Attended a very nice Parent’s shmooze session last Sunday organized by Rabbi Brody. We were challenged to think about our favorite Jewish traditions and for most people, of course there is some type of food involved! There was lots of food for thought in the interesting conversation that followed, although I sometimes wonder if we use food as ritual rather than as one component of ritual. For instance making and eating a challah bread alone is not a Jewish act. It is the baking challah including taking challah and eating the challah as part of making kiddush or hamoetzi that makes the activity Jewish (as oppose to Jewish-style I guess).
Check out the The Kosher Cooking Carnival – a monthly blog carnival about kosher food, kosher cooking, anything to do with kosher food. My original Etrog jam recipe “Etrog Marmalade with Myrtle Leaf Infusion” is included this month. Interestingly, the Etrog marmalade recipe is the most popular post on this site (by far).
Here is another recipe, a rustic homemade pita bread with an international flair. The flour is locally sourced, the pitas were drizzled with Californian olive oil and a sprinkle of Palestinian za’atar.
- 3 1/2 cup flour
- 2 tsp sugar
- 2 tsp instant yeast
- 1 tsp salt
- 2 tblsp olive oil
- 1 1/4 cup warm water
- Mix all ingredients well.
- Let the dough rise for a minimum of 30 min.
- Roll into balls and flatten into round shape (not too thin, not too fat).
- Let the dough rest and rise another 20 min.
- Heat up a frying pan (no oil!). Place 1 pita at a time into pan. Cover (I used a pan lid) and cook for 2-3 min on each side. When turning for the second side, flatten with a spatula for even cooking. The way the pocket just puffs open is pretty magic.