The Gush Gourmet but this recipe does require a yeasted dough, which is right up my alley. And so these Sambusek, the Israeli version of samosas filled with onions and chickpeas, are both the first savory post on this blog and the last for 2011. Needing something to bring to a vegetarian dinner, I gave this recipe a try last week and really liked them, although they were baked. This weekend, I made them again for Shabbat lunch and in the spirit of Chanuka, decided to fry them. Needless to say, they were much better :) This recipe comes from an Israeli cookbook on baked goods. The recipe calls for raw chickpeas to be soaked and then chopped in the food processor to be added to fried onions. I think next time I make them, I'd use canned chickpeas so that the chickpea flavor really comes through. I made the dough the night before and stashed it away to rise in the fridge. It's a simple dough and really kneads and rolls beautifully. These also reheat and freeze well. Try making them with an accompanying sauce for Shabbat dinner or as finger foods for a party. Here's to another year of blogging! This post is off to Yeastspotting!
Thursday, December 29, 2011
Saturday, December 24, 2011
Sunday, December 18, 2011
My challah trials continue! And with the purchase of Marcy Goldman's Jewish holiday baking book, there are many new recipes to try. The last two weeks I made her whole wheat recipe. It is sweeter than the one from ITJB and in my opinion has better texture. The dough kneads and braids beautifully. My sweet tooth would definitely choose this over the ITJB and as long as I have whole wheat flour around don't see why it wouldn't enter my rotation. If you're serving challot shabbat day don't forget to underbake them slightly so they don't dry out by the next day!
Thursday, December 15, 2011
Thursday, December 8, 2011
A couple of weeks ago, I tried out two new challah recipes from Inside the Jewish Bakery. First up, the Honey Whole Wheat Challah. I made these for a hostess who specifically requested whole wheat and little sugar. These challot fit the bill as they are half whole wheat and barely sweetened. You wouldn't even know the recipe contained sugar. Still they were very good. I took care to underbake the breads alittle bit so they wouldnt be all dried out by Shabbat morning. The exact recipe can be found here.
I also tried the Rich Egg Challah which was also very well received. It's not as high a riser because it is heavy in egg and sugar. All in all, more winners from this great book!