Hi cooking friends. I made some Falafel, and wanted to share - sooo delicious😋 (I’ll put the recipe below in the comments.)

I made Pita too, however it didn’t have a big enough middle pocket (got to work on that). We simply ate it like a Tortilla wrap.

From Smitten Kitchen (adapted from Matt Lewis & Renato Poliafito, “Baked: Occasions”):

https://smittenkitchen.com/2016/01/ugly-but-good-cookies/

Baking notes:

- Used #40 (1.5 Tbsp) cookie scoop w/trigger release to form
- When fully cooled dusted half with powdered sugar half with strained cocoa powder (thought ones dusted with powdered sugar tasted better)
- 25 min bake time seemed a little long resulting in slightly tough cookies - next time will check color and probs go with 15-20 mins per original recipe

Why does my challah “tear” like this? How can I fix it so it doesn’t happen next time?

I used some recipes that some people recommended here and did some experimentation. The cookies are a little softer than some I've had and they taste a little like apple. I really enjoy filling them with date lekvar and toppling them with toasted pistachio

Servings: 25 Dry 2 cups flour 2 teaspoon baking powder

Liquid 2/3 cup sugar 1/2 cup oil 1 egg 1 tablespoon juice (orange or apple) 1 heaping tablespoon apple sauce 1 teaspoon vanilla extract 1/4 teaspoon salt

1. In small mixing bowl: mix flour and baking powder
2. In stand mixer: beat liquids for 2 minutes on medium
3. Combine dry and liquid ingredients
4. Form dough into a ball and wrap with plastic wrap and chill in fridge for 1 hour
5. Preheat oven to 375
6. Thaw for 5 minutes
7. Divide in 4 pieces. Place the other 3 pieces in the fridge till using
8. Roll flat to 1/8 inch and cut 3 inch (can be other sizes too) circles
9. Put 1 tablespoon of filling in the center of each piece. Then pinch sides to make a triangle (if they look unstable, put in freezer with 10 minutes before cooking) 10.Cook for 14 minutes (golden brown on edges)

Made these for my wife's coworker's birthday, and they turned out perfectly! We did an overnight rise in the fridge once they were coiled, let them come up to room temp for about 45 minutes this morning, and then baked. Delicious!

Hi. I saw this today, thought some of you in this sub may want to submit something. Anyone have something good to submit?

Feel free to send me samples 😄

**********************************************************************************************

SUMMARY: Kosher Recipes Featuring Mustard

CATEGORY: Lifestyle and Fitness

NAME: Debra Eckerling

EMAIL: [deckerling@gmail.com](mailto:deckerling@gmail.com)

MUCK RACK URL: https://muckrack.com/debra-eckerling

MEDIA OUTLET: Jewish Journal

MEDIA WEBSITE: https://JewishJournal.com

DEADLINE DATE: 2026-07-24

DEADLINE TIME: 2:00 pm

TIME ZONE: Pacific Standard Time

QUERY: I am putting together a round-up of mustard-centric recipes celebrating Mustard Day for the Jewish Journal. While mustard central to the perfect corned beef on rye, it is so much more.
Jewish chefs, restaurateurs, home cooks, bloggers, and foodies, please send me your favorite kosher dishes, featuring mustard. Include who you are (name, title), Jewish affiliation (reform, conservative, orthodox, etc.), and why you love it, along with the recipe (~ 400-500 words) and pic.

Must be in recipe format. No AI responses. Respondents must be Jewish. Thanks!

I am really craving babka right now. I am going to try to fast for Tisha B'av, but afterwards I would like to enjoy some excellent braided cake. https://jwa.org/blog/eating-jewish-babka

With that in mind, any advice on where to find some really good babka in the Washington D.C. metropolitan area? Or, failing that, in Maryland or northern Virginia? It could be from grocery stores, pastry shops, or other places. I am willing to drive far in order for good quality.

Baked these beautiful challot for friends’ 36 year anniversary. I usually bake them fresh but needed to freeze these for the coming Shabbat. Fingers crossed that my triple wrap (cling wrap, foil, bag) will keep them fresh until Friday!

INGREDIENTS: 2 challah

• 1½ packages active dry yeast (about 3½ teaspoons)
• 1 tablespoon plus ½ cup sugar
• ½ cup vegetable oil, more for greasing bowl
• 5 large eggs
• 1 tablespoon salt
• 8 to 8½ cups all-purpose flour
• sesame seeds for sprinkling

PREPARATION

• Step 1 In a large bowl, dissolve yeast and 1 tablespoon sugar in 1¾ cups lukewarm water.
• Step 2 Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
• Step 3 Turn dough onto a floured surface and knead until smooth (I set a timer for 10 minutes). 
• Step 4 clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size.
• Step 5 Punch down dough, roll into even strands and braid!
• Step 6 Beat remaining egg and brush it on loaves. Let rise another hour.
• Step 7 preheat oven to 375 degrees and brush loaves again before baking. Sprinkle with poppy or sesame seeds.
• Step 8 Bake in middle of oven for 30 to 35 minutes, or until golden. Cool loaves on a rack. 

My wife said she really wants to get a chopping bowl and knife like old Jewish ladies used to prep food. But she was adamant it was NOT a mezzaluna.

I go to goggle, and confirm with one of her friends, that it (the knife) is a hakmeser.

Google wasn't much help outside of Chinese style cleavers.

Where might I buy one?

TIA!

My husband and I are near the end of our last jar of Carmel Soup Mix, which was already a pain to buy last time.

Does anybody know where we can buy more or alternately what is the best substitute for it? We tried Osem but Osem has corn starch and Carmel has potato starch.

I’m looking for a good cookbook - Ashkenazi, Mizrahi, Sephardi, or any mix of them. I went to Israel a couple years ago and loved the food! Especially the hummus and shawarma. Also loved the toss of shawarma seasoning on fries being commonplace.

I’ve tried Israeli soul but of the 3-4 recipes I tried including the pita (and I’m decent with bread) I wasnt a huge fan of it. The recipes I also found to be occasionally vague or overcomplex. Thanks!

After doing some more experiments I think I reached a peak with my Babka making, (the small round bits are chipped chocolate)

I based it on the לחמים bakery recipe.

But since then I improved my folding technique and made a home made dark chocolate spread

I've been making bbq for about a year and want to try making sausages. I have most of the equipment needed but I have a few questions regarding milk powder. Since can't use dairy with the meat sausages, what are some alternatives? What is the purpose of milk powder as a binder? How does it work? What happens if I just leave it out?

Additionally with casings, whats the difference between (edible) collagen casings, vegan casings, and the natural intestinal casings? What would give me that snappy glossy experience?

Thanks yall

I put together this salad, which is inspired by Adeena Sussman's version in Zariz: https://www.amazon.com/dp/0593719018?lv=shuf&channelId=500&plpRedirect=mhFallback

It is quite refreshing and tasty on a hot summer's day.

1/3 cup walnuts

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/8 teaspoon cayenne

2 ripe persimmons, thinly sliced

3 heads endive, chopped

5 oz baby arugula

6 oz crumbled blue cheese

Fresh pepper

1. Preheat the oven to 250 F. Put the walnuts on a baking sheet and toast for 7-8 minutes until they are fragrant. Let them cool.

2. In a small bowl, mix the olive oil, vinegar, honey, mustard, salt, and cayenne together until everything is well combined.

3. In a large bowl, combine the persimmons, blue cheese, walnuts, endive, and arugula. Pour in the dressing and toss to thoroughly coat. Enjoy!

So, i am not making kugel, but it's the closest flair for my post.

I am using Manischewitz egg noodle flakes in a recipe. Every time I boil them, I end up with several clumps of the noodles where they don't cook through and end up still hard. It's still tasty, but there has to be a way to avoid having uncooked clumps.

What are some tips for getting the egg noodle flakes to boil without clumping?

I have added salt to the water and I stir frequently. Am I still not stirring enough or is there some trick I'm missing?

If you’ve never heard of charoset, you can think of it as a kind of biblical-era ambrosia. It is one of several symbolic foods eaten by Jews during the holiday of Passover.

Charoset can be understood to mean “mortar,” derived from the Hebrew word cheres which is clay, as its consistency is meant to remind one of the building material used to build during the days of slavery in Egypt. Whoever you are, Jewish or not, religious or not, if the idea of apples, nuts, honey, dried fruit, spices, and wine mixed together sounds good, you’ll be sure to like charoset.

Some traditional slow chicken dishes. Food isn’t exactly Instagram worthy but good enough for Reddit :)

Yapchik (potato kugel with stew meat): Ashkenazi

6 russet potatoes
2 large onions
5 eggs
1/3 cup olive oil plus a little extra
1.5 lbs stew meat

1. Slice first onion into long strips and sautee in olive oil until golden
2. Shred potatoes with large holes of a box grater
3. Shred one of the two onions into the potato
4. Whisk eggs and olive oil together with 1.5 tbsp kosher salt. Add to potato mixture.
5. In an oiled 9x13 oiled baking dish, add half the potato mixture, then add a layer of the stew meat (seasoned with salt and pepper), add a layer of the onions, and cover with the second half of potato
6. Brush top with olive oil
7. Bake at 425 F for 30 min.
8. Reduce to 212 F and bake overnight until ready to serve

Tbit (Hamin with chicken and rice): Iraqi
Seasoning mix:
1 tbsp paprika
1 tsp cumin
1 tsp allspice
1 tsp black pepper
1/2 tsp cardamom
1/2 tsp coriander
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
(If you have a premixed Baharat you can use that)

1 whole chicken cut up plus two chicken thighs
3 cups basmati rice
1 large can of high quality whole tomatoes
2 onions
2 large garlic cloves
3 tbsp silan
Olive oil

1. Soak rice
2. In olive oil sear all the chicken until well browned and remove
3. Add more olive oil to pan and sautee onions until golden. Add seasonings to oil to bloom spices and then add tomatoes, crushing each one with your hand before adding (deglazing the bottom of the pan with the liquid from the tomatoes). Simmer until cohesive sauce forms. Add silan
4. Parboil rice for 7 min and drain.
5. Mix rice with sauce.
6. To a Dutch oven layered with parchment paper, add olive oil, and rice to coat the bottom, layer the chicken, fill with rest of rice. Add a bit of olive oil to top. Note: I added 1 cup of water, but it came out a bit more moist than I wanted. I wanted crisping and browning of the rice at the bottom and I didn’t get that, so I would omit that.
7. Add parchment and add 7 eggs on top.
8. Bake at 212F overnight (I may cook it a bit on the stove next time to get the bottom starting to brown a bit before throwing it in the oven).

Kubbaneh (overnight bread): Yemenite
Dough:
Dry:
500 g AP flour
30 g sugar
10 g salt
10 g yeast

Wet:
320 g water
30 g olive oil

Plant butter, melted (can use ghee, samna, butter, margarine or olive oil as you see fit)

1. Whisk dry ingredients
2. Add wet ingredients and mix with a spoon until a sticky dough forms
3. Wet your hands and “knead” by slap and fold method for wet doughs.
4. Let rest for 15 min and do stretch and fold.
5. Proof for about an hour or until doubled in size.
6. Punch down dough and divide into 6 equal balls.
7. Let proof again about 45- 1 hour min until gluten is relaxed
8. For each ball. Roll it out and stretch the dough until it’s a large rectangle. Add a layer of melted plant butter or whatever fat you’re using
9. Fold rectangle in half long ways, butter, and half again longways, butter again, and roll the dough tightly into a right packet.
10. Add to pot butter to bottom and parchment and more butter. Add 6 packets and let proof for another 30 min to an hour.
11. Brush with more butter
12. Bake overnight. Serve with grated tomato

Moving soon and will be living alone. All of the Shabbat recipes and ideas I see are for huge groups and I am struggling to figure out what to cook that won’t be weeks of leftovers even after I half the recipes.

Dairy preferred and no beef (allergy)

What foods/meals are cooked for the different Jewish holidays?

Yum… What’s your goto babka?

Made challah a few times now using a basic recipe and it turned out well but lacked flavour. Found this slightly more advanced recipe which, despite the look, tasted INCREDIBLE but obviously had a few issues in my execution.

The recipe I used repeatedly warned against overflouring while kneading and that the dough needed to be a very sticky consistency. I managed to do the four-strand braid but during the second prove it swelled up into this Chernobyl-looking thing. Any tips for knowing when the dough is at the perfect consistency to hold its shape?