Awame
Awame (also called awamat) is a Syrian and Lebanese dessert that is often eaten during Chanukah. It’s akin to a Chanukah sufganiyot (donuts) but instead of stuffed with jam, they are lightly fried in oil and soaked in orange blossom water infused syrup. Though they are fried in oil, they’re light and not dripping in oil. They leave a delicious sweet stickiness on your fingers. For more of my Chanukah recipes, scroll to the bottom of the post. Chanukah Sameach! Continue reading
Simchat Torah Stuffed Cabbage
A quick post to share recipes for both Shmini Atzeret and Simchat Torah. Simchat Torah is one of my favorite holidays.The foods we eat are stuffed, scroll or round-shaped to represent the abundance of the Torah. In a previous holiday post, I wrote: “Simchat Torah symbolizes the cycles of our lives. As the Earth rotates, our lives rotate throughout the year; Torahs scroll cycle along their wooden spines each week; our food grows in cycles; on Simchat Torah while holding the Torah, we circle as a community; and we cycle together throughout the Jewish calendar. Continue reading
Kabocha Squash Soup
This is a really easy, hearty soup that is a perfect meal pre or post fast (or both!). I like to end my Yom Kippur fast with nourishing, light foods and tend to avoid the deluge of heavy dishes I often find at many break-fast potlucks. This soup is nourishing and filling but not heavy. It is delicious both when immediately ready for pre-fast meal and after sitting overnight for break-fast with a slice of a dark bread to dip. If you can’t find a kabocha squash, try an acorn one. The squash should be slightly chunky so canned pumpkin isn’t the best option but is do-able in a pinch. Hope you have a meaningful, easy fast and holiday. Also, scroll to the bottom for my other Yom Kippur recipes. Continue reading
Orez v’chamoud
Orez (rice) v (and) chamoud (lemon chicken soup) is a Syrian Jewish dish that has been updated in this recipe to a delicious vegan version. The three part dish is a delectable balance of rice, vegan meat and creamy vegetables, assembled together with broth filled with lots of herbs and lemons, to be a hearty soup. Though it’s three parts, it’s not complicated to make and despite three pots to clean afterwards, I think that it’s worth the effort! Continue reading
Vegan Ma’moul
Before I share a Purim recipe, I want to offer a few ways that you can help in Ukraine through food. Hamantaschen for Ukraine (“bakery solidarity for Ukraine”) has a list of bakeries across the US, EU and UK that are selling hamantaschen with proceeds going to a Polish relief organization supporting Ukrainian refugees. Bake for Ukraine has all of the tools for you to host a bake sale to provide funds to help Ukraine. Cook for Ukraine has raised a few hundred thousand dollars for Ukrainian relief through people’s DIY meals and bake sales. Last, World Central Kitchen has already provided over 2 million meals to people in Ukraine and surrounding countries like Poland, Moldova and Hungary. Click here to learn more about how you can support WCK. Continue reading
I love grabbing a latke the moment it is taken from a pan, the oil dripping, the crackling sound of the fried potato, and to pour a large dollop of cold apple sauce on top. I love the hot/cold, sweet/savory combination of the two. I decided to make an applesauce this year that would be a bit more complex in flavors than my usual basic sauce. I think it complements rather than overwhelm or contrast with latkes. Apple sauce is so simple to make and since it’s apple season, it’s fun to make it with a range of different ones. The variation in texture and tartness makes a seemingly basic dish more interesting. The spices I used are the same as those in chai tea. If you’re not familiar with chai tea it’s actually a redundant name for tea and is just called “chai” in India. While the English spelling seemingly is a nice double entrendre to the word for life in Hebrew, the ch is not pronounced gutturally but as “ch-eye” and simply means tea. It’s a milky black tea infused with lots of spices and is and drunk by everyone everywhere (often on the go in little clay cups). Continue reading
Just a quick post to share a stuffed eggplant recipe that is great for both Sukkot and Simchat Torah. Sukkot, an agricultural holiday (ie farm-to-table holiday) that is an opportunity to use the produce that is in abundance at the farmers markets right now makes it one of my favorite holidays. Lots of eggplants are in season at my local farmers markets and the basil was plucked straight from my plants. The filled eggplants are also symbolic of “stuffed” foods commonly eaten on Simchat Torah to represent the Torah scrolls. Scroll to the bottom for more of my Sukkot, Simchat Torah and even Shmini Atzeret recipes. Chag sameach! Continue reading
Berry Tahini Break-Fast Smoothie
This is a quick post to share a really easy, nutritious post-fast dish. Personally, I don’t like to go to “all you can eat” break-fast meals filled with bagels, kugel (even if vegan), raw salads, desserts, etc. after a day without food and water. I need easily digestible foods that are nourishing and gentle on my body. I’m sharing a recipe for an easy berry-tahini smoothie that can easily be made within minutes of the fast ending. It is a thick smoothie/bowl that is meant to be eaten with a spoon (again-this is better for digestion). The tahini adds creaminess and fat while the tofu is good for protein. If you’re looking for more break-fast recipes, I included previous years recipes at the bottom. Wishing you an easy and meaningful fast. Continue reading
I love this beet carpaccio recipe! I first enjoyed it at a serene Shabbat dinner at my relative’s house during a glorious pre-Covid spring in Jerusalem. The flavors of the roasted beets are enough alone but topped with a lot of delicious ingredients that delicately balance both tangy and sweet flavors makes the beets the star of a rich, dramatic dish. It’s also a “one pan” dish that is simple to make. It’s perfect as an appetizer or side dish during a Rosh Hashana meal. Also, check the links below the recipe for more of my sweet and savory Rosh Hashana recipes. Shana tova! Continue reading
I love the abundance of zucchinis available in the summer–patty pan, crooked neck, endless shades of yellows and greens. They’re so beautiful and I love the range of delicate flavors of them, depending on the variety. I love cooking but have gone through phases during COVID where I’m simply tired of my own food or just don’t have the energy to make much besides a smoothie. I am not a complicated or fussy cook and try to keep the number of ingredients to a minimum. This dish is perfect for a summer Shabbat dinner or lunch. Continue reading
Neesh Noosh 