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November 26, 2014 / 4 Kislev, 5775
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Posts Tagged ‘KG’

Chanukah Cooking: Sweet Potato Latke

Friday, December 23rd, 2011

Chanukah is definitely a holiday of lights, but not of light cooking. Here is the fourth in a series of Chanukah dishes from different Jewish communities from around the world:

Sweet Latkes
Ingredients:

6 medium sized potatoes, peeled and finely diced

2 eggs

1 medium sweet potato, peeled and sliced thinly

1 tsp grated garlic

2 tbs finely cut parsley

Salt, pepper

3 tbs olive oil

How to prepare:

1.    Cook in water with salt the potatoes and sweet potato for about 20 minutes and strain the water

2.    Squash the potatoes but not too finely (needs to be a little lumpy), let cool down

3.    Once mixture is cooled down, add in the eggs, garlic, parsley, salt and pepper and mix well.

4.    Warm up a frying pan with the olive oil and fry latkes

5.    Absorb the oil with paper towels and serve.

Chanukah Cooking: Bulgarian Latke

Thursday, December 22nd, 2011

Chanukah is definitely a holiday of lights, but not of light cooking. Here is the third in a series of Chanukah dishes from different Jewish communities from around the world:

Bulgarian Latke
Ingredients:

1/2 Kg grated potatoes

1 grated onion

2 tbs chopped parsley

250 g kashkaval cheese grated or Bulgarian cheese.

2 eggs

How to prepare:

1.    Mix all ingredients together

2.    In frying pan warm up some butter or olive oil

3.    Form all of the mixture into the frying pan and fry

4.    When one side is golden, transfer the pie onto a plate and then fry the other side until golden.

5.    Serve warm

Chanukah Cooking: Lebanon Oama (Doughnut)

Wednesday, December 21st, 2011

Chanukah is definitely a holiday of lights, but not of light cooking. Here is the second in a series of Chanukah dishes from different Jewish communities from around the world:

Lebanon Oama (donut)

Ingredients:

1 cooked medium potato mashed

30 g fresh yeast

1 tsp sugar

2 cups flour

1 tsp salt

1 cup warm water

Oil for frying

Sugar syrup:

4 cups water

2 cups sugar

Lemon juice from 1/2 lemon

Orange juice from 1/2 orange

How to prepare:

1.  Mix in bowl flour and fresh yeast and slowly add in water, add in the mashed potato and let your mixer work for about 12 minutes.

2.  Cover bowl with clean towel and let dough rise for about an hour.

3.  Prepare syrup:  boil water with sugar, once the sugar is melted and water is boiling, lower flame and slowly add orange and lemon juice. Let the syrup cool down and do not serve warm.

4.  Warm up oil in the frying pan, form little balls of the dough and gently drop into oil.

5.  Once the dough is golden remove from frying pan and dry on paper towels.

6.  Dip the Oama in syrup and serve.

Happy Chanukah

Chanukah Cooking: Moroccan Sfenj (Doughnut)

Wednesday, December 21st, 2011

Chanukah is definitely a holiday of lights, but not of light cooking. Here is the first in a series of Chanukah dishes from different Jewish communities from around the world:

Moroccan Sfenj (sfinge / sfinj / donut)

Ingredients:

1 KG sifted flour

50 g fresh yeast

2 tsp salt

3 tbs sugar

3 cups of warm water

Oil for frying

Sugar powder for garnish

How to prepare:

1. In dry bowl mix flour with salt and sugar
2. In the middle of the bowl create a little dimple and add the yeast.
3. Slowly add the warm water while mixing until you have soft dough.
4. Cover bowl with clean towel and let rise for 1.5-2 hours.
5. In frying pan warm the oil until boil, and then lower the oil flame to medium.
6. With wet hands, form the sfenj like a bagel and fry.
7. Let fry until golden on both sides and remove to a paper towel.
8. Serve warm with sugar powder or honey.

 

Printed from: http://www.jewishpress.com/sections/food/recipes/chanukah-cooking-moroccan-sfenj-doughnut/2011/12/21/

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