Sfongo, a jewsih recipe from Turkey ideal for Pesach.
Let’s go for a short trip and see what iftar looks like in different places.
5 things you probably didn’t know about latke that have been mentioned along the 7 decades of the latke vs Hamantaschen debate at University of Chicago Hillel.
VEGAN, NO ANIMAL INVOLVED A product is considered vegan when none of its ingredients comes from an animal source. That meaning, it will never include meat, fish, dairy, eggs, honey or additives like carmine, a colourant made of cochineal. What it does include: veggies, nuts, legumes, cereals, pseudo-cereals like quinoa, seeds, seaweed; fermented food like […]
I met a French man on one of my walks in the mountains. Sunset on the background, no one else around. We passed each other on our way to the top. From it we could see both sides of the cliff. To the north, in the shadow of the cliff, a small village of white […]
The dough begins to brown, the small rounded portions increase slightly in size, and everything predicts that they will have the ideal texture. After draining them slightly, they can be pierced with the help of a knife. Of course, the ideal is to use a nozzle, but in the absence of it, the result is incredibly similar and satisfactory with the […]
Tzfat, Saturday afternoon. On the ground floor of the hostel, the dining room. With a large central table to celebrate Kabbalat Shabbat and where coffee is served early in the morning. At this time, Shabbat has already ended and around the table, there is a group of young people taking bread from a large plastic bag. Lead […]
October, at this time, in the heat of autumn fervor, the recipes with pumpkins are as prolific as their partners of the season, the mushrooms. Pumpkins becomes the unbeatable star, from sweet realfooding like xocolate cream to breathtaking casseroles. In my case, it was while diving through the pages of Claudia Roden’s Jewish Food book that I came across the curried […]
No yeast, good unleavened bread Identificado nutricurioso? The last few days in Spain we have experienced the overwhelming effect of quarantine. In the supermarkets, there was not toilet paper, not there is not flour and yeast. Some say that is because the vast majority have thrown themselves into the art of artisan baking. While others, are becoming […]
This cake also known as Krantz or Babka is undoubtedly one of the main characters every Friday in the bakeries of Israel (at least in the pre-Pandemian era). However, it is surprising the turn of events that adds to the history of this recipe its connection with Judaism. It turns out that this cake has several cousins and brothers. Its own name […]