Challah (also ḥallah plural: challot/ḥalloth/khallos) (Hebrew: חלה) also known as  khale (eastern Yiddish),(German and western Yiddish), berches (Swabian), barkis (Gothenburg), bergis (Stockholm), chałka (Polish), ""zopf"" (Switzerland) and kitke (South Africa), is a special braided bread eaten by Ashkenazi Jews (and Sephardic Jews under Ashkenazi influence), on the Sabbath and holidays.

Tasteofbeirut.com-This is a very creamy pudding, without any cream! It is thickened with cornstarch which avoids the rubberiness that comes from gelatin; it is nearly unsweetened and served with a syrup on the side. Flavorings are traditionally orange blossom and rose water and mastic.

My Lebanese Grandma was an incredible cook.  She made the most amazing meals with Syrian bread, rice (like no one else can duplicate), kibbee, cabbage rolls, and of course grape leaf rolls.  The gift was then handed down to my mother, who is also gifted in the kitchen.  We were treated to our Lebanese favorites for special occasions, and holidays mostly.  Then, as I grew older, I wanted to learn to make some of these amazing dishes.  Unfortunately, I don't count myself as "gifted" in the kitchen, but given a recipe and enough practice, it has the potenial to come out right!  That said, I made grape leaf rolls for our Lebanese family Thanksgiving, and it was the hit of the party!!  I was so pleased they turned out right for those who would actually know what they're supposed to taste like! :)  I was then invited to make them for another Thanksgiving celebration.  I took a picture, and added the recipe for any inspired to cook!

Try this Shavuot friendly Cheesecake recipe to satisfy your diary needs/requirements:

This is a classic Middle Eastern salad, typically served as an appetizer. It's also wonderful for barbecues. Please note that the pita bread here is the classic Turkish/Middle Eastern flatbread rather than the modern 'pitta pockets' that are ubiquitous in supermarkets. If you would like to make the authentic article, then this site has a pita bread recipe.

Mediterranean Medley Cooking with Michelle Karam: Most of us were brought up to think that meat and vegetables were cooked separately… side by side so to speak… but if you grew up in our house being that we were from Armenian descent, veggies stuffed with meat or dolmas as we called them were part of the norm.  We stuffed grape leaves, cabbage, eggplant, tomatoes and even peppers. 

Mediterranean Medley Cooking with Michelle Karam

Fat free, low fat, lean, healthy, caloric intake, etc... you get where

I'm going with this...Well, I come from the school of, butter is better, a little gristle never hurt anyone, and why are you cooking with lean or fat free anything?!

 

Chanukah, the Jewish Festival of Lights, is an eight day winter holiday that celebrates religious freedom and national independence. Dating back to over 2000 years ago, the story of Chanukah originates from the land of Judea, at a time when Jewish people were governed by Syrian Kings.

Michelle Karam is culinary trained but a born Armenian who advises, "Makes more sense to cut it into squares before you cook it... makes cutting easier. :)." Note this not Karam's recipe.

INGREDIENTS

• 2 cups peeled and shredded potatoes
• 1 tablespoon grated onion
• 3 eggs, beaten
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup peanut oil

 

Ingredients:

1 cup pearl rice (long grain white rice may be substituted)
2 medium sized white onions chopped fine
1/3 cup Wesson Oil
Salt and Pepper to taste
1/2 cup water
1/2 cup tomato sauce
1 teaspoon dill
1/4 cup chopped parsley
about 50 grape leaves (may be purchased in gourmet shops or in gourmet dept. of a large supermaket)

Spanakopita:

INGREDIENTS

• 2 pounds spinach (steamed, squeezed, drained and chopped)
• 1 cup feta (crumbled)
• 1/4 cup dill (chopped)
• 1/4 cup parsley (chopped)
• 1 bunch green onions (sliced)
• 3 eggs (lightly beaten)
• salt and pepper to taste
• 1/4 cup olive oil
• phyllo dough

There are two matzo ball camps: those that like them heavy and leaden at the bottom of a bowl and those that like them light and fluffy–these are the latter, and in my mind, the better ones.

If you can’t find matzo meal, pulse a few pieces of matzo in your food processor until it is a coarse powder. If you can’t find matzo, well, you obviously do not live in New York City.