Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
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.
This recipe was featured as part of both our Southern Seder menu and our Supercharge with Superfoods photo gallery.
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 Pamela Vachon | Once you know how to make boxed cake mix taste homemade, you'll be buying it all the time. Within...
by Dan McKay | Winter can be a depressing time for some, especially if we aren’t spending it at the ski resort. Bitter...
by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...