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Sephardic Culinary History with Chef Hélène Jawhara-Piñer
Episode Eight: Mexican Crypto-Jewish Pesah recipe

Get ready to cook Sephardic history this Passover!

Donations suggested.

Your generous contribution will support Chef Jawhara-Piñer’s forthcoming academic publication and accompanying recipe book, as well as the ASF Institute of Jewish Experience!

Please donate via Facebook: https://bit.ly/3c8QXrQ

Ingredients for the Mexican Crypto-Jewish Pesah recipe:
Serves 4; Time: 1 hour

Dough:
– 2 cups (300 g) corn flour/masa harina
– 1 ½ tsp salt
– 1 ⅓ cup (260 ml) hot water
– 1 tsp olive oil


Fish and Sauce:
– ¼ cup (50 g) olive oil
– 2 chopped garlic cloves
– 1/2 lb. (220 g) fresh white fish
– 2 very thinly sliced red onions
– 2 tbsp. chopped fresh cilantro
– ½ tsp black pepper
– 2 tbsp. finely chopped chives
– juice of 1 lime
– 1 tsp salt

Mar 21, 2021 10:00 AM in Eastern Time (US and Canada)

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