Jewish Cookbook > Side Dishes > Lina Filba's Armiko

Whether through cuisine or community service, programming or partnerships, 92Y reaches beyond our core constituency and our “ken” or sphere of knowledge. Our partnership with the Ford Motor Company is designed to enhance the efforts of emerging leaders in communities throughout the world.

The 92Y Ford Fellows Program has given 177 individuals from 47 countries the opportunity to engage in relevant and vital community service projects around the globe. Through her work as a Ford Fellow, Lina Filiba, a native of Turkey, supports community endeavors to modernize institutions and improve service and education for Turkish Jews here and abroad. Historically, New York’s vibrant community of Turkish Jews reflects the dynamic atmospheres of Istanbul and Izmir, most notably in the Lower East Side. Congregating around Chrystie and Delancey Streets, the “Turkinos” established small family businesses, ethnic eateries, synagogues—such as Congregation Shearith Israel on Eldridge Street—and community centers frequented by Jews of Greek, Spanish, Portuguese, Turkish and Syrian descent.

Lina’s recipe is a traditional, healthy Sephardic dish which reflects the lean times of her ancestors. It blends economical and creative mixes of ingredients, and is easy to make when you are tight on time.

Lina’s recipe is a traditional, healthy Sephardic dish which reflects the lean times of her ancestors. It blends economical and creative mixes of ingredients, and is easy to make when you are tight on time.
 
  • 4 1⁄2 lbs fresh tomatoes, peeled, seeded, cubed
  • 1 cup onion, quartered
  • 2-3 Tbsp olive oil
  • 1⁄2 tsp salt
  • Dash of pepper
  • 1 sweet green pepper, cubed
  • 1 sweet yellow pepper, cubed
  • 1⁄3 cup rice (white or wild) washed and cleaned under running water
  • 1⁄2 cup parsley cut in tiny bits

In ceramic or similar slow-cooking pot pour oil and cook the onions until soft and white. Add all the prepared tomatoes, salt, pepper and the cubed peppers. Close cover and bring to a slow boil. When pulp has softened, mash the excess pieces within the sauce with a fork and add the rice. Close cover and simmer for 20 minutes in very low heat. Midway during cooking, add the parsley and mix well. At the end, mix with a fork and let it rest for 15 minutes before serving.