Baklava is a delicacy found throughout the Arab
world. The Jews who came to Israel
from Arab countries continue to prepare and enjoy the taste of baklava.
This sweet pastry is sold in both Jewish and Arab markets, and comes
in a multitude of varieties.
2 cups water
2 cups sugar
1/2 cup honey
3 slices orange & lemon rind
1 cinnamon stick
1 tsp. lemon juice
Pastry: Place sheets of phyllo pastry in a 13x9x2
inch pan, brushing every other sheet evenly with butter. When ten or
twelve sheets are in place, combine walnuts, sugar, cinnamon, and clove,
and spread 1/3 of this mixture over the sheet. Place another five or
six buttered sheets of phyllo on top of nut mixture. Repeat this process
two more times, alternating nut mixture with five or six sheets of buttered
phyllo. Preheat oven to 350 deg F (180 deg C). With a sharp knife, cut
baklava into diamond-shaped pieces. Heat remaining butter (there should
be about 1/2 cup) until hot and light brown. Pour evenly over the baklava.
Sprinkle a few drops of cold water on top and bake for 30 minutes. Reduce
the temperature to 300 deg F (150 deg C) and continue to bake for one
Syrup: In a saucepan combine water, sugar, honey,
lemon juice, orange and lemon rind, cinnamon stick and cloves. Heat
mixture until a drop forms when placed into a cup of cold water, then
simmer for an additional 20 minutes. Strain. When the baklava is baked,
pour syrup over it. Makes 30-36 pieces.
400 grams margarine or unsalted butter
1/2 cup oil
1 1/2 cups sugar
2 teaspoons baking flour
5-7 cups flour-simply add 5 cups and the remainder
Add gradually until the dough is soft and not sticky
Sift flour; mix all the dry ingredients together (if
you like, you can add up to five cups of flour at first, and then add
additional flour slowly as necessary) (if you want, you can add the
seeds to the five cups of flour and then add more flour gradually as
necessary) cut the butter into small pieces. Mix everything together
to get a fine smooth dough. Make cookies. (Bake the cookies)
It is advisable to add a mixture of seeds-like granular
Sunflower, flax, caraway seeds, anise, whole sesame seeds, sesame seeds
white, black, or possibly poppy seeds.
It's possible coconut, or only sesame.
If you are adding to it many seeds, like in the crisp
Moroccan cookies recipe -One must reduce the quantity of the flour.
And take account the stripe that is usually on the
cookie does not become like a smooth pastry cookie without garnishment.
Although many Middle Eastern and Mediterranean
ingredients and dishes have become part of the repertoire of chefs throughout
Europe and North America, the only dish invented in Israel to attain
international acclaim has been this one. Originally devised by Tsachi
and Linda Buchester, the dish was widely copied locally, and many Tel
Aviv and Jerusalem chefs
even began to believe that they and not the Buchesters had invented
it. So it seems to be in America, France and Belgium today, where the
dish now appears as the "unique invention" of the chefs in many highly
1 cup (225 ml.) sweet cream
6 Tbsp. sugar
6 egg yolks
2 Tbsp. Amaretto liqueur
150 gr. halvah, broken into small pieces
In a bowl whip the sweet cream until it forms stiff peaks. In a small
saucepan mix the sugar with 6 Tbsp. of water and boil for 5 minutes.
Remove from the heat and let the mixture cool.
In the top of a double boiler, over but not in boiling water, place the
syrup and add the egg yolks and Amaretto. Mix with a hand mixer without
stopping until the mixture is thick in texture and lighter in color and
begins to form a foam on the surface. Remove from the heat, transfer to a
mixing bowl and add the halvah. Mix at a high speed without stopping for
15 minutes and then fold in the whipped cream, mixing gently with a
plastic spatula until the mixture is even throughout.
Transfer the mixture to a loaf pan, cover with plastic wrap or parchment
paper and place in the freezer for a minimum of 6-8 hours. Serve in
thick slices as a dessert.
Sift flour, salt, baking powder, baking soda, cinnamon,
nutmeg, cloves and ginger together (spices depend on your personal taste).
Beat eggs, gradually adding the sugar. Beat until
thick and light in color. Beat in oil, honey and coffee; stir in flour
mixture and nuts. Grease an 11x16x4 inch baking pan and line with aluminum
foil. For 2 smaller cakes, use two 9 inch loaf pans. Turn the batter
into the pan(s). Bake at 325 deg F (170 deg C) 1-1/4 hours for the large
cake, 50 minutes for the 2 smaller ones, or until browned and cake tester
comes out clean. Cool on a cake rack before removing from pan.
In Israel, all
young men and women are required to enlist for military
service at the age of 18. The soldiers, who manage to get home only
once every several weeks, enjoy getting parcels with sweet things from
home; and mothers are very efficient in keeping them well-supplied with
cakes. Derived from central Europe, the popular kichlach are to be found
in many of the packages destined for young soldiers. No adequate substitute
has so far been found for the homemade product. The word kichlach is
Yiddish for cookies.
1/2 cup vegetable oil
2 tbs. sugar
1 cup sifted flour
1/4 tsp. salt
4 tbs. poppy seeds (optional)
Beat eggs until light, then beat in oil, sugar, flour
and salt. Beat until very smooth. Stir in poppy seeds, if you desire.
Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches
between each (they spread and puff while baking). Bake at 325 deg F
(170 deg C) for 15 minutes or until browned on the edges. Makes approximately
Mix all the ingredients together and let them rise for 2 hours. Kneed
dough again, and let the dough rest. Make into balls, with a hole in
the middle (like a doughnut shape) and fry in a deep pot of boiling
Put all the dough ingredients together and make a dough.
Put the dough aside for 20 minutes. Mix all the ingredients of the filling.
Take a piece of the dough, flatten it, fill it with teaspoon of filling,
and make a ball. The balls should be put on a baking pan that is covered
with baking paper and put in medium oven for 20 minutes.
Cookies are ready when the bottom turns golden. When
the cookies are cooled, spread with powdered sugar and store in a sealed
On Fridays, you can smell the distinct aroma of rugelach
on every street corner in Israel. People anxious to buy them for the
weekend will line up at their neighborhood bakery to get them hot out
of the oven. Unfortunately, due to their small size, there never seems
to be enough of these delicious pastries to go around.
5 cups flour
2 sticks margarine
2 oz. fresh yeast
3/4 cup sugar
3 eggs (beaten)
2 cups milk or water
mixture of 1 cup sugar and 1/3 cup cocoa
Mix yeast with 1 tsp. sugar and 1/2 cup of lukewarm
milk (or water), until yeast starts bubbling. Mix in rest of ingredients
and knead until dough doesn't stick to pan. Cool in refrigerator for
at least 2 hours.
Roll dough into a flat sheet. Spread jam on dough
and spread sugar, cocoa mixture on top. Cut into triangles and roll
starting from the base of the triangle. On a cookie sheet, bake at medium
heat (375 deg F, 190 deg C) until golden (25-35 minutes). Makes approximately
This is the traditional cake of Israel-and it is exceedingly
popular. It has no Hebrew name but is called by the European designation,
tort. This cake appears in many shades and shapes and is covered in
a variety of ways. A typical method involves cutting the cake horizontally
in two and covering it with fresh strawberries (for which Israel is
famous), jelly and whipped cream.
Because of conventional meal times in Israel (main
meal between 12:00 and 2:00 pm; supper at 7:00 pm), many Israelis have
coffee or tea with cake between 4:00 and 5:00 pm. It is not considered
proper in Israel to offer someone coffee or tea without cake. This is
one of the most popular cakes in Israel.
1/2 cup shortening
1 cup sugar
5 egg yolks
2 tsp. baking powder
3/4 cup milk
1 tsp. vanilla extract
2-1/4 cups sifted cake flour
3/4 tsp. salt
Cream shortening and beat in sugar. Add one yolk at
a time, beating after each addition. Sift together flour, salt and baking
powder and add to batter, alternating with milk. Beat in vanilla. Grease
a 10 inch loaf pan and dust lightly with flour. Pour in batter. Bake
at 350 deg F (180 deg C) for 1 hour or until cake tester comes out clean.
Cool on a cake rack. Sprinkle with confectioner's sugar.