Recipes
 
We will, b'e"H, be constantly expanding this section. If you would like to submit a recipe for possible inclusion, we would be happy to hear from you. We welcome kasher recipes of all origins. You can contact us via our contact form, or by submitting a recipe to our discussion forum.

Recipes for:

Shabbath & Everyday - Pita
Holidays:
Rosh Hashanah - Apples in Sugar
Yom Kippur Eve - Hgeeghee (Hriri) drink
Hanukkah - Cheese Sambusak, Dairy Dessert
Purim - Persian Halvah, Sambusak, Shabakya, Zangoolah.
Passover - Jose & Haleq, Massah Cake, Georgian Haleq, Koukhi.
Shabu'oth - Kahi, Shelkenei.
9th of Ab - (Se'uddah Mafseqeth) Kitchri
Shabbath (and everyday)
Pita Bread
Used for Hammosi after Qiddush. The blessing for this recipe is Hammosi at all times. 

Recipe By:
Traditional

Ingredients:

 5 lb. Flour
 5 tbsp. Salt
 6 cups luke warm water
 2 envelopes dry yeast
 1 tbsp. sugar

Dissolve the yeast in a little warm water with sugar. Let it stand for five minutes. In a separate bowl put the flour and sprinkle salt on the edges. Add the yeast mixture and 4 cups of water in it. Mix well and knead for a few minutes. Add a little more flour if dough is sticky. Let the dough rise in a warm place for approximately 2 hours until the dough doubles in size.

Shape into approximately 40 to 45 balls and open to the desired size with a rolling pin. Let the dough rise an additional 20 to 30 minutes and bake in a preheated oven at 475 degrees for 8 to 10  minutes, or until they begin to brown and puff up. (The oven must be fully preheated to get the desired pocketing result)



 
Yom Kippur Eve Recipes
Hgheeghee (Hriri) Almond milk
A strengthening (& delicious) drink before the fast. 
Recipe By:
Traditional
Ingredients:

6 oz. almonds (blanched if desired)
3-4 glasses cold water
1 tsp. ground cardamom
sugar

Rub the almonds in a dry cloth, to clean. Grind fine. Turn the ground almonds into a white muslin bag or a muslin square. If using a square, hold up and twist the four corners together, to make a bag, so that none of the almonds come loose.

Pour the water into a bowl, and holding the closed bag at the top with one hand, dip it in the water, squeezing the almonds in the cloth in the water repeatedly. The almond milk runs into the water. Empty the  milky water into a pot. Open the bag, stir the almonds around, and close again. 

Repeat the above process into two more bowls of water. The almond milk will now be thinner. Pour each bowl into the same pan.  Add sugar to taste (about one or two tablespoons at the start; you can add more
to taste when boiling, if required.  

Add one teaspoon ground cardamom. Bring to a slow boil, then simmer slowly, stirring occasionally, until somewhat reduced.  Cool and refrigerate. 

A refreshing and strengthening drink before the fast.



 
Rosh Hashanah Recipes
Apples in Sugar (apple jam)
Eaten on Rosh Hashanah during the Yehi Rason Seder. 
Recipe By:
Traditional
Ingredients:

6 apples
2 tbsp. sugar
1 tsp. ground cardamom or cloves
cup water

Peel and slice dessert apples (sweet, or sweet and slightly sour). Cut into wedges, about 6 or 8 to an apple. Place in a pan, add sugar to taste, cloves or cardamom (seeds or pwder). Add water and bring to a slow boil, then simmer until softening. If the apples are fairly firm, they will remain in wedges. Cool.



 
Hanukkah Recipes
Sambusak B-Jibbin
(Cheese Sambusak)
Jewish Baghdadian Dish 
Recipe By:
Mrs. Lamaan Heardoon
Ingredients:
 
Dough

 1 lb. flour
  tsp. baking powder
  stick melted margarine/butter
  cup water
 1 raw egg
 a pinch of salt
  package dry yeast
  cup warm water
  tsp. sugar

Filling

 1 cup grated mozarella cheese
  cup farmers cheese
  tbsp. flour
 1 egg
 

Combine the yeast with the sugar and water until dissolved (10-15 mins.). Combine the remaining dough ingredients with the yeast and knead until the dough becomes soft. Cover the dough with a towel for 3-4 hours.

 Combine the cheese ingredients and leave uncovered in your refrigerator overnight.

Divide the dough into walnut size balls and open with a shobak (rolling pin) into a circle. Place one tsp. of the cheese mixture in the lower half of the circle, turn and close firmly. Bake for 15-20 minutes at 375 F.


Exquisite Dairy Dessert
 

Recipe By:
Mrs. Drora Waltuch
Ingredients:

1 package lady fingers cookies
8 oz. cream cheese
16 oz. sour cream
1 pk. vanilla pudding
1 cup milk
cup sugar
Selection of fruit (strawberries, kiwi, nectarines, mango etc.)
Whipped cream

Arrange a layer of lady fingers in a large glass bowl. Whip the cream cheese and sour cream with sugar and add the pudding mixed with milk until you get a smooth mixture. Divide into two and cover the lady fingers with half the quantity. Decorate with sliced fruit and cover with whipped cream. Repeat the arrangement of the layers, and top with strawberries. Keep refrigerated.



 
Purim Recipes
Persian Halvah
Jewish Persian Dish 
Recipe By:
Mrs. Homa Balakhaneh
Ingredients:

2 cups flour 
1 cup oil
1 cup sugar
cup oil 
tsp. Saffron
2 tbsp. Rose water
cup walnuts and pistachio nuts (optional)

On a slow fire, fry the flour until it becomes brown while mixing constantly. When brown, add the oil and mix well. In a separate pot combine water and sugar and cook on a slow flame until water starts boiling. Add the syrup (sugar and water) to the flour mixture, mix while still on fire and add rose water. Finally add the saffron (mixed with a bit of hot water) to the mixture for flavor and color. Spread in a flat dish, cut into diamond shaped pieces and sprinkle chopped nuts. Cool down before serving. 


Sambusak B-Tawa
(meatless version)
Jewish Baghdadian Dish 

Recipe By:
Mrs. Rachel Manasseh
Ingredients:
 
Filling

 1 pk. Chickpeas
 5 onions
 3-5 cloves garlic
 1 tsp. turmeric
 1 tsp. cumin
 1 tsp. pepper
 2 tsp. salt 

Dough

 4 cups flour
 1 tsp. Salt
 4 oz margarine
 1 cup warm water
 1 packages dry yeast
  tsp. Sugar
 a little water

 Filling
Soak chickpeas overnight and cook the next day until tender. Grind chickpeas in a food processor. Fry onions, cut big in oil, till transparent. Add crushed garlic, turmeric, cumin, salt, pepper and the chick peas. Mix on a slow fire for a few minutes.

Dough
Mix flour with salt. Cut the margarine into small pieces and add to the flour while rubbing it into the flour. Add yeast mixture and the water and knead until you get a soft dough. 

Divide the dough into walnut size balls. Open with a rolling pin and put 2 tsps. of the chickpea mixture, turn and seal tightly. Fry in deep hot oil on both sides.


Shabakya
Jewish Moroccan Dish 

Recipe By:
Mrs. Yael Akshlomo
Ingredients:
 
 
Dough:

 1 cup oil
 1cup warm water 
 3 cups flour (If needed, add more to form a soft dough.)

Syrup:

 1 cup sugar
 2 cup water
 Juice from half a lemon

Dough
Mix the oil with the water and add flour until you get a soft dough, (you may add more flour if necessary.) Divide it into approximately 70 small balls and open it into a rectangle shape with a rolling pin. Cut four vertical lines in each rectangle. In a deep pot, warm oil until very hot. Hold the two outer strips of dough, cross over and place in the hot oil until it puffs up.

Syrup
Mix all the ingredients together and cook on the fire for about 15-20 minutes until it becomes thick. Pour the syrup on the fried pastry.


Zangoolah
Jewish Baghdadian Dish 

Recipe By:
Mrs. Zahava Razak
Ingredients:
 
 
Dough

 1 pkg. Dry yeast
 1 lukewarm water
 1 tsp. Sugar
 1 cup flour
 a bit of salt

Syrup

 2 cups sugar
 1-1 cups water
 2 tsp. Lemon juice
 2 tsp rose water

Dough
Combine yeast, sugar and water and let rise. In a separate bowl, combine the flour and the salt and add to the yeast mixture after it has risen. Mix into a smooth soft mixture (if necessary add more water). Let the miixture stand covered for approximately one hour - until it rises.

Warm oil in a deep pot. Put the dough mixture in a ketchup bottle and squeeze into the hot oil in a spiral shape. When brownish, turn to fry on the other side. Place on a paper towel and dip in the syrup.

Syrup 
On a medium flame, mix sugar, water and lemon. When it thickens, remove from the fire and add the rose water.



 
Pesah (Passover) Recipes
Jose & Haleq
Jewish Baghdadian Dish
Recipe By:

Rabbanith Ruth Menashe

Ingredients:
 

3 packs pressed dates
    ( 500 grams each)
Water
Walnuts
 
 

Haleq (referred to as Silan the rest of the year).
Pour boiling water over dates, and mix them well. Soak for 2-3 hours. Strain the mixture into another pot. Repeat the process of soaking and draining with the remaining dates. Now the sweetness of the dates is transferred into the liquid- and the dates can be discarded. Let the liquid simmer on a very low flame until a third of the liquid evaporates. Let the liquid cool, and then refrigerate.

Jose
Grind walnuts (till slightly coarse) not too fine. When you eat the Haroseth on Pesah,  mix the Haleq and Jose (walnuts) at the time.
Can be served with Massah and romaine lettuce.


Massah Cake
From Israel

Recipe By:
Anonymous
Ingredients:
 

8 Massahs
2 tsp. Coffee mixed with
1 cup hot water
2 sticks soft butter or margarine
cup sugar
4 oz. Ground cooking chocolate
1-2 liqueur
 

Break the Massah into small pieces (1 inch square approx.) And pour the hot coffee over it. Mix well.Cream the soft butter/margarine together with the sugar, the ground chocolate and the liqueur. When all ingredients are well mixed, combine them with the Massah and transfer into a square dish.

Decorate with 2-3 tbsp. ground chocolate and 2 tbsp. ground walnuts.

Refrigerate overnight. Cut into diamond shaped pieces and serve.
 


Georgian Haleq (Haroseth)
Traditional Georgian Dish

Recipe By:

Mrs. Olga Shvili

Ingredients:
 

1 cup walnuts
cup filberts
1 cup almonds
cup roasted peanuts
1 cup dates
1 cup raisins
2 ripe bananas
2 red delicious apples
1 tsp. cardamom
1 tsp. ginger
1 tsp. pepper
 

Grind the walnuts, filberts, almonds and peanuts together with the dates and the raisins in a meat grinder or food processor. Mash the bananas and combine into the mixture together with the peeled and grated apples. Mix well and add all the spices. Refrigerate.
Note: The taste only develops fully on the second day, as such, prepare it at least one day in advance.


Koukhi
Jewish Georgian Dish

Recipe By:

Mrs. Olga Shvili


Ingredients:

1 large pk. coriander (Chinese parsley)
1 cup ground walnuts
3 cloves garlic
cup water
4 tbsp. lemon juice
- tsp. salt
 

In a food processor, chop the coriander and the garlic and blend with water. Combine the remaining ingredients and mix well.

Serve as relish.



 
Shabu'oth Recipes
Kahi
Jewish Babylonian Dish
Recipe By:

Mrs. Nora Iny


Ingredients:

5 cups flour
3 tsp. baking powder
a pinch of salt
- cups water
lb. butter
 

Clarify the butter by melting it on a slow fire, removing the scum. Set aside.

Combine the flour, baking powder and salt. Add 2 tablespoons of butter and rub in with your finger tips until the mixture ressembles fine bread crumbs. Add cup of water and knead until it develops into a soft dough. If too dry, add a little more water. Knead dough until it is smooth and elastic. Cover the dough and set aside for 1 hour.

Divide the dough into approximately 10 pieces and shape into balls, the size of a peach. Open each piece with a "Shobak" (rolling pin) into rounds, slightly bigger than pita. Brush it wih the butter. Fold it into half and brush it with butter. Fold it into a quarter and brush it again.

Open the dough once again and repeat 4 times. The more you fold, the fluffier it will be.

To serve, sprinkle with Silan (see Passover Haleq recipe for date syrup) or confectioner's sugar.


Shelkenei
Jewish Kurdish Dish

Recipe By:

Mrs. A. Olaie


Ingredients:

3 cups flour
8 cups milk
1 cup sugar
6 eggs
3 sticks butter/margarine

Combine the flour, eggs and milk and mix well in a blender. Warm 1 tsp. margarine/butter in a frying pan and pour one soup ladle of the blended mixture into the frying pan.

Fry both sides. Serve with sprinkled sugar on top.



 
Tish'ah BeAb Pre-Fast Recipes
Kitchri
Eaten before 9th of Ab fast and other times. 
Recipe By:
Traditional
Ingredients:

2 cups rice
1 cup red lentils
4 cups water
2 ground cloves of garlic
1 tsp. cumin seed
tsp. turmeric
2 tsp. salt
5 tbsp. flour

Wash the lentils and soak for 1 hour. Rince the rice thoroughly and drain. Warm the oil and fry the cumin seeds till sizzling, then add the turmeric and salt. Add the rice and fry for a few minutes, turning over with a wooden spoon. Add the drained lentils, ground garlic and water and salt. Bring to the boil. Turn the flame down and allow to simmer while covered, for about 45 minutes. 

Kitchri is traditionally served with Yogurt. Prior to the fast of Tish'ah Be Ab, however, while permitted, it is better not to add yogurt to the kitchri, as we wish to lessen our pleasures before to the fast.



 

Copyright Midrash BEN ISH HAI

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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