For His Bar Mitzvah, a Grandson Is Learning His Ancestors’ Recipes From Spain and Beyond

For the beans

• 2 cups dried cannellini or navy beans, soaked overnight in 4 cups of cold water and drained
• 1 small yellow onion, peeled
• 2 dried bay leaves
• 3 fresh sage leaves
• 1 teaspoon sea salt

For the broth

• 2 tablespoons olive oil
• 1 pound bone-in veal ossobuco cut into chunks or lamb chops
• 1 yellow onion, peeled
• 2-3 cups chicken stock

For the grape leaves

• 1 pound fresh, young, tender grape leaves or brine-preserved leaves

For the filling

• 1 pound ground beef or lamb
• ⅔ cup medium-grain rice, soaked in hot water for 10 minutes, rinsed and drained
• ½ cup finely chopped flat-leaf parsley, use leaves and tender stems
• ½ cup finely chopped fresh dill
• 2 tablespoons olive oil
• ½ cup canned chopped tomatoes
• 1 teaspoon tomato paste
• 1 teaspoon sea salt 
• ¼ teaspoon ground black pepper 

For cooking

• 2 ripe tomatoes, cut into ½ inch slices crosswise 
• 3 tablespoons fresh lemon juice
• 1 cup hot water
• 3 tablespoons olive oil
• 1 teaspoon sea salt 
• ¼ teaspoon finely ground black pepper
• 1 teaspoon cornstarch dissolved in 2 tablespoons cold water

For serving

• 2 tablespoons extra-virgin olive oil
• 2 lemons, cut in wedges

For the meatballs

• 1 small yellow onion, finely chopped
• 1 egg, lightly beaten
• 3 slices white bread, crusts removed, dampened in ½ cup water, squeezed and drained and torn into small pieces
• 1 pound ground beef
• 1 ripe tomato, halved and coarsely grated 
• ½ cup finely chopped flat-leaf parsley, use leaves and tender stems
• ¼ cup finely chopped fresh dill
• 1 tablespoon olive oil
• 1 ½ teaspoons sea salt 
• ¼ teaspoon ground black pepper

For the tomato sauce

• 2 cups peeled, seeded and roughly chopped ripe fresh or canned tomatoes
• 1 tablespoon tomato paste
• 2 tender celery stalks with leaves, cut in chunks or 4 fresh whole sage leaves
• 3 tablespoons extra-virgin olive oil
• ½ cup beef broth (or hot water)
• 1 teaspoon sugar
• 1 teaspoon sea salt 
• ¼ teaspoon ground black pepper

For dredging

• ½ cup all-purpose flour or gluten-free flour

For serving

• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped flat-leaf parsley, use leaves and tender stems
• 1 tablespoon finely chopped fresh dill, use leaves and tender stems

• 8 large eggs
• 1 cup caster (superfine) sugar
• ½ cup vegetable or sunflower oil
• 2 teaspoons finely grated orange zest (Zest from 1 orange) 
• ¾ cup fresh orange juice (Juice from 3 oranges)
• 1 teaspoon orange blossom water
• 2 cups cake flour, sifted
• 2 heaping teaspoons baking powder
• ⅛ teaspoon kosher salt 
•  ¾ teaspoon cream of tartar

For decorating

• Confectioners’ sugar (optional)

Special Equipment

• 10 inch tube chiffon cake pan (ungreased)

For the dough

• ½ cup fine semolina flour
• 2¼ cups all-purpose flour
• ½ teaspoon baking powder
• 2 heaping tablespoons confectioner’s sugar
• 9 ounces (2 sticks) unsalted butter, at room temperature
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

For the filling

• 1 cup walnuts 
• 7 ounces dried dates, pitted
• ¼ cup hot water
• 2 ounces (½ stick) unsalted butter
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 teaspoon finely grated orange zest
• 1 teaspoon orange blossom water

For decorating

• 2 cups confectioners’ sugar

Special Equipment

• 2 ½ x 1 ¼ inch wooden cookie mold

• 1 pound blanched almonds
• 2 cups warm water
• 2 cups sugar
• 1 teaspoon fresh lemon juice

For shaping

• 1 cup water 
• 1 teaspoon orange blossom water 

For decorating

• Silver decorating balls (dragées)

• 4 cups hulled sesame seeds
• 1 tablespoon all-purpose flour
• 1 cup blanched split almonds, toasted

For the syrup

• ½ cups clear honey 
• ½ cups water
• 1½ cups sugar