These guys are pressing fresh organic techina right in Mahaneh Yehudah.
The taste is out of this world.
May the Techina Kingdom rule forever!
What are they?
Roasty Toasties are roasted garlic, toasted sunflower, pumpkin, flax and sesame seeds. They were initially made for sprinkling over salad, but they also go well with cooked rice, butternut squash soup, or straight out of the jar.
More of a hamin than a chulent.
But what’s the difference, really?
Beans: I use brown, white and black beans for a variety of color. But any will do. 1/2 cup of each. Total 1 1/2 cups.
Flanken: That’s beef short rib to the Koreans. 2-4 strips.
Small Onions: Not pearl onions, but small ones. Peeled, left whole. 6-8 of them.
Whole Cloves of Garlic: Save some trouble, buy the peeled ones.
Hawaiiaj: Store bought is fine. If you have some from Israel, that is better. Continue reading “Crock Pot Chulent”
A Matza Ball With A Suprise
This is an original recipe. It’s basically a matza ball with a ground beef filling in the middle. It’s a distant cousin to kubbeh soup: a Kurdish delicacy. It quickly became a highly anticipated dish at each family seder.
A few years ago, the Leonard Lopate Show on WNYC asked listeners to post their matza ball recipes on their show page. I posted mine, and to my surprise, I got a call from the station asking me if I would be willing to talk about it on the show with Leonard and his guest, Jewish cookbook author Joan Nathan. I decided that I needed to create an online step-by-step guide for making them.
Here’s a link to the Leonard Lopate show about Matza Balls:
I make my appearance at about 19:00 minutes into the show.
Here’s a flickr album with step by step directions showing how how they’re made: