JEWISH. INDEPENDENT. NONPROFIT.
In America, late October through November might as well be renamed “pumpkin season.” Across the country, people stock up on cans of pumpkin puree to stir into pies, pancakes and quick breads. They head to U-Pick pumpkin patches, as if on a pilgrimage, to pluck the plump orange gourds (which are native to this continent)…
Despite a Jewish population of nearly 20,000, there is one lone kosher restaurant, Lokanta Levi, in Istanbul. Although it is adjacent to the Spice Market, its location is discreet and difficult to stumble upon, and it has an almost clandestine feel. The Muslim chef who was trained by his Jewish predecessor serves Sephardic-Turkish specialties like…
2 packages active dry yeast ½ cup sugar 2 cups warm water (105-115F) ½ teaspoons ground ginger 1 ½ teaspoons ground cardamom 2 teaspoons salt ½ cup vegetable oil 3 eggs, divided, lightly beaten 1 cup canned cooked pumpkin 8 ½ cups all-purpose flour 2 tablespoons sesame seeds 1) In large bowl, dissolve yeast and…
12 large leeks 3 matzas or 4 slices bread 3 eggs 1 teaspoon salt ¼ teaspoon pepper 2/3 cup shopped walnuts (optional) matza meal vegetable oil for frying juice of 2 lemons (about 4 tablespoons) 1) Wash leeks well to remove sand. Cut off and discard roots and tough outer leaves. Cut remaining parts crosswise…
