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bread

Kadeh (Kurdish Jewish Cheese Bread)

Recipe by Leah Hadad

<em>Kadeh</em> (Kurdish Jewish Cheese Bread)

Hailing from the ancient Kurdish Jewish community, kadeh is a traditional, leavened bread filled with either meat or cheese. For me, making any bread is a labor of love. For others, it might be just a laborious task. I do not mind the time and work because I adore fresh, home-baked bread. When filled with

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Kik Alicha (Split Pea Sauce for Injera)

Recipe by Kitchen Stories

<em>Kik Alicha</em> (Split Pea Sauce for Injera)

Recipe contributed by Liora Samuel. This is one of the most common accompaniments to Ethiopian injera. The key is to cook the peas until they are tender, but still hold their shape. Another variation of this dish uses fresh green beans, sliced in half, cooked separately in less water until soft and then combined with

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Injera

Recipe by Kitchen Stories

Injera

Recipe contributed by Liora Samuel. Teff, an ancient North African grain, is said to be the smallest grain in the world. It is naturally gluten-free and incredibly rich in calcium, iron and other nutrients. You can find it at health food stores and some markets in both grain and flour form. Store it in the

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Challah Chestnut Bread Pudding

Recipe by Todd Gray and Ellen Kassoff Gray

Challah Chestnut Bread Pudding

My son Harrison loves challah, so anything that can be made with challah makes him extremely happy and if he’s happy, so I am…and I’m always buying challah, but what we don’t eat gets stale. Bread pudding is the perfect way to use the leftover bread so it’s not wasted, and challah works well because

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Sweet Cranberry Hallah

Recipe by Leah Hadad

Sweet Cranberry Hallah

A few years ago, when I was developing my line of Voilà! Hallah Egg Bread Mixes, I created a bread recipe for Thanksgiving—my Sweet Cranberry Hallah, which is more like a sumptuous babka than challah.  Delicious any time, it’s a great way to mix the two holiday traditions that make up this year’s rare occasion

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Pumpkin “Turkallah”

Recipe by Leah Hadad

Pumpkin “Turkallah”

With this recipe you would think we are trying to marry two traditions—Thanksgiving and Chanukah—which will be celebrated simultaneously this year. However, challah with pumpkin is a Sephardic tradition.  Many bakers add a bit of pumpkin to their dough, for the same reason others use water in which potatoes cooked and/or cooked potatoes. It produces

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Boulou

Recipe by Leah Hadad

<em>Boulou</em>

Many people break the fast with a piece of bread, be it a bagel, a ka’aka or boulou. North African Jews traditionally eat boulou during the Hebrew calendar month of Tishrei, and especially to break the Yom Kippur fast. Every bite of boulou fills the palate with a burst of licorice from the anise seed,

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Classic Challah

Recipe by Paula Shoyer

Classic Challah

No matter how many variations of challah I invent, I always make sure I have this challah in my freezer. The recipe has evolved over the years, but the original one I started with came in a welcome basket from my shul (synagogue), Ohr Kodesh Congregation in Chevy Chase, MD, when we joined fifteen years

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Bubbe’s Potato Knishes

Recipe by Esther Schuster

Bubbe’s Potato Knishes

The dough for this knish recipe is very versatile and was the basis for many of the strudels and knishes my mother made, sweet or savory. Her specialties were cheese knishes (farmer’s cheese with onions and dill, mixed with a little egg to hold the mixture together) and raisin strudel (finely chopped raisins and nuts

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