Jews can always find food to tell a story! These foods can be symbolic either in flavour for example, the sweet addition of sugar or honey to Challah at Shabbat which represents happiness. During Purim, the eating of Hamantashen connects us to a character in the story. At Passover, Matzah, Charoset and coconut pyramids remind us of our slavery in Egypt. Eating cheesecake at Shavuot is symbolic of ‘dairy being the whole food for our bodies, thus the Torah is the whole ‘food for our souls’. The apples at Rosh Hashanah remind us to have a sweet, new year. Latkes and Sufganyot (doughnuts) fried in oil at Chanucah refer to the miracle of the oil in the story. There are also many traditional Jewish recipes that tend to be passed down from generation to generation, including two here – Chicken Soup and Kneidlach and Cholent – both of which are commonly eaten on Shabbat.
Try the recipes below which I use and enjoy!
Shabbat
Challah
Makes 1 large or 2 medium sized loaves
Ingredients
700g strong white bread flour, 300 ml warm water, half tbsp dried yeast, 3.5 tbsps honey, half tbsp salt, 2 tbsps sunflower or other flavourless oil, 1 large egg
For the Glaze
1 egg yolk, 1 tsp water, pinch salt, poppy or sesame seeds.
Method
Sprinkle the yeast over the warm water in a bowl. Attach dough hook to mixer, add the rest of the ingredients to the bowl then add the dissolved yeast/water mixture.
Mix on low speed until a sticky ball forms then turn to medium speed and knead for approximately 5 minutes till the dough is smooth and elastic and leaves the bowl clean. (If it still looks sticky work in a further 1-2 tablespoons of flour).
Cover the bowl with a tea towel and leave in a warm place until doubled in size.
Turn the dough out onto a floured board and knead for a further minute until it is tight and springy with a silky feel.
Divide the dough in 3, knead the dough lightly and roll each into a long sausage approximately 4cms in diameter by 30cms long, tapering it slightly at the ends.
Join the 3 strands firmly then fan out on a board. Plait and arrange on a baking tray covered with baking paper.
Cover the tray with the tea towel and prove for another 45 minutes to an hour in a warm place.
Mix the egg yolk, water and salt together and brush this glaze over the plait, followed by a scattering of poppy or sesame seeds.
Place in a preheated 230 degree, Mark 8 oven. Turn the temperature down immediately to 200 degrees, Mark 6. Bake for 25-30 minutes. The bread should sound hollow when tapped on the base.
Cool on a wire rack for at least one hour.
Chicken Soup and Kneidlach
The Soup (serves 4)
Ingredients
Leftover chicken carcass, 1 chopped onion , 2 sliced carrots, 6 peppercorns, 3 bay leaves, salt, chicken stock cube, small pieces of vermicelli (optional).
Method
Strip most of the chicken from the carcass and bones and reserve it, discarding the skin and any small bones. Place the carcass and bones in the saucepan with the other ingredients except the stock cube (and vermicelli if using). Cover with water and bring to the boil. Partially cover and simmer for 30 minutes then let it cool.
Discard the peppercorns and bay leaves. Strip any chicken from the carcass and add it back to the soup along with the other reserved chicken. Bring back to the boil and add the stock cube. Season as required.
Once the soup is boiling, add the Kneidlach and simmer without a lid for 10 minutes.
Sprinkle with parsley (optional), serve and enjoy traditional ‘Jewish Penicillin!’.
(I use the remains of a roast chicken and add back any leftover vegetables, stuffing, gravy etc to the soup for added flavour.)
Kneidlach
Makes approximately 18.
Ingredients
120g medium or fine Matzah Meal, 250ml boiling water, 1 large egg, 1 tsp sunflower oil or chicken fat, half tsp ground ginger, quarter tsp grated nutmeg, salt, pepper.
Method
Mix thoroughly then leave to cool. With slightly wet hands form into small balls (or a few large ones if preferred).
Add gently to the boiling soup, allow to simmer for approximately 10 minutes until they have swollen slightly and risen to the surface. (Vermicelli noodles can also be added – see above).
Cholent (serves 4)
Ingredients
400g stewing beef chopped into small cubes (remove any visible fat or gristle), spray oil or vegetable oil, 2 chopped onions, 2 chopped cloves of garlic, 2 sliced carrots, 500 ml beef stock, 1 tbsp tomato purée, dash of Worcestershire sauce, 2 tsps fresh or dried herbs, tin butter beans, tin potatoes, salt, pepper,
Method
Fry the onions and garlic gently in the spray oil (use 1 tbsp vegetable oil if preferred) for 5 minutes. Add another tbsp of oil or a few more sprays, then add the beef. Season well and brown on all sides. Add the carrots along with the stock, tomato purée, herbs and Worcestershire sauce. Bring to the boil, lower the heat and simmer for approximately 2 hours. (I use a pressure cooker which takes approximately 25 minutes). Add the butter beans and potatoes for the last few minutes to warm through. The Cholent can also be served with Kneidlach (see recipe above).
Purim
Hamantashen
Makes approximately 20.
Ingredients
The easiest method is to use shortcrust pastry so I would suggest a mix of 225g plain flour, 150g butter or margarine, pinch of salt and enough water to bind. An alternative is to make a sweet shortcrust pastry adding 65g caster sugar instead of salt and binding together with 1 large egg yolk instead of water.
Easy fillings of choice are jam, Nutella and mincemeat (sweet of course!). See below for traditional filling recipes.
Recipe for Fruit Filling
Ingredients
225g cooking apple, peeled, cored and cut into small cubes, 175g sultanas or raisins, 3 tbsps chopped nuts (walnuts, almonds, hazelnuts or a mix), 25g butter or margarine, 1 tsp cinnamon, 50g soft brown sugar, 1 tbsp lemon juice, 2 tsps apricot jam.
Method
Simmer or microwave all ingredients until the apples are softened. Allow to cool.
Recipe for Poppyseed Filling
Ingredients
125g poppyseeds, 125ml milk or water, 25g butter or margarine, 50g granulated sugar, 1 level tbsp golden syrup, 2 tbsps sultans or raisins, 50g cake crumbs, 1 tsp vanilla essence.
Method
Grind the poppyseeds then heat with all the other ingredients, except the crumbs and vanilla, stirring constantly until a thick paste is formed. Then add the crumbs and vanilla and allow to cool.
To make the Hamantashen
Roll out the pastry thinly. Cut circles of approximately 7cm. Place a spoonful of filling into the centre of each circle. Carefully brush water around the edges and then fold edges in to form a triangle. Bake for approximately 20 minutes in a 375 F / 190 C oven or until golden brown. Allow to cool for 20 minutes then dust with icing or castor sugar.
Passover
Matzah
Makes 6 matzot (plural).
Ingredients
250g plain flour, approximately 125ml water, 1 tsp salt. (You may need to vary quantities of flour/water depending on flour used).
Method
Mix ingredients together to make a soft dough. Turn out into a lightly floured surface and knead quickly for 3-4 minutes. Break into 6 balls. Flatten each ball with your hands and roll out very thinly (no more than about 5mm). Each ball should make an oval of about 14 x 17cms. Oil baking trays and transfer each matzah onto trays. (You will probably have to work in batches). Prick each matzah with a fork in parallel lines about 1cm apart to prevent them rising. Bake for 3-5 minutes at 220 degrees or Mark 7 or until crisp and beginning to turn brown. Let them cool completely before eating. They become crispier as they cool.
Charoset
Ingredients
3 eating apples, 1 tsp cinnamon, 1 tbsp walnuts, almonds or hazelnuts, 1 tbsp raisins or sultanas. Kosher wine or grape juice as required
Method
Pulse ingredients together in a food processor. Add wine or juice to achieve a ‘paste-like’ consistency.
Passover Cakes
Cinnamon Balls
Makes approximately 24.
Ingredients
225g ground almonds, 125g castor sugar, 2 egg whites, 1 level tbsp cinnamon.
Method
Beat egg whites until stiff and glossy. Fold in the rest of the ingredients. Form into walnut size balls with slightly wetted hands. Place on a greased baking sheet and bake in the centre of a 170 degree, Mark 3 oven for approximately 20 minutes. (They harden up as they cool so don’t worry if they seem too soft!) Remove from oven and roll the balls immediately in a plastic bag containing sifted icing sugar. Repeat when cold.
Coconut Pyramids
Makes approximately 24.
Ingredients
225g unsweetened desiccated coconut, 125g castor sugar, 2 medium eggs, melted chocolate (optional).
Method
Mix all the ingredients together and form pyramid shapes with slightly wetted hands or a pyramid shaper.
Place on a greased baking sheet and bake in the centre of a 180 degree, Mark 4 oven for approximately 15 minutes until lightly browned. Allow to cool slightly then remove to a cooling rack.The tops may be dipped in melted chocolate when cool.
Almond Macaroons
Makes approximately 20.
Ingredients
125g ground almonds, 225g castor sugar, 2 egg whites, 25g fine/cake matzah meal, flaked almonds.
Method
Very slightly whip the egg whites and add the rest of the ingredients except the flaked almonds. Pipe or spoon small rounds of the mixture on well greased baking trays or ones lined with baking paper. Place a split almond on top of each macaroon. Bake in a 170 degree, Mark 3 oven for approximately 25 minutes until a light golden brown. (Over baking will result in a crisp instead of chewy macaroon). Allow to cool slightly then remove to a cooling rack.
Plava (Passover Sponge Cake)
Ingredients
For an 18cm (7”) cake
175g castor sugar, 3 eggs, 2 tsps lemon juice, 50g fine/cake matzah meal, 50g potato flour.
For 2 x 18cm or 1 x 22.5cm (9”) cake
275g castor sugar, 5 eggs, 1 tbsp lemon juice, 75g fine/cake matzah meal, 75g potato flour.
Method
Separate the egg whites from the yolks. Divide the sugar into two. Put one amount in a bowl with the yolks and whisk until thick and white. Beat in the juice. In another bowl, whisk up the egg whites until stiff peaks then beat in the other sugar quantity until a firm meringue is formed. Fold gently into the first mixture then fold in the sifted meal and flour.
Oil and sugar the cake tin/s then spoon the mixture in very gently. Level the surface and sprinkle a thin layer of castor sugar over the top.
Bake in the centre of a 180 degree, Mark 4 oven for approximately 1 hour 10 minutes for the 22.5 cm cake and 45 minutes for the smaller version.
Different flavourings can be added if desired eg: for a raspberry flavour, add 1 tbsn raspberry jam to the mix for the 18cm version and sprinkle the sugared surface of the uncooked cake with dried raspberry powder or granules. For an almond version of the 18cm cake, fold in 75g ground almonds with the matzah meal and potato flour and add half a tspn almond extract.
Shavuot
Cheesecake (easy no bake recipe)
Ingredients
142g digestive biscuits, 50g melted butter, 85g cream cheese, 284ml double cream, half tsp vanilla extract, 125g icing sugar, topping eg: tin mixed berry pie filling.
Method
Mix the butter with the crushed biscuits. Spread into an 8” round tin. Whip the cream till thick add the cream cheese, vanilla and icing sugar. Spread over the biscuit base, chill and cover with topping of choice.
Blinzes
Makes approximately 6 large blinzes.
Ingredients
Batter
125g plain flour, 1 tsp salt, 2 medium eggs, 225ml water or milk, flavourless oil.
Filling
300g low or medium fat cream cheese, 1 tbsp castor sugar, rind of 1 lemon or 1 tsp vanilla extract, 1 egg.
Method
Mix all batter ingredients in a food mixer for approximately 30 seconds or by hand, until a smooth batter is formed. Pour into a jug and leave to stand for at least 10 minutes.
Mix filling ingredients together.
Heat a tsp of oil in a small frying pan until very hot. Wipe pan with paper towel. Spoon enough batter to cover pan in a thin layer. When batter bubbles, flip over and fry on the other side for about 30 seconds on moderate heat. Lift and place on a plate. Repeat.
All 1 tbsp of filling to each pancake. Turn in the sides and roll up. When ready to serve, fry the blintzes gently in oil or butter until rich brown colour. Serve at once or reheat for 30 seconds per pancake in microwave or covered in the oven for 15 minutes.
Rosh Hashanah
Challah
Use recipe for Shabbat as above and shape into a spiral or a circular braid. For other ideas see this link – https://youtu.be/XhaOTLw_DcM
Honey Cake (Lekach)
Ingredients
175g plain flour, 75g castor sugar, half a tsp ground ginger, half a teaspoon of ground cinnamon, 1 level tsp mixed spice, 225g clear honey, 4 tbsps sunflower oil, 2 medium eggs, 1 level tsp bicarbonate of soda (baking soda) dissolved in 125ml orange juice, grated rind of the orange, 50g chopped walnuts or pecans.
Method
Mix together flour, sugar and spices. Make a well in the centre, add honey, oil, rind and eggs. Beat until smooth. Dissolve the bicarb in the orange juice and add this and the nuts to the mixture. Stir. Pour into a lined tin 25 x 20 x 5cm. Bake at 180 degree, Mark 4, for 50-55 minutes until firm. Leave to cool. When cold, cut into squares, foil wrap and leave at room temperature. Improves with keeping. Can be frozen.
Other flavourings can be used eg: add 2 tsps cinnamon and ginger for a spicier version. Or for a coffee version, dissolve the bicarb in 125ml hot coffee instead of orange juice.
Apple Cake
Ingredients
140g margarine, 230g castor sugar, 2 large eggs, 230g self raising flour, 1 level tsp baking powder, 1 tsp almond extract, 340g grated apples (approximately 4), 30g flaked almonds, 1 tbsp demerara sugar.
Method
Mix everything together well except for the apples, flaked almonds and demerara sugar. Spread half of the mixture into a greased deep 20cm (8”) cake tin. Place half the apples on top. Repeat with the rest of the mixture and the apples. Sprinkle the top with the flaked almonds and demerara sugar. Bake in 180 degree Mark 4 oven for approximately one hour until a knife comes out clean.
Chanucah
Potato Latkes
Makes approximately 8 latkes
Ingredients
500g potatoes, small onion, 2 eggs, 2 tbsps flour or matzah meal, 1 tsp salt, pepper, oil for frying.
Method
Grate potatoes and drain off excess liquid. Grate onion and add to the potatoes. Add eggs, flour or meal, salt and pepper. Mix well. Drop spoonfuls into hot oil in a frying pan and fry for approximately 5 minutes on each side. They need to be golden and crispy on both sides and the potato cooked through. Drain on kitchen paper before serving either hot or cold. Some people like to serve apple sauce with them or use them as a savoury accompaniment.
Sufganyot (Doughnuts)
Makes approximately 72. (The dough can be frozen if smaller quantities are required).
Ingredients
500g self raising flour, 1 level tsp baking powder, 1 level tsp cinnamon, 90g castor sugar, 2 medium eggs, 200ml milk, 60g melted butter, sunflower oil for frying, castor sugar and cinnamon for dusting. 3cm plain round cutter, dusted with flour.
Method
Sift the flour, baking powder and cinnamon in a bowl. Stir in the sugar. Lightly beat the eggs with the milk and melted butter. Add to the dry ingredients and mix to a soft dough. Chill the mixture for up to an hour to firm up the dough.
Turn the dough out onto a lightly floured surface and roll out to about 2cm thick. Cut the dough into circles using the cutter. Gather up the trimmings and re-roll and cut out as before.
Heat 4cm of oil in a deep frying pan until a scrap of dough rises to the surface almost immediately when placed in the oil. Using a wide spatula, slide the doughnuts into the hot oil and fry for 1-2 minutes on each side until they are a light golden brown. (They will usually turn themselves over when cooked on one side.) Carefully lift out and drain on kitchen paper. Repeat until all the dough is used.
Meanwhile, mix the castor sugar and cinnamon to taste into a small plastic food bag.
Shake the drained doughnuts into it to coat.
Eat the same day as they are not suitable for freezing.