Passover recipes from a famous “Bnei Anousim” chef
Pinchas (Tony) Piña, is a well-known Chuetan chef, born on the Island of Palma de Mallorca, Spain, who has recently embraced his Jewish roots.
The Jewish tradition of the Piña family is so extensive that even they have a special knife that was passed from generation to generation, by means of which they used to perform the traditional ritual slaughter known in Hebrew as shechita.
Pinchas offered a pre-Pesach cooking course open to the Anousim descendants and to the Jewish community, which was very successful and all returned home excited by the rich recipes that they obtained and that will be able to prepare for the Pesach seder.
Pinchas wanted to share the recipes with you, our friends around the world, and here we bring them so that they can enjoy with their relatives and have an exquisite and unforgettable holiday.
CHAROSET SEFARDI STYLE
800 grams of apples
50 grams of panses
150 grams of dates
The juice of an orange
100 grams of sugar
½ glass of water
Peel apples and dice.
Remove the pits from the dates, and dice them.
Arrange all the ingredients in a saucepan, cook over medium heat until the fruit is well cooked.
Press through a strainer for a smoother consistency.
Put back over a low flame to thicken it, stirring constantly to avoid sticking to bottom of the pot.
CHAROSET – ASHKENAZI STYLE
½ kilo grated apples
150 grams of crushed walnuts
75 grams seedless raisins
Juice of a lemon
120 grams of sugar (white or brown)
½ glass of sweet wine
Mix all ingredients in a glass bowl.
Store the mixture, covered, in the refrigerator until ready to use.
ALMOND CAKE WITH ORANGE SYRUP
6 eggs, separated
2 grated oranges
150 grams of sugar
180 grams of ground almonds
2 cups of orange juice
200 grams of sugar.
Mix the yolks in a bowl with the grated orange, sugar and ground cinnamon.
Assemble the egg whites to the point of snow.
Add the egg whites to the bowl mixture along with the ground almonds.
Pour the mixture into a mold greased with a little oil and sprinkled with sugar. It can be replaced by sulfurized paper or similar.
Cook the cake in the oven heated to 180º between 40 and 50 minutes, the last 20 minutes lower the temperature of the oven to 160º
Separate the orange syrup by boiling for 2 minutes, the 200 grams of sugar with the orange juice.
Unmould the cake once cooked, arrange it in a jar with high walls and pour the syrup. Store in a refrigerator for at least 12 hours. Being ready to consume.
TISHPISHTI (Nuts and almond cake typical of the Turkish Serfardi community)
7 eggs beaten
An orange (juice and grated skin)
175 grams of sugar
140 grams of ground almonds
140 grams of ground walnuts
200 grams of water
200 grams of sugar
A spoonful of rose water
DIRECTIONS FOR SYRUP:
Cook the sugar and water in a saucepan for three minutes.
Remove from the fire and add the rosewater.
Save the syrup in the refrigerator.
DIRECTIONS FOR THE CAKE:
Mix all ingredients in a bowl.
Pour the mixture in a mold, greased and floured (with cake meal).
To cook in the oven heated to 180º between 40 and 50 minutes, to lower the temperature of the oven in the last twenty minutes to 160º
Remove the cake from the oven once cooked, demold the cake and cut it into lozenge shaped portions.
Arrange the pieces in a high-walled container
Pour the syrup over the portions of the cake and let them soak well on both sides after about 20 minutes will be ready to taste.