Jewish Journal


March 21, 2012

Passover at Street [RECIPE]


STREET restaurant is offering a second night seder menu for April 7 that looks… delicious.  Not exactly sure what seder and street food have in common, except, well, the Israelites probably just had time to grab a bite before they made their hasty exodus. 

So in that spirit, chefs/owners Susan Feniger and Sasha Alger are offering a traditional and a vegetarian menu, served family style, at $55 per person.  Menu and my commentary below.  There will be a seder plate on each table.  It is NOT BYOR (Bring Your Own Rabbi).  Chef Alger’s very own rabbi (check back for the name)  will lead a STREET-friendly seder. 

No it’s not kosher. 

Doors open at 5 pm, the food service starts at 6 pm. Which answers the ancient Jewish question: When do we eat?

Here’s the menu:

  • Fava Bean Besara, with Rosso Brunno tomatoes and minted onion [This is an Egyptian fava been puree… my recipe below]

  • Smoked Fish and Potato Bimueolos, spicy pepper sauce and pickled cauliflower [Bimuelos are fritters, like churros.  But these are savory.]

  • Matzo Ball Soup

  • Warm Halloumi Salad, grapefruit, tangerine, and grilled Treviso with fresh thyme vinaigrette [This sounds great.  Mezze restaurant uses fried halloumi in its salad too. And they sell it as “grilling cheese” at Whole Foods.  Food trend for 2012?]

  • Morroccan Lamb or Morrocan Vegetable Tagine, with Matzo Crepes or Jeweled Rice

  • Eggplant Hummus

  • Spiced Apple Cake, with honey and date crumble

WHEN: Saturday, April 7th  
RESERVATIONS: 323.203.0500

[RECIPE] Fava Bean Bessara

2 cups fava beans, soaked overnight
1 onion
4 garlic cloves
1 c. packed parsley leaves
1 c. packed fresh cilantro
1 c. fresh fresh dill
1 1/2 tsp cumin seeds
Salt and pepper, to taste

Roast cumin seeds in a hot dry skillet until fragrant, then crush. (or use good quality cumin powder).

Put all the above ingredients into a saucepan. Cover with water and bring to boil.  Boil gently until beans are soft, about 40 minutes, careful to add more water if dry.

Let cool slightly, then puree in food processor or good blender until creamy.

You can top with caramelized onions, and serve warm or chilled with pita.

Serves 6

JewishJournal.com is produced by TRIBE Media Corp., a non-profit media company whose mission is to inform, connect and enlighten community
through independent journalism. TRIBE Media produces the 150,000-reader print weekly Jewish Journal in Los Angeles – the largest Jewish print
weekly in the West – and the monthly glossy Tribe magazine (TribeJournal.com). Please support us by clicking here.

© Copyright 2016 Tribe Media Corp.
All rights reserved. JewishJournal.com is hosted by Nexcess.net
Web Design & Development by Hop Studios 0.2167 / 44