50 grams instant yeast (1 pkg "Shimrit")
3/4 kg white flour
3/4 kg. Whole wheat flour
1/2 cup oil
1/2 cup honey or demerara sugar
3 large eggs
2 1/2 teaspoon salt
2 cups warm water
1 teaspoon Cold water
1 egg yolk
2 tablespoons poppy or sesame seeds
Place the yeast and half of the whole wheat and white flours in a mixing bowl fitted with a dough hook and mix briefly.
In a separate bowl mix the oil, honey or sugar, eggs salt and warm water.
Make a well in the center of the flour mixture and add the contents of the second bowl, using a spatula to scrape
out the last traces of the honey and other liquids that stick to the bottom of the bowl.
On slow speed, mix the flours and the liquids together to form a wet dough, stopping the mixer periodically to wipe
down the sides with a spatula.
Gradually add more whole wheat and white flours to form a ball. Be careful not to add too much flour or the dough
will be too dry.
Transfer the dough to a floured surface and knead, gradually adding more flour until the dough is the consistency
of an ear lobe (!) It can be slightly sticky.
Put the dough into an oiled bowl and turn it so that all of the surfaces are slightly coated with oil. Cover the bowl
with plastic wrap and a towel and let rise in a warm place for about 45 minutes or until doubled in bulk.
Punch down the dough in the middle and let rest for 5 minutes.
Grease a 26 cm springform pan (I used a bundt pan). Form the dough into a series of balls, slightly larger than pingpong
balls. Place a ring around the outer rim of the pan, and then form an inner ring if there is room. Form three or four balls
into the size of tennis balls and fit them into the center. This will give your baked challa a crown like shape. Some like
to fill each ball with a date for good luck (I did this, but afterwards wondered why shouldn't we add raisins as well?)
Brush with an egg yolk beaten with 1 teaspoon water and sprinkle with seeds. Bake in the middle of a preheated oven
for 25 minutes at 180 degrees Centigrade or until a knock on the top produces a hollow sound. Let cool in the pan for 10 minutes
and then remove from pan and cool thoroughly.
ROUND RAISIN CHALLAH
2 packages Dry yeast
1/8 teaspoon Saffron threads
2/3 cup Warm water
5 Egg yolks, lighty beaten
7 tablespoons Veg. or canola oil
1/4 cup Sugar
2 teaspoons Salt
4 1/2 cups All-purpose flour or up to
1 1/2 cups Raisins
1 Egg yolk. beaten
In large bowl, soak yeast and saffron and water about 5 minutes. Stir in egg yolks, eggs, oil, sugar and salt. Add
enough flour to form a stiff but sticky dough, (about 4-1/2 cups.) Turn dough out on floured surface and knead until smooth
and elastic, about 6 minutes, working raisins into dough while kneading. Form in a ball and place in greased bowl, turning
to coat surface with grease.
Cover with plastic wrap and put in warm place until doubled in bulk, about 2 hours. Punch down dough and knead briefly.
Roll dough into a rope about 24" long. Coil rope into a spiral round loaf. Place on greased cooking sheet. Brush with beaten
egg yolk and let rise in warm place until doubled, about 45 minutes.
Heat oven to 375. Bake until dark golden brown, about 35 to 40 minutes. Cool thoroughly before slicing.
ROSH HASHANAH CHALLAH
Yield: one enormous challah or two medium ones
2 cups warm water
1 tablespoon dry yeast
10 cups white bread flour
1 1/2 cups sugar (You can use an addition 1/4 cup to make it VERY sweet.)
1 1/2 tsp. salt
2 sticks unsalted parve margarine
1 tsp almond extract
1/2 cup golden raisins
1/4 cup Cointreau (or other orange liqueur, or orange flower water)
1/4 cup blanched slivered almonds
*NOTE: this challah takes a Long Time to make, with all the rising. Plan to start early in the morning.
Mix water and yeast in a BIG bowl. Add 3 cups flour and 1 cup sugar. Stir with a fork; let rise 1/2 hour in a warm
place. Meanwhile, put the raisins in a small bowl and add the Cointreau. Let them soak.
In another bowl, measure 5 cups of flour, the salt, and the remaining sugar. Cut in the margarine with a pastry blender
or knife until the mixture resembles coarse meal.
After the yeast mixture has sat for 1/2 hour, beat four eggs and add them in. (The mixture will deflate.) Add flour-margarine
mixture to yeast mixture and work until combined. Drain the raisins and add them to the dough along with 2 tsp of the soaking
liquid. Add up to 2 cups flour if the dough is sticky. Turn onto a floured counter or board and knead well. Cover with a cloth
and allow to rise about two hours, until doubled.
Punch down, knead for a minute or two, then let rest five minutes. Shape the dough into a round challah (or two smaller
round challot, or a bird, or whatever Rosh Hashanah shape you prefer) on a lightly oiled cookie sheet. Cover, put in a warm
place and let rise at least 3 hours. (Depending on how warm your rising place is, you can let it go up to 5 hours.)
Heat your oven to 350 degrees. Beat the remaining egg, add a tablespoon of warm water, and mix to make egg wash. Brush
the bread with the wash and sprinkle the top liberally with the almonds. Bake for about 45 minutes.
SPECIAL NEW YEAR'S CHALLAH
Yield: 16 servings
1 cup Raisins
1 cup Boiling water
1 cup Cool water for machine making *SEE NOTE
1 3/8 teaspoons Salt
1 tablespoon Sugar
2 Whole eggs
2 Egg yolks, beaten
1/4 cup Honey
1/4 cup Vegetable oil
3 teaspoons Instant, rapid-rise or quick-rise yeast
3 1/2 (to 4 c) all purpose flour
1 teaspoon Oil for coating bag in refrigerator
2 teaspoons Corn flour
1 Egg yolk
2 tablespoons Sesame seeds, if desired
*NOTE: for conventional method use 100-105 degree water
Place raisins in medium bowl and pour boiling water over. Let plump 2 minutes. Drain, blot dry and allow to cool.
BREAD MACHINE METHOD: Place cool water, salt, sugar, eggs, yolks, honey, oil, yeast and 3 c flour into the machine's
pan, or in order stipulated by manufacturer.
Put on dough mode or program. Dust in additional flour as dough forms a ball and seems wet enough to call for remaining
flour. (Holding some flour back, as the dough matures through kneading, results in a better dough. On humid days, it is normal
for the recipe to take a larger amount of flour.) Before the second knead, add raisins. They should be added once the dough
is formed, but with some kneading time left to incorporate them. If your machine will not allow you to do this, let it complete
its dough cycle. Remove to a floured board & simply press the raisins in. Proceed to directions for forming loaves.
CONVENTIONAL METHOD: In large bowl, mix together warm water, salt, sugar & honey, and sprinkle with instant, rapid
rise or quick-rise yeast. Beat in eggs, yolks and vegetable oil. Beat in 3 c of flour. If using an electric mixer, attach
dough hook and knead with mixer or by hand for 8 - 10 minutes till dough is soft and elastic and leaves the side of the bowl.
If dough is sticky, add small amounts of flour till dough is soft and no longer sticks. Sprinkle work surface with remaining
1/4 c flour. Let dough rest for 10 minutes on surface. Knead or press in raisins as evenly as possible, folding dough over
raisins to tuck them in.
Cover the dough with a damp clean towel. Let dough rest 20 minutes. Or, if allowing to finish rising overnight, place
in large, oiled plastic bag and refrigerate overnight. If you see the bread rising, open bag, deflate dough and reseal. Next
day punch down the bread and proceed as follows.
TO FORM LOAVES: Work on baking sheet covered with foil or parchment and sprinkled with corn flour. For a traditional
braid, divide dough into 3- 15" long logs; for wreath, 3- 18" logs; for turban, 2- 18" logs 20% thicker at one end than at
the other. For a braid, braid the 3 logs, pinch ends together and tuck under. For round wreath, braid and shape in a circle.
Pinch ends together and tuck inside the round so they don't show. For turbans, starting at thicker end, coil bread into a
round. At the end, pinch the tip and tuck under. In small bowl, mix together egg an yolk for egg wash. Generously brush bread
with egg wash. Allow to rise 30-40 minutes. Brush again and sprinkle with sesame seeds, if desired.
BAKING: Fifteen minutes before baking, preheat to 375. Bake 30-35 minutes, till crust is nicely browned and sounds
hollow when tapped.
ROAST CHICKEN WITH ORANGE, LEMON AND GINGER
Yield: 4 servings
1 roasting chicken, (about 5 pounds)
Grated zest of 1 lemon, (then quarter lemon)
Grated zest of 1 orange, (then quarter orang)
3 tablespoons peeled grated fresh ginger root
Salt and freshly ground black pepper
5 tablespoons margarine, melted (or olive oil)
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
Orange sections, for garnish
Heat oven to 350 degrees Fahrenheit.
Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard.
In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture
evenly in the cavity of the chicken. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting
pan. Sprinkle it with salt and pepper.
In the now- empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey and the remaining
2 tablespoons ginger. Mix well.
Place the chicken in the oven and roast, basting with the citrus juice mixture at least four times during cooking,
until the juice run clear when the thigh is pierced with a knife, about 1 hour.
Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
Variation: you can use 4 tablespoons pomegranate juice in place of the lemon juice.
1 cup margarine
1/2 cup sugar
4 Tablespoons honey
2 1/2 cups flour
Cream margarine, sugar and honey. Add flour, mix well.
Chill in refrigerator 2 hours at least. Roll out.
Cut with cookie cutter. Sprinkle with additional sugar.
Bake on ungreased cookie sheet at 300 for 25 minutes.
Makes 4 dozen.
COUSCOUS AUX SEPT LEGUMES
Yield: 6 servings
6 cups chicken stock or water
6 carrots (2 1/2 cups) - cut into chunks
3 onions - quartered
2 turnips (3 cups) - peeled and quartered
2 stalks celery - sliced
2 sticks cinnamon or 1 tsp ground cinnamon - (3 inch sticks)
1/2 teaspoon ground cumin, up to 1
1/2 teaspoon ground turmeric
1 teaspoon salt
1 butternut squash or small pumpkin prepared and cut into 2 inch pieces
3 medium, sliced (6 cups)
1/2 head green cabbage, shredded (5 cups)
2 cups cooked or canned chickpeas or fava beans
1 tablespoon chopped coriander or parsley
Couscous, (see below)
1 cup chicken stock, warmed, up to 2
Bring 6 cups stock to a boil. Add carrots, onions, turnips, celery, cinnamon, cumin, turmeric, salt and pepper to
taste. Cover, reduce heat to low and simmer for 30 minutes. Add squash, cabbage, chickpeas and coriander. Cook until tender,
about 20 minutes.
To produce a thicker sauce, use a potato masher or the back of a wooden spoon to mash some of the chickpeas or squash
against the bottom of the pot.
Spoon cooked couscous onto a large deep-sided platter or individual serving plates. Make a well in the centre and
fill it with vegetables. Pour 1 to 2 cups stock over couscous. Serve warm. Yields 6 servings.
Chicken Couscous: Before adding vegetables, simmer 3 lb chicken pieces in 6 cups water for 30 minutes. Remove chicken;
debone, then shred meat. Return meat to pot; add vegetables as above.
Lamb Couscous: Before adding vegetables, simmer 1 lb lamb shoulder cut into 1 1/2-inch cubes in 6 cups water for 1
hour; add vegetables as above.
Note: Moroccan, Tunisian and Algerian Jews serve couscous every Friday night, on festivals and for all special occasions.
For Rosh Hashanah, Moroccans serve a stew of seven symbolic vegetables, seven being an auspicious number.
HONEY CHOCOLATE BARS
Yield: 20 servings
4 cups Rice Krispies
3/4 cup honey
6 ounce bag chocolate chips
6 ounce bag butterscotch chips
1/2 cup peanut butter
Heat cereal in a shallow pan in 350* oven for 10 minutes. While this is heating, bring hooney to simmer over low heat,
or (microwave) in a buttered dish. Remove from heat add chips and cereal. Stir until well coated. Pat into an 8 x 10 inch
pan (or similar) and refrigerate. Cut into squares when well chilled. Makes 20 - 2 -inch squares.
ROSH HASHANAH POTLUCK WITH LENTIL, CHICK-PEA, RED PEPPER, AND BROCCOLI SALAD
Yield: 12 servings
1 pound broccoli
2 cups chick-peas (1- 12 ounce can)
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley
1/4 cup olive oil
1 garlic clove, mashed
Salt, to taste
Freshly ground black pepper, to taste
2 cups lentils
2 red peppers
2 tablespoons balsamic vinegar
1 garlic clove, mashed
1 dash sugar
1 teaspoon french mustard
1/4 cup olive oil
1/4 cup fresh mint
Fresh lettuce, for garnish
1. Cut the broccoli into florets, cook briefly in boiling salted water, and plunge into iced water.
2. Drain the chick-peas and mix with the lemon juice, parsley, 1/4 cup olive oil, garlic clove, and salt and pepper.
3. Clean the lentils and cook in boiling salted water for about 20 minutes or until al dente. Drain.
4. Place the red peppers in a preheated 450 degrees F oven for 20 minutes. When charred, place immediately in a brown
paper bag to cool down for about 30 minutes. Peel, remove seeds and remove membranes, and slice into thin strips about 1/2-
5. To make the vinaigrette, mix the balsamic vinegar, garlic clove, sugar, and mustard in a small bowl. Whisking constantly,
pour in 1/4 cup of oil. Add the salt and pepper to taste and garnish with diced fresh mint. Set aside in an attractive small
6. Using a large platter, place all the vegetables and grains in individual sections, using lettuce as a garnish.
Serve as a salad or first course, with the vinaigrette in a bowl with a spoon on the side.
STAR BAKERY'S EUROPEAN HONEY CAKE
Yield: 2 cakes
1/2 cup dried apricots, chopped
1/4 cup rum
2 large eggs
1 cup clover honey
1/3 cup vegetable oil
Grated rind and juice of 1 lemon
Grated rind and juice of 1 orange
1/3 cup granulated sugar
1 teaspoon salt
1/3 cup apricot jam
1 3/4 cups unbleached flour
1/4 cup cake flour
1/2 teaspoon baking soda
1/2 cup slivered almonds
Peheat oven to 350 degrees F. Grease 2 (9-by-5-inch) loaf pans. Soak apricots in rum in small bowl.
Beat eggs in mixing bowl. Stir in honey, oil, grated lemon and orange rinds and juices, sugar, salt and apricot jam.
In separate bowl, combine flours and baking soda.
Strain apricots, reserving rum.
Add flour mixture alternately with rum to honey mixture. Fold in apricots and almonds. Spoon batter into pans.
Bake for 40 minutes or until center is firm when pressed.
"When baker Ben Moskovitz was a little boy growing up in Apsha, Czechoslovakia, his mother made a sweet cake for Rosh
Hashana out of burnt sugar. It was so delicious," said Moskovitz, the owner of Star Bakery in Oak Park, Mich. "Honey was too
expensive for us. Here I use pure honey, and I still think my mother's cake was better, and I know I am [right]. The taste
of hers is still in my mouth." Joan Nathan
250 gm (1/2lb) dates, chopped
125 gm (1/4lb) butter
1/2 cup sugar
1 teaspoon ginger powder
1 packet Marie biscuits
1 egg, beaten
Boil cut-up dates, butter, ginger and sugar for 3 minutes, stirring all the time on a slow heat. Take off stove and
add beaten egg slowly. Now put it back and continue cooking for another 3 minutes, still stirring and on a slow again.
Take off and stir in the roughly crushed Maries (or substitute). After it's cooled slightly, roll into little balls
and then roll in the coconut.
Put in fridge for about 2 hours.
NOTE: Most recipes just stir in the raw beaten egg and leave to set - this recipe cooks the eggs
3 tbl oil (as needed)
1 tbl sugar
4 cups flour
1 tsp baking powder (it really shouldn't be a FULL teaspoon)
1/2 pound filberts (more or less)
1/2 pound pecans or walnuts (more or less)
1 1/2 pounds honey
4 tbl sugar
1/4 cup water
1 tsp ground ginger (more if you like the taste)
Sift sugar, flour and baking powder together. Add eggs, and enough oil to make a soft dough. Take pieces and roll
into a rope about 1/3 to 1/2 inch thick. Cut into small pieces as long as it is thick. Roll to make them little balls. Place
on a jelly roll sheet and bake in 375F oven about 10 minutes, until lightly brown.
When dough balls are ready, heat the honey, sugar, water and ginger until it comes to a boil. Drop in the nuts and
dough balls, cover, let simmer about 10 minutes and then uncover. Let it simmer slowly; keep stirring until all the honey
is absorbed; then turn out onto a wet board. Form into a cone, or whatever shape you wish, and let cool.
STUFFED ZUCCHINI FOR ROSH HASHANAH
Yield: 6 servings
12 small zucchini
1 onion, minced
1/4 cup extra virgin olive oil
1 slice white bread
1/2 cup chicken broth
2/3 pound lamb, ground
1 egg, beaten
1 tablespoon Italian parsley, minced
Salt and pepper
1/2 teaspoon sugar
Wash the zucchini and scrub well to remove any dirt.
Using an apple corer, core each zucchini, taking care not to pierce the skin (reserve the cores for the following
simple and delicious side dish). Saute the onion in half of the olive oil until wilted; cool.
Soak the bread in the broth for 10 minutes, squeeze dry, and combine with the lamb, onion, egg, parsley, salt, pepper,
a pinch of cayenne, and a little freshly grated nutmeg in a bowl; knead well with your fingers until well combined. Stuff
each zucchini with a little of the lamb filling.
Heat the remaining olive oil in a deep, wide pan (at least 12" deep). Add the zucchini, 1/2 cup of water, the sugar,
salt and pepper; cover with an upside-down plate. Cover with a lid and bring to a boil, then simmer 40 minutes. Remove the
lid and the plate, and reduce the liquid in the pan. Serve hot.
This dish is excellent with a little lemon juice added at the end, but for Rosh Hashanah, sour flavors are typically
avoided since it is a sweet holiday.