Challah with zaátar

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Challah with zaátar

I am obsessed with the earthy, tangy deliciousness called zaátar and what could be a better place for this amazing spice to shine than in the folds of a chubby challah for shabbat. Here is my favorite challah recipe adapted from the amazing Carine Goren with zaatar.

Ingredients:

300g organic bread flour
200g organic whole wheat flour
1 egg
⅓ cup sugar 1 tablespoon dry yeast
1 tablespoon fine sea salt
1 cup grapeseed oil
1 cup warm water

Instructions:

Place all ingredients in a stand mixer if you have one. Otherwise, throw everything in a large bowl and get kneading. Once the dough is even and smooth, place a bit of oil in a bowl, place your ball of dough on top and cover with a clean kitchen towel.
Leave to rise for a few hours (this will depend on temperature and altitude, but 4 hours seems about right) dough should double in volume.
Cut dough in 3 for an extra large challah or in 6 for two medium loaves.
Place a couple of tablespoons of zaátar in a small bowl and mix well with olive oil.
Roll out each segment into a long snake, it does not have to be perfect, I find that if I kind of pull at the dough, it lengthens very easily, and then rub the zaatar oil on the outer 2 snakes.
Braid.
Place on a parchment paper lined baking tray and rest for about an hour.
Meanwhile, preheat the oven to 350 F.
Bake for 25-35 minutes until golden on the outside and puffy in the center.
If you want a shiny crust, baste with an egg and add a bit more zaatar or sesame seeds over the top.

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#eatarainbow Plant based goodness, vibrant nourishing yums

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A beautiful rich poppyseed filled round challah in process. If you are feeling indulgent, slice leftover and toast on a pan with a chunk of butter, perhaps the best French toast ever!!!

This poppyseed filled challah was my favorite thing on the table at Rosh Hashana! My daughter made the filling, 1/2 cup honey 1/2 cup milk 1/8 cup sugar 1 teaspoon lemon zest 1 cup poppyseed, freshly ground 1 teaspoon vanilla extract 1 handful raisins Warm milk, honey and sugar until sugar dissolves, add in poppyseed, raisins and lemon zest and simmer u til thick and beautiful. Remove from heat and stir in vanilla. We did this a day in advance, can keep in the fridge. For the challah 210 ml water 1 teaspoon yeast 35g sugar 1 teaspoon salt 1 egg 40 ml oil 500g flour Mix with dough hook or knead with hands. Pour a bit of oil in a large bowl and place the ball of dough inside, cover and prof until doubled in size. Cut dough into 3, and roll each piece into a long rectangle. Place plenty of poppyseed in middle and roll, repeat with each of the 3 pieces. Then braid, swirl your braid Into a circle, tuck in the edges, cover with a towel and proof for another 1-2 hours. Preheat oven to 190 Celsius Niv and egg with a bit of water and brush challah with egg wash, sprinkle poppyseeds over the top and bake for 10 minutes. Reduce oven temperature to 180 and bake for another 25 minutes until golden and cooked through. See story for more photos and video! May we all be blessed with goodness this sweet new year!

Chia pudding Love this recipe from @dr.avivaromm I think the key is the creamy homemade cashew milk. I’ve made chia pudding a number of times with almond milk, coconut milk and haven’t loved it. Cashews are incredibly neutral in flavor and they get super creamy. Here I soak my cashews for at least an hour, simplest to soak overnight. Toss the soaking water and blend cashews with 4 cups water. Strain through a nut milk bag. Return milk to blender with one pitted date, one teaspoon vanilla extract a pinch of sea salt and 1/4 cup maple syrup. Measure 1 cup of chia seeds and place in a bowl, add in sweetened milk and stir with a fork so it doesn’t clump periodically for 20 minutes or so. Cover and refrigerate. Eat as breakfast, snack or dessert! I like to serve mine with toasted coconut, cacao nibs and fresh berries.

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Broiled these pretty purple treasures from the farmers market with tomatoes and lemon zest, delightful! #eatarainbow

Swiss chard stuffed with rice, walnuts and herbs, a Rosh Hashana must in our family. I like to use Arborio rice for the filling, just fried up some shallots with the rice and walnuts, ground to a crumb, then added plenty of fresh dill, parsley, cilantro and spearmint. Blanched the chard after removing the fibrous thick stem, (that was the veg in my omelette) for seconds until soft enough to roll, then laid on a bed of orange slices and onion and cooked in lime juice, tamarind and date syrup.

A favorite in my home, this is a traditional syrian dish, jamod (which means sour), a soup made from celery, potato, parsley and spearmint and lots of lime juice. Small Kipes are cooked in the soup and here we serve it with tahini, avocado and salsa verde.

Basil coconut curry with pan fried totoaba, green beans and baby eggplant.

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Jraimex A spontaneous take on spicy Moroccan fish with tahini and green salsa @makegoodfoods Serve with challah for the perfect Shabbat dinner.

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Pure probiotic blood building beet kvaas (juice) Ingredients: 3 organic beets, scrubbed and quartered 2 teaspoons sea salt 8 cups filtered water Leave to ferment for 3-5 days until sour and tangy, strain and have a glass daily to feed your good gut bugs and keep your belly happy!

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Seeds in the works!

Good things are happening, just wait and see what becomes of these adorable shallots.

Zoodles in spicy tomato broth with olives, lemons and homemade tuna confit.

Getting to the root Have you ever felt like you you are off center, looking for answers in the wrong places? My mind can carry me away sometimes and today I am celebrating that nourishing grounded feeling of heart centered rooting with roasted energy veggies.

Totoaba wrapped in Swiss chard on a bed of spiced lentils

Today’s invention... Sweet potato with sprouted lentils and rainbow chard... Fennel seed, cumin seed, mustard seed and turmeric make magic.

Braised rainbow chard with sweet potato, feta and toasted pine nuts. See story for deets!

Simple, quick and delish. Pan fried fishy in herb butter on a bed of potato and celeriac mash. Whole grain mustard and rum make it more elegant and rich.

Baked pasta shells stuffed with ricotta, fresh herbs and lemon zest, bathed in rich tomato sauce and Parmesan, heavenly!

As for me, I got a fish sandwich on brioche, of course i made the dry rub Coriander seeds Fennel seeds Cardamom Ground ginger Turmeric Black pepper Serve with tahini and lactofermented carrots and jalapeños

After 11 months of cooking every day, got my Hubbie to make us burgers for a change and no work in the kitchen for me today (well breakfast and dinner still happen)

MAKLOUBA: chicken, rice, veggies and lots of love in a golden crust 🥧

Valentine bounce! • • • • 📹 @miatsur_photography

Betabel, sal, horno

Autum panzanella inspired by @we_are_food Delicious hearty salad made from root veg, sourdough croutons and goat cheese.

Root veg curry, warmth for your whole being!

Stocking up on goodies @nuevoshorizonteshuasca

Contemplation

Natures beauty

Today’s creation Cauliflower rice and risotto with parsnips cacio e pepe style cooked in leftover bone broth. Throwing a chunk of the Parmesan rind I the pot adds extra depth!