HOMEMADE KREMBO
For the biscuit base: 115g (4oz) unsalted, butter (margarine or vegan alternative), softened 65g (⅓ cup) caster (superfine) sugar Pinch of salt 1 teaspoon vanilla extract 125g (1 cup) plain (all-purpose) flour For the Italian Meringue: 200g (1 cup) sugar 120ml (½) water 4 egg whites ½ teaspoon cream of tartar 1 teaspoon vanilla For […]
SAFFRON INFUSED CHALLAH
Large pinch of saffron 35g (1/4 cup) active dry yeast 750 -1000 ml (3-4 1/2 cups) warm water 1.660g (3.66 lbs) strong white flour 180g (3/4 cup + 2 tablespoons) granulated sugar 30g (3 tablespoons) salt 90ml (6 tablespoons) oil 2 eggs + 1 egg yolk For topping: 1 egg, beaten Desired topping, such as […]
TOASTED HAZELNUT ISRAELI COUSCOUS
75g (¾ cup) toasted hazelnuts 840ml (3 ½ cups) chicken or vegetable broth 1 bunch coriander: stems (for boiling); leaves, roughly chopped for serving 445g (3 cups) Israeli wholewheat ptitim (couscous) 3 tablespoons extra virgin olive oil, plus more for drizzling 3 banana shallots, halved lengthwise and thinly sliced Kosher salt and freshly ground black […]
KHALEH BIBI
100g (½ cup) dried kidney/white/pinto beans 50g (¼ cup) dried fava beans 50g (¼ cup) dried chickpeas 1 large onion, diced 3 tablespoons vegetable oil 1kilo (2.2 lbs) brisket, cut into 1-inch cubes 3 garlic cloves, minced 1 cup red cabbage, sliced 2 turnips, peeled and cubed 2 kohlrabi, peeled and cubed 170g (¾ cup) […]
YAPCHIK
A dish of new traditions inspired by my daughter in law Addi. In looking for the history of Yapchik, a dish that has gained popularity in America over the last ten years. It is a slow-cooked potato kugel that is cooked overnight, usually with a meat layer, I couldn’t actually find any. That doesn’t mean […]
LAMB PATTIES AND COUCOUS SALAD
For Lamb patties 900 g (1 lb) lamb mince (ground lamb) ½ cup matzah meal 1 tablespoon honey 1 teaspoon grated lemon rind 1 teaspoon finely chopped dried rosemary Salt and pepper to taste For Salad 1 cup (195G) couscous 2 cup (480ML) chicken stock ¼ small head of red cabbage, thinly sliced ¼ English […]
OATMEAL RAISIN COOKIES
Adapted from the barefoot contessa 110g (1 cups) pecans 225g (8oz/1 cup) unsalted butter, at room temperature 200g (1 cup) dark brown sugar, lightly packed 200g (1 cup) granulated sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 185g (1½ cups) all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 […]
BULGUR PUMPKIN PIE
Adapted from Levant by Rawia Bishara I grew up on Kubbeh (pronounced Kibbeh by Syrian Jews, but Kubbeh in my childhood home). Kubbeh is wonderful, they are in most cases a small torpedo-shaped bulgar encased meat filling that is fried and served hot. In an attempt to find a recipe that was easier to make […]
SAFFRON MOZARELLA ARANCINI
Ideal as a Chanukah starter or side, these delicious saffron arancini are crunchy, cheesy and most importantly deep fried! A luxurious introduction to a dairy Chanukah feast which could also include our delicious ricotta fritters, these arancini are a celebration of the oil which lasted for 8 days. While arancini are originally thought to have […]
