Category: ashkenazi

keylitsh

Two Purim Breads: Keylitsh and Boyoja Ungola di Purim

As a certified carb addict, I’ll never say no to an opportunity to bake some bread. Bread is probably not the first food you think of in association with Purim (or the second, or third), but it turns out there are a wealth of Purim bread-baking traditions in Jewish cultures worldwide.

Continue Reading
sugar cookie hamantaschen

A Purim Classic: Sugar Cookie Hamantaschen

For years, I’ve been on the hunt for the perfect hamantaschen recipe. I like my hamantaschen to have the texture of one of those slightly soft, slightly crumbly frosted grocery store sugar cookies I remember eating as a kid, and while I’ve occasionally found bakeries whose hamantaschen matches my vision of the perfect sugar cookie […]

Continue Reading
yeast dough hamantaschen

The OG Hamantaschen: Yeast Dough Poppy Seed Triangles

I’m back this week with another Purim recipe. But this one isn’t quite as unusual as last week’s artichoke soup. Rather, it’s a classic with a twist—hamantaschen, but (probably) not as you know it: yeast dough hamantaschen!

Continue Reading

Schmaltz: Jewish Food Past, Present, and Futures

Last Tuesday, I was lucky enough to attend a fantastic Jewish food history event at YIVO Institute for Jewish Research. “Schmaltz: Jewish Food Past, Present, and Futures” featured Michael Wex, best-selling author of Born to Kvetch and frequent Poppy and Prune resource Rhapsody in Schmaltz, and Liz Alpern and Jeffrey Yoskowitz, co-founders of the Gefilteria and […]

Continue Reading
berches

World Shabbat Breads: Berches, the First Braided Challah

Berches, a German Shabbat bread, is both like and unlike the challah we know and love in America today. Like challah, it’s braided. Unlike most contemporary American challah, it’s made with an eggless dough—and, in place of egg, often contains mashed potato for a softer texture. The resulting loaf is pleasingly light and chewy, with […]

Continue Reading