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This recipe [from Congregation Or VeShalom Sisterhood, Atlanta, Georgia] is adapted from the sisterhood’s synagogue cookbook, The Sephardic Cooks. It is traditional to serve these peas with “pink rice,” Sephardic-style rice cooked with a bit of tomato sauce. Miriam Cohen, a longtime member of the Sephardic community in Montgomery, Alabama, told me, “You know, when I cook pink rice, my son says, ‘This is Jewish soul food!’ It is, you know.”
Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking.
From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by permission of the University of North Carolina Press.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...