passover
and then baked on a bed of cherry
tomatoes, celery and onions. Roasted
vegetables are drizzled with date
tahini and a sesame paste to become
mellower. All ingredients are kosher for
Passover. Chag Pesach Sameach!
Sephardic Eggs | Pareve
Makes 12
You may use a crockpot. Cover the
eggs with at least 2 inches of water.

Eggs are pasteurized by cooking at 140
degrees for 30 minutes starting off at
high. After 1 hour, reduce the heat to
low. Cook for 4 hours longer. After the
eggs have cooked for 3 hours, gently
tap the shells with a spoon to show the
marbling color on the egg whites.

Brown skins of 2-3 onions
12 eggs in shells
1 teaspoon instant coffee
2 teaspoons turmeric
Spread the onion skins over the
bottom of a large pot. Gently place the
34 MARCH 30, 2023 | JEWISH EXPONENT
eggs on top.

Sprinkle the coffee and turmeric over
top. Pour enough lukewarm water over
to cover the eggs by at least 2 inches.

Bring the water to a boil.

Cover and reduce the heat to a slow
boil. Cook for 1 hour. Reduce the heat
to simmer. Cook for at least 3 hours.

(The water may evaporate, so add
more warm water as needed.)
Serve at room temperature, arranged
on drained onion skins.

Moroccan Charoset Truffles |
Pareve Makes 12-15
You may substitute allspice — a
combination of cinnamon, cloves and
nutmeg — for Moroccan spice. You
may substitute dried cranberries for
expensive dried cherries.

Place each truffle in paper candy cups.

14 pitted dates
1 cup dried apricots, halved
½ cup pitted dried cherries
¼ cup walnuts
1 seedless mandarin orange,
peeled and cut into chunks
1 teaspoon Moroccan spice
2 tablespoons sweet wine
2 tablespoons honey or to taste
⅓ cup ground almonds
In a food processor, place the dates,
apricots, cherries, walnuts, orange and
Moroccan spice. Pulse to chop coarsely.

Add the wine and honey. Pulse to
process it to a coarse paste. Chill for 1
to 2 hours.

Roll the mixture into small balls,
about 1 inch in diameter. Roll them in
the ground almonds. Serve chilled or
at room temperature.

Flounder Roll-Ups on Braised
Vegetables | Pareve
Serves 6
Tilapia fillets or other flat white fish
may be used.

Za’atar is a mixture of herbs that
includes toasted sesame seeds and
sumac. 3
3 tablespoons olive oil, divided
ribs celery, sliced about ¼-inch
thick 1 medium onion, sliced thinly
2 pints cherry tomatoes
1½ teaspoons cumin
3 (about 2½ pounds) flounder
fillets Za’atar to sprinkle
Salt and freshly ground pepper
6 thin lemon wedges
Olive oil
Dried parsley
Preheat your oven to 400 degrees F.

Heat 2 tablespoons of olive oil over
medium heat in a large skillet or pot.

Add the celery, onion and tomatoes.

Cook over medium heat, stirring often,
until the tomatoes are beginning to
soften, 4 to 5 minutes.

Transfer the mixture to a large
(9-inch-by-13-inch) baking
dish. Sprinkle it with cumin. Set it aside.

Cut the flounder fillets in half length-
wise. Lightly sprinkle each half with
za’atar, salt and pepper. Top them with