Filed under Cholla

Hallah with Pesto Filling

Hallah with Pesto Filling

ChallLiz Ison This recipe was inspired by a blog post on “The Nosher” and a 1938 Lithuanian Jewish cookbook written in Yiddish. First, the extraordinary cookbook, The Vilna Vegetarian Cookbook: originally published in the 1930s in Yiddish by Fania Lewando who was the owner of a vegetarian restaurant in Vilna, Lithuania, frequented by Marc Chagall, amongst others. … Continue reading

Mini-Hallot, lots

Mini-Hallot, lots

Lynne Sidkin ‘What should we do next?’ This was the question we asked ourselves at our first Wimshul Cooks meeting after the summer break. Following the reprint of our cookbook, we needed to agree on our next focus, apart from enjoying each other’s company and eating cake! We decided to build on our idea of … Continue reading

Love that Hallah

Love that Hallah

Photos of Eleri Larkum’s heart shaped hallah in the making – much enjoyed at the Young Families havurah meal on Valentine’s evening.  

“Biblical” Hallah with Date Butter

“Biblical” Hallah with Date Butter

Or…Hallah made with the Seven Biblical Species (Find an updated and simplified recipe here and for more on the 7 species) By Liz Ison On Tu B’shevat, it has become traditional to eat the seven types of fruits and grains named in the Torah as the main produce of the land of Israel. In Biblical times … Continue reading

Apple Hallah

Apple Hallah

This recipe comes from Marcy Goldman’s “A Treasury of Jewish Holiday Baking” , a wonderful cookbook full of lovely ideas for festival and Shabbat celebrations (see a post from foodwriter Deb Perelman for a version of Marcy’s Passover recipe she calls “My Trademark, Most Requested, Absolutely Magnificent Caramel Matzah Crunch” ). Apple Hallah is one of at … Continue reading