Rabbi Asked Does Islam Teach Jews are Apes? Rabbi Tovia Singer Answer
BarK Mitzvah by the filthy REFORM movement.
Sophia’s the pomeranian’s Bark Mitzvah w/Lee Day & Rabbi Otis on Nat Geo Wild Spoiled Rotten Pets
Comment: Have the reform gone to the Dogs?
Idgie’s Cat Mitzvah – Hava Nagila
And now something for an American Hanukkah.
A deep-fried Mars bar is an ordinary Mars bar normally fried in a type of batter commonly used for deep-frying fish, sausages, and other battered products. The chocolate bar is typically chilled before battering to prevent it from melting into the frying fat, though a cold Mars bar can fracture when heated.
The dish originated at chip shops in Scotland as a novelty item, but was never mainstream. Since various mass media have reported on the practice since the mid-1990s, in part as a commentary on urban Scotland’s notoriously unhealthy diet, the popularity of the dish has spread. The product has not received support from Mars, Inc who said “deep-frying one of our products would go against our commitment to promoting healthy, active lifestyles.”
This recipe for the deep fried Mars bar illustrates a typical procedure. The ingredients in the dish’s variations may vary indefinitely, but the procedure will remain more or less the same. For authentic flavor, fry the treat in beef drippings rather than vegetable oil (it is worth noting the high saturated fat content this method of cooking involves).
1 UK or Canadian Mars Bar or 1 US Milky Way Bar
Chill, but do not freeze, the Mars bar by leaving it in a fridge, or freezer, for a short while.
If you want a real Hanukkah come home to your Homeland, Israel and see what Hanukkah is really about.
*I’m adding this comment on November 25, 2013 – I decided to shoot a ‘how-to’ video for this recipe. Apparently, I’ve simplified things a bit over the years and put the dough together as I do my challah and yeasted sweet dough. Dry ingredients in the bowl and then add the liquids. Since I make these without dairy, I don’t heat the soy milk on the stove thinking soy milk probably doesn’t need to be scalded. (NOTE: in the video, I say “milk” and I should have said “soy milk”) So, I melt the margarine in the microwave, add the soy milk to cool it to an appropriate temperature (125′ for rapid dry yeast) and just mix it into the dry ingredients. Watch the video and you’ll see what I mean!)
Sufganiyot are the coveted sweet for Chanukah. We never made them commercially at the bakery as I feared how many sufganiyot would be ordered….and, feared my staff’s reaction if I asked them to make thousands. Another reason we didn’t make them is that I’m a purest. I love these fresh out of the oil. I usually have my fill eating the duds; the blobs of dough dropped into the oil to test the temperature. As with many things I make, my pleasure is in watching others eat something I know they can’t get anywhere else.
Program director and students at Cafe Levine, Hillel UW.
In my recipe steps, I’ve inserted many pictures to demystify the process; don’t be frightened! Ultimately, these are easy to make. Have the kids help knead and roll the dough, and cut them out. You do the frying. Offer an assortment of fillings; I’ve used a gourmet jam here. But, a chocolate hazelnut spread or whipped marshmallow filling sound great to me! That is a perfect Chanukah party.
It’s time to come home! Nefesh B’Nefesh: Live the Dream 1-866-4-ALIYAH UK 0800 075 7200 Come home to the Land of Emuna
by Katherine Martinelli Dec 11, 2012 http://www.sheknows.com/food-and-recipes/articles/978717/sephardic-hanukkah-food-recipes
In the U.S., Ashkenazic Jewish foods (like gefilte fish, matzo ball soup and latkes) are the most well known. This Hanukkah, look to Sephardic Jewish traditions to revitalize your holiday menu.
Sephardic foods differ greatly from their Ashkenazic cousins, reflecting their Mediterranean heritage. For Hanukkah, Sephardic Jews also celebrate with menorahs and fried foods, but the recipes differ. Here are a few favorites to inspire you this Hanukkah.
Sephardic keftes de prasas (leek patties) recipe
Keftes de prasas
Whereas kofte, popular in Turkey and the Middle East, are meatballs, Sephardic keftes (also known as keftikes) are more like patties and very often do not contain meat. Keftes de prasas, or leek patties, are one of the most popular varieties and are eaten at Rosh Hashanah, Hanukkah and Passover (for Passover substitute matzo meal for the breadcrumbs). Recipe below.
Try something a little different – and very yummy!
by Carol Ungar http://www.aish.com/h/c/r/Exotic-Hanukkah-Foods.html
Sephardic Latkes or Svinge
Svinge is the Sephardic answer to latkes, light and crunchy eaten sprinkled with confectioners’ sugar.
Rabbi Maimon the son of Yosef, the father of the Rambam (Maimonides) says that eating svinge is integral to the Hanukkah celebration. For a small batch – enough for six people combine
Mix these into a batter.
Let the batter sit for three hours until it has doubled or tripled in size. Then heat oil in a frying pan – this is another deep fry dish. Wet your hands. Tear off plum-sized pieces of the dough. Stretch them a bit and form a hole in the middle and fry on both sides. Drain on paper towels, Sprinkle with confectioners’ sugar and eat right away.
Fried Fish Balls
Fried foods to recall the miracle of the flask of oil and fish is a traditional Shabbat food – so it’s a perfect Shabbat Hanukkah dish. In the UK, these fish balls are featured at all Jewish celebrations and for good reason – they are absolutely delicious and easy to make.
Defrost one roll of gefilte fish.
Add matzah meal one handful at a time, just enough to form the fish into walnut-sized balls. Deep fry about six minutes until browned on all sides.
(optional: add 1/4 t black pepper to the fish mix for a spicier fish ball)
Eat hot or cold. Yum!
This is a Persian frittata traditionally eaten on Hanukkah. Very healthy and very yummy.
Chop all the vegies fine.
Lightly grease a ceramic nonstick frying pan (2 tablespoons of vegetable oil or ghee).
Lightly beat the eggs.
Add spices, salt, pepper, turmeric to taste.
Chop the herbs and onions or scallions are finely as you can – use fresh or frozen, never dried. You can also substitute fresh spinach leaves for the herbs.
Combine the herbs with eggs.
Pour the mixture into a heated greased frying pan. Fry until lightly browned, then flip over.
Cut the kuku into wedges and served with yogurt and rice or crusty bread and feta cheese too.
Serves three. You can freeze this!
We eat dairy foods on Hanukkah to remember the bravery of Judith, the valiant Maccabee woman who slew the wicked Syrian Greek general Holofernes by first feeding him cheese to stimulate thirst and then wine to get him drunk. After that she beheaded him. The sight of his skull rolling through his tent frightened the Syrian Greeks so much that they ran away and the Maccabees won the war.
I love this recipe. You don’t precook the noodles or the sauce. You just layer everything and it all bakes together until a tinfoil blanket. Easy and delicious.
Thin the sauce with a little bit of water. Don’t cook this, just mix ingredients in a separate bowl.
Combine 16 oz or 750 grams of cottage cheese, ricotta cheese or white cheese (or any combination of the three – three Israeli cottage cheese packages are okay) with one egg.
Layer sauce, noodles, cottage cheese, two big handfuls of grated cheese (I use low fat mozzarella). REPEAT. Last layer is noodles and sauce.
Bake in a 9×12 inch pan covered well with tin foil for one hour at medium heat (350F or 180C).
For the last 10 minutes of baking, uncover and add two handfuls of grated cheese to the top so the cheese can melt and look pretty.
Here’s a cooking lesson cast in rhyme
Latkes are a part of our history
Of how to make them crisp and light
Rule #1 – don’t skimp on oil
Rule #2 – make your latkes of equal dimension
Rule #3 – when they’re brown then flip
Rule #4 – eat right away
Rule #5 – don’t forget to smile
My Latkes Recipe
Using the grating attachment on your food processor, grate together
Heat oil in a heavy bottomed skillet. Make sure the entire skillet is covered with oil 1/4 inch or more deep.
Drop in a tiny bit of batter. If it browns then you’re ready to fry.
Spoon in latkes. Don’t crowd.
Fry three minutes on each side. Remove, place on paper towel to drain excess oil and serve ASAP!!
You can reheat in a low oven and serve later ,or if you really have to freeze, but nothing tastes as good as fresh.
Safety note: turn frying pan handles inward and never leave a frying pan full of hot oil alone even for a minute. Also don’t let the oil smoke because that will spoil your latkes.
Probably the most traditional Sephardic Hanukkah food, bimuelos are fried dough puffs. As Claudia Roden writes in The Book of Jewish Food, “Bimuelos is the Judeo-Spanish name for the little flour-and-yeast fritters. In Egypt, where they were sold on the street, they were called ‘zalabia,’ and in Iraq, Persia and India they were ‘zengoula.’ All over the Middle East they were eaten at Hanukkah.” Whatever you want to call them, these sweet dumplings will steal the show at any meal.
1. Sift together the flour and baking powder and set aside.
2. Put the water, butter, sugar and salt (and orange zest, if using) into a saucepan and bring it to a boil. Add all the flour at once and stir vigorously with a wooden spoon, just until the ingredients are blended and the dough pulls away from the sides of the pot, then STOP! Set the pot aside for two minutes.
3. Pour oil to a depth of three inches into a heavy gauge saucepan. Heat the oil to 375°F. Unless you have a deep fryer, I strongly advise using a candy thermometer to monitor the oil temperature, which will fluctuate rapidly and wildly as you cook. Too hot and the oil will burn, burning the bimuelos with it. Too cold – anything lower than 350°F – and they won’t expand properly or cook thoroughly inside without overbrowning.
4. Add the eggs to the still-warm dough one at a time, blending each in thoroughly with a wooden spoon before adding the next. The dough will be very shiny and sticky, but there should be no runny egg left.
5. Dip two soupspoons into the hot oil. Scoop up a tablespoon of dough with one, use the other to nudge the dough into a globe shape, and slip it into the hot oil. Cook no more bimuelos at one time than can float freely without crowding, in a single layer in the oil. At first they’ll sink like a stone, then float up to the surface. Leave them to cook on one side, until medium golden. When they’re cooked on one side, bimuelos usually roll over by themselves, but might not if the pot is crowded. If they don’t, coax them with tongs, and finish browning on the other side.
6. Remove them with tongs as they are done. They will not need draining on paper. If you’re not filling them, roll immediately in a bowl of sugar, or sugar and cinnamon. If you’re going to fill them, set them aside to cool slightly, then gently prod open like a clamshell, spoon in the filling and shut them again.
7. To make the syrup, bring the water to a boil, add the sugar, and reduce until slightly thick but still runny. Blend in the honey off the stove, if using, without letting it boil.
Serve the bimuelos soaked in syrup, or pour the syrup in small bowls for dipping.
Recipe created by SheKnows on May 30, 2011
Prep: 10 min
A tasty parmesan breaded zucchini patty side dish.
Combine the ingredients in a bowl and season with the salt and pepper.
In addition to pollo fritto, Italian Jews also celebrate Hanukkah with precipizi. These lightly sweetened dough balls are fried and dipped in honey that hardens to create a satisfying and sticky exterior. Get the recipe below!
Makes 20-24 dough balls
In a large mixing bowl, combine the eggs, flour, sugar, olive oil and rum. Knead until you get a smooth, soft dough.
Recipe by: GCBENEZRA
Add all ingredients to list
|From the OU
Andrea Reynaldo | Dairy https://oukosher.org/recipes/fried-macaroni-cheese-dairy/
A totally over the top recipe but my friend swears it’s amazing
Grease a 9×13-inch pan.
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