Our Spanish Seder


I decided to make an all-Spanish food Seder this year.

It started with a Spanish Sephardic Charoset with hazelnuts, pistachios, marcona almonds, walnuts, dates, pears, figs and apples. This made a fabulous Hillel sandwich with my home-made maror (horseradish)

The serious eating started with saffron sofrito matzoh ball soup. This was so good, it will likely become my go-to matzo ball soup recipe from now on.

For the main course…Chicken Marbella with prunes and olives (yum!)

And Albondigas (aka Spanish meatballs). Don’t let this blah photo fool you, these were outstanding, I just forgot to take a picture of them until they were almost all eaten. How could you go wrong with pine-nuts and cumin in the meat and cinnamon & honey in the sauce?

And for dessert: an orange flavored Spanish spongecake, Almondrado (Almond-lemon macaroons), and almond cake.

It was a true feast to share with our friends. But as my mother would say, the food was great, but what I like best was the company!

Categories: Passover, Recipe | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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