My wife introduced me to this recipe. Bread rolls in the shape of pomegranates. Perfect for Rosh Hashanah. They’ll become a regular event for us. I’ve taken the liberty to change the original recipe to use weights … I find weights give better consistency for bread products.
Galit has been into baking recently and made these Almond Cookies. She nick named them “Hedgehogs” because of the spiky look. Beware, not the spines, but the taste … they are very more-isa.
Galit wanted something Kosher for Passover and asked Karine Vigaelles for advice. Karine suggested “Minis Financiers À La Noix De Coco” off her site, but substituting almond powder for flour. A great success. Very moist and light; a delightful contrast to common fare at passover.
Avichai Eisinger was coming to stay at Hanukah and he likes potatoes. So we asked his mum, Leah, what to make.
Sandy was married to an Israeli of Egyptian origin and learnt how to cook Sofrito from his family. Serve with Egyptian Rice.
Robert and Marie sometimes serve up a very tender shoulder of beef for big family lunches.
Marie served this to me late one night. It was left over from a meal the previous day. But it was so good I asked her to make it again. The fresh version was just as good.
Michal made this for us when we were on holiday in Cornwall together. Very tasty.
Avichay Eisenger took us to a small restaurant in the Ben Yehuda market in Jerusalem that specialises in slow cooked food. I had Sofrito and it was wow. I’ve been trying to master it ever since. References Ansky, S. (2000). The Food of Israel: Authentic Recipes from the Land of Milk and Honey. Periplus ...
This is a dish from central Asia which Galit translated from Hebrew and I served up to friends. Rather good I think and has become a staple dish for Rosh Hashanah. The rice and chicken provide the substance and the pomegranate provides the zing. Serves 4-6.