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#jewish cooking
meirmakesstuff · 6 months
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You want a latke toppings poll?
Here, have a latke toppings poll
Types of latkes served at these over the few years we did it included classic potato, sweet potato, zucchini, and probably something else I'm forgetting.
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edenfenixblogs · 3 months
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citrus-on-jumblr · 3 months
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Last night I made Bakhsh! It's a Bukharian rice with meat, onions, and loads of cilantro. I used the recipe from @pomegranateandhoney and it was amazing! We used lamb and increased the amount of meat in the recipe, as my family is very into meat. It turned out delicious and we enjoyed it a lot. I made a little Israeli salad to go with it.
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cuteasamuntin · 1 year
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I love the Jewish cooking experience because our recipes are split 50/50 between “so delicious and emotionally fulfilling I might cry” and “we lost our bubbe’s recipe box and all the salt 3 pogroms ago and we’ve never recovered”
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thesarahshay · 1 month
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Gentiles welcome as long as you know what matzo brei is and you've made it or had it made for you at home. Please reblog!
tbh I hope "other" dominates and I find out you absolute freaks are all putting peanut butter or cheez wiz or kimchi on your fried matzo.
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i-aint-even-bovvered · 4 months
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I love collecting cookbooks, especially ones like this!
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sweaterstitches · 1 year
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*hands you a matzah recipe* *hands you a matzoh recipe* *hands you a matzo recipe*
ingredients:
2 cups all-purpose flour
1/2 tsp. kosher salt (or other flaky salt) (increase as desired)
1/3 c. olive oil
1/2 c. water (plus or minus a few drops)
to make dough:
combine flour, salt, and olive oil in a large bowl, slowly adding water until it forms one cohesive ball that leaves your fingertips clean and slightly oily when touched, knead in bowl until ball feels firm, then shape into a neat orb on your countertop if you’re feeling fancy.
if making ahead: place in plastic bag or other airtight container, refrigerate, and go to work/save until you need some warm matzah/let rest for 8 hours.
it’s good if your ball becomes olive oil colored with white spots after resting. (the spots are moist & glutinous pockets from the salt dissolving, and will become the tasty air bubbles in the finished bread)
to bake:
preheat oven to 500 degrees (fahrenheit) or just turn on broiler if you have a top-of-oven one.
divide ball into 12 roughly even sections by tearing or cutting or w/e. roll into balls if you want to contend with torn dough less. (doesn’t impact finished product)
roll each portion out thin enough that you’d put it on instagram to brag that you can read through it (don’t worry about tearing a hole in the middle— that’s why we used so much olive oil) and plink it on an ungreased cookie sheet. the more imperfect, the better
if it makes you nervous to be rolling dough out while broiling, prepare several cookie sheets in advance. don’t worry about them sticking if you stack the sheets.
broil on middle rack, flipping once it gets puffy but is still pale, and transfer to rack on the lowest level possible for your oven. add next sheet to top rack. flip when puffy & pale, and swap racks again. remove when brown, and slide onto plate or napkin or basket or wherever you’re keeping these. repeat until done.
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zooptseyt · 2 years
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איך האב געמאכט א לאקשן קוגל און עס איז געווען נישט דרעק!
I am an undisputed king at potato kugels but I have made two lokshn kugels and the first one was messed up but acceptable but the second one was straight trash. This bad boy was a hit. Third time did it. Kugel King.
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shalom aleichem!
I’m curious, what kind of spices are you all putting on/in your challah? 
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yourcoffeeguru · 1 year
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Jewish Cooking Simple Authentic Recipes || autradingpost
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jewish-lavellan · 1 year
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Baking friends... you may see a recipie saying to use a stand mixer and scoff.
Of course you don't need need a stand mixer!
Friends... if you make Sufganiyot... you need that stand mixer
My poor arms @n@
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therealcoolfooddude · 2 years
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(via Eggplant and Vegetable Stew) As you slowly cook the eggplant with tomatoes, celery, olives, capers, and herbs, it all turns into a savoury, briny mix.
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citrus-on-jumblr · 3 months
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dinner i made on tuesday! it was israeli couscous in a chickpea & tomato sauce. we served it with a kale salad, feta, and runny fried eggs. absolutely delicious and the first vegetarian meal i've made! i got the recipe from pinchofyum.com. feel free to send an ask or dm me for the link!
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astillnight · 1 year
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hey can any of my jewish followers weigh in here?
i'd love to try my hand at making some food (really wanna try matzo ball soup, challah etc) but i'm not sure if it's appropriate for me to make because i'm not jewish.
unfortunately where i live it's like 99% christian so i can't ask anyone in person, but i'd really love some opinions here! ❤️
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020755 · 9 months
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Kasha Varnishkes--Jewish Comfort Food
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luvabigglassored · 2 years
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Matzo Ball Soup
Not your Grandma’s matzo ball soup.
I wasn’t raised in a Jewish family so wasn’t ever given the chance to experience some of the best, most flavorful, dishes that, thankfully, I was able to enjoy when I began visiting #TheRollAndRye deli in Culver City, CA with my father-in-law. Latkes, sweet noodle kugel, and matzo ball soup, if you haven’t had them made by a good Jewish cook, are treats you need to taste to appreciate! When I…
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