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

• 2 cups cake flour, sifted
• 2 heaping teaspoons baking powder
• ⅛  teaspoon kosher salt
• 8 large eggs
• 1 cup superfine sugar (sometime's called baker's sugar)
• ½ cup vegetable or sunflower oil
• 2 teaspoons finely grated orange zest  
• ¾ cup fresh orange juice (from about 3 oranges)
• 1 teaspoon orange blossom water
•  ¾ teaspoon cream of tartar (optional)
• Confectioners' sugar for dusting (optional)

Special Equipment

• A 10-inch 2-piece tube or angel food cake pan

For the filling:

• ½ cup walnuts 
• ¾ cup lightly packed finely chopped pitted dates
• 2 tablespoons hot water
• 2 tablespoons unsalted butter
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ½ teaspoon finely grated orange zest
• ½ teaspoon orange blossom water

For the dough:

• 2¼ cups all-purpose flour, plus more for dusting
• ½ cup fine semolina flour
• ½ teaspoon baking powder
• 2 tablespoons confectioners' sugar
• 8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

For decorating:

• 1 cup confectioners’ sugar

Special Equipment:

• An oval cookie mold, about 2½ by 1¼ inches

• 1 pound blanched whole almonds
• 2 cups hot 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)

For the candy:

• 2 cups hulled sesame seeds
• About 1 teaspoon all-purpose flour
• ½  cup blanched slivered almonds, lightly toasted
• Vegetable oil for greasing the baking sheet

For the syrup:

• ½ cup honey 
• ½ cup water
• 1½ cups sugar

Special equipment:

• Candy thermometer