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Jennifer felicia Abadi

Jennifer felicia Abadi
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Jennifer and her grandmother taught a televised cooking class on Syrian cooking. She says, “The stories that my grandmother told to the students were as much a part of the experience as the cooking itself.”  

 

Jennifer felicia Abadi
Jennifer felicia's Featured Recipe
Cheese Omelets

Click here for recipe

Jennifer Abadi wrote and illustrated her cookbook-memoir, A Fistful of Lentils: Syrian-Jewish Recipes from Grandma’s Fritzie’s Kitchen, and currently assists others in writing and preserving their own family recipes. 

 

Jennifer teaches in such professional cooking schools in New York City as The Jewish Community Center (JCC), the Institute of Culinary Education (ICE), and the Natural Gourmet Institute, as well as privately in individual homes. She also gives Jewish food tours on Manhattan’s Lower East Side (Context Travel), and works for a variety of clients in the New York City area as a private chef. Her area of expertise covers a range of cuisines, such as Syrian, Indian, Moroccan, Iraqi, Egyptian, Yemenite, Persian, Greek, Armenian, Georgian, and Turkish, all of which she can customize to your needs. 

 

In the fall of 2010 Jennifer was featured on an episode of LunchNYC (on NYC life, Channel 25 Time Warner) focusing on healthy ethnic cooking and culture in New York City. Jennifer is currently researching and writing for a second cookbook that focuses on Sephardic/Middle Eastern recipes, traditions, and memories for Passover, and has an ongoing blog that updates readers on this topic: www.TooGoodToPassover.com. For further information on Jennifer’s classes, lectures, demos, and other events, please review her website: www.FistfulofLentils.com.

 

 

 

Latest Recipes

Syrian Pita or Pocket Bread

Stuffed with ijeh (small egg patties or omelets), fried eggplant, or even tuna fish salad, the pocket that this bread forms when baking m...

(1 Votes)

Syrian Pickles

When she traveled to the United States by ship from Palestine, pickles were one of the many things that my great-grandmother Esther prepa...

(1 Votes)

Cheese Omelets

Ijeh is a perfect hors d’oeuvre or luncheon dish. More eggs or some egg whites can be added to stretch the dish to feed more. Everybody l...

(1 Votes)

Stuffed Fried Bulgur Wheat

Kubbeh, or kibbeh, is the noun based on the Arabic verb “to form into a ball or circular shape.” Kibbeh nabilseeyah is bulgur wheat fashi...

(1 Votes)

Vegetarian Stuffed Grape Leaves

Throughout the Middle Eastern and Mediterranean countries, grape leaves are cooked and filled just as cabbage leaves are in Eastern Europ...

(1 Votes)

Basic Syrian Rice

Simple, moist long-grain white rice cooked with oil, onions, and salt, riz is the most basic dish served at any Syrian meal. Piping hot o...

(1 Votes)

Plain Yogurt

Homemade yogurt is more sour than commercially prepared varieties, which tend to extract some of the live cultures, and the flavor resemb...

(1 Votes)

Thick Yogurt Cheese in Olive Oil

Like a tangy, less gummy version of cream cheese, lebneh is eaten in Syria as a dip or spread on pita bread for lunch, breakfast, or even...

(1 Votes)

Yogurt-Mint Dressing

The combination of cold yogurt and cucumber with dried mint is commonly eaten in the Middle East to cool down the body in the hot desert ...

(1 Votes)

Rice with Lentils

Long before we realized how healthy it was, m’jedrah was our family’s soul food, desperately longed for when we spent periods of time awa...

(1 Votes)

Squash Cheese Pie

Because pot cheese, cottage cheese, and farmer’s cheese are all similar in having a somewhat tangy flavor and being made up of curds, the...

(1 Votes)

Spinach Cheese Pie

If you like the combination of spinach with cheese, this pie is for you. Vary the cheeses used and serve hot or cold. It’s always delicio...

(1 Votes)

Easy Tamarind Sauce

If you are unable to locate tamarind pods but want to prepare a mock version of tamarind sauce, this recipe is a satisfactory substitute ...

(1 Votes)

Green Peas with Allspice and Mushrooms

Bizzeh b’jurah is so popular that there are rarely any leftovers. The key to its unique taste is the allspice, which turns mundane peas i...

(1 Votes)

Sweet and Tart Chicken with Apricots

Here is a delicious chicken recipe that will have your guests licking their fingers. The tangy apricots mixed with the tomato base create...

(1 Votes)

Chicken with Prunes and Honey

This dish tastes very rich; it’s perfect for cold winter days. Serve with m’jedrah (Rice with Lentils), riz (Basic Syrian Rice), or orzo ...

(1 Votes)

Meatballs in Tomato-Cumin Sauce

Cumin, a staple of Syrian spices, is used to liven up the tomato sauce in this dish. Serve over rice.

(1 Votes)

Layered Phyllo Dough with Pistachios and Rose Water Syrup

One of the best known of Syrian pastries, ba’lawa (better known as baklava; the Syrian pronunciation omits the k sound) has suffered at t...

(1 Votes)

Rose Water Syrup

Suffused with lemon and rose water, this light, clear syrup is drizzled over pastries such as ba’lawa (Layered Phyllo Dough with Pistachi...

(1 Votes)
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