Quajados (kuajados) are such a popular Passover dish made with a combination of vegetables, ground beef or chicken and eggs baked into a kind of gratin or frittata. The Judeo-Spanish name for this emblematic dish cooked by the Jews of Medieval Spain is derived from the Spanish word “aquajados” meaning coagulated or curdled referring to the eggs. For Pesach my favourite is the chicken matza bake with spring onions (scallions), and loads of fragrant parsley and fresh dill. This year I am sharing this classic dish with a twist for a more aromatic version with warming spices that is so tasty. Traditionally quajado is served warm or at room temperature with hard-boiled eggs “huevos haminados” (p113) and a tangy green salad. I hope you give this a try it’s a wonderful dish to make anytime of the year. As we say in Ladino, “Kome kon gana”, enjoy!!!
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