Independence Day Recipes

My son, Joseph, the Kosher Cowhand writes about Independence Day Recipes with a Sephardic Twist.

A Sephardic Twist on 4th of July

Author: Joseph, the Kosher Cowhand

Independence Day Recipes with a twist. The 4th of July is the time when we gather together with our friends and family to watch as fireworks light up the sky, the smell of barbeque fills the air, and the sounds of parties come from all around the neighborhood.

Every family has their own signature dishes and customs for the Fourth. Some enjoy the simple things like cupcakes and baked beans while others take the more traditional route and relax by the pool with a plate of ribs and corn on the cob.

So how is our Fourth of July different? How do you add a Sephardic twist to it? Well, the short answer is spices and seasonings, and lots of it. Here are some of our Independence Day Recipes:

Sephardic Independence Day Recipes

Algerian Merguez Sausage

Instead of the good ole’ American, all-beef hot dogs, we have merguez. These slim, spicy, and super tasty sausages are usually made from lamb and flavored with olive oil, cumin, and chili peppers. Whether you have it in a hotdog bun or a flatbread pita, it’s the perfect way to show your appreciation for our independence and some good food.

Merguez Sausage

Merguez is a red, spicy mutton or beef based fresh sausage in Maghrebi cuisine. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa, which give it its characteristic piquancy and red color, as well as other spices such as sumac, fennel, and garlic. Merguez is usually eaten grilled. This recipe has been adapted from Melissa Clark and does not use traditional lamb-intestine casing.

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Moroccan Kefta

Instead of the salt and pepper seasoned hamburgers that show up on every grill across the nation, we prefer savory and juicy kefta. These 100% beef patties pair perfectly with everything from ketchup and mustard to harissa and chermoula, whichever sauce your heart desires. It’s seasoned with oil, salt, cayenne, cumin, paprika, parsley, and garlic, all the seasonings that give it its irresistible flavor.

Moroccan Kefta

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Israeli Red Cabbage Salad

Don’t worry if meat isn’t your thing! We’ve got plenty of salads and sides that stand apart from the rest. While sweet and creamy American coleslaw is a classic, we prefer a garlicky, lemony Israeli cabbage salad. And if you’re looking for a salad that does it all, our lemon and cumin potato salad is a perfect addition to your plate.

Israeli Red Cabbage Salad

A meal isn't complete without this tangy salad. It's great with falafel or shawarma pita or as a side to any barbeque.

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Sauces and Toppings

If you want something to balance out all these delicious and savory meats and salads, we recommend using some sauces and toppings. For a sweet and tangy twist, try out our mango salsa, a perfect topping to any fish you might have. For a more Moroccan approach, go for the chermoula marinade. Made with parsley, cilantro, garlic, and a healthy dose of spices, it brings out the best in your kefta. And of course, if you’re looking for that kick, look no further than a harissa honey glaze, a perfect topping for barbequed chicken or merguez.

Chermoula Marinade

A classic Moroccan marinade and sauce for fish, skirt steak, cauliflower and more.

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Harissa

A flavorful spicy Tunisian condiment. Serve at the table as an accompaniment to meat or fish, the heighten the flavor of salads, or as an accompaniment to Tunisian couscous:

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Chimichurri Sauce

A parsley, garlic and olive oil based vinaigrette condiment for basting barbecued meats, chicken and fish.

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“Better than TABASCO®” Chili Pepper Hot Sauce

We put this stuff on everything.

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Between these meats and treats, your Fourth of July is bound to be a good one! When you see the bombs bursting in air, try our take on Independence Day and tell us what you think! And better yet, comment with your Independence Day Recipes and how you celebrate.

Happy Fourth of July! Chag Sameach! And let’s eat.

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