The Hanukkah menu suggested in it is:
Keftes de Prasa (Leek Fritters)
Skaltsounia (Fried Turnovers)
Pipirizas con Queso (Cheese Stuffed Peppers)
Pescado Frito (Fried Fish with Garlic Mayonnaise or Egg and Lemon Sauce)
Crochette de Patate Alla Siciliana (Sicilian Potato Croquettes)
Fritelle de Hanukkah (Hanukkah Fritters
*** Pipirizas con Queso (Cheese Stuffed Peppers) ***
Based on recipe from “Sephardic Flavors” by Joyce Goldstein.
8 large green bell peppers or 16 smaller green peppers or 8 poblano chiles
4 eggs, divided
1 1/2 cups crumbled feta cheese
1 1/2 cups farmer cheese or 1 1/2 cups ricotta cheese, or 1 1/2 cups fromage blanc
3/4 cup grated Kashkaval cheese or 3/4 cup Gruyere cheese
2 to 3 Tbsp chopped fresh flatleaf parsley
all purpose flour
salt and freshly ground black pepper
vegetable oil for frying
tomato based sauce, optional
Preheat the broiler on your oven and broil the peppers on a cookie sheet, turning occasionally, until they are charred almost black on all sides and are softened. (You can also blacken them over the open flame on a gas stove.) Place the charred peppers into a Ziplock bag or tightly covered container and let them steam themselves in the residual heat from the cooking for 15 minutes. Carefully scrape off the charred peel with a knife, but do not rinse them in water or you’ll lose much of the nicely roasted flavor.
Carefully cut a slit along the side of each pepper and remove the seeds.
Lightly beat 2 of the eggs in a bowl. Add the cheeses and parsley and stir well.
Stuff the peppers with the egg and cheese mixture. Spread the flour on a shallow dish or plate and season with salt and freshly ground black pepper.
Add the vegetable oil to a large, deep sauté pan or pot to about 1/2-inch deep and heat to high.
In a shallow bowl, lightly beat the remaining 2 eggs.
Dredge the stuffed peppers in the flour mixture, dip in the beaten eggs, and carefully place in the hot oil in batches and fry, turning once to brown on all sides, for about 5 minutes.
Transfer the peppers with a slotted spoon to a paper towel lined plate to drain extra oil, then to serving platter and serve immediately with your favorite tomato-based sauce (if using).
Based on recipes from “Sephardic Flavors” Book by Joyce Goldstein