Filed under Tu B’Shevat

Biblical Hallah

Biblical Hallah

by Liz Ison This Sunday at Heder the Barmitzvah class made “Biblical” hallah – hallah made with the seven Biblical species – in preparation for next Saturday’s festival of Tu B’shevat which also happens to be the first Batmitzvah of their year group. We made about 20 mini-hallot which were frozen ahead of next week. … Continue reading

“WimShul Cooks” bakes Tu B’Shevat

“WimShul Cooks” bakes Tu B’Shevat

The WimShul Cooks Tu B’Shevat Kiddush included cakes and cookies containing the seven species, raisin and banana loaf, date and fig biscuits, chocolate and date loaf, wine and spice cake. There was also a savoury platter of Persian aubergines, pine nuts and pomegranates served with a saffron and yoghurt dip. To nibble there were chocolate … Continue reading

“Seven Biblical Species” Muffins and Cookies

“Seven Biblical Species” Muffins and Cookies

Get your seven Biblical species into your baking! These muffins and cookies incorporate the seven Biblical species (barley, wheat, olive (oil), grape, fig, pomegranate, date). They were made specially for the Tu B’shevat kiddush at Wimbledon Synagogue. There were none left. Seven Biblical Species Muffins Submitted by Carra Kane I adapted this from a recipe … Continue reading

Tu B’Shevat Recipes and some Trees

Tu B’Shevat Recipes and some Trees

Here are a selection of mouth watering savoury and sweet recipes using the fruits and grains of the seven species, traditionally eaten on Tu B’Shevat, interspersed with photos of trees from the English landscape taken by Libby Hipkins. For other ideas, click here for a Biblical Hallah recipe using the seven species for Tu B’Shevat … Continue reading

“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

Claudia Roden’s Bazargan

Claudia Roden’s Bazargan

We are very grateful to Claudia Roden for sharing with WimShul Cooks her “Bazargan”, a recipe for a bulgur salad. We like Simon Schama’s description of the author of ‘The Book of Jewish Food’: “Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, … Continue reading