jewish Food Experience, a program of The Jewish Federation of Greater Washington.
