When is Jewish Food Month? All year round!
That’s why we want you to start the Jewish New Year showcasing you best dishes from any Jewish cuisine: Ashkenazi, Sephardic, Israeli, Moroccan, Bukharian, etc.
We would like to share some wonderful recipes and pictures. Thank you Marina Segal and Malka Labell for your submissions.
Sufganiot in a bag!
Submitted by Marina Segal, courtesy of YourJStory.com
Happy Sufganiyot (they just happened to get that design when frying)
INGREDIENTS (10 doughnuts)
- 1 packet dry active yeast (2 1/4 teaspoons)
- 3 cups all-purpose flour
- 1 egg
- 3 tablespoons sugar
- 1 cup warm water
- 1 1/2 tablespoons oil + more for frying
- 1/2 teaspoons salt
- 1 tablespoon brandy or cognac
- zest of 1 lemon
- 2 cups of strawberry jelly
- In a gallon-sized plastic bag, add the yeast, warm water, sugar, brandy, lemon zest, oil, egg and flour.
- Zip bag and mix ingredients well.
- Place bag in a bowl of very warm water for 1 hour.
- Remove dough from bag onto a floured surface. The dough should be sticky, which makes great sufganiyot! Roll out the dough to half-inch (1 cm) thickness. Make sure both sides of the dough are floured, so it doesn’t stick to the surface. With a cookie cutter or drinking glass, cut 2-inch circles in the dough. When you are left with scraps of dough, roll it out again and cut more circles.
- Cover with a towel for 30 minutes. Fill a pan with 2 inches of oil. Heat oil to 350F/175C. If you don’t have a thermometer, you’re screwed. Just kidding. Depending on your stove, the correct temperature will be around medium. You will know if it’s correct when you add the sufganiyot. The oil should bubble around the sufganiyot, but not a ton of bubbles. Fry the doughnuts for about 1 minute on each side.
- Remove and place on cooling rack or plate with paper towels.
- With a squeeze tube or piping bag, add your favorite jelly or jam to the doughnuts. Just make sure the jelly/jam isn’t too chunky to squeeze through whatever you’re using.
Full Tilt Matzo Ball Soup
Submited by Malka Labell
This is based on my mom, Shelley Zimmerman's, recipe which has a very simple list of ingredients and is incredibly easy to make, with a regular soup pot (not a stock pot, Shelley never had one so it tastes better when there is less water added) .
- 1 whole chicken (we use an organic one)
- carrots/celery/white onion; whole, barely washed and with most of their skin still on (except the - onion, we peel the outer layer off of that)
- salt (a lot of the Kosher variety)
- water, enough to cover the chicken
- Put veggies in the pot - it's ok if they aren't that clean or neatly cut ("bite size" according to Shelley, but more like the side of a small teaspoon) "ya know, so you can sink your teeth into them" (Yiddish-eh Momma aka Shelley Zimmerman, being impersonated by my sister, Aviva Zimmerman)
- Put chicken in pot, breast up. Cover with tap water. Add a large swath of kosher salt from the box. So you can see the pile of salt on the chicken .
- Turn burner on high, cover pot with some kind of lid and walk away. When the chicken appears to be jumping out of the pot (as in the water is boiling), then turn it down to simmer and leave it for two hours. "If you lift the lid before two hours, you will burn your eyeballs" - another Shelley-ism and totally true, from experience.
- Poke the chicken a few times with a meat fork (like from a carving set) around two hour mark. If the meat falls off the bone, it's done.
- Turn off burner and leave there until it's time to eat it (usually made around 2pm of the first Erev of every Jewish Holiday) .
- At around 5pm, or when services are done, put the soup burner on to simmer. It has not had enough time to cool completely, meaning that you don't need to "shmaltz the soup" it tastes better with all the fat in it.
- Ladle into different sized and shaped china and other bowls you find in your Pesach/Yomtif set (this usually serves a table of 12-18 comfortably as long as 20% of the table are under five years old and one person includes your uncle (Glenn Solomon, in this case) who regularly helps himself to three or more bowls before the rest of the meal is served.
- I've added cauliflower and broccoli to this version (as in picture) for a healthier detox and more satisfying meal.
- Oh yeah! The Matzoh balls! Those are made from the Manishevitz Matzoh Balls mix - one package, prepared according to package instructions.
Delish! Shelley's soup recipe is legendary in Calgary. There are many dozens of Calgarians who will attest to this. It is based on my Baba Tibe (Halpern's) recipe, which I pretty much told you verbatim. If you would like a copy of the original from Shelley, good luck! She rarely writes down her recipes, most of them are scrawled on napkins or badly stained loose leaf paper, whatever was handy when I asked her for them. Or they are part of my mint collection in sheet protectors in a binder I have had since Home Ec. from my Woodman junior high school days.
Grilled Rack of Lamb Chops, Grilled Chicken Thighs
with Roasted Brussel Sprouts, Sweet Potato and Eggplant with Olives
Submited by Malka Labell
This is one of Stan's (my husband) go-to, gourmet, low carb, healthy eating meals. It was prepared using a RockCrock from Pampered Chef (it simulates grilling on a BBQ, but in a regular oven).
Roasted Squash Soup with Gluten-Free Breton Crackers
Submited by Malka Labell
For more information please email Shula Banchik.