The Jewish Cuisine of North Africa 5 Easy Ideas

The Jewish Cuisine of North Africa 5 Easy Ideas jewish cuisine recipes jewish cuisine nyc jewish cuisine is multinational jewish cuisine near me jewish cuisine dishes jewish cuisine london jewish cuisine ltd jewish cuisine in rome jewish cuisine melbourne jewish cuisine wiki jewish american cuisine ashkenazi jewish cuisine ancient jewish cuisine authentic jewish cuisine aleppo jewish cuisine jewish cuisine books jewish recipe book jewish recipe brisket jewish recipe blog jewish dish beginning with g jewish bread recipe jewish bagel recipe jewish cuisine chicken jewish dish crossword clue jewish recipe - carrot tzimmes jewish dish cholent jewish recipe chicken soup jewish recipe challah bread jewish dish crossword clue 7 4 jewish recipe chopped liver koogle jewish dish jewish cheesecake recipe jewish deli cuisine jewish food delivery jewish food dc jewish food denver jewish food dallas jewish food dublin jewish food desserts jewish food diet jewish food dairy and meat jewish recipe egg and onion jewish dish eggs jewish recipe eggplant jewish eggplant dish jewish eggs recipe recipe jewish eggplant dip ethiopian jewish cuisine jewish french cuisine jewish recipe for brisket jewish recipe for chicken soup jewish recipe for tzimmes jewish recipe for stuffed cabbage jewish recipe for knishes jewish recipe for chopped chicken livers jewish recipe for unleavened bread jewish recipe for potato latkes jewish german cuisine jewish recipe gefilte fish jewish dish g jewish goulash recipe jewish goat recipe jewish gravlax recipe jewish guacamole recipe jewish gravy recipe jewish goose recipe jewish grain dish jewish cuisine history jewish recipe helzel jewish recipe honey cake jewish hummus recipe jewish halva recipe jewish hamantaschen recipe jewish hoagie recipe jewish hamburger recipe jewish horseradish recipe jewish holiday recipe jewish cuisine images jewish italian cuisine jewish indian cuisine jewish iraqi cuisine israeli jewish cuisine jewish influence on italian cuisine mama nazima jewish iraqi cuisine recipe jewish jelly doughnuts jewish cuisine kosher jewish dish kugel jewish recipe kugel jewish recipe kishka jewish recipe kasha jewish recipe kreplach jewish knish recipe jewish kichel recipe jewish kneidlach recipe jewish cuisine lox jewish recipe latkes jewish dish locks jewish lamb recipe jewish lox recipe jewish latkes recipe matzo meal jewish liver dish jewish moroccan cuisine jewish recipe matzo ball soup jewish macaroons recipe jewish meatball recipe jewish meatloaf recipe jewish meat dish jewish mandelbrot recipe jewish cuisine name jewish dish noodle kugel jewish national dish jewish noodle recipe recipe jewish noodle kugel jewish nothings recipe new jewish cuisine jewish recipe orange almond cake jewish oxtail recipe orthodox jewish cuisine history of jewish cuisine jewish recipe potato latkes jewish penicillin recipe jewish potato dish jewish pickle recipe jewish pasta dish jewish pastrami recipe jewish pizza recipe jewish roman cuisine jewish russian cuisine jewish rugelach recipe jewish rye recipe jewish rice recipe jewish rice dish jewish ratatouille recipe jewish roast recipe jewish rye recipe bread machine jewish cuisine singapore jewish dish stuffed jewish recipe sweet and sour meatballs jewish recipe stuffed cabbage jewish fish soup jewish shakshuka recipe jewish soup recipe jewish strudel recipe jewish salmon recipe jewish traditional cuisine jewish dish tomatoes eggs jewish dish towels jewish tongue recipe jewish tart recipe jewish tzimmes recipe jewish tahini recipe jewish teiglach recipe jewish thanksgiving recipe recipe jewish unleavened bread jewish vegetable dish jewish vegan recipe jewish vegetarian recipe jewish vegetarian dish vegan jewish cuisine vegetarian jewish cuisine jewish dish with tomatoes and eggs jewish dish with noodles jewish dish with apples and walnuts jewish recipe websites jewish dish washing jewish dish with bow tie pasta jewish dish with prunes jewish whitefish recipe pasta pellets in jewish cuisine xword yemenite jewish cuisine jewish dish 11 letters 1070 jewish cuisine jewish dish 7 4 jewish dish 7 4 crossword

The Jewish Cuisine of North Africa 5 Easy Ideas

Leftover Chicken Recipes: Moroccan Spinach Pie & 5 More Easy Ideas

here are some things that are a constant on our holiday table, and chicken soup is a given. Too hot outside for soup? My gang doesn’t care. They won’t be satisfied until I ladle shimmering broth over a mound of skinny noodles and carrot coins.

But what to do with all of that leftover moist chicken packed away in a container in the back of your refrigerator?

There are plenty of ways to use these flavorful chunks. You’ve simmered slow and low to keep them moist, so don’t let them go to waste! I’m thinking way beyond chicken salad with mayo and celery here.

Most of these recipes are super simple. A few require a bit more effort. If you want to wow your gang with a Moroccan-inspired chicken pie loaded with spinach and flavors from the Middle East, you’ll find that recipe at the end of the post. It requires phyllo dough, but nobody will guess how easy it was to whip up. Plus, it will fill your home with a whole new array of scents beyond brisket and kugel.

First, these ideas:

Fried Rice :

With this easy fried rice recipe, 

you’ll convert your Jewish leftovers into a Chinese main dish in no time. Want to make it super simple? Make brown rice in advance, purchase pre-packaged chopped greens and use frozen peas and corn as suggested here.

Asian Cabbage and Spinach Salad

Lime juice, fresh ginger, peanuts, sesame seeds and soy sauce dress this simple Asian cabbage and spinach salad. Toss leftover chicken into the mix and you’ll have a complete meal that doesn’t resemble chicken soup in the least. Note: this recipe calls for fish sauce.

Chicken Salad with Grains and Pistachios :

This one is not even a recipe, really. It’s just a suggestion to toss leftover chicken over your favorite grain. I like farro, here, as it’s hefty enough to balance chunks of chicken. Before a holiday, I buy a few different fresh herbs to have on hand, even if I’m not sure what I’ll be using them for. Toss the chicken with your favorite homemade vinaigrette, fresh herbs, toasted pistachios or any nut of choice and throw over a platter of cooked grain.

Curry Chicken Soup :

Who said that chicken soup chicken can’t be used in another soup recipe? Use your leftover broth for this one or turn to a good organic brand if your family has already finished every last drop of Jewish penicillin. This Asian-inspired soup is creamy with dairy free coconut milk and loaded with personality thanks to curry powder, onions and garlic and plenty of chopped cabbage. Want it super easy? Use frozen, shelled edamame and pre-sliced cabbage. Toss in cooked chicken just long enough to heat it up.

Sloppy Joes : 

Your kids will love this one. Cider vinegar, tomato sauce, brown sugar and quick reheating transforms leftover chicken into easy Sloppy Chicken Joes. Mound it on a bun and serve with a simple green salad.

Moroccan Inspired Chicken and Spinach Pie :

Savory meat or chicken-filled pies have a long tradition in Moroccan and Middle Eastern cooking. They are often seasoned with chopped parsley, lots of long-simmered onions, cumin and garlic. Phyllo dough is used to enclose fillings in long “cigars” as appetizers or in triangles as neatly folded fried pockets.

For this recipe, I’m simplifying the process by avoiding frying. My good friend and cooking partner, Melissa Roberts, helped me to overcome my fear of phyllo and the quantity of margarine needed to brush each delicate sheet.

Her trick is to use a combination of margarine and olive oil, keep the sheets covered in the plastic wrap they are packaged in, and don’t fret if they tear. By crumpling a few sheets on the top of the pie before baking, nobody will know if they aren’t perfect rectangles.The crumbling adds pretty texture to this fragrant, savory pie, too.

You’ll find Ras el Hanout spice blend in this recipe. It is a Moroccan-inspired blend that generally includes coriander, turmeric, cardamom, cloves, cinnamon and nutmeg. It is available in most grocery stores.

Ingredients

2 Tbsp pine nuts, lightly toasted in dry pan
5 Tbsp olive oil, divided
2 medium onions, finely chopped
½ teaspoon salt or more to taste
½ teaspoon freshly cracked black pepper
2 cloves garlic, minced
2 tsp Ras el Hanout spice blend
2 cups cooked chicken, light and dark meat combined, chopped
3 Tbsp silan (date honey)
3 tsp lemon juice
10 oz frozen chopped spinach, cooked for 5 minutes, thawed and very well drained.
3 eggs, lightly beaten
3 Tbsp unsalted margarine, melted
12 sheets phyllo dough, thawed
⅛ tsp cinnamon (optional)
Equipment
one 9-inch deep dish pie plate (1.5 inches deep)
pastry brush, large mixing bowl
large non-stick pan

Directions

Preheat oven to 350 F.

In a dry, large, non-stick pan, lightly toast pine nuts until golden and set aside.

Heat 2 Tbsp oil in same pan. Add chopped onions, salt and pepper to pan and cook until onions are golden, about 10 minutes.

Add chopped garlic and Ras el Hanout. Cook 3-4 minutes, but don’t brown the garlic.

Add chicken to pan and stir.

Add silan and lemon juice, stir and taste. It should be pleasantly sweet with a tart tinge. Adjust to taste.

Remove pan from heat and cool the mixture 10-15 minutes on the counter.

In a large mixing bowl, combine the chicken mixture and spinach. Add eggs and pine nuts and combine.

In a small bowl, mix remaining 3 Tbsp of olive oil with melted margarine.

Prepare the pie plate by brushing bottom and sides with olive oil/margarine mixture.

Line pie plate with 8 sheets of phyllo dough, first brushing each sheet with oil/margarine mixture. Stack them in the pan in an overlapping circle and allow edges to hang over the pan.

Spoon chicken/spinach mixture onto layered phyllo dough and fold edges of phyllo over the filling. (It will not cover the filling.)

Brush remaining 4 sheets of dough with oil/margarine mix and crumple each one. Place onto exposed area of filling. Dab crumbled dough and edges with any remaining oil/margarine.

Sprinkle with powdered cinnamon.

Bake 20-25 minutes or until top is golden.

Allow pie to cool for 10-15 minutes before slicing.