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Oneg Shabbat means Delight of Sabbath and eating good food every Shabbat is one way to fulfill it. You don‘t have to wait for Shabbat to make some of these traditional Jewish Shabbat recipes though on Shabbat it will taste even more delicious. We prepared for you some great Shabbat recipes that we love to share with you.
In Israel nothing is easier than buying a Challah at the supermarket. But when you try our Challah recipe you‘ll decide that the taste and the heavenly smell will have you baking your own version of Challah from now on. INGREDIENTS: 1 package yeast 3eggs 1-1½ cups warm water 1/3 cup vegetable oil 2 teaspoons salt 1 teaspoon sugar 5 cups flour Sesame or poppy seeds for sprinkling (To make it a sweet challah add 1 cup of raisins and honey or sugar to your own liking) PREPARATION: Dissolve the yeast and a pinch of the sugar in 1 cup of the warm water and let stand for 10 minutes. Add oil into the yeast, and then beat in the eggs, one at a time, with the remaining sugar and salt. Slowly add the flour. If the dough is still too grainy add a little water. Knead and let rise for about 30minutes than repeat kneading and let rise again for 45 minutes. Divide the dough into three roll into a long rope. Braid into one large or two smaller challahs. Use greased baking pan. Preheat oven to 350 degrees. Let the challah rise for about 30 minutes. Brush challah with egg yolk mixed with little oil. Sprinkle with sesame or poppy seeds. Bake until golden brown. Baking time will vary according to size of challah. Be sure to check after 30 minutes.
It is said that chicken soup is good for the soul as it is the ultimate comfort food. They also say that classic chicken soup is a traditional recipe of Jewish antibiotic and is good for anything that ails you. Often chicken soup is served with noodles, Matzo-balls, or Kreplach that are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in the soup. Ingredients One whole chicken, one large onion cut into quarters 6-8 carrots, peeled and sliced, one whole parsnip, one stalks celery, one bunch fresh dill weed, and salt and pepper to taste PREPARATION Cooking the chicken soup is one of the easiest things: Place the chicken into a large pot and cover with cold water. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Please take into consideration that if you add noodles or other above-mentioned addition to the soup you do it after the chicken soup was cooked and as those additions will need more fluids. Let the soup cool down and skim the fat from the top of the soup. As variation serve the soup with chopped fresh chives, or add a cup of pre-cooked pies or corn. There won't be leftovers but if there are leave the soup as a broth, and reserve the chicken for a light salad or sandwich.
In Jerusalem we do the Kugel sometimes named Kigel with very thin noodles. Use your imagination and cooking skills to develop your own Kugel recipe. It is sweet yet peppery and a Shabbat recipe I can only recommend. INGREDIENTS: 1 pound thin noodles cooked and drained 2/3 cup vegetable oil 3/4 cup brown sugar or honey 1 teaspoon salt 1 teaspoons ground black pepper 6 large eggs, lightly beaten :PREPARATION Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish or a large tube pan. Combine all the ingredients and put into oiled form Bake for 45 minutes.
This is a low cholesterol version of the classic meatloaf recipe. Enjoy the delicious Chicken loaf recipe that is easy to make and easy on your weight. INGREDIENTS: 2 spoonful vegetable oil 1 large onion, chopped 1 ½ finely ground chicken breast 1/3 cup ground bread crumbs 1/3 cup chopped parsley Salt and pepper to taste Touch of Tabasco 3 hard boiled eggs 1 fresh egg PREPARATION: Heat the oil and fry the onion until lightly golden. Let cool. In a bowl mix all the ingredients (but hard boiled eggs) if needed add 1-2 tablespoons of water to get a pasty mixture. Season with salt, pepper, Tabasco and taste. Put bakeing paper in form and put half of the meat mix into it. Place the boiled eggs in a row and cover with second half to cover. Bake, in a preheated 375 degrees oven, for 30 minutes. Serve in room temperature.
Cholent - Chamin
In Israel we call it Chamin, as it stays hot in the oven. Every ethnic group has its own cholent recipe. Some do it with chick peas others with rice or beans. It is very satisfying and as it’s hot we only eat it when it is cold outside. Try varying the cholent dish by using different kind of beans (Lima, black, kidney etc.) When using more than one kind of beans in one and the same dish, put every kind into a separate cooking bag. Use your fantasy and add vegetables (especially root vegetables) use chicken instead of beef, or seasoning to your taste. INGREDIENTS: 2 cups dry kidney beans 3 potatoes 1 lb stew meat I stuffed derma (Kishke) 4 marrow bones 1/2 cup barley 2 medium onions 3-4 cloves garlic Salt & pepper to taste 8 cups of meet broth PREPARATION: Place the dry beans in a large bowl and cover with water over night. In the morning, drain the water. Peel and cut up the potatoes. Cut the onions into halves, add the garlic. Arrange the beans on bottom of casserole add the potatoes, garlic, and onions, than the bones meat and derma. Pour the meet broth on top. Cook for an hour and place in a low heated oven for the night.