Recipezaar: Jewish (Sephardi),Breads recipes

Carol's Easy Pita Bread

Fri, 11 May 2001 09:44:38 -0400

A quick recipe for tasty pita. -- posted by Carol Bullock

Sufganiot (Hanukkah Jelly Doughnuts)

Tue, 04 Dec 2001 13:07:35 -0500

These plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts and this variety fits any appetite. I generally make a double batch of dough, refrigerate it and pinch off portions as I need for fresh treats or for taking along to a Chanukah party. -- posted by Mirj

Sephardi Flaky Cheese Rolls

Mon, 13 May 2002 18:00:20 -0400

These are wonderful little rolls that are very "more-ish", very addictive. You can use any combination of cheeses that you like, we're partial to feta and kashkaval. -- posted by Mirj

Bread Machine Kneaded Challah

Wed, 11 Jun 2003 20:02:14 -0400

This is a really simple and mouth watering Challah. The bread machine saves heaps of washing up time. It makes a 1.5 pound loaf. -- posted by KitchenManiac

Midtown Deli Ezekiel Bread

Wed, 10 Dec 2003 20:00:47 -0500

This delicious Ezekiel Bread recipe was developed at The Midtown Deli & Bread Bakery in Savannah, Georgia. -- posted by Donna Deli

Sweet Challah Bread

Mon, 05 Jan 2004 20:00:03 -0500

I started out loving challah bread when I bought a loaf for a bread pudding recipe, and when I tasted the bread while I was slicing it...I fell in love. Since I LOVE to bake I had to make my own challah bread, and I did, and I loved, and here it is. Thank you for trying it! Enjoy! -- posted by MizEmerilLagasse

Lechuch (Yemenite Yeast Bread)

Mon, 27 Sep 2004 20:00:40 -0400

Spongy lechuch, made of yeast dough, is served with hot soups and with dips. The preparation is simple, and is done in a frying pan rather than an oven. The result is something between a pita and a pancake, which can be dipped in tehina, simply spread with honey, eaten as is or torn up into a hot bone soup. I've always managed to scrounge some off my Yemenite friends, but have grown so addicted to the stuff thought it would be a better idea if I just made it myself. This recipe comes from Ha'aretz. -- posted by Mirj

Unleavened Bread for Passover

Fri, 19 Aug 2005 16:01:15 -0400

This is the recipe we use for observing Passover at Our Saviour's Lutheran Church. You can use syrup or sugar instead of the honey, but I like the honey. I'd also make this for the kids and I to eat as a snack. -- posted by Charlotte J

Mock Matzo / Gluten-Free Non-Gebrokts Matzah Crackers

Thu, 08 Mar 2007 20:53:10 -0500

This recipe is for a matzo substitute for gluten-free folks. Though they aren't "kosher matzo" (matzah shmura) for Passover due to not containing any of the 5 grains that matzo are supposed to be made of, they are made of Kosher for Pesach ingredients so they can be used for other purposes, such as enjoying charoset and maror sandwiches or snacking on during the week of Passover. Don't expect them to taste or have the texture of regular matzo - They don't. But they are still pleasant tasting (no bread of oppression here!) and crispy. -- posted by What's Cooking?

Soofganiyot - Hanukkah Doughnuts

Tue, 27 Nov 2007 20:12:37 -0500

from Faye Levy's International Jewish Cookbook. - "Fluffy doughnuts without holes similar to these are known by many names; I've seen them as Bismarck Jelly Doughnuts, krapfen, and in France as boules de Berlin (Berlin balls). Probably Austrian bakers brought them to Israel and now they rival potato pancakes in popularity as Hanukkah food. Other common flavorings for these doughnuts, besides the brandy used in this recipe, are vanilla, grated lemon rind, cinnamon, and nutmeg." -- posted by Ketutar