today i'm so excited because i will bring you along as i prepare our traditional
sephardic seder with all our recipes salads seder plate tablescape and so much more
as the passover seders this year are over shabbat and if you're new here hi my name is Sara Malka
on my channel i share all my tips and tricks to balance my life as an orthodox jewish mom
working full time with small kiddos so do not forget to give a big thumbs up to the
video and subscribe let me put on a pretty tickle and let's jump into it
as many of you know my oven broke just before passover so i'm doing this complete passover prep
only using the stovetop i will have to be quite strategic with how i use my burners
i will start with a lamb shoulder that we will eat for our first seder as it is the one item
that we'll need to cook the longest in a pot i will put the meat with the fat apron
at the bottom add just a bit of water cover it and i will cook it on low heat basting it frequently
for the second seder i will make a roast in my pressure cooker and if you do not have a pressure
cooker i will give you in the description box below how to make it in a regular pot
i will put my roast in my pressure cooker then cover it fully with water
i place the roast on the stove top and i will make sure to lock the lid i will let
it cook on high until it is fully pressurized or scientifically until it does pppsssshhhhhh
in another pot i will prepare some potatoes to make my super creamy and delicious mashed potatoes
i will add some salt some water and i will let it cook until fork tender
while the meat and potatoes are cooking i will start my salads i will start with my quinoa salad
and follow the cooking instructions on the bag to know how to cook it
i put my quinoa in a sieve because i will rinse it thoroughly until the water is clear to take away
all the bitterness from the quinoa in a pot i will add some water some olive oil
as well as some salt and i will bring it to a boil because passover is on shabbat we will eat
fish at our seder and i will prepare my moroccan fish recipe in a pan i will put my oil i will cut
and dice finely my onion always using my super tip to cut the onion on a wet paper towel to
avoid crying and also to have an easier time to bring the diced onion to the pan
i will let it cook for about 5 minutes mixing it very frequently i will place my quinoa gracefully
in my pot making sure that i make a real mess then i will mix everything i will decrease the heat to
low medium heat and i will let it cook i will not let it cook uncovered but only partially covered
the pressure cooker is hissing and i will decrease the heat to medium and let it cook for 45 minutes
i make a quick pit stop and i will baste my lamb i go back to my fish and i add the
spices i add my garlic paprika coriander i mix everything together and then i will add my salt
i add my bell peppers cut in strips and once again i mix everything i add some tomato paste
then i add a bit of water i mix everything and i will let it cook covered for about five minutes
at this point for my lamb i will add some saffron i will use small quantities at a time
this will ensure a rich color to the lamb but also a subtle taste
in my fish i will add my chickpeas my olives some honey to balance the acidity of the tomatoes
i will mix everything and then i will add my fish
i will add my fish one by one making sure that i leave a space between the pieces of fish to have
an even cooking time i will baste my fish with sauce cover it and let it cook for 10 minutes
i go back to my lamb and already the sauce has thickened and it is a beautiful golden color
while it is cooking i will start another salad my caponata in a pot i will put some
oil then my onions and i will let them cook for about five minutes until golden i will start my
mayonnaise in a long container i add my oil one full egg and one egg yolk some mustard
i put my immersion blender all the way to the bottom and i start it i leave it there until i see
that the oil is emulsified i lift up slightly the immersion blender and continue the process until
the mayo is made i will add some lemon and salt to taste and in a minute i have the perfect mayo that
cost me pennies compared to the 11$ per jar for kosher for passover mayo at the store i go back
to my caponata and to the onions i'm gonna add my garlic and the cubed eggplant i mix everything
together then i add my cubed tomatoes and once again i mix everything together i add my olives
i add my celery i mix everything together then i add some honey to balance everything i will
add some capers as well but it is fully optional you can add lemon juice if you prefer then i mix
everything together and i will let it cook for 20 minutes uncovered or until the water is evaporated
my fish is ready and i will decorate it with fresh coriander and lemon before serving it on shabbat
the potatoes are ready and i put them in a large bowl and i add some soup powder two tablespoons of
our homemade mayo three tablespoons of our cooking water from the potatoes and here comes the magic
i will use my egg beater to mash the potatoes it gives me the creamiest mashed potatoes with just
the right balance of bite and creaminess this mashed potato recipe is amazing and my children
love it i continue my salads and i put in a bowl a bag of coleslaw and i set it aside in another
bowl i'm gonna put my homemade mayo my diced onions my oil i will add some sugar some salt as
well as some imitation vinegar that is kosher for passover my parsley and then i will mix everything
i will put the sauce as well as the coleslaw in the fridge and i will mix them together
about two hours before ready to eat them for passover my other side dish will be a pot with
fried onions and i will put my green beans in it i will add a bit of salt a bit of garlic
a bit of water cover it and let it cook until tender that's it the caponata is ready and i will
let it cool and put it in the fridge until we're ready to eat it on shabbat passover i will start
my cholent in a crock pot i put my cubed potatoes i make the cholent extra special by using lamb for
the meat i add my chickpeas and then i will cover everything with potatoes to keep the meat moist
i add my spice slurry and the recipe is in the description box below
i will fill my crock pot with water making sure that almost everything is covered then
i will place my crock pot on low until we're ready to eat it on shabbat lunch
the roast is ready and i will depressurize the crock pot by running it under cold water i will
remove the roast from the pot and i will let it cool down fully and while it's cooling down i
will start my other salads in my bowl i put my homemade mayo some lemon juice some salt
i will add some diced apples
then some raisins some celery
and then i will mix everything until fully combined i will leave it in the fridge until
we're ready to eat it on passover the quinoa is cooked and cooled and i will add the tomatoes
cucumbers in the middle and i will serve it with its sauce on shabbat for the dessert because i
couldn't use my oven i will do my amazing homemade ice cream and i will serve it with fruits and the
recipe will be in the description box below the roast is cooled down so i will put it in
a ziploc bag and i will place it in the fridge i will simply slice it only before eating it
on the second night of passover after about two hours of cooking finally the lamb is ready and
i know it is ready when the meat can be detached with a fork like this i will baste the lamb one
more time then let it cool off and place it in the fridge until we're ready to eat it for passover
thank you for being here it means the world to me know that in my book you are SENSATIONAL and
if you're here with me until the end write in the comments HAPPY PASSOVER so i know i was not alone
if nobody told you today know that you are loved and you are enough just the way you are
until next time happy passover stay safe stay blessed and don't forget to FRUM IT UP