Archive for the 'Lévana Kirschenbaum' Category



31
Jan
11

Our Guest This Week Will Be…


Last week we presented Jay Buchsbaum the Executive VP of the Royal Wine Co., as our interviewee. You can hear Jay and his encyclopedic knowledge of all things wine, here

This coming Wednesday, at 8:00pm, our guest will be Chef Lévana Kirschenbaum, the regulars of this blog know how much we enjoy her cooking demos, how much we enjoy her recipes. Mrs. Kirschenbaum has written three cookbooks Lévana’s Table, In Short Order and Lévana Cooks Dairy-Free!. She’s now hard at work on her fourth cookbook on Superfoods, due out this coming summer.

Who is Lévana? What are her credentials? Most of you may remember her ground breaking restaurant Lévana’s, but there is far more as we are told on her website:

For nearly thirty years Lévana Kirschenbaum has owned and operated a catering business, a bakery and a successful Manhattan restaurant all while raising a family. She understands that even gourmet chefs don’t want to spend all day in the kitchen. With this in mind, she keeps the recipes simple, insisting that using fresh, natural ingredients will yield fantastic results without a lot of fuss.

When Lévana opened her eponymous restaurant with her two brothers-in-law twenty five years ago, all Kirschenbaums were perfectly aware they were facing a hard sell: introduce fine kosher dining to the Kosher public, who until then was content either eating at home or grabbing a bite in the rare joints that served institutional old world treats. The general prediction was that the presumptuous idea would fall flat on its face.

Undaunted by being the trailblazers of the trend, they surrounded themselves with the best chefs, developed the most delicious dishes and waited patiently until the idea of gourmet kosher caught on. The rest, as we all know, is history: kosher food and wine has experienced a veritable explosion and has its place among the most prestigious competitions. Many luxury kosher restaurants have opened and thrived since Lévana’s pioneering days, bearing out the dictum that imitation is the greatest form of flattery.

With over 25 years of experience in professional cooking, recipe development, catering and teaching, celebrity chef Lévana makes the preparation of nutritious and exotic gourmet cuisine easy. She gets countless devoted fans for her fearless, practical and nutritious approach to cooking and spreads the good word on simple, streamlined, elegant and wholesome dining in her classroom on the Upper West Side – where she gives weekly demos – and around the country.

What is her goal?

Fine dining that is also contemporary, nutritious and easy to prepare is a way of life that Lévana instills in her classes. Lévana’s unfussy, straightforward approach utilizes fresh, all natural ingredients to create international flavors from her native Morocco and other wide-ranging culinary influences.

I’ve known Lévana for a while now and I can assure you that the show will be truly informative and entertaining. Just listen in, gentle reader, at 8:00pm on Wednesday, February 2nd, on Jewish Radio Network. Enter the site and click on the red “here” under the white “Radio,” then wait about 30 to 90 seconds for the application to start streaming.

CS

28
Jan
11

Shabbat Comfort Food


Last Friday we posted Oyfn Pripetchik… – In the Fireplace… with an unusual but interesting kugel recipe. Today we follow up with a very easy recipe for a great Yerushami Kugel. Truth is, I’ve never been a fan of this type of kugel, the idea of sweet pasta just doesn’t do it for me, but, last Monday at Chef Lévana‘s cooking demo I tasted this and was forced to change my mind:

Yerushalmi Kugel

Ingredients

  • 1 pound thin noodles, any noodles (gluten-free will work too!)
  • ⅔ cup vegetable oil
  • Salt to taste
  • 1 teaspoon ground pepper, or a little more to taste
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 3/4 cup sugar or Sucanat
  • 1/4 cup agave syrup
  • 1/2 cup water

An individual portion of Chef Lévanas' Yerushalmi Kugel

Directions

  1. Preheat oven to 350°F.
  2. Boil the noodles until just barely tender. If you started with long noodles, cut through the whole pile with scissors until you get smaller pieces.
  3. Place in a mixing bowl, and mix in the oil, pepper, cinnamon, vanilla, and eggs. Combine thoroughly.
  4. Meanwhile, heat the sugar, agave and water in a small saucepan.
  5. Reduce the flame to low and cook about 5 minutes, until the mixture turns a nice amber color (watch the cooking, don’t let the mixture burn).
  6. Immediately add to the noodle mixture and stir to combine.
  7. Pour the mixture into a greased 9 x 13-inch pan or a greased tube pan.
  8. Bake about 1 hour, or a little longer, until the top looks set.

Delicious warm or at room temperature.

Enjoy, gentle reader, and have a gutten Shabbos, Shabbat shalom umevorach!

CS

24
Dec
10

The Joy of Cookbooks


There was a time when cookbooks were written dry as a road map, the writing was limited to exact cooking directions, nothing more; in their current generation, cookbooks tell a story – besides presenting us with succulent recipes – we are regaled with personal anecdotes, or the various transformations of the specific dish, something about the region or culture that created it and so on. Quite often the result is very readable and interesting, even if you do not plan to make the specific recipe at the moment, there is something about it that catches your eye, excites your imagination and makes your taste buds salivate.

Food writing, differs from other types and yet it combines so many staple features of all the others. More than any other writing, however, it affords us huge insights into its author’s personality, interests, quirks, likes, dislikes and sometimes, personal life. Oft, you come away with the feeling you reunited with an old friend or that you just met someone you’ll love revisiting time and time again.

From books that trace Jewish influences on a specific country’s cuisine (like Joyce Goldstein‘s Cucina Ebraica), to books that bring us anecdotes, personal stories and more about the author’s or the recipes’ background (like Lévana Kirschenbaum‘s Lévana’s Table), or the incredible well researched Encyclopedia of Jewish Foods by Gil Marks (I’ve only seen a few random pages of the last, but I found it absolutely fascinating!!!), reading food writing – specifically kosher food writing - connects us with our past as a people, connects us with new friends we’d probably never have met otherwise, connects with our traditions. Yes, gentle reader, reading a cookbook is not what it used to be, there is a lot to learn from it – far more than how to prepare a flavorful dish. As Gil Marks so aptly puts it in his Encyclopedia:

Food is more than just sustenance. It is a reflection of the history, culture and values, and this is specially true of the Jewish people–a community that spans the globe. From Brooklyn to India and everywhere in between, Jewish food is represented by a fascinating array of dishes, rituals, and traditions.

Jewish cuisine is truly international. In every location Jews settled, they brought culinary traditions and also adapted local dishes modifying them to fit dietary laws, lifestyles and tastes. Unique traditions and dishes developed within the cuisines of North Africa, Europe, Persia, and the Mediterranean, but all are recognizably Jewish.

Enjoy your reading, gentle reader, and excite your taste buds.

CS

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We have a winner!


19
Dec
10

Matbukha and Shakshuka


[When it comes to Moroccan dishes, there is hardly anyone who can come up to the level of Lévana Kirschenbaum. If you get the impression that The Kosher Scene looks up to her, well... having attended so many of her Monday night cooking demos, we truly do! Last Friday we posted 3 recipes for Shakshouka, frankly, that series could not possibly be complete without Lévana's take on the subject. CS]

Cooked tomato salad: Matbukha

Gluten Free, Pareve

This is one of our Moroccan favorite dishes, a sort of comfort food for ex-pats and honorary Sephardis alike: See how they mop that sauce with their bread! Shakshuka is nothing more than Matbukha with eggs scrambled into it and served as a main course, and gets its funny name from the Arabic word for “scramble.” Sometimes tomatoes get too expensive; in this case, it would be OK to use canned diced tomatoes.

Ingredients

  • 1 whole head garlic
  • 2 red bell peppers, washed, cored, and seeded
  • 2–3 jalapeño peppers
  • 2 tablespoons olive oil
  • 3 large beefsteak tomatoes, or 8 plum tomatoes, diced small (settle for 1 28-ounce can diced tomatoes, liquid and all)
  • ½ cup olive oil
  • 2 tablespoons paprika
  • 3 garlic cloves, minced
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 425°F.
  2. Slice about ¼ inch off the pointed end of the head of garlic, leaving the cloves exposed.
  3. Drizzle the olive oil onto the garlic and the peppers, place them on a cookie sheet, and roast for 30 minutes, or until the garlic is soft and the peppers are charred (the peppers might be ready a few minutes before the garlic).
  4. Press the cloves out of their skins while still warm and mash with a fork.
  5. Peel the peppers and cut them into thin strips.
  6. In a heavy wide-bottom pot, bring the tomatoes, oil, and paprika to a boil.
  7. Reduce the heat to medium, add the roasted garlic and peppers, and cook covered for about 30 minutes, stirring frequently. All of the water should evaporate, and the oil will resurface (if you neglect this step, you will not get the desired look and texture but a glorified tomato sauce).
  8. Add the freshly minced garlic and the salt and pepper to taste.
  9. Let cool and store in a glass jar in the refrigerator. Use a slotted spoon to serve so the oil stays behind. This will keep for up to two weeks.

Variation: Shakshuka

Gluten Free, Pareve

Stir 8 eggs into the Matbukha, mixing thoroughly with a wooden spoon, and cook just a few more minutes until the eggs are barely set. If you would rather end up with a more pristine look, leave the eggs whole, break them one by one, and set them over the mixture, close but not touching, and cook covered on a low flame until they look barely set.

Serve hot, alone, or with a good whole-grain bread, or on a bed of cooked (canned OK) white beans (except on Passover!).

Makes 8 servings.

CS

22
Nov
10

Turkey Recipes – Part 2


Since yesterday, we brought you Chef Lévana’s Spice-Rub Roasted Turkey, we felt we should continue with another recipe that also calls for a rub. From the Kosher Delight website:

Herbed Turkey With Roasted Garlic Gravy

INGREDIENTS

Garlic-Herb Rub

  • 1 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh sage leaves
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup fresh thyme leaves
  • 12 garlic cloves

Turkey

  • 1 whole garlic head
  • 1 (15-pound) fresh or frozen turkey, thawed
  • Cooking spray

Roasted Garlic Gravy

  • 2 (14½-ounce) cans kosher fat-free, less-sodium chicken broth
  • 1/4 cup all-purpose flour

DIRECTIONS

  1. Preheat oven to 325 degrees F.
  2. To prepare garlic-herb rub, place first 5 ingredients in a food processor; process until finely minced. (Note: Make the garlic-herb rub up to one day ahead and rub under the skin of the turkey, then let the turkey chill.)
  3. To prepare turkey, remove white papery skin from garlic head ( do not peel or separate the cloves). Wrap garlic head in foil. Set aside.
  4. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread garlic-herb rub under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey.
  5. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325 degrees F for 1 hour. Add garlic head to pan; bake an additional 2 hours or until thermometer registers 180 degrees F. Place Turkey on a platter, reserving pan drippings; let stand 20 minutes. Discard skin.
  6. To prepare gravy, place a zip-top plastic bag inside a 4-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cup). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use.
  7. Separate roasted garlic cloves; squeeze to extract garlic pulp. Discard skins. Heat reserved fat in a medium saucepan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned, whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat, stirring constantly. Remove from heat.
  8. Yield: 15 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy).

Enjoy, gentle reader, enjoy!

CS

RELATED POSTS

Turkey Recipes – Part 1

01
Sep
10

Orange Honey Cake


Many people are not big fans of honey cake, but… along comes the incomparable Lévana Kirschenbaum and voilà, she single-handedly changes all their minds! SYR always considered eating honey cake on Rosh Hashana as a “must”, rather than a “want to,” now that she’s tasted Lévana’s moist and flavorful variation on the theme (at her last cooking demo, this past Monday evening), she hasn’t stopped raving about it.

Orange Honey Cake

I actually succeed in turning quite a few people on to my honey cake. Mine is moist and spicy and easy to love; I trust it will make you forget all the indignities of past dried-out and brittle honey cakes. I make it several ways, all scrumptious, but this is one of my favorite. The secret ingredient, orange marmalade, was shared by my dear friend Leah.

Ingredients:

1 cup oil
2/3 cup brown sugar or sucanat
1 cup honey
1 cup orange marmalade, try your best for all-fruit
4 eggs
3/4 cup strong coffee at room temperature
3 tablespoons rum or brandy

3 cups flour: all purpose, whole wheat pastry or spelt (spelt my favorite)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon each cinnamon, allspice and ginger
1/2 cup sliced almonds (optional)

Instructions:

Preheat the oven to 350 degrees
Whisk the first set of ingredients in a bowl.
Mix the second set of ingredients in a second bowl.
Combine both mixtures thoroughly, mixing only until just combined. Pour the batter into a greased tube pan, and bake 1 hour, or a little longer, until a knife inserted in the center comes out clean.

Enjoy, gentle reader, enjoy!

CS

Orange Honey Cake Il

18
Aug
10

Cooking with Lévana – Part 5


It’s no secret to anyone who regularly peruses these pages (here, here, here, and here) that both SYR and I are enamored with Lévana’s cooking and teaching styles. Often defying the tried and true, she combines many an ingredient in ways that conventional wisdom might sometimes question but the results are always delicious! She does, time and again, prove that cooking for a crowd need not be a whole day affair, she invariably comes up with shortcuts that save hours of work, nerves and sweat.

This past Monday, after just over a month of being unable to do much, I found my way to Lévana’s Dinner and Show, this week. She covered Sephardi Finger Foods; the menu consisted of the following:

Lamb, Pine-Nut and Raisin Grape Leaves
Spicy Chicken Cigars
Mushroom Borekas
Fishballs in Lemon Sauce
Spicy Marinated Olives
Vegetarian Stuffed Zucchini and Eggplant
Nut Truffles

"Let's start now, OK?"

It’s hard to choose just two of the recipes, but since this week we’ve been covering mushrooms we will include this one where she uses them:

Mushroom Borekas

Filling:
3 tablespoons olive oil
1 medium onion, chopped
1 pound mushrooms, chopped
¼ cup fresh bread crumbs
Salt and pepper to taste
Good pinch nutmeg
½ teaspoon dry thyme or tarragon
2 pounds puff pastry sheets, kept chilled
1 egg, mixed with a little water

Preparing the filling

Preheat oven to 400 degrees.

Heat the oil in a skillet. Add the onion and sauté until translucent. Add the mushrooms and sauté until all liquids evaporate. Add the remaining filling ingredients, and combine thoroughly. Cut the puff pastry to desired size. Place the filling in the center and close on all sides, pressing all around the sides with a fork. Place on a foil-lined cookie sheet. Repeat with remaining dough and filling. Bake about 30 minutes, or a little longer, until golden brown and puffy. Serve hot.

Hot and delicious

Hot and delicious

The Spicy Marinated Olives were superb (and those who know me, know I’m no big fan of olives), with very subtle hints of anise. Unusual, delectable!  The Spicy Chicken Cigars were the best I’ve ever tasted; the Fishballs in Lemon Sauce, superbly delicious, didn’t taste fishy at all!

The Vegetarian Stuffed Zucchini and Eggplant looked great and tasted supreme. The excellent Nut Truffles dessert, was just sweet enough without the sweetness drowning out any of the other flavors.

The pièce de résistance, for me, was the Lamb, Pine-Nut and Raisin Grape Leaves dish:

Lamb, Pine nut and Raisin Grape Leaves

Filling
1/4 cup olive oil
4 large cloves garlic1 large onion, quartered
1 small bunch flat parsley
¼ cup mint leaves, packed
1 pound ground lamb
1 large tomato, halved, seeded, and diced small
1/2 cup golden or black raisins
1/2 cup pine nuts, toasted (325 degree oven. 10-12 minutes)
Good pinch saffron
1/2 teaspoon turmeric
1 teaspoon cinnamon
Pepper to taste
1 15 ounce jar grape leaves, separated and rinsed
1 cup pomegranate or cranberry juice
3 tablespoons tomato paste
2 tablespoons olive oil

Preheat the oven to 375 degrees.

Heat the oil in a skillet. In a food processor, finely grind the garlic. Add the onion, parsley and and mint, and grind coarsely. Add the ground mixture to the skillet, and saute until translucent. Add the lamb and tomato, and cook 2-3 more minutes. Add all remaining filling ingredients and mix thoroughly. Place a tablespoon stuffing at the bottom center of a leaf (smaller leaves: Make them overlap to get a larger more workable surface). Roll once, fold the sides towards to center, and roll all the way up. Place seam side down in a pan just large enough to fit the leaves snugly in one layer. Repeat with the remaining leaves and stuffing. Whisk the juice, tomato paste and oil in a little bowl, and pour evenly over the leaves. Bake about 40 minutes, until the juices are reduced and the leaves look nicely browned on top. Serve warm or at room temperature.

Lamb and Pine-Nut Stuffed Grape Leaves - ready to be baked

All in all, it was a cooking demo and dinner to remember.

CS

16
May
10

Shavuos Recipes – Part 1


Being a foodie, I’m always scouring the net or pestering friendly Chefs for new interesting creations. Here are two superb Shavuot recipes. The incomparable Lévana will always find a way to do it different, to make it easier and keep it delicious!

Ricotta Almond Pie

Anyone looking for a nice departure from the traditional all-American Cheesecake? This is for you! light and ethereal, with a wonderful almond crust and scented with lemon peel. I just made it for a fundraiser demo and watched it disappear with great pleasure!

Almond crust ingredients:
1/2 cup
almonds
1/4 cup
brown sugar
Dash
salt
2 cups
flour (any flour, including Gluten-free)
1 tablespoon
vanilla
1/3 cup
cold unsalted butter, cut in pieces
2
tablespoon very cold water, or a little more if needed.

Filling ingredients:
3 cups
ricotta
4
eggs
1 cup
sugar
2 tablespoons
brandy or rum
2 tablespoons
lemon zest

Instructions:
Preheat oven to 350 degrees.

Make the crust: finely grind the almonds with the sugar. Add the salt, flour, vanilla and butter and pulse just until the mixture resembles coarse meal. Add the water and mix just until the dough comes together. Working quickly, spread into an 11inch springform pie plate, coming up the sides.

Whisk all the filling ingredients together. Pour into the pie crust. Bake about 40 minutes, or until set.

For a long time I wanted a great kosher recipe for French Onion Soup Recipe… I finally found it:

Every single ingredient in this wonderful soup is in on the secret of its success: All the members of the onion family are present; fresh thyme; The mixture of dark miso and dry red wine do wonders to imitate the beef broth that is the trademark of onion soup but that is off-limits to Kosher and Vegetarian Cooking; The cheeses must be freshly grated.

Ingredients:
1/3 cup
extra virgin olive oil
2
large onions, sliced very thin (food processor)
4
large shallots, sliced very thin (food processor)
2
large leeks, white parts only, sliced very thin (processor)
6
large cloves garlic, minced (food processor)
3 tablespoons
sugar
2 cups
dry red wine (liquor stores)
1/2 cup
dark miso paste (health food stores)
6 sprigs
thyme, leaves only (or with their stems, but remember to fish it out)
2 1/2 quarts
(10 cups) water
Good pinch nutmeg
Salt and freshly grated ground pepper (very little salt if at all)
1 cup
grated Swiss cheese
1 cup
smoked cheese, cut in small chunks
1 cup
grated parmesan
A dozen slices baguette, cut on bias, toasted. (375 degrees oven, for about 20 minutes, until light brown)

Directions:
Heat the oil in a heavy pot, and in it fry the onions, shallots, leeks and garlic on a medium flame, about 30 minutes, until dark. Add the sugar and cook two more minutes until caramelized. Add wine, miso, thyme, water and bring to a boil. Reduce to medium and cook covered another 30 minutes.  Stir in the ground pepper and nutmeg. Pour the mixture into individual oven-proof soup crocks. Float a slice of toasted baguette in the center of each bowl, and a handful of the mixed grated cheeses, and run under the broiler for just a few seconds. If you don’t own the crocks, no problem, just stir in the cheeses at the end and cooking, right in the pot, and top each serving with a slice of toast. It won’t look as dramatic, but it will be every bit as delicious!

Enjoy these folk, I know I will.

CS

related posts

shavuos recipes – part 2 

shavuos recipes 

————–

shavuos recipes – part 2

For prize winning cheese cake recipes: and the winner is…

29
Apr
10

Cooking with Lévana – Part 4 – Recipes!


Lévana has again allowed us to share 2 recipes with our readers.

Zucchini and Fennel Soup

Hot, creamy, delicious!

1/3 cup olive oil
4 large leeks, sliced
8 cloves garlic
6 ribs celery, peeled
Heads and leaves of 3 large fennel bulbs (save some leaves for garnish)
3 large yellow zucchini, cut in large chunks
2 teaspoons turmeric
1 tablespoon anise or fennel seeds
2 quarts water
2 cups dry white wine
Salt to taste
4 cups milk or non-dairy milk
Pepper to taste

Heat the oil in a wide heavy pot. In a food processor, coarsely grind the leeks, garlic and celery. Add to the skillet and sauté until translucent. Add all but the last 2 ingredients, and bring to a boil. Reduce to medium and cook, covered 30 minutes. Add the milk and pepper and bring to just below boiling point. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot or chilled, topped with fennel leaves or you may sprinkle some celery over the soup.

Chicken Breasts with Artichokes and Carrots

Butterfly thinning the chicken cutlets

First the layer of chicken...

1/3 cup olive oil
1 large onion, choped
8 chicken cutlets, pounded medium thin, thoroughly dry
Flour
2 good pinches saffron
1 teaspoon turmeric
1 1/2 cups water
Ground pepper to taste
2 tablespoons grated lemon peel
1/2 cup good quality sliced pitted olives
6 very thin carrots, cut into inch sections
1 pound artichoke hearts (whole) or bottoms (quartered)
1/3 cup lemon juice

...and then all the ingredients.

Heat the oil in a very large skillet. Add the onion and sauté 2-3 minutes. Roll the cutlets in flour, shaking out excess. Add to the skillet and sauté 2-3 minutes on each side. Add all but last ingredient and bring to a boil. Reduce the heat to medium and cook covered 10 minutes. Add lemon juice and cook another 2 minutes. Serve hot. Room temperature OK.

Enjoy!!

CS

RELATED POSTS

Cooking with Lévana – Part 3 – The Rush of the Rustic

Cooking with Lévana – Part 2 – Recipes!

Cooking with Lévana – Part 1

Lévana’s Recipe

22
Apr
10

Cooking with Lévana – Part 2 – Recipes!


As we promised, here are 2 recipes Lévana has graciously allowed us to share with our readers.

Minted Lamb Kebobs

Ingredients

1 medium onion, quatered
4 large cloves garlic
1 small bunch flat-leaf parsley, including stems
1 bunch mint, leaves only
1 tablespoon cumin
1 tablespoon paprika
Good pinch cayenne, or more, to taste
Freshly ground pepper to taste
2 pounds extra lean ground beef, or extra lean ground lamb, or a combination.

Directions

Prepare the grill or preheat the broiler. Finely grind the onion, garlic, parsley and a mint in a food processor (pulse: do not let mixture get watery). Transfer to a bowl and add the cumin, paprika, cayenne, pepper and beef.

Form logs about 1″ in diameter and about 4″ long. Thread on wet wooden skewers. or on metal skewers. Broil 2-3 minutes on each side. Serve hot. Serve 2 to 3 skewers per guest.

Makrod: Semolina Date Pastries

I have always rather neglected this wonderful treat, as the traditional preparation requires frying, my nemesis: I don’t think I have more than a handful of fried dishes in my whole repertoire. But I tweaked the recipe to do my bidding as a baked, not fried, treat, and the result is scrumptious! I have streamlined it further by shaping it as bars. Sephardi flavors at their best! Gluten-free: Use GF flour and GF semolina.

Preparing the Makrod

Preparing Makrod

Ingredients

Dough

3 eggs
1 cup oil
3 cups flour
2 cups farina or semolina
1 tablespoon baking powder
A little water as needed

Filling:

1 pound pitted chopped dates
1 1/2 cups very hot water
1 tablespoon cinnamon
1 tablespoon ginger
1 teaspoon cloves
Peel of 2 lemons
2 tablespoons orange flower water

Topping:

1 1/2 cups honey

Directions

Preheat oven to 350 degrees.

Mix all the dough ingredients thoroughly, and knead it on a board for just a minute or two, adding a little water if necessary to obtain a smooth dough. Set aside.

Process all the filling ingredients in a food processor, using the pulse button to avoid splattering, until smooth. Divide the dough in half. On a lightly floured board, roll each piece into a rectangle 1/2 inch thick, about 11 inches wide and 14 inches long. Transfer onto a well-greased cookie sheet with straight sides (don’t worry if it doesn’t cover the whole surface). Cover the dough evenly with the filling. Repeat with the remaining dough, and place gently over the filling (it’s OK if it breaks, just patch it). Bake about 40 minutes, or a little longer, until golden. Immediately pour the honey evenly over the whole pastry. Let it cool, then cut it in bars or squares.

–)xoOox(–

This coming Monday, April the 26th, Lévana’s “Dinner and a Show” at Lincoln Square Synagogue in Manhattan (200 Amsterdam Ave – at 69th Street – New York, NY 10023) will be: Seasonal Spring Bounty. As she describes it:

Winter is over and wonderful vibrant food colors and fragrances are upon us in every food display: cheer up and enjoy them while they last! Life would be more meaningful to all of us if we respected the seasons more, with the specific gift each season has to offer! This menu is 100% gluten-free, naturally and effortlessly!

I will be demonstrating:

  • Lemon chicken breasts with artichoke and carrot
  • Zucchini and fennel soup
  • Haricots verts, roasted peppers and heirloom tomato salad with grey salt
  • Herbed yukon fingerlings
  • Plum granola tart
  • Click here to register and view other upcoming classes

    Remember to mention The Kosher Scene and you’ll get a discount.

    Lévana with some of the class regulars, flanked by members of her staff

    SYR and I will be there, hope you will too. You won’t regret it!

    CS




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