CHERMOLA HARRISA MEATBALLS
TIPS *A short-cut to shaping meatballs; make your meatball mix, then scrape the mixture out of the bowl and onto a clean cutting board. Flatten the mixture until it is an inch thick. Then using a knife cut the mixture into 1-inch squares. Now you will have a cutting board full of squares of meatball […]
CHEESE BOUREKAS
Makes approximately 24 minis, 12 midis, and 6 maxi bourekas. In Israel, bourekas are standardised, like croissants and baguette in France, and simit bread in Turkey. One day I plan on collecting a list of standardised baked goods from around the world – a worthwhile venture if there ever was one! Just by looking at […]
ROUGH PUFF PASTRY – DAIRY
Makes one large sheet of pastry The difference between a full puff pastry and a rough puff is in the shaping and then ultimately in the amount of lamination (layers of pastry) after baking. A rough puff is easier to shape and far less intimidating but will yield fewer layers, not that you will really […]
Cheese Straws
Though you can make this recipe using frozen ready-made puff pastry, using homemade rough puff will elevate these treats to a whole new level. 1 quantity rough puff pastry 1 large egg, beaten 1 tablespoon water 160g (2 cups) freshly grated parmesan cheese Heat oven to 180℃ (350℉). Line two baking sheets with baking paper […]
CHICKEN WRAP
This is one of those great comfort foods on the go, it combines the sweet hit of onion jam, the carbs from the wrap or bread, and is jam-packed with flavor and at the same time makes the most of leftover chicken. I have been known to serve this as an appetizer on Jewish holidays […]
ROUGH PUFF PASTRY – PARVE (DAIRY FREE)
Makes one large sheet of pastry For me one of the challenges of keeping kosher is not combining dairy and meat in the same dish, I love savory pastry dishes and crave a perfect sausage roll, a chicken pot pie with a golden puff pastry dome, just waiting for me to dive in. And yet […]
ALL BEEF SAUSAGE ROLLS
1 tbsp olive oil 1 small onion, finely chopped 350g (about 7) beef sausages, skins removed 1 heaping teaspoon grainy mustard Salt and pepper to taste 1 recipe dairy-free rough puff pastry (or 1 sheet ready-rolled store-bought puff pastry) 1 egg, beaten Preheat the oven to gas 170°C. Heat the oil in a frying pan […]
MARCOUDE – POTATO OMELLETE
Serves: 6 as a main dish, 8 as an appetizer This is the type of dish you find in so many Mediterranean cuisines, from the Spanish tortilla, to the Italian Frittata, the Egyptian Marcoude de Pommes de Terre, or the Tunisian Ma’akouda. The Tunisian one is the best known in Israel, in their version the […]
KAHLUA CHOCOLATE FUDGE BITES
*You can bake these up to 1 month ahead: Wrap the cooled baking pan in plastic wrap and freeze (no need to cut into them first). The baked bites can also be refrigerated, wrapped in plastic, for up to 2 days. For the shortbread base: 190g (1 ½ cups) plain (all-purpose) flour 85g (¾ cup) […]
