Prepared especially for the celebration
of the Sabbath
challah is a rich, egg-based white bread possessed
of a delicate aroma, taste and texture that
sits very nicely indeed on the palate. Generally
braided but sometimes served in loaf form,
the ideal challah is well browned on the exterior
and has a fluffy, deep yellow or pure white
interior. An excellent accompaniment to a
meal, challah is also appropriate for sandwiches,
but when served with a light coating of honey
and butter, it is indeed a delicacy.
Combine the yeast and sugar with 1/4 cup
warm water and set aside, uncovered, for 5
- 10 minutes.
Into a large mixing bowl, sift 4 cups of
flour and the salt. Make a well in the center
of the flour-salt mixture and drop into this
the oil, the whole eggs and 1 1/4 cups of
the warm water- yeast mixture. Mix, working
the liquids into the flour. When well mixed,
knead on a floured board until the dough is
smooth. If too runny, add flour until the
mixture becomes elastic.
Place the dough in a large bowl, brush the
top with oil, cover with a towel and let stand
to rise in a warm place for 1 hour.
Punch the dough down, cover and let rise
again until doubled in bulk.
Divide the dough into three equal parts and,
with floured hands, roll each piece into a
strip, all of equal length. Braid the strips
and place them on a greased cookie sheet.
Cover and let rise again until double in size.
Brush the top with the egg yolks and sprinkle
with the poppy seeds. Bake in a moderately
hot oven until well browned (about 40 - 50
minutes). Yields 1 large or 2 small loaves.
This is the well-known and now universal soup of the
"Yiddishe mama" as it was served in east European Jewish homes.
Former Prime Minister of Israel Golda
Meir was known to cook a fine-tasting chicken soup for both family
and VIPs whenever they came to call. Chicken soup is reputed to cure
the sick but is equally recommended to the healthy.
Clean chicken thoroughly. Combine in a deep saucepan
with water, onions, and bouillon. Bring to a boil and cook over medium
heat for 1 hour. Add remaining ingredients. Cover and cook over low
heat 1/2 hour longer, or until chicken is tender. Remove chicken and
strain soup. Taste and correct seasonings. Makes about 2 to 2-1/2 quarts
of soup. Use the chicken in other dishes or serve with the soup.
about 2 1/2 kgs. of chicken parts, including
the heart, neck and gizzard
3 stalks celery with leaves, chopped coarsely
4 medium onions, whole
1 large carrot, sliced
1 parsley root, peeled and chopped
1 bay leaf
8 whole peppercorns
1 1/2 tsp. salt
pepper to taste
Remove the skin and excess fat from the chicken.
Rinse and cut into convenient pieces.
Place the chicken parts in a large kettle
and cover with 3 quarts (3 liters) of cold
water. Cover and bring to a rapid boil. Continue
boiling for 20 minutes. Uncover and skim the
foam from the surface. Reduce the heat, cover
again and simmer 15 minutes longer.
Add the remaining ingredients
and continue simmering, covered, for 2 hours,
skimming off whatever foam rises to the surface.
Remove the chicken and strain the soup. Correct
the seasoning. Serve with kneidelach.
Serve the whole onions on a separate plate
and garnish, if desired, with fresh chopped
parsley. Cool and well-covered, the soup may
be stored for several days in the refrigerator.
Cholent, a heavy stew, became the answer to the age-old
problem of how to have nourishing hot food on the Sabbath
without violating injunctions in Jewish traditional law. Since it is
permitted to prepare food in advance and keep it warm in an oven lit
before the Sabbath began, cholent, which it is not impaired by long,
slow cooking (indeed the process improves the flavor), was adopted as
the principal Sabbath food in eastern
In Israel, cholent
has become exceedingly popular with every segment of the population.
There are even restaurants where one sees lines of customers standing
with pot-in-hand waiting for their turn to get "take-home" cholent.
Cholent is served only on weekends. Anyone who partakes
of this dish will understand why. It is a thick, heavy, and filling
food which induces sleep.
2 cups dried lima beans
3 lbs. brisket
3 onions, diced
2 tsp. paprika
1/4 tsp. pepper
1/4 tsp. ginger
2 tbs. flour
8 small potatoes (peeled)
1 cup pearled barley
8 eggs (uncooked)
2 tsp. salt
2 tbs. fat or margarine
Soak the beans overnight in water. Drain. Use a heavy
saucepan or Dutch oven and brown meat and onions in the fat (or margarine).
Sprinkle with salt, pepper and ginger. Add beans, barley, small potatoes
(peeled) and sprinkle with flour and paprika. Place uncooked eggs in
shells on top. Add enough boiling water to cover one inch above the
mixture. Cover tightly. Cholent may be baked for 24 hours at 250 deg
F (125 deg C) or for quicker cooking, bake at 350 deg F (180 deg C)
for 4-5 hours.
1/2 kg. matzah
2 cups chicken stock, hot
3 eggs, well beaten
1 1/2 tsp. fresh parsley, chopped finely
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper (or more to taste)
Break the matzah into small pieces and place
in a mixing bowl. Pour over the chicken stock
and steep for 5 minutes. Drain the matzah
and squeeze out the liquids carefully. Add
the remaining ingredients to the drained matzah
and mix well.
Fill a large saucepan with lightly salted
water and bring to the boil. Test the matzah
dough by dropping a small ball into the boiling
water. If the dough falls apart, add a small
amount of matzah flour. Form the dough into
balls about 3/4" (1 1/2 cm.) in diameter
and then drop gently into the boiling water.
When the balls rise to the surface reduce
the heat, cover and simmer gently for 15 minutes.
Remove with a slotted spoon, drain well and
serve with the soup or the meat course.