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Elisheva Urbas

By Elisheva Urbas

Recipes
Honey Cookies for Rosh Hashanah

Everybody likes the idea of honey cake for Rosh Hashanah. I have a recipe from my great grandmother that fills me with nostalgic fondness, and several friends have sent me similar recipes from their own, mostly Russian-Jewish families. I have tried at least six honey cake recipes over the years, and everyone agrees that it’s…

By Elisheva Urbas Sep 30, 2016 | 3 min read
Recipes
Recipe: Moroccan Preserved Lemons

Preserved lemons take about a month to ferment, so starting the lemons now will allow you to have these beautiful, zesty, salty treats as part of your Sukkot meal. This recipe was very freely adapted from Paula Wolfert’s “Couscous and Other Good Food From Morocco”. Related article: 10-14 lemons, preferably unwaxed and organic (because you’re…

By Elisheva Urbas Sep 28, 2016 | 2 min read
Eat, Drink + Think
Making Moroccan Preserved Lemons in Time for Sukkot

I’ve just made my second-ever batch of Moroccan-style preserved lemons, and I can’t believe it took me so long to learn how. The salty, citrusy, slightly spicy, sour taste is one of the backbones of the North African kitchen. I remember being captivated by the idea of Mason jars filled with luminous yellow fruit when…

By Elisheva Urbas Sep 24, 2016 | 3 min read
Eat, Drink + Think
My Delicious Braised-Goat Adventure

My family gets together regularly with a group of dedicated carnivore friends for a feast including some combination of roast beef, schnitzel, sausages, and sometimes a roast goose. My contributions tend toward accessories like wine, vegetables and desserts, important but less glamorous. So I was excited when friends at the Isabella Freedman Jewish Retreat Center…

By Elisheva Urbas Dec 18, 2013 | 4 min read

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