UPLOADED/REDIRECTED Tortitas de Acelga
Recipes from Hélène Jawhara Piñer’s new cookbook, Sephardi, invite us to reflect and connect this Hanukkah. Photography by Scott Goldsmith.
Sephardi: Cooking the History , Hélène Jawhara Piñer’s new cookbook delves deep into Jewish history to illuminate dishes that were once prepared in times fraught with anti-Semitism: food was a way to reveal and preserve Jewish identity. This recipe is excerpted from the book with the kind permission of the author. We served the tortitas with sour cream, a fresh endive salad (not shown here), and melon spiced with salt and Aleppo pepper.
This recipe combines some of the main ingredients of Sephardic cuisine from Spain: Swiss chard, eggs, garlic and olive oil. It is made with chickpea flour; a perfect dish for Passover.
Tortitas de Acela: Chickpea Flour Croquettes with Swiss Chard
Ingredients
1 bunch of Swiss chard
1 garlic clove, crushed
½ tsp baking powder
1 egg
1 saffron strand (or ⅛ tsp yellow food coloring)
½ tsp salt
2 ¾ cups (250 g) chickpea flour
1 ¼ cup (250 ml) water
Neutral oil for frying
Instructions
Wash the chard and separate the green leaves only (the stalks can be used for another dish). Boil some salted water and cook themfor 4 minutes. Drain and rinse them with cold water to keep them green, and squeeze them to remove all the water.
In a bowl, mix the crushed garlic, baking powder, egg, saffron and salt with a spoon.
Finely cut the chard with a knife. Add it to the bowl, followed by the chickpea flour.
Finally, pour in the water little by little. The preparation must remain a little thick.
Heat the oil over medium heat in a frying pan.
Take a spoonful of the mixture, and with two spoons form small croquettes. Fry for 2 minutes on each side. Put them on a paper towel before serving.
Cook with Hélène Jawhara Piñer:
And a special Hanukkah 75 cocktail from TABLE Magazine!
Sephardi: Cooking the History can be purchased through your favorite bookstore or online. For the rest of our article on Sephardi, click here.
Story by Maggie Weaver / Photography by Scott Goldsmith/ Styling by Keith Recker / Food by Veda Sankaran
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