Spiced Honey Halloumi ‘Teiglach’
We have drawn inspiration for this sweet starter from a traditional Ashkenazi Jewish sweet treat served at Rosh Hashanah, Sukkot, Simchat Torah and Purim. True Teiglach are morsels of fried dough coated in a sticky-sweet syrup and piled together into mounds. Our recipe, however, swaps out the dough completely, pairing sweet, spiced honey syrup with mounds of salty, fried halloumi nuggets. Supremely easy to make, only 5 ingredients and incredibly moreish, these ‘teiglach’ are an ideal milky starter or crowd-pleasing snack for the High Holy Days.
Honey, Mushroom and Onion Sambousek
Sambousek are delicious little stuffed hand pies originating in the Levant, and traditionally made with either cheese or beef fillings. Easier to make than you might think, our Sambousek are great as a snack or as a crowd-pleasing starter. We’ve substituted the traditional fillings for a honey-sweetened onion and mushroom mixture which delivers a satisfying flavour punch and the perfect balance of sweet and savoury, pocketed inside a wafer-thin pastry crust. Delicious warm or cold with tehina or a fresh rocket salad dressed with oil and balsamic.
Corn Ribs
A celebration of the harvest, corn on the cob is a humble and often overlooked vegetable option. These corn ribs make a great side or main for vegan or vegetarian guests and are easy to pack full of flavour with a combination of herbs and spices.
Vegetarian Stuffed Aubergines
One of the most joyful things about cooking is experimentation, and we love a versatile recipe. A vegetarian alternative to our meat-stuffed aubergines, the recipe below is for a mushroom, spinach and tomato-filled aubergine, topped with cheese, but almost everything about this recipe is optional. A great way to use up whatever vegetables, herbs and greens are knocking about in the fridge, the only essential part here is the aubergine!
Syrian-style Stuffed Courgettes
Makes 20-24 portions Prep time: approx 1 hour | Cooking time: approx 2 hours Syrian Jews might be the masters of stuffed foods! From savoury, deep fried kibbeh to sweet nut-filled mahmoul, there is a skill and a flair involved with delicately encasing one food inside another which brings delight to the recipient and which […]
Harissa Honey Mushroom Pockets
Makes 20+ pockets Prep time: 30 minutes | Cooking time: 30 minutes It is traditional at the beginning of the Jewish year, and particularly at Sukkot, to eat stuffed foods, signifying a plentiful harvest. A vegetarian alternative to our brisket pockets, these mushroom bourekas sweetened with honey (for a sweet new year) and spicy with […]
Harissa Honey Brisket Pockets
Makes 20-40 pastry pockets Prep time: 75 minutes | Cooking time: 6½ hours There is a custom at start of the Jewish new year, and especially on Sukkot, to eat stuffed foods, signifying abundance following the harvest season. Sweetened with honey (for a sweet new year), spicy with harissa and plentiful in number, these succulent […]
Roasted Apples filled with Liver Pâté and Onion Jam
Serves 6 Prep time: 1 hour | Cooking time: 1½ – 2 hours There are many reasons given for eating apples at Rosh Hashanah. The Talmud and the Midrash explain that when Jacob entered his father Isaac’s tent to receive his blessings, the scent of the Garden of Eden entered with him, and it had […]
Stuffed Cabbage
Stuffed cabbage, or holishkes, are a traditional Succot food. At this festival, it is common custom to eat stuffed or wrapped foods, symbolic of both the bounty of harvest-time, and, on a much deeper level, God’s clouds of glory, which enshrouded and protected the Children of Israel as they wandered through the wilderness. Holishkes are […]
