Tagged ‘Jennifer Felicia Abadi’

  • Jennifer Felicia Abadi

    Jennifer Felicia Abadi travels whenever possible, especially to Israel and its surrounding countries, studying foods, languages, and cultures. Her recipes have appeared in the Daily News and The New York Times Sunday Magazine, and her illustrations in the Passover cookbook Let My People Eat! and Italian Food and Wine Magazine.

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  • Zero’ah (Roasted Lamb Shanks)

    During the holiday of Passover, the bone of the lamb shank is used on the Seder plate to represent the lamb that was sacrificed during the Jews’ exodus from Egypt. In keeping with tradition, the Syrian Jews serve lamb shanks as a main course for the Passover dinner.

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  • Dja’jeh b’Ah’sal (Chicken with Prunes and Honey)

    These Syrian-Jewish recipes are available to be reprinted in your Passover cooking article, only when accompanied by the permission language provided below.

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