Challah Bread (using Bread Machine)

Source: https://www.youtube.com/watch?v=4YKXB2qtncQ
Ingredients:
3/4 cup of warm water
2 beaten eggs for cooking
Either – 1 tbsp butter or 1/6 cup oil (use oil to keep Pareve)
2-3 sprinkles turmeric for yellow color
3 cups flour
3 tbsp white sugar
1 tsp salt
1/2 tbsp yeast
1 beaten egg for painting

Directions

  1. Use some of the 3/4 cup water to hydrate the yeast
  2. Place the water, 2 eggs, butter or oil, turmeric, flour, sugar, salt, and yeast in the bread machine pan (making a valley in the flour for the yeast), according to the manufacturer’s directions.
  3. Process the ingredients in the dough cycle (after 10 mins of mixing, if it’s sticking to the walls, then add flour to that side)
  4. Remove immediately when the machine beeps, dump on lightly floured surface
  5. Punch it down once with your fist, knead a little bit and make a ball. Cover (i.e. with a bowl) and sit for 5-10mins.
    Cut into 6 sections, roll each section into a long strand.
  6. Braid the 6 strands, pinching the top and bottom ends together
    Use the following order until complete
    2 -> 6 (i.e. make the second strand the last one)
    1 -> 3
    5 -> 1
    6 -> 4
  7. Place on a parchment-lined or lightly greased (i.e. coconut oil) baking sheet
  8. Let the challot rise until double in size, covered, for 30 mins to 1hr
  9. Paint with beaten egg and a dash of water (i.e. with a brush) the bit of water is so it doesn’t get too brown
  10. Sprinkle with sesame and/or poppy seeds
  11. Cover with foil so it doesn’t get burnt on top, then bake for 20-25 mins at 350.

Fruit-filled Hamantashen

Fruit Filling
¾ cup pitted prunes
⅓ cup seedless raisins
¼ cup water
¼ cup shelled walnut (can use pecans)
¼ apple w/ peel
Juice and rind of ½ lemon
2 tablespoon sugar

Dough
⅔ cup margarine or butter
½ cup sugar
1 large egg
½ teaspoon vanilla
2 ½ to 3 cups flour
1 teaspoon baking powder
Dash of salt

Directions

  1. To make the filling, simmer the prunes and raisins together in the water, covered for 15 minutes or until the prunes are softened but still firm.
  2. Add the nuts, then put the mixture through a grinder or food processor with the apple. Add the lemon juice and rind and sugar and mix well.
  3. To make dough, cream butter or margarine with the sugar. Add the egg and vanilla until smooth. Can be done in food processor
  4. Add the flour, baking powder, and salt. Process until a ball of dough is formed
  5. Chill for 2-3 hours, or overnight
  6. Taking one fourth of the dough, roll out on a lightly floured board to a thickness of ⅛ inch. Cut into 2 ½ inch circles. Drop 1 teaspoon of filling in the center. Then bring the dough around the filling and press 3 ends together.
  7. Bake in a preheated 375-degree oven on well-greased cookie sheet for 10-15 minutes or until tops are golden.

Dad’s Moroccan Eggplant Salad

2 eggplants (about 2 pounds)
2 tablespoons kosher salt
Vegetable oil for browning
3 tablespoons tomato paste
2 cloves garlic, mashed
Juice of 2 lemons
1 tablespoon cumin or to taste
Harissa or dried red pepperflakes to taste
½ teaspoon ras el hanout (at middle-eastern store) (optional)
½ cup chopped coriander

Directions

  1. Score the eggplants in stripes lengthwise with a vegetable peeler. Then slice in ½ inch rounds. Sprinkle with the salt and let sit in a strainer over a bowl overnight.
  2. The next day squeeze out the remaining juice from the eggplants using paper towels and heat 1 inch of vegetable oil in a large skillet. Brown on both sides. Drain on paper towels and refrigerate overnight in a covered dish.
  3. The next day mix the tomato paste, garlic, lemon juice, and spices in a small bowl. Add to the eggplants, gently coating them. Sprinkle with the fresh coriander. Serve at room temperature.

(4 to 6 servings)

Other Jewish foods
Seven Layer Cake
Beignet
Mufletta
Dafina
Galettes
Fish Balls
Matza Ball Soup
Couscous
Moroccan Cigars
Moroccan Salad – other salads?
Chopped liver
Harissa

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