The original recipe for this fantastic bread was given to me by the lovely Rachel Gurevich Ingredients 500 gr. Tagmish GF flour (or good GF bread-mix) 1¼ Tbsp. dry yeast ½ bag (6 gr.) baking powder ¼ tsp. baking soda ½ tsp. sugar ½ Tbsp. salt ⅛ cup vegetable oil 2 cups warm water 1 egg with pinch of salt, for brushing Preparation In a bowl, mix flour with salt, baking powder, and baking soda. Create a pit in the middle, and add yeast, sugar and ½ cup of the water, and let stand for 5 minutes. Add the oil and remaining water, and knead well onto a soft ball.…
-
-
Homemade Baharat Spice Mixture
Ingredients and Preparation ⅓ cup ground cinnamon 1 tsp. ground nutmeg 1 Tbsp. ginger powder 1 tsp. Turmeric 1 Tbsp. ground cloves ¼ cip ground allspice 1 Tbsp. ground black pepper (optional – I skip this) Mix well and store in lidded glass jar.
-
Perfect Microwave Rice
Ingredients 1 cup white rice 1 tsp. extra-virgin olive oil ½ Tbsp. salt 2½ cups water Preparation In a microwave-safe dish mix rice, oil and salt well. Add water and put on highest-hear in microwave for 20 minutes (do not open in the middle) – and that’s all there is to it.
- Dairy Free, Gluten Free, Kosher, Main courses, Parve, Pre-preparation required, Shavu'ot, Side Dishes, Soy Free, Starters, Vegan, Vegetarian
Slow-Cooked Stuffed Acorn Squash
Stuffed Acorn Squash Ingredients 7-8 units acorn squash ½ amount cooked white rice ½ cup (prior to cooking) black lentils, cooked 1 tsp. cumin ½ tsp. Baharat spice mixture salt to taste Stuffed Acorn Squash Preparation In a bowl, mix rice, lentils and seasoning well. Taste and adjust seasoning, if necessary. Peel and empty squashes. Gently cut squash bases to stand them in the pot. Fill each squash with the rice-lentil filling up to ¾ of its height. Ingredients 2 Tbsp. extra-virgin olive oil 1 large onion, finely chopped Warm water 1-2 Tbsp. salt 1-2 tsp. dark-brown sugar 1 tsp. turmeric powder ½ tsp. dry Thyme Preparation In a wide,…
- Dairy Free, Gluten Free, Kosher, Meat, Parve, Pre-preparation required, Soups, Vegan, Vegetarian, Winter
Mom’s Bean Soup
This soup is a significant part of the landscape of my childhood… One of the dishes that made me pray for winter and rain to come. It is somewhere between soup and stew, and can be eaten on its own or over couscous. It can be prepared in a pressure cooker (recommended) or a regular pot. I recommend preparing it a day in advance, as it thickens and improves in flavors Ingredients ⅓ cup vegetable oil 1 large onion 6 garlic cloves ½ kg. (1 pound) beef breast, cubed or Ossobuco (optional – skip for a vegetarian/vegan option) 2 Tbsp. flour/Tami flour (GF option) 100 gr. tomato paste ½ kg.…
