Debbie Prinz
By Debbie Prinz
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Food Proto-Sufganiyot
This is a surprisingly satisfying alternative to the whole jelly-donut-bomb-in-my-stomach Chanuka treat. It’s a simple fried jelly sandwich, and you can make it any time of year. SERVES 1 Ingredients: 1 large egg 2 teaspoons sugar 1⁄4 teaspoon vanilla extract 2 slices challah or sandwich bread about 1/4 inch thick. 2 tablespoons best-quality jam or…
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Food Sfenj
Adapted from Jewlicious Dough Ingredients 3 cups flour 4 tablespoons warm water Half a shot of Arak (or any liquor) 1 teaspoon salt 2 tablespoons of sugar 1 tablespoon dried active yeast 1 1⁄4 cup warm water Vegetable oil, for frying Sugar, for garnish (optional) Dough Instructions Make the yeast starter by dissolving 2 tablespoons…
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Food Atayef
Adapted from Claudia Roden, The New Book of Middle Eastern Food Quantity: About 12 large stuffed; about 30+ flat pancakes Dough Ingredients 1 1⁄2 teaspoons active dry yeast 1 teaspoon sugar 1 1⁄2 cups warm water (110o) 1 1⁄3 cups all-purpose flour Syrup Ingredients 2 1⁄2 cups sugar 1 1⁄4 cups water 1 tablespoon lemon…
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Food Loukoumades/Bumuelos
Adapted from The Spruce Eats Dough Ingredients: 1 teaspoon active dry yeast 1 teaspoon sugar 1 cup water (110º f) 2 cups all-purpose flour (plus 2 tablespoons) 1 teaspoon salt Vegetable oil (for frying) Topping Ingredient, honey, warmed if desired Instructions for the dough: In a measuring cup add yeast and sugar to warm water….
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Food Zalabia
Adapted from Gil Marks, Encyclopedia of Jewish Food Quantity: about 12 4-inch cakes Dough Ingredients: 1 package or 2 ¼ teaspoons active dry yeast 2 cups warm water (110º F) 1 teaspoon sugar 2 ¼ cups unbleached all purpose flour ¼ teaspoon table salt 2 teaspoons grated lemon zest, several drops of dissolved saffron or…
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Food Papanasi
Adapted from Jamie Geller Quantity: Eight servings Ingredients 3 cups low-fat (3%-5%) soft, dry cheese (like Ricotta) 4 eggs 3.5 oz sugar, about ½ cup 2 cups all-purpose flour 1 tbsp vanilla extract 1 tbsp rum extract 1 tbsp vinegar 1 teaspoon baking soda 1 cup flour – for coating (before frying Oil for deep…
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Food A different doughnut for each Hanukkah night
Cantor Evan Kent is obsessed with sufganiyot. As soon as the Israeli Hanukkah doughnuts start appearing in bakeries at the beginning of the Hebrew month of Kislev, weeks before the festival, Kent launches into his tastings. He samples the gamut, from the ubiquitous red jelly-filled to the decadent halva or dulce de leche-flavored, at gas…
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Food Decorate your Sukkah with bread? The story of kaak
When your Yom Kippur break the fast bread becomes your Sukkah decoration, you know that you are looking at kaak, Arabic for cookie. These double-baked crunchy mini-rounds have a long shelf life and are generally pareve, they appear at celebratory moments of Sukkot, Rosh Hashanah, Yom Kippur break the fast and Shabbat brunch. Easy to…
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