Tag: Jewish Food
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Glazed Carrots (Simple Tzimmes)
In Yiddish folklore, carrots sliced into rounds are significant, representing golden coins. Thus, they became a cherished tradition during the Jewish New Year—Rosh Hashanah—symbolising our aspirations for prosperity in the year ahead. Tzimmes can encompass a variety of dishes, ranging from sweetened vegetable medleys to those incorporating meat. One of the attributes that makes the…
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Pomegranate Slow-Cooked Lamb
This dish is an absolute game-changer and will redefine your culinary experience with lamb, even if you’re not typically a fan of lamb (which I am not!). The combination of lamb, vibrant pomegranate, lemon, and honey creates an extraordinary flavour that ensures you won’t have leftovers. This is hands down my go-to Friday night main…
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Chicken Soup – A Method, Not a Recipe
Best served with noodles and Matza Balls or Kreplach. The way I feel about chicken soup is the way people feel about a much-loved, always-worn sweater. The moment you put it on, you are enrobed in comfort and warmth. But it’s so much better because you can share the soup. The sweater, on the other…
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Challah
This Challah recipe is perfect, and I can say that as it was gifted to me by master Chef Claude Ben Simon. It just works. I get a lot of questions about challah, what it is, and how to make it, and most importantly, how to get it right. Creating challah is a process that…
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Matza Balls
Matza balls have a long and storied history. In the Middle Ages, Jews in the Germanic lands observed their neighbours adding dumplings to soups and stews—and they followed suit. Using leftover bread or an easy dumpling mix made of flour and fat, these early dumplings added both texture and inexpensive bulk at a time when…
