Recipe for Challah Bread — from www.jewish.com/food
Challah is an egg bread served primarily on Shabbat. Jews say a blessing over it before it is eaten (see Blessings page).

Challah Bread

6 cups unbleached flour
1 yeast cake
1/3 cup oil
1-1/2 Tbsp sugar
1 Tbsp salt
2 large eggs, lightly beaten
1-3/4 cups water
1/2 cup flour for kneading, if needed

Egg Glaze:
1 egg yolk
1 tsp honey
1 tsp water or 1 egg beaten with a little sugar

Put flour into a large bowl.
In a small bowl dissolve the yeast in 1 cup lukewarm water.
Make a hole in the middle of the flour and pour yeast into it.
Mix the yeast liquid into some of the flour from the sides of the hole, covering lightly with flour.
Place in warm place, covered with towel.
When the batter rises and looks foamy, add remaining oil, sugar, salt, eggs and remaining water, approximately 3/4 cup.
Knead into ball.
If too sticky, may add the extra 1/2 cup of flour.
Cover and let rise.
Punch down, shape as desired and place on greased baking sheet or in loaf pans.
Let rise until doubled.
Before baking, brush with egg glaze.
Bake at 350 degrees 45 minutes until brown.
Preparation time: 20 minutes
Rising time: 1-1/2 hours
Baking time: 45 minutes

Makes 2 loaves


Recipe for Chicken Soup — from Israel Ministry of Foreign Affairs (www.israel-mfa.gov.il)
Chicken soup is the quintessential Ashkenazi Jewish food.

Chicken Soup

1 soup chicken
2 cubes chicken bouillon
3 1/2 quarts water
2 onions
2 sprigs dill
1 tbs. salt
2 carrots
3 celery stalks
1 parsley root
3 sprigs parsley
1 tsp. lemon pepper salt

Clean chicken thoroughly.
Combine in a deep saucepan with water, onions, and bouillon.
Bring to a boil and cook over medium heat for 1 hour.
Add remaining ingredients.
Cover and cook over low heat 1/2 hour longer, or until chicken is tender.
Remove chicken and strain soup.
Taste and correct seasonings.
Makes about 2 to 2-1/2 quarts of soup.
Use the chicken in other dishes or serve with the soup.


Noodle Kugel — from Israel Ministry of Foreign Affairs (www.israel-mfa.gov.il)
Noodle Kugel is an Ashkenazi food similar to a noodle casserole.

8 oz. broad noodles
1 cup pot cheese
1/2 cup raisins
1 egg, slightly beaten
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. sugar
3/4 cup sour cream
1/4 cup margarine or butter, melted

Cook noodles as directed on the package; drain well.
Stir in remaining ingredients and half of the melted margarine.
Place in a greased casserole and pour over the remaining melted margarine.
Bake uncovered at 350 deg F (180 deg C) for 1 hour.



Recipe for Bourekas — from Israel Ministry of Foreign Affairs (www.israel-mfa.gov.il)
Bourekasim (Hebrew plural of Bourekas) are a Jewish Sephardic dish and are similar to American turnovers. A Bourekas is an appetizer with leafy dough surrounding a filling (cheese, potato, spinach, mushroom, etc.) on the inside. It is a common treat in Israeli homes on Shabbat.

Bourekas

Dough
1/2 lb. margarine
1 tsp. salt
3 cups self-rising flour
warm water

Stuffing
1/2 cup cheese (feta)
1 cup cooked spinach
3 egg yolks

Garnish
1 egg yolk
4 cups sesame seeds

Dough:
Melt the margarine and mix with flour and salt.
Add warm water until able to roll dough.
Roll it, cut a leaf, and cut circles with a cup.

Stuffing:
Mix all the ingredients.
Put one teaspoon of stuffing on each dough circle.
Fold in half.
On top, spread yolk and sprinkle sesame seeds.
Place on a well-greased cookie tray and bake at 350 deg F (180 deg C) until golden (approx. 15-20 min.).
Serve hot.



Recipe for Rugelach — from Israel Ministry of Foreign Affairs (www.israel-mfa.gov.il)
Rugelach is a dessert roll filled with chocolate. It is very tasty, especially when it is served warm or hot.

Rugelach

Dough:
5 cups flour
2 sticks margarine
2 oz. fresh yeast
3/4 cup sugar
3 eggs (beaten)
2 cups milk or water

Filling:
jam
mixture of 1 cup sugar and 1/3 cup cocoa

Mix yeast with 1 tsp. sugar and 1/2 cup of lukewarm milk (or water), until yeast starts bubbling.
Mix in rest of ingredients and knead until dough doesn't stick to pan.
Cool in refrigerator for at least 2 hours.
Roll dough into a flat sheet.
Spread jam on dough and spread sugar, cocoa mixture on top.
Cut into triangles and roll starting from the base of the triangle.
On a cookie sheet, bake at medium heat (375 deg F, 190 deg C) until golden (25-35 minutes).
Makes approximately 40.