- 3/4 cup warm water (about 110-115 degrees F)
- 1 package active dry yeast
- 1 tbl. sugar
- 1 tsp. salt
- 1 tbl. oil
- 1 egg
- 1 egg yolk
- 3 cups flour
- 2 tbl. water
- sesame seeds
- Mix warm water, yeast, sugar, oil, salt, egg and 2 cups of flour in a large mixing bowl. and beat well with a wooden spoon.
- Add a little flour to your hands and a flat surface and knead for about 5 minutes, adding flour as necessary. The dough should be smooth.
- Place the dough into a greased bowl and turn it over. Cover and place in a warm place to rise.
- When the dough has doubled in size, press it down and cut into 4 sections.
- Using your hands, roll 3 of the four sections into cylinder shapes, each about 12 inches in length.
- Place them on a lightly greased baking sheet and pinch together at one end.
- Loosely braid the dough, tucking the ends under the loaf.
- With the remaining section of dough, divide into three smaller cylinder shapes and a braid as above.
- Lay it down the center of the large loaf. Lightly brush the loaf with oil, cover
- and let rise until doubles in size.
- Mix egg yolk with the 2 tablespoons water and apply a thin glaze to the loaf. Sprinkle with sesame seeds and bake for about 30 minutes at 375 degrees (F) until it is golden brown. Be careful not to bake too long.
"Old Jerusalem" Chicken Soup
- 1/2 cup white beans
- 2 onions
- 2 zucchini
- 2 tomatoes
- 2 carrots
- 1 chicken, cut into serving pieces
- 2 potatoes
Soak beans 6 to 12 hours. Cut zucchini, carrots, and potatoes into large pieces. Put all the vegetables and beans into a large pot. Place the chicken pieces on top, cover with water, bring to a boil and simmer 2-3 hours. Take out the tomatoes before serving. Add kneidlach or kugelach.
- 1 1/2 pounds salmon fillets
- 1 1/2 pounds red snapper fillets
- 1 pound black cod fillets
- 1 pound ling cod fillets
- 2 1/2 large onions
- 4 carrots
- 5 eggs
- 1 1/2 tablespoons white sugar
- 4 teaspoons salt
- 4 teaspoons ground white pepper
- 3/4 cup matzo meal
- 3/4 cup ice water
- 2 onions
- 2 carrots
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 cup white sugar
- Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
- Meanwhile, fill two large heavy stock pots half full of water. Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
- With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.
- 1 cup kidney beans
- 1 cup navy beans
- 1 cup pinto beans
- ½ cup baby lima
- ½ cup barley
- 2 meat bones
- 2 pounds of meat
- 3 small onions cubed
- 5 cloves garlic peeled
- 2 tablespoons salt
- 1 teaspoon pepper
- ¼ cup ketchup or tomato cubed
- 1 bunch cilantro
- 8 medium potatoes cubed
- Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with one inch of water. Add the meat and meat bones.
- Combine remaining ingredients except for potatoes in food processor and mix. Pour mixture over the meat and bring to boil. Reduce heat and simmer for 3 hours on a low flame.
- Add potatoes and simmer for one hour more. Before Shabbos, place the pot on the blech and add one inch of water above the ingredients.
- For a Parve cholent, omit the meat and meat bones.
Spicy Baked Chicken and Rice
- One whole cut-up chicken (3-4 lbs)
- 1 onion, chopped
- 1 1/2 cups brown rice
- 2 tbl vegetable oil (or extra virgin olive oil)
- 3 cups cold water
For the spice mixture:
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp coriander
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- Saute the onions in oil until lightly brown
- Mix the onions and rice in one layer in a shallow baking dish.
- Add half of the spice mixture to the cold water and add the salt. Pour mixture slowly over the rice and onions.
- Add the chicken pieces to the baking dish and rub the remaining spices onto the chicken. (If you want to more evenly coat the chicken with spices, switch steps 3 and 4).
- Bake uncovered for at 375 degrees (F) for 90 minutes (varies depending on your oven, mine takes a bit long). Since the the brown rices cooks more slowly than white rice, it should be ready at the same time as the chicken, and all the water should be absorbed.
Shabbat Carrot-Apple Kugel
- 8 carrots, peeled and grated
- 3 apples, peeled, cored, and grated
- 1 cup dried cherries
- 1/2 cup pistachio nuts
- 1/4 cup grated orange zest
- 4 eggs, lightly beaten
- 1 cup matza cake meal
- 1/2 cup oil
- 1/4 cup fresh lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- Preheat oven to 425 degrees. Grease two 8 x 4 inch loaf pans.
- Combine all ingredients and divide evenly between the pans. Cover tightly with foil and bake 20 minutes, then reduce heat to lowest and bake overnight, or at least 8 hours.