Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (27 page)

4
Heat the oil in a pan to a depth of 1cm/
1
/
2
in until batter sizzles when added to the pan. Fry spoonfuls of the batter for 3–4 minutes until brown and crisp. Turn and fry the second side. Remove with a slotted spoon and drain. Serve with sour cream and the cranberry apple sauce.

Nutritional information per portion: Energy 489kcal/2057kJ; Protein 9.4g; Carbohydrate 83.2g, of which sugars 44.4g; Fat 15.2g, of which saturates 2.2g; Cholesterol 95mg; Calcium 73mg; Fibre 5.9g; Sodium 61mg.

These thin crêpe-like pancakes are cooked on one side, stuffed, then rolled to enclose the filling and fried until crisp and brown. Unlike a crêpe batter, blintz batter is made with water.

SERVES 4

4 eggs

350ml/12fl oz/1
1
/
2
cups water

pinch of salt

45ml/3 tbsp vegetable oil, plus extra for frying

350g/12oz/3 cups plain (all-purpose) flour

FOR THE FILLING

500g/1
1
/
4
lb/2
1
/
4
cups cottage cheese

1 egg, lightly beaten

grated rind of
1
/
2
–1 lemon

15ml/1 tbsp sugar

15ml/1 tbsp sour cream

30ml/2 tbsp sultanas (golden raisins)

1
For the filling, put the cottage cheese in a sieve (strainer) and drain for 20 minutes. Mash it with a fork, then add the egg, lemon rind, sugar, sour cream and sultanas and mix.

2
To make the blintzes, whisk the eggs in a bowl, then add the water, salt and oil. Whisk in the flour and beat to form a smooth batter. Heat a pancake pan, add a slick of oil, then ladle a little batter into the pan, swirling it to form a pancake.

3
When the batter has set and the edges begin to lift, flip the pancake on to a plate. Continue with the remaining batter to make 8 pancakes.

4
Place a spoonful of filling on the cooked side of a pancake and spread, leaving a gap at the top and bottom. Roll the pancake up to enclose the filling. Heat the pan, add a little oil, then fry the pancakes until the underside is golden. Turn over and fry the second side. Serve hot.

Nutritional information per portion: Energy 613kcal/2578kJ; Protein 31.9g; Carbohydrate 75.9g, of which sugars 9.3g; Fat 21.9g, of which saturates 6.4g; Cholesterol 260mg; Calcium 322mg; Fibre 2.7g; Sodium 467mg.

Sweet, shiny challah is the traditional braided Ashkenazi bread served at celebrations. Each Shabbat, it is challah that ushers in the observances, along with wine and candles. It is said that the shape resembles the hair of a Polish maiden for whom a baker had an unrequited passion.

MAKES 2 LOAVES

15ml/1 tbsp dried active yeast

15ml/1 tbsp sugar

250ml/8fl oz/1 cup lukewarm water

500g/1
1
/
4
lb/4
1
/
2
cups strong white bread flour, plus extra if needed

30ml/2 tbsp vegetable oil

2 eggs, lightly beaten, plus 1 extra for glazing

pinch of sugar

salt

poppy or sesame seeds, for sprinkling

1
Mix together the yeast, sugar and 120ml/4fl oz/
1
/
2
cup water. Sprinkle the mixture with a little flour, cover and leave for about 10–12 minutes until bubbles appear on the surface.

2
Beat 5ml/1 tsp salt, the oil and eggs into the mixture until well mixed, then add the flour, slowly at first until absorbed, then more quickly. Knead for 5–10 minutes until the mixture forms a dough that leaves the sides of the bowl. If the dough is sticky, add a little more flour and knead again. Place the dough in an oiled bowl. Cover and leave in a warm place for 1
1
/
2
–2 hours until doubled in size.

3
Turn the dough on to a lightly floured surface and knead gently, then return to the bowl. Cover and place in the refrigerator overnight to rise.

4
Turn the dough on to a lightly floured surface, punch down and knead until shiny and pliable. Divide the dough into two equal pieces, then divide each piece into three. Roll each into a long sausage shape.

5
Pinch the ends of three pieces together, then braid into a loaf. Repeat with the remaining dough and place on a non-stick baking sheet. Cover and leave to rise for 1 hour, or until doubled in size.

6
Preheat the oven to 190ºC/375ºF/Gas 5. Combine the remaining egg, the sugar and salt, and brush over the loaves, then sprinkle with the poppy or sesame seeds. Bake for 40 minutes, or until well browned. Leave to cool on a wire rack.

Nutritional information per loaf: Energy 1055kcal/4464kJ; Protein 29.8g; Carbohydrate 202.1g, of which sugars 11.6g; Fat 19.8g, of which saturates 3.4g; Cholesterol 190mg; Calcium 383mg; Fibre 7.8g; Sodium 78mg.

Fortunately you do not have to be Jewish to love this Eastern European Jewish bread. It is surprisingly easy to make, although you need to prepare the bread well in advance as the starter takes a few days to ferment.

MAKES 2 LOAVES

1.6kg/3
1
/
2
lb/14 cups unbleached strong white bread flour

7g packet easy-blend (rapid-rise) dried yeast

250ml/8fl oz/1 cup lukewarm water

60ml/4 tbsp caraway or dill seeds

15ml/1 tbsp salt

cornmeal, for sprinkling

FOR THE SOURDOUGH STARTER

250g/9oz/2
1
/
4
cups unbleached strong white bread flour

7g packet easy-blend (rapid-rise) dried yeast

250ml/8fl oz/1 cup lukewarm water

FOR THE SPONGE

200g/7oz/1
3
/
4
cups rye flour

250ml/8fl oz/1 cup lukewarm water

1
For the starter, mix the flour and yeast together. Make a central well, stir in the water and mix. Cover and leave at room temperature for 2 days. For the sponge, mix the rye flour, starter and water together. Leave for 8 hours.

2
Combine the flour with the sponge mixture, yeast, water, caraway seeds and salt and mix to form a soft sticky dough. Turn into a bowl, sprinkle with flour, cover and leave in a warm place for 2 hours until doubled in size.

3
Punch the dough down on a floured surface. Knead for 3–4 minutes until smooth and elastic. Divide in half and shape each piece into a round loaf. Place the loaves on baking sheets sprinkled with cornmeal and score each loaf. Cover and leave in a warm place for 45 minutes until doubled in size.

4
Preheat the oven to 220ºC/425ºF/Gas 7. Fill a roasting pan with boiling water and place in the bottom of the oven. Bake the loaves for 35 minutes until lightly browned and hollow-sounding on the base. Cool on a wire rack.

Nutritional information per loaf: Energy 3495kcal/14863kJ; Protein 96.4g; Carbohydrate 796.5g, of which sugars 15.4g; Fat 13.4g, of which saturates 2.1g; Cholesterol 0mg; Calcium 1436mg; Fibre 31.8g; Sodium 2978mg.