Jews have lived in the Central Asian city of Bukhara since the reign of King David. One of their unique Purim specialties is an intricately decorated flatbread called Kulchi Ravghaniy. Flatbreads have been baked in Bukhara for over 12,000 years, and are described in one of the world’s oldest written stories, The Epic of Gilgamesh. In Bukhara bread symbolizes life. Jews celebrate the life of Queen Esther and the Jewish community by serving these festive loaves during the Purim feast. [Read more…]
One of the most exotic foods for Rosh Hashanah comes from the Ethiopian Jewish community, or Beta Israel.
Yemarima yewotet dabo is a special type of bread, sweetened with honey and infused with spices.
The Kaffa province, located in southwestern Ethiopia, is famous for its mountain rainforests covered with coffee trees. This is where coffee originated. The province also has Africa’s largest population of honeybees. These bees produce a very special type of honey, flavored with the nectar of the coffee tree flowers.
The coffee plant is related to the gardenia family, and the honey produced from its nectar is light and aromatic. Ethiopians have historically taken advantage of this abundance of honey and incorporated it into their foods and drinks.
Baking yemarima yewotet dabo is a very ancient tradition. The dabo is baked in a traditional clay pot called a shakla dist. The Beta Israel women are renown for their pottery making skills, a craft which is passed from mother to daughter.
The inside of the shakla dist was lined with fresh banana leaves. This was to prevent the dough from sticking to the vessel.
After the dough was poured in, more banana leaves were layered over it. Then the pot was tightly covered.
This “Dutch oven” was placed on the hot coals, and then some coals were positioned on top of its lid. After about 30 minutes, the pot was removed from the fire. The banana leaves were peeled off, and the aromatic bread was ready.
In 1984, Beta Israel came to Israel with Operation Moses, and brought their distinctive Rosh Hashanah bread with them. You may bake some honey dabo in your oven.
Yemarima Yewotet Dabo: Spiced Ethiopian Honey Bread
Adapted from What’s 4 Eats
- 5 cups flour
- 1/2 cup organic wildflower honey
- 2 1/2 tablespoons active dry yeast
- 6 tablespoons butter
- 1 cup milk
- 1/4 cup water
- 1 egg
- 1/8 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 teaspoons ground coriander
- 1 teaspoon salt
- Place the yeast in a bowl with ¼ cup warm water. Allow to rest for 10 minutes.
- In a large bowl, combine the honey, egg, salt, cinnamon, cloves, ginger, and coriander.
- Add the yeast mixture to the honey and spices.
- Pour in 1 cup of warm milk and 6 tablespoons of melted butter.
- Mix in the flour.
- Cover the bowl with a kitchen towel, and allow the dough to rise for 90 minutes.
- Take the dough out of the bowl, and knead.
- Shape into a round loaf.
- Place the loaf on a cookie sheet covered with banana leaves or parchment paper.
- Preheat the oven to 325°F.
- Allow the dough to rise for 30 minutes.
- Bake the bread for 60 minutes.
I chose to bake the bread much as it had been prepared in Ethiopia.
I purchased frozen banana leaves and followed the package directions. First, I defrosted them for a couple of hours. Then, I rinsed them with cold water, and dried them off with paper towels. This removed the sap and white powdery substance that naturally occur on the leaves.
I lined my baking dish with the leaves, and using scissors, cut them to the desired size. I placed the dough in the baking dish and put it in the oven. As the bread started baking, the banana leaves imparted a smell reminiscent of tea steeping. The leaves themselves are not edible.
After one hour, the dabo was finally ready. I pulled out the golden, crusty loaf, which gave off an earthy aroma. Impatiently, I sliced it while it was still hot. It had a wonderful, moist, spongy texture, with a crackly crust. It was not too sweet, with only a hint of spices.
This bread is delicious on its own, or with more honey, and of course, a cup of Ethiopian coffee.
Melkam Addis Amet: Shanah Tovah!
Lag BaOmer is a celebration of the Bar Kokhba revolt against the Romans in 132-136 CE. The Roman troops used bonfires as military signals on hilltops, and so the Jews were not allowed to light them. In Israel it is traditional to light the once-forbidden bonfires and to roast delicious snacks over them.
(Don’t know how to light a bonfire? Find out at Survivaltek.)
Four bonfire ideas after the jump.
1) Halloumi Cheese
This Cypriot cheese is made from sheep’s milk. It has a high melting point, which makes it perfect for roasting. The fire gives this cheese a delicious, crackly crust. It maintains its firm texture when it’s grilled. Its charred, salty flavor is very satisfying.
Prepackaged dough makes roasting bread on a stick effortless. Just place the raw dough on a stick, and cook over the heat of the flames. The fire gives it a distinctive smoky flavor.
Chorizo is a type of sausage from the Iberian Peninsula. Smoked red peppers are mixed with raw meat and then placed in a casing. This is what gives chorizo its special flavor.
Apples roasted over a fire are called “singing apples.” This is because they make whistling noises while they cook. The heat caramelizes the sugar in the peel, giving them a beautiful bronze color. These apples taste like apple pie on a stick.
Other than bread, we are not instructed to serve any specific dishes during Sukkot. The point of this festival is to celebrate the fall harvest. A wonderful way to connect to nature is to cook with what is in season locally. In Pennsylvania we are blessed with a bountiful fall harvest. Hearty homemade vegetable soups accompanied by an assortment of breads are a wonderful way for your family and guests to warm up during the chilly fall evenings in the sukkah.
You can source your local vegetables by gathering your own crops from your garden, picking vegetables yourself at a farm, being a member of a Community Supported Agriculture group, or shopping at your local farmer’s market, coop, or supermarket. Fresh seasonal produce will result in the most flavorful soups.
Soup and bread recipes after the jump.
Some fruits and vegetables that are harvested in Pennsylvania in the fall are broccoli, cabbage, cauliflower, collards, lima beans, peppers, pumpkins, and apples. Here is a recipe for a pareve harvest soup that incorporates some of these fresh vegetables adapted from Casey’s Café.
Spicy Fall Harvest Soup
- 2 or 3 of any kind of squash such as butternut squash, pumpkin, acorn squash, spaghetti squash, or hubbard.
- 2 large onions
- 2 sweet potatoes
- 2 rutabagas
- green onions
- olive oil
- black pepper
- 2 cups of vegetable broth
- 3 cups of coconut milk
- 2 tablespoons fresh grated ginger
- 1 cup sweet chili sauce
- 1 tablespoon red Thai curry
- 2 tablespoons Garam Masala
- 1 tablespoons Ground coriander
- Preheat the oven to 350 degrees Fahrenheit. Cut the squash in half. Remove the seeds and rub the inside with olive oil. Place on a cookie sheet.
- Place the onion, sweet potatoes, rutabags, and turnips in a porcelain baking dish. Add ½ cup of water, and sprinkle with salt and pepper. Cover with aluminum foil.
- Bake all of these vegetables for 60 minutes. Remove from the oven and allow to cool. Peel the squash.
- Puree all the vegetables in a food processor.
- Place the puree in a stockpot with 4 cups of water, the vegetable broth, and coconut milk.
- Add ginger, chili sauce, coriander, curry, and garam masala to taste.
You can chop up green onion and cilantro to garnish.
Serve with whole grain corn bread for a gluten-free feast. Here is a recipe adapted from The Fresh Loaf.
Whole Grain Corn Bread
- 2 cups ground corn meal
- 2 tablespoons olive oil
- 1 egg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cups of soymilk
- 1 ¾ tablespoons of vinegar
- 2 tablespoons raw honey
- Preheat oven to 400 degrees Fahrenheit.
- Mix all the ingredients in a bowl.
- Oil an 8X8 inch porcelain baking dish.
- Pour the batter into the dish.
- Bake for 30 minutes.
Pennsylvania is one of the largest growers of mushrooms in the world. The rich variety of mushrooms we can get in Kennet Square is not to be overlooked. Phillips Mushroom Farms grow White, Portobello, Baby Bella, Crimini, Shiitake, Oyster, Maitake, Beech, Enoki, Royal Trumpet, and Pom Pom mushrooms. Below is an adaptation of Ina Garten’s mushroom soup recipe.
Mushroom Medley Soup
- 2 cups thinly sliced assorted fresh mushrooms
- 1 onion, diced
- 1 carrot, diced
- 2 leeks, diced
- 1 cup minced cilantro
- 1 tablespoon minced thyme
- extra virgin olive oil
- 1 cup white wine
- black pepper
- ¼ cup flour
- 1 cup heavy cream
- 1 cup half and half
- In a large stockpot, heat 2 tablespoons of olive oil. Sautee the onion, one cup of mushrooms, and carrot. Season with salt, pepper, and thyme. When the vegetables have softened, after about 15 minutes, add 6 cups of water. Bring the mixture to a boil, and then allow to simmer for 30 minutes.
- Take another stockpot, and heat 2 tablespoons of olive oil. Add the leeks. Let them soften slowly over low heat. After 20 minutes, add the remaining mushrooms and cook for 10 minutes. Stir in the flour, and then add the wine. Pour in the mushroom stock from the other pot and stir.
- Simmer for 15 minutes. Add the heavy cream and half and half. Season to taste with salt and freshly ground black pepper.
Serve hot, with a crusty baguette. Here is a recipe adapted from Food.com
- 4 1/2 cups unbleached flour
- 1 packet active dry yeast
- 1 teaspoon sugar
- 2 1/2 teaspoons salt
- 1 1/2 cups warm water
- Mix water, sugar, and yeast together. Allow to foam, and then add flour and salt. Knead well. Place in an oiled bowl and cover with a kitchen towel. Allow to rise for 1 1/2 hours.
- Preheat oven to 500 degrees Fahrenheit.
- Form loaf on a cookie sheet.
- Prepare an ovenproof bowl with water.
- Place cookie sheet with loaf and bowl of water in the oven.
- Bake for 30 minutes.
A warming, sweet, cinnamony fall fruit soup is the perfect end to the Sukkah feast.
You may use freshly harvested Pennsylvania heirloom apples that are good for cooking such as:
- Red Gravenstein: An apple variety that was brought to Pennsylvania from Germany in the 1600s.
- Grimes Golden: This apple variety is believed to have been planted in West Virginia by Johnny Appleseed in 1795.
- Cox Orange Pippin: This apple was brought from England in the 1830s. It matures to a beautiful red color, and is excellent for cooking.
- Calville Blanc: A French apple grown for King Louis XIII, it has a tart flavor.
- Newtown Pippin: This variety was grown for export by Benjamin Franklin in the 1700s.
You can order these apples from #1 Farm, at firstname.lastname@example.org.
Fall Fruit Harvest Soup
- 1 apple, diced
- 1 pear, diced
- 1 cup fresh cranberries, diced
- 3 plums, diced
- 1 cinnamon stick
- Raw honey to taste (optional)
- Place the apple, pear, plums, and cranberries in a pan.
- Cover with water and bring to a boil.
- Add the cinnamon stick.
- Lower the heat and allow to simmer for about 30 minutes.
Stir in honey if desired. Enjoy hot.
This soup goes well with fresh, hot pumpkin bread. It is a pareve recipe adapted from Simply Recipes.
- 1 cup pureed pumpkin
- ¼ cup water
- 2 eggs
- ½ cup extra virgin olive oil
- 1 cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 ½ cups unbleached flour
- 1 teaspoon baking soda
- ½ cup chopped walnuts
- ½ cup roasted pumpkin seeds
- Preheat the oven to 350 degrees Fahrenheit.
- Mix all the ingredients except the roasted pumpkin seeds in a bowl.
- Pour into a 9X5X3 inch loaf pan which has been coated with olive oil.
- Decorate the top with roasted pumpkin seeds.
- Bake for 60 minutes.
As the fall days grow shorter and cooler, the yearly ritual is upon us. We celebrate the fall harvest together in our sukkot. Whether you are hosting or visiting, offering a delicious, homemade warming soup and a fresh loaf of fragrant bread is the perfect way to bond with friends and family.