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Ka’hi and Qei’mar Recipe
1 large sheet frozen puff pastry, defrosted and cut into 12 equal squares1/2 cup full fat ricotta cheese1/2 cup sour cream1 cup organic date syrup Preheat oven to 400°F.Combine ricotta and sour cream in a fine strainer and allow to drain for 15 minutes.Line a baking tray with parchment paper.Place puff pastry on the tray,…
Branzino With White Wine and Sautéed Leeks
2 lbs branzino or sea bass fillets, cut into4-inch pieces1 tablespoon kosher salt1/4 cup extra-virgin olive oil1 large leek, finely sliced6 garlic cloves, chopped1 orange pepper, chopped into long slivers10 ounces cherry tomatoes, cut in half1/2 cup white wine1 cup vegetable broth or water2 teaspoons mustard powder2 cups petite green peas1 lemon, thinly sliced1/2 teaspoon…
Sephardic Spice Girls Challah
Recipe (Makes 4-6 loaves)4 tablespoons active dry yeast5 cups warm water3 tablespoons sugar5 lbs high gluten bread flour, moreas needed3/4 cup sugar2 tablespoons salt4 eggs1/3 cup honey1¼ cup vegetable oil1 egg, beaten (for egg wash) Instructions Combine dry yeast, warm water and 3 tablespoons of sugar in a glass bowl. Cover with a towel and…
Chocolate Kanafe Cups
1 cup kataifi pastry1/4 cup tahini2 tbsp maple syrup12 ounces semisweet chocolate chips2 tablespoons avocado oil Line a cupcake sheet with paper cupcake holders.Toast shredded kataifi in a dry pan over low heat.In a small bowl, blend the tahini with the maple syrup, then add the toasted kataifi. Set aside.In a glass bowl, melt the…
