Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (30 page)

This sweet pastry is usually made with kadaif, a shredded wheat-like pastry that can be bought ready-made. The version here uses couscous, which gives an equally delicious result.

SERVES 6

200g/7oz/1 cups couscous

500ml/17fl oz/2
1
/
4
cups boiling water

130g/4oz/
1
/
2
cup butter, cut into small pieces

1 egg, lightly beaten

pinch of salt

400g/14oz/1
3
/
4
cups ricotta cheese

175g/6oz cheese, such as mozzarella, Taleggio or Monterey Jack, grated or finely chopped

350ml/12fl oz/1
1
/
2
cups clear honey

2–3 pinches of saffron threads or ground cinnamon

120ml/4fl oz/
1
/
2
cup water

5ml/1 tsp orange flower water or lemon juice

50g/2oz/
1
/
4
cup roughly chopped shelled pistachio nuts

1
Put the couscous in a large bowl and pour over the boiling water. Stir with a fork, then leave to soak for about 30 minutes until the water has been completely absorbed.

2
When the couscous is cool enough to handle, break up all the lumps with your fingers. Stir the butter into the couscous, then stir in the beaten egg and salt.

3
Preheat the oven to 200ºC/400ºF/Gas 6. Spread half the couscous into a 25–30cm/10–12in round cake tin (pan). In a bowl, combine the cheeses and 30ml/2 tbsp of the honey. Spread on top of the couscous, then top with the remaining couscous. Press down and bake for 10 minutes.

4
Put the remaining honey, the saffron and the water in a pan. Bring to the boil, then boil for 5–7 minutes, or until the liquid forms a syrup. Remove from the heat and stir in the orange flower water.

5
When the kodafa is cooked, place under the grill (broiler) and cook until it is lightly browned on top and a golden crust is formed.

6
Sprinkle the pistachio nuts on top of the kodafa. Serve warm, cut into wedges, with the syrup.

Nutritional information per portion: Energy 702kcal/2927kJ; Protein 17.6g; Carbohydrate 65.1g, of which sugars 47.6g; Fat 43g, of which saturates 22.7g; Cholesterol 123mg; Calcium 140mg; Fibre 0.9g; Sodium 344mg.

Leftover challah makes super bread pudding, as anyone who has eaten it will agree. If you plan to serve it after a meat meal, use fruit juice, such as pear juice, in place of the milk.

SERVES 6–8

75g/3oz/6 tbsp butter, softened, plus extra for greasing

750ml/1
1
/
4
pints/3 cups milk

4 eggs, lightly beaten

2.5ml/
1
/
2
tsp vanilla extract

2.5ml/
1
/
2
tsp almond extract

1.5ml/
1
/
4
tsp salt

500g/1
1
/
4
lb leftover, slightly dry challah, thickly sliced and lightly toasted

130g/4
1
/
2
oz/1 cup dried cherries

3 firm, ripe pears

200g/7oz/1 cup demerara (raw) sugar

130g/4
1
/
2
oz/1 cup flaked almonds

cream, to serve (optional)

1
Preheat the oven to 190ºC/375ºF/Gas 5. Grease a 25cm/10in square or oval baking dish with a little butter.

2
Mix the milk, eggs, vanilla, almond extract and salt together in a bowl.

3
Spread the challah toast with butter, reserving 40g/1
1
/
2
oz/3 tbsp, then cut the challah into bitesize chunks. Add the buttered challah and dried cherries to the milk mixture and fold in gently so that all of the bread is coated in the liquid.

4
Core and dice the pears but do not peel. Layer the bread, sugar, almonds and pears in the dish, ending with a layer of sugar. Dot with butter. Bake for 40–50 minutes, or until caramelized. Serve with cream, if you like.

Nutritional information per portion: Energy 631kcal/2660kJ; Protein 17.2g; Carbohydrate 95.8g, of which sugars 63.3g; Fat 22.7g, of which saturates 7.6g; Cholesterol 122mg; Calcium 221mg; Fibre 4.1g; Sodium 491mg.

This Pesach cake comes from the Tuscan town of Pitigliano, whose rich Jewish tradition dates back to the 13th century. Made with matzo and potato flour, it is kosher for the festival.

SERVES 6–8

12 eggs, separated

300g/11oz/1
1
/
2
cups caster (superfine) sugar

120ml/4fl oz/
1
/
2
cup fresh orange juice

grated rind of 1 orange

grated rind of 1 lemon

50g/2oz/
1
/
2
cup potato flour, sifted

90g/3
1
/
2
oz/
3
/
4
cup fine matzo meal or matzo meal flour, sifted

large pinch of salt

icing (confectioners’) sugar, for dusting (optional)

1
Preheat the oven to 160ºC/325ºF/Gas 3. Whisk the egg yolks in a large bowl until pale and frothy, then whisk in the sugar, orange juice, orange rind and lemon rind.

2
Fold the sifted flours into the egg mixture. In another clean bowl, whisk the egg whites with the salt until stiff, then gently fold into the egg yolk mixture.

3
Pour the cake mixture into a deep, ungreased 25cm/10in cake tin (pan) and bake for about 1 hour, or until a cocktail stick (toothpick), inserted in the centre, comes out clean. Leave to cool in the tin.

4
When cold, turn out the cake and invert it on to a serving plate. Dust the top with a little icing sugar before serving, if you wish.

Nutritional information per portion: Energy 328kcal/1381kJ; Protein 11.1g; Carbohydrate 53.7g, of which sugars 40.5g; Fat 8.8g, of which saturates 2.3g; Cholesterol 285mg; Calcium 66mg; Fibre 0.4g; Sodium 109mg.

There are what seems like a million cheesecake recipes, including ones flavoured with fruit or scented with lemon, but this classic version is the most tempting. It makes the perfect dessert for a Bar or Bat Mitzvah or family meal, or keep it as a standby in the freezer.

SERVES 6–8

130g/4
1
/
2
oz/generous
1
/
2
cup butter, melted, plus extra for greasing

350g/12oz digestive biscuits (graham crackers), finely crushed

350–400g/12–14oz/1
3
/
4
–2 cups caster (superfine) sugar

350g/12oz/1
1
/
2
cups full-fat soft white (farmer’s) cheese

3 eggs, lightly beaten

15ml/1 tbsp vanilla extract

350g/12oz/1
1
/
2
cups sour cream

strawberries, blueberries, raspberries and icing (confectioners’) sugar, to serve (optional)

1
Butter a deep 23cm/9in springform tin (pan). Put the biscuit crumbs and 60ml/4 tbsp of the sugar in a bowl and mix together, then add the melted butter and mix well. Press the mixture into the prepared tin to cover the base and sides. Chill for about 30 minutes.

2
Preheat the oven to 190ºC/375ºF/Gas 5. Using an electric mixer, food processor or wooden spoon, beat the cheese until soft. Beat in the eggs, then 250g/9oz/1
1
/
2
cups of the sugar and 10ml/2 tsp of the vanilla extract.