The cream is made by slowly boiling raw milk over low heat, then cooling overnight, which results in a thick layer of cream. Water buffalo milk has a very high percentage of fat (about 40-60%) which makes it ideal for this recipe.

Kaymak, a word with Central Asian Turkic origins, meaning “melt,” is a similar type of clotted cream. It is popular in Turkey, Greece, the Balkans, Romania and central Asian countries like Kazakhstan, Azerbaijan and Georgia. In Iran, this cream is called sarshir, which means “top of the milk.” 

Water buffalo originated in West India and were domesticated about 6,000 years ago. They were traded from the Indus Valley civilization to Mesopotamia in 2500 BCE. Archeological records even show the the sacrifice of water buffaloes on the seal of the scribes of an Akkadian King. The marshes that dominate the south of Iraq are particularly suitable for the raising of water buffalo. While Saddam Hussein, in his attempts to root out the “March people,” tried to destroy the marsh ecosystem, the marshes of southern Iraq are now a UNESCO World Heritage Site and the water buffalo continue to thrive there. 

For Iraqi Jews, Shavuot is synonymous with qei’mar and kahi, a flaky layered crepe. When we were younger, my mother would make us kahi from scratch, but it’s an involved process of kneading a dough made with vinegar, allowing it to rest, rolling it out and layering it, then frying it with lots of butter. 

This year for Shavuot, I decided that rather than struggling with the kahi dough I would bake little squares of puff pastry. But what could possibly come close to the thick, rich creamy qei’mar?

Rachel and I hit on a wonderful solution: We strained equal parts sour cream and ricotta cheese. The results were a mouthwatering smooth, thick, rich cream. 

We highly recommend you try this recipe for crispy kahi, clotted cream and silan (date syrup). A typical, traditional Iraqi breakfast food, for Jews and non-Jews alike, it makes a perfectly simple, yet elegant dessert. 

As I enjoy it, I’ll be nostalgic for my childhood home on the Sydney harbor and the happy memories with my parents; but, as always, I will cherish the sweet, new memories.

An Easy Twist on Kahi and Qei’Mar

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Puff pastry is our secret ingredient to an easy, yet nostalgic, take on Iraqi kahi and qei’mar.

• Total Time: 25 minutes
• Yield: Serves 4-6

Ingredients

Units USM

• 1 large sheet frozen puff pastry, defrosted and cut into 12 equal squares
• ½ cup full fat ricotta cheese
• ½ cup sour cream
• 1 cup organic date syrup (aka silan)

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Instructions

1. Preheat oven to 400°F.
2. Combine ricotta and sour cream in a fine strainer and allow to drain for 15 minutes.
3. Line a baking tray with parchment paper.
4. Place puff pastry on the tray, then poke a few holes in each square with a fork. Bake for 10-12 minutes, until golden and puffed.
5. Arrange hot puff pastry on a dish. Serve with ricotta cream and a generous drizzle of silan.

• Author: Sharon Gomperts and Rachel Sheff
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Quick
• Cuisine: Sephardi

The post This Easy Iraqi Jewish Breakfast Is a Family Favorite appeared first on My Jewish Learning.

Kelsones is the calling card of Shavuot, where elaborate celebratory dairy meals are served. Many men in my Syrian community in Brooklyn have the tradition of staying awake throughout the first night of the holiday to learn Torah. As they walk home after morning prayers, the smell of buttery kelsones drifts through the air. This dish is perfect before a long afternoon (or morning!) nap. 

Handmade ravioli is a labor of love. I remember being a little girl, watching my grandmother stretch out huge sheets of dough across her kitchen table. Her battered ravioli cutter flew through the dough, stamping out circles. Each circle was stuffed with a golden cheese mixture, pinched shut and carefully placed on a tray. Cutting and stuffing were reserved for grandma  — but pinching was a task for my small hands. 

Over the years, our community has grown, and the components of the dish have become readily available. Ravioli dough is now available precut and frozen. Muenster cheese can be purchased shredded in large bags. I’ve never met a kid who didn’t like carbs on cheesy carbs — and lucky for them this dish is now served in community schools and is a lunchbox staple.

Something that was so special to me as a child is now a Tuesday lunch for my kids. I still shuttle them over to grandma pre-Shavuot so they can help make the ravioli. But, as a working mom, I’m glad they have my quick version whenever they want it! 

Notes: 

• Mazor’s dough company makes prepared ravioli dough. Defrost slightly before pinching closed to avoid cracks in the dough. Wonton wrappers can be used if these are not available. 
• The ravioli can be prepared ahead of time and frozen on a sheet tray. Once solid, transfer to a Ziploc bag. They’re best boiled from frozen, so no need to defrost them.
• A Pyrex or other 9×13 glass baking dish is preferred so the browning can be monitored. The hallmark of this dish is the super crisp brown bottom! 
• You can prepare the dish (steps 1-5) 1-2 days ahead and reheat tightly covered with aluminium foil.

This article was produced as part of The Nosher’s Jewish Food Fellows Program, which aims to diversify the voices telling Jewish food stories in media spaces. 

Kelsones (Syrian Cheese Ravioli)

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A beloved childhood comfort food made easy with store-bought shortcuts.

• Total Time: 50 minutes
• Yield: Serves 6-8

Ingredients

For the ravioli: 

• 36 ravioli or wonton wrappers, defrosted
• 1 lb shredded Muenster or mozzarella cheese
• pinch of salt
• 1 egg
• 1 tsp baking powder

To assemble: 

• 16 oz wide or extra-wide egg noodles
• 1 stick butter

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Instructions

1. Start by making the ravioli. Crack the egg into a mixing bowl and whisk lightly. Add the cheese, salt and baking powder, and stir to coat.
2. Lay the ravioli or wonton wrappers out on a clean countertop. Place a spoonful of the cheese mixture in the center of each circle of dough. Fold into a half moon shape and pinch to seal, pressing out any air bubbles. (If using wonton wrappers, gently run a damp finger around the edge to make sure the dough sticks to itself.)
3. Partially unwrap the stick of butter and grease a Pyrex or other 9×13 glass baking dish.
4. Bring a large pot of salted water to boil. Preheat the oven to 375°F.
5. Add the egg noodles to the boiling, salted water and stir. When the noodles have 5 minutes left to cook, add in the ravioli. Stir again and cook until ravioli floats, about 5 minutes. Drain and add to the buttered pan. Cube the remaining butter and scatter over the top of the noodles. At this point, the dish can be covered and refrigerated until ready to bake. (You can do this 1-2 days ahead of time and reheat tightly covered with foil.)
6. Bake for 20 minutes or until the center is warmed through and the edges begin to crisp.
7. Carefully remove the foil and bake for an additional 15 minutes — the sides and top will have dark crispy bits. Cool 5 minutes before serving.

Notes

• Mazor’s dough company makes prepared ravioli dough, available at many kosher grocery stores. Defrost slightly before pinching closed to avoid cracks in the dough. Wonton wrappers can be used if these are not available. 
• The ravioli can be prepared ahead of time and frozen on a sheet tray. Once solid, transfer to a Ziploc bag. 
• A Pyrex or other 9×13 glass baking dish is preferred so the browning can be monitored. The hallmark of this dish is the super crisp brown bottom!
• You can prepare the dish (steps 1-5) 1-2 days ahead and reheat tightly covered with aluminium foil.

• Author: Sylvia Fallas
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Entree
• Method: Quick
• Cuisine: Vegetarian

The post This Syrian Cheese Ravioli Is the Ultimate Jewish Comfort Food appeared first on My Jewish Learning.

Today, the U.S. has more cheesecake recipes and varieties than anyplace else in the world. For me, though, after all the many, many recipes for cheesecake, my go-to is an easy, less sweet cheesecake pie, close in taste and consistency to the kind German Jewish immigrants brought to America.

My recipe is a hybrid of American and German versions, using farmers cheese for some curd mixed with cream cheese. Hold the sour cream and use a little yogurt instead for that little extra bit of tang. A graham cracker or cookie crust adds a modern twist. To be more authentic, use a dough pie crust, especially one with yeast. Many of the cheesecakes throughout the centuries used dried fruit, so I like that in this version. But I admit that in summer, I sometimes substitute with fresh blueberries.

Considering how far cheesecake has wandered before finding stardom in this country, it seems yet another reason to enjoy, especially at Shavuot.

Read more about the Jewish history of cheesecake here. 

Note: Once baked and cooled, this cheesecake is also good with your favorite fruit preserve spread gently on top.

Quick and Easy Cheesecake Pie 

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This easy, tangy cheesecake recipe is ready in under 45 minutes.

• Total Time: 40 minutes
• Yield: Serves 8

Ingredients

• 1 graham cracker or other cookie crust, or a regular pie crust
• ⅓ cup superfine sugar
• ⅓ cup (¾ stick) unsalted butter, softened
• 1 8-ounce package cream cheese or Neufchâtel cheese, softened to room temperature
• 6 oz farmers cheese, softened to room temperature
• ⅓ cup yogurt
• 2 large eggs, beaten well
• grated zest of 1 large lemon or a small orange
• ½ cup chopped up dried fruit such as apricots, prunes or golden raisins, or ½ cup fresh blueberries (optional)

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Instructions

1. Preheat oven to 450°F. Follow directions for your favorite graham cracker or cookie crust. If using regular pie crust dough, roll it out and line a greased 8-inch tart or pie pan.
2. Prick the bottom several times with a fork and bake for 10 minutes to crisp the crust. Remove from the oven and set aside to cool a bit before filling.
3. Let the cheeses and butter soften to room temperature. If you don’t have superfine sugar, put it in a blender or food processor and pulse until fine.
4. In a food processor, add the butter to the sugar and pulse to cream until light. Add the softened cheeses and yogurt, and pulse until smooth, scraping down the sides as needed. Add the eggs and process until smooth and creamy. Pulse in the zest just until evenly mixed.
5. If not using a food processor, in a mixing bowl, cream the butter and sugar until light. Add the softened cheeses and yogurt, and beat together until well blended. Beat in the eggs and mix very well. Stir in the zest and, if using, the dried fruit.
6. Once the filling is ready, fill the cooled pie shell with the mixture. Put the cheesecake into the very hot preheated oven, then immediately turn the heat down to 350°F. Bake until the filling is set, about 25-28 minutes. Let cool.
7. Serve with fresh fruit or berries and whipped cream.

Notes

Once baked and cooled, this cheesecake is also good with your favorite fruit preserve spread gently on top.

• Author: Susan Barocas
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Ashkenazi

The post Quick and Easy Cheesecake Pie  appeared first on My Jewish Learning.

If you opt for the former (or have a stash of Lactaid on hand), we’ve rounded up 27 creamy, melty, rich Jewish cheese recipes worth a stomach ache. Dig in. 

Savory

1. Easy Cheddar Cheese Coins

Bake up these easy, cheesy crackers for a retro appetizer or an umami twist on Hanukkah gelt.

2. The Flakiest Cheese and Spinach Bulemas

These Sephardic pastries are crispy, flaky, cheesy heaven.

3. Matzah Mac & Cheese

Don’t let the matzah put you off; this recipe is good enough to eat year-round.

4. Pull-Apart Guava and Cheese Challah

Bring a taste of Cuba to your Shabbat table with these pillowy pockets of challah stuffed with sweet-as-candy guava paste and velvety cream cheese.

5. Khachapuri

These Georgian cheese boats are pure comfort food – even if you’ve never tried them before.

6. Noodles and Cottage Cheese

Speaking of simple comfort food, this Ashkenazi classic tastes like home.

7. Greek Phyllo Pastries with Feta and Honey

These golden, savory-sweet pastries are perfect to wow a crowd.

8. Spinach and Kashkaval Cheese Bourekas

These coiled “ropes” of dough stuffed with salty cheese and greens are our summer dinner of choice.

9. Mac & Cheese Noodle Kugel

Noodle kugel like you’ve never experienced it before.

10. Roasted Tomato and Labneh Pappardelle 

Italy meets the Middle East in this sunny pasta dish garnished with fresh za’atar.

11. Pizza Bourekas

These indulgent, travel-sized treats come together in 30 minutes and are guaranteed to become a family favorite.

12. Cheesy Pull-Apart Garlic Bread Babka

If you still need persuading we can’t help you.

13. Broccoli and Cottage Cheese Pancakes

These “levivot” (Israeli savory pancakes) have stood the test of time for good reason – but no low-fat cottage cheese allowed. 

14. Pesto and Gruyere Stuffed Challah

A deliciously unique challah experience. 

15. Israeli Cous Cous Mac & Cheese

You might not think that subbing ptitim (aka Israeli cous cous) for macaroni would make a big difference to this iconic dish… but prepare for your mind to be blown.

16. Cheese and Herb Rugelach

A sophisticated appetizer that may well turn into a whole meal because they’re that good.

17. Everything Bagel Bourekas

Store-bought staples sing in this delicious bourekas recipe that’ll have everyone clamoring for more.

18. Zucchini, Manchego and Potato Pashtida 

If you feel “meh” about quiche, this creamy, versatile Israeli pashtida will convert you to the quiche club.

19. Cheesy Stuffed Latkes

The cheese pull of your dreams.

20. The Best Ever Cheese Sambusak

“These are by far the BEST sambusaks ever. I’ve tried so many recipes and none come even close to this one. The dough is airy and light not crumbling.” – Mushky, 5 stars. 

Sweet

21. How to Make Cheese Blintzes

These sweet cheese blintzes with blueberry compote will be the star of your next brunch party.

22. Labneh Ice Cream with Halva

Think of this as the best frozen yogurt ever. Top with tahini, silan (date honey) and crumbled halvah for the bite of your life.

23. Israeli Cheesecake

This simple, buttery cheesecake can be made in advance and frozen for up to three months – so you can sneak a slice whenever the craving hits. 

24. Lemon-Poppy Cream Cheese Babka

We won’t lie: This babka is a bit of work, but the result is totally worth it. Bookmark this for your next baking project.

25. Rugelach Bread Pudding Cheesecake

It’s giving chocolate rugelach, it’s giving cheesecake, it’s giving bread pudding, it’s giving heaven.

26. Bessarabian Cheese Buns

The flavors of sweet noodle kugel wrapped in a brioche-like dough, served with a dollop of sour cream and sliced strawberries.

27. Labneh and Fig Tart with an Olive Oil Crust

Hello, gorgeous.

The post 27 Jewish Cheese Recipes Worth the Stomach Ache  appeared first on My Jewish Learning.

Noodle (aka lokshen) kugel has a long, tangled history dating back to the 1500s, and wasn’t always the sweet, canned fruit-studded version many American Jews will be familiar with today.

So I thought it would be fun to get a little wacky with noodle kugel and play with some savory flavors, too. I dreamt up this fun kugel-mac and cheese hybrid, which is so indulgent and delicious. Instead of cornflakes, I top this delicious kugel with bread crumbs for a satisfying crunch. My mac and cheese kugel is really easy to make, serves a crowd, and will quickly become a family favorite. Plus, you can make it a couple of days in advance, perfect for busy weeknights or Shavuot.

You can watch me make this savory, cheesy kugel in this video, or find the recipe below.

Mac and Cheese Noodle Kugel

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5 from 2 reviews

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Noodle kugel with a savory, cheesy, totally indulgent twist.

• Total Time: 55 minutes
• Yield: Serves 10-12

Ingredients

Units USM

• 1 (12 oz) package wide egg noodles
• 4 eggs
• ½ cup (1 stick) unsalted butter
• 8 oz full-fat sour cream
• 1 ½ cups grated cheddar cheese
• ¼ tsp salt
• 1 cup bread crumbs

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Instructions

1. Preheat oven to 350°F. Grease a deep, square baking dish (8×8- or 9×9-inch). If your baking dish not a square, the kugel will be too thin.
2. Cook noodles according to directions (around 8-10 minutes). Drain and use right away.
3. Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.
4. In another bowl, whisk eggs and grated cheese together. Pour mixture on top of noodles and mix. Add sour cream and salt and mix again.
5. Pour noodle mixture into greased baking dish. Top with bread crumbs. Bake for 35-45 minutes or until just golden on top.

Notes

This recipe can be made 1-2 days ahead of time and reheated before serving.

• Author: Shannon Sarna
• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Ashkenazi

The post Mac and Cheese Noodle Kugel Recipe appeared first on My Jewish Learning.

I’ve always thought of noodle (aka lokshen) kugel as a sweet dish, but it turns out that noodle kugel has a long and complex history dating back to the 1500s. While a sweeter version of the dish prevailed in Jewish communities in Poland and Hungary, thanks to Polish Jews entering the sugar beet refining industry in the early 1800s, a savory salt-and-pepper version was more common in Lithuania and Russia Jewish communities. Noodle kugel changed again in 20th century North America, with additions including canned fruits and, yes, cornflakes.

This versatile dish is a celebration of the evolution of Jewish food, and is the perfect platform for culinary experimentation. So why not have some fun, get a little wacky and add some savory flavors to your noodle kugel, too? Start by enjoying this salty, zesty spinach and feta noodle kugel, which would make an excellent addition to your Shavuot menu, as an easy vegetarian main dish, particularly in the summertime alongside a fresh salad. Just make sure to drain your thawed frozen spinach really well so that your kugel doesn’t become watery.

Note: This recipe can be made 1-2 days ahead of time and reheated.

Spinach and Feta Noodle Kugel

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5 from 1 review

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This savory twist on beloved noodle kugel is zesty and delicious.

• Total Time: 55 minutes
• Yield: Serves 10-12

Ingredients

Units USM

• 1 (12 oz package) wide egg noodles
• ½ cup (1 stick) unsalted butter
• 4 eggs
• 8 oz full-fat sour cream
• 6 oz feta cheese, crumbled
• 8 oz frozen spinach, thawed and drained well
• 1 tsp lemon zest
• 2 tsp fresh oregano (or ½ tsp dried oregano)
• ¼ tsp salt

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Instructions

1. Preheat oven to 350°F. Grease an 8-inch oblong baking pan.
2. Cook noodles according to directions (around 8-10 minutes). Drain and use right away.
3. Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.
4. Mix in eggs, sour cream, feta cheese, spinach, lemon zest, oregano and salt.
5. Pour noodle mixture into greased baking dish. Bake for 35-40 minutes or until just golden on top.

Notes

This recipe can be made 1-2 days ahead of time and reheated.

• Author: Shannon Sarna
• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Vegetarian

The post Easy Spinach and Feta Noodle Kugel Recipe appeared first on My Jewish Learning.

As a child, I thought my mother’s cooking was the best of the best. She stuck to the typical dinner entrees of the 60s — meatloaf, spaghetti and meatballs, tuna casserole — and I ate it all with gusto. Her brisket recipe, which, happily, was on the permanent dinner rotation and not just saved for the holidays, was my absolute favorite. When the enticing aroma of fried onions filtered up to my bedroom, I knew I was in for a treat that evening. 

Her brisket cooking technique was simple: Thinly slice an onion and sauté in schmaltz or vegetable oil until golden. Place the brisket in a roasting pan covered with the onions, then sprinkle the top with salt, pepper, and a dash of paprika. Roast at 350°F for 2-3 hours until tender. She used an electric knife to slice the brisket into paper-thin slices, yielding two dinners’ worth for my parents, brother and me, plus brisket sandwiches on rye for lunch. When, one week, several slices of brisket remained, this recipe was born. 

My mother always served brisket blintzes with applesauce, so I do, too. The sweetness pairs nicely with the savory flavors of the meat and onion.

Notes: 

• If you don’t have leftover brisket, you can use 1 pound of roasted or braised brisket from your local Jewish deli (even better if it comes with gravy). 
• Brisket blintzes freeze well. When ready to serve, reheat thawed blintzes in a 300°F oven for approximately 10-15 minutes until crisp.

Savory Brisket Blintzes

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Best served with apple sauce. 

• Total Time: 1 hour 20 minutes
• Yield: 10

Ingredients

Units USM

For the crepes:

• 2 large eggs
• 1 cup all-purpose flour
• 1 cup soy, almond or whole milk
• vegetable or canola oil

For the brisket filling:

• 1 lb cooked brisket
• 5–10 Tbsp leftover gravy or 1 onion, chopped
• vegetable or canola oil
• salt and pepper

For serving:

• apple sauce

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Instructions

1. To make the crepes, whisk eggs in a medium bowl. Add flour gradually, alternating with milk, whisking constantly to make a smooth, thin batter similar in texture to heavy cream. Rest the batter for 1 hour (optional, but advised). 
2. In a crepe pan or a 7- or 8-inch skillet, brush a small amount of oil onto pan, making sure the surface is covered, and bring to medium heat. Use a ¼ cup measuring cup to ladle batter into the skillet, quickly rotating it so the batter is evenly distributed and as thin as possible. 
3. Cook only until the edges of the crepe are set, about 15 seconds. With a fork or spatula, flip it over and cook for an additional 5 seconds. Do not let the crepes brown. Remove crepe from pan and stack on a plate.  Continue until all batter is used, adding a small amount of oil if the pan gets dry.
4. To make the brisket filling, in a food processor or blender, chop brisket until finely ground. If you have leftover gravy, use that to moisten the meat. If not, sauté an onion in 2 Tbsp oil until golden, then add to meat mixture and season with salt and pepper.
5. To assemble, spoon 4 Tbsp (3 cookie scoops) of the brisket mixture in the bottom half each crepe. Fold the bottom of the crepe halfway over the filling, fold the sides in, then roll up. Fry in oil until nicely browned on both sides.
   

   

6. Serve with apple sauce.

• Author: Helene Cohen Bludman
• Prep Time: 5 minutes + 1 hour rest
• Cook Time: 15 minutes
• Category: Entree
• Method: Stovetop
• Cuisine: Ashkenazi

The post Got Leftover Brisket? Make These Delicious, Savory Blintzes appeared first on My Jewish Learning.

The American-style cheesecake of my youth is a descendent of kaesekuchen (literally “cheese cake”), a curd-cheese-based confection that was popular throughout Germany, and which German Jewish immigrants brought with them to the United States. At first, these immigrants substituted cottage cheese or farmer’s cheese for German quark in their kaesekuchen. According to Gil Mark’s “Encyclopedia of Jewish Food,” the curd cheese gave cheesecakes “a somewhat coarse and heavy texture.” But starting in the 1930s, he writes, “Jews in New York City substituted cream cheese and sour cream for the curd cheese,” leading to the ultra-rich, subtly tangy cheesecakes we know today. 

Thanks to its prominent inclusion on menus at New York delicatessens like Reuben’s and Lindy’s, cheesecake became a sensation. (Strictly kosher restaurants did not serve it, of course, since dairy desserts could not be on the same menu as pastrami.) And when Guys & Dolls debuted on Broadway in 1950, an infamous exchange about cheesecake and apple strudel between Sky Masterson and Nathan Detroit immortalized the Jewish dessert’s pop culture standing.

As I got older, I began to discover cheesecake traditions from other parts of the world. There’s the intentionally burnt, gooey-centered cheesecakes beloved in Spain’s Basque Country. There’s Japanese-style cheesecake, which has an airy, soufflé-like texture. And there’s Israeli-style cheesecake, which is a cousin to American cheesecake, but also its own thing.

The cheesecake enjoyed in Israel also stems from German baking traditions imported by Jewish immigrants. But whereas American cooks substituted rich cream cheese for quark, Israeli cooks utilized the locally abundant gvina levana (“white cheese”), a soft, creamy cheese that is very similar to German quark. Janna Gur describes it as “one of the most in-demand foods in Israel,” in “The Book of New Israeli Foods.” That small switch makes a noticeable difference — Israeli cheesecake tends to be lighter and less overtly rich than its American counterpart.

Beyond the type of cheese, there are other differences between the two cakes. Both ingredient lists typically include eggs, sugar, sour cream and some sort of flavoring (like vanilla extract or lemon zest). But American-style cheesecake often includes all-purpose flour in the batter, which helps to bind and thicken it. Israeli-style cheesecake, meanwhile, uses cornstarch or sometimes even instant pudding mix.

When it comes time to bake, American-style cheesecakes are often placed in a water bath, which helps set up the rich and smooth custard. Israeli-style cheesecakes, meanwhile, are baked without a water bath, making them more rustic, or forgo the oven altogether and are set in the fridge. Israeli cheesecakes also often include a crumble topping, made from the same butter and crumbed biscuit mix used for the crust. American-style cheesecakes are topped, instead, with a fruit sauce.  

There is, of course, a healthy debate between cheesecake aficionados over which of the two cheesecakes is best. As the saying (almost) goes: two cheesecakes, three opinions. My take? I am partial to the American-style cheesecake of my youth, but whichever wedge of cheesecake is set in front of me at any given moment is my favorite. Because when it comes to a mix of creamy cheese and sugar, what’s not to like? 

The post This Is the Difference Between Israeli and American Cheesecake appeared first on My Jewish Learning.

I offer two options for filling here. The ricotta filling is not traditional, but its smooth texture and sweet, mild taste is pleasing to all palates. I personally prefer the tanginess of farmers’ cheese, the traditional filling, in my blintzes. Farmers’ cheese is a fresh, soft cheese with very small curds. (Pot cheese, which is cottage cheese with some of the whey pressed out, is even more traditional, but can be hard to find.) You want a soft version, not a dry or crumbly one. You can usually find farmers’ cheese in better grocery stores; otherwise, quark or small-curd cottage cheese is a suitable substitute, so long as you drain it before using it. 

Great-Grandma Bessie’s Cheese Blintz Recipe

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This family favorite recipe uses a secret ingredient for the creamy filling.

• Total Time: 35 minutes plus 2 hours chill time
• Yield: Makes 8 blintzes

Ingredients

Units USM

For the crepes:

• 1 cup whole milk
• 4 large eggs at room temperature
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 2 Tbsp sugar
• 1 tsp salt

For the sweet ricotta filling:

• 15 oz. whole milk ricotta
• 1 Tbsp granulated sugar
• Zest of one lemon
• Pinch salt

 For the farmers cheese filling:

• 16 oz. farmers’ cheese
• ¼ cup sour cream or plain Greek yogurt
• 1 egg yolk
• Pinch nutmeg
• Salt and white pepper to taste

For cooking and serving:

• Butter for cooking
• Jam or sour cream for serving

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Instructions

1. To make the batter, whisk together milk, eggs and vanilla extract in a large bowl. Add flour, sugar and salt and whisk until thoroughly combined and no longer lumpy. Cover and refrigerate for at least two hours or overnight.
2. To make the crepes, heat an 8 or 10-inch nonstick crepe pan over high heat. While the pan is heating, prepare four clean dishtowels or four squares of parchment paper to hold the cooked crepes. Stir the crepe batter to recombine.
3. Once pan is hot, turn heat down to medium. Add 1/3 cup of crepe batter and immediately tilt pan to swirl batter to the edges. The batter should thinly coat the bottom of the pan. Cook undisturbed for 40 seconds to 1 minute, until edges are lightly browned and release easily from pan and center is dry.
4. Using your fingers or a thin, flexible spatula, loosen an edge and carefully remove the crepe to the dishtowel or parchment paper. (Do not use tongs, which may puncture or tear the delicate crepe. If the bottoms of the crepes are browning before the center is dry, flip them over and briefly cook the underside, then add slightly less batter to the pan for the next crepe.) Repeat until batter is gone. Layer finished crepes between dishtowels or parchment paper. (Crepes may be prepared up to a day ahead and refrigerated.)
5. To make either filling, mix all ingredients together in a bowl. To fill the crepes, place one crepe, cooked side down on a clean dishtowel or board and spoon 2 to 3 TB of filling just below the center of the crepe, leaving a border on the bottom and each side. Fold the bottom layer over the filling, then fold in each side, enclosing the filling completely, and roll up. Place the filled crepes seam-side down in a baking dish. (They can be refrigerated at this point for up to 1 day.)
6. To cook the blintzes, melt 2 Tbsp butter in a 12-inch, non-stick skillet. Place four blintzes in the skillet and cook over medium heat until lightly browned. Flip and brown other side. Keeping cooked blintzes warm, repeat with remaining blintzes, adding more butter to the skillet as necessary. Serve topped with jam, sour cream and fresh sliced fruit.

• Author: Emily Paster
• Prep Time: 5 minutes plus 2 hours chill time
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Holiday

The post Great-Grandma Bessie’s Cheese Blintz Recipe appeared first on My Jewish Learning.

Beets sometimes get a bad rap, but trust me, this recipe will change your mind. They give the final product a beautiful color, so it’s a great centerpiece for an impressive breakfast. They also add a delicate sweetness but are still earthy like the potatoes, so they make a perfect pairing. Think of this recipe as hash browns’ fancy European aunt!

This recipe is reprinted with permission from “Eitan Eats the World.”

The post This Beet and Potato Rosti Tastes Like a Giant Latke appeared first on My Jewish Learning.

Notes:

• You need two (9-inch) springform pans or one (9-inch) springform and one baking sheet for this recipe.
• To line a springform baking pan with parchment paper, trace the pan on a piece of parchment paper with a pen or pencil. Cut out the shape. Spray the pan lightly with cooking spray and press the parchment paper into the base of the pan.
• The crust and crumbs can be prepared in advance, wrapped tightly in plastic wrap and kept in a cool, dry place for up to 3 days. (Or in the freezer for up to 1 month.)
• The filling can be prepared up to 2 hours in advance.

This recipe is excerpted with permission from “The Modern Table: Kosher Recipes for Everyday Gatherings” by Kim Kushner. Copyright © 2022 by Kim Kushner.

Israeli Cheesecake

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This simple cheesecake is the perfect balance of light and rich.

• Total Time: 4 hours 35 minutes
• Yield: Serves 8-10

Ingredients

Units USM

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, cubed
• ½ cup sugar
• 1 tsp vanilla extract
• 3 egg yolks
• 2 cups heavy cream
• 1 cup sugar
• 1 tsp vanilla extract or seeds from 1 vanilla pod
• 3 (8-oz) packages cream cheese, softened
• grated zest of 1 lemon

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Instructions

1. Preheat oven to 350ºF. Line the base of two (9-inch) springform pans with parchment paper. Alternatively, line one (9-inch) springform pan and one baking sheet.
2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment (or using a hand-held mixer), cream butter and sugar on medium-high for 2 minutes.
4. Add the vanilla and egg yolks. Mix on medium speed for 1 minute, until combined.
5. Add the flour mixture to the wet ingredients. Mix on medium speed until a dough is formed.
6. Divide the dough into 2 equal-sized balls. Add a dough ball to the prepared pan and, using your fingertips, spread out and press the dough into the base in an even layer. Repeat with the other dough ball in the second baking pan.
7. Bake both for 20 minutes, until golden. Remove the pans from the oven and set aside to cool completely.
8. Meanwhile, prepare the cheesecake filling. In a stand mixer fitted with the whisk attachment (or using a hand-held mixer), combine heavy cream, sugar and vanilla and beat for 5 minutes, until stiff peaks form. (The peaks should stand straight up.) Transfer mixture to a bowl.
9. Switch to the paddle attachment. Combine cream cheese and lemon zest and mix for 1 minute, until light and fluffy. Add the whipped cream and mix on medium speed until combined. Pour the cheesecake filling into the springform pan. Using a spatula, spread mixture in an even layer.
10. Using your hands, crumble the crust from the other pan into fine crumbs. Sprinkle the crumbs over top the cheesecake. Cover with plastic wrap and refrigerate for 4 hours or overnight.
11. To serve, carefully remove the cheesecake from the springform pan, peel away the parchment paper and transfer to a serving plate. 

Notes

• You need two (9-inch) springform pans or one (9-inch) springform and one baking sheet for this recipe.
• To line a springform baking pan with parchment paper, trace the pan on a piece of parchment paper with a pen or pencil. Cut out the shape. Spray the pan lightly with cooking spray and press the parchment paper into the base of the pan.
• The crust and crumbs can be prepared in advance, wrapped tightly in plastic wrap and kept in a cool, dry place for up to 3 days. (Or in the freezer for up to 1 month.)
• The filling can be prepared up to 2 hours in advance.

• Author: Kim Kushner
• Prep Time: 15 minutes + 4 hours chill
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Israeli

The post This Israeli Cheesecake Is Delightfully Easy to Make appeared first on My Jewish Learning.

After posting a picture of my results online, I was surprised to find that people knew about this recipe and had fond memories of “mock blintzes.” Perhaps it is generational, but the idea sounded so far from the blintzes I knew. Once I received that comment, it pushed me to do a little digging about the “mock blintz” and see what I could learn about this (mostly) forgotten recipe. 

So, let’s take a look at the history of this, well, historical recipe. Though it seems to have lost popularity in the 2020’s, the “mock blintz” can be found mentioned in many places in the mid 20th century, including Jewish cookbooks and newspapers from the era. It appears that the “mock blintz” with salted crackers, a cream cheese/cottage cheese filling, dipped in an egg mixture and fried was a common choice in the 1930’s and 1940’s. Another “mock blintz” option, which sounds a little more enticing, used a similar concept for filling and frying but rather than using crackers, the recipe called for rolled thin white bread. Crackers or bread, this recipe could be found in newspapers throughout the country. In one paper, published in 1988, it was listed under the “Unusual Breakfast Ideas,”  which gives us a clue on its popularity by that time. 

As we can see, the “mock blintz” can take on many forms and in ways, mocks the typical crepe. Whether the reason is for ease, diet, or availability, these “mock blintzes” offer a super quick alternative to patiently standing over your stove making each thin crepe by hand. They are easy, to the point, and you probably have the ingredients at home already. 

With all this great information about the history of the “mock blintz” you must be wondering, are they actually good? Well, when we made them, the expectations were incredibly low, which helped. The reason we even attempted to make them is because they sounded unappetizing (take a look at the picture of the recipe to see what I mean). Saltine crackers with dry cottage cheese? Not exactly my top combination. However, with the addition of the egg and butter (lots of butter) it actually turned out okay. The taste reminds me of something closer to French toast made with salty crackers. Although our expectations were already low, the result truly did exceed them. I can absolutely see how the people who use matzah to make a “mock blintz” during Passover are doing something right. But would I choose this over a frozen blintz or French toast? Probably not. 

Whether or not my description sounds appealing, the recipe is definitely intriguing and tells a story about the way people were trying to balance tradition, and modern lives at the time the recipe was popular. Today, there are various online recipes for the “mock blintz.” If you want to try them,  I recommend channeling your grandmother (or great-grandmother) and attempting to recreate the 1940’s version. It’s…not bad.

The post Once You Try This Old School Blintz Hack You May Never Go Back appeared first on My Jewish Learning.

My grandmother, Eva, was a fabulous host and cook, with a fridge and freezer overflowing with delicious treats. She was known across the community for her love of baking; especially her cinnamon buns, New York Style-Cheesecakes and blintz casseroles.

Blintzes are a traditional Eastern European dish made with a thin pancake, similar to French-style crepes, that can be filled with a variety of sweet or savory ingredients such as farmer’s cheese, fruit, potatoes or vegetables. The sweet variety is often topped with a fruit compote or sauce and lightly fried in butter.

Instead of serving blintzes individually on a plate, my grandmother would neatly line up her rolled blintzes and bake them into a buttered casserole dish before topping them with strawberry sauce, similar to the sauce she would serve on top of her cheesecake. This recipe pays homage to these two iconic, dairy-laden dishes, giving us a reason to eat cheesecake for breakfast.

Notes: Blintzes can be made in advance. You can make the crepes up to three days ahead of time and stack between pieces of wax or parchment paper. Store in an airtight container in the fridge. When you are ready to assemble, remove from the fridge and follow the directions below to make the filling and roll.

The post My Grandma’s Perfect Cheesecake Blintz Recipe appeared first on My Jewish Learning.

These savory blintzes are filled with mushrooms and leek, and are so light and flavorful. They are vegetarian and can be made dairy-free by using non-dairy butter and milk. The mushroom filling can be made with just crimini or button mushrooms, but I love to add shiitake, oyster or chanterelle mushrooms to the mix for a richer mushroom flavor. Breadcrumbs help bind the filling, although my grandmother would have likely used her beloved matzah meal instead.

While these blintzes require a few steps to prepare and assemble, each element can be prepared in advance. Both the crepes and filling can be prepared and refrigerated 1-2 days ahead of serving. You can also pre-assemble the blintzes and brown them just before serving, which makes them a great dish for hosting. I particularly love to serve these for a lunch or brunch, topped with freshly chopped parsley or dill, and a generous dollop of sour cream. 

Savory Mushroom Blintzes Recipe

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These savory blintzes are filled with mushrooms and leek, and are so light and flavorful. They are vegetarian and can be made dairy-free by using non-dairy butter and milk. You can use any combination of mushrooms that you love. 

• Total Time: 60 minutes
• Yield: 4

Ingredients

Units USM

For the crepes:

• 4 large eggs
• 1 cup milk (can substitute with unsweetened non-dairy milk)
• 1 cup all-purpose flour
• 2 Tbsp melted unsalted butter or oil, plus more as needed
• 1 tsp sugar
• ½ tsp kosher salt

For the mushroom filling:

• 1 lb (450 g) crimini or button mushrooms
• ½ lb (225 g) shiitake, oyster, or chanterelles, mushrooms (or substitute with more crimini)
• 1 large leek
• 2 Tbsp oil, plus more as needed
• ½ cup panko breadcrumbs, or gluten-free panko breadcrumbs
• 1 Tbsp soy sauce or tamari
• 1 Tbsp red wine vinegar or rice vinegar
• ½ tsp salt, or to taste
• Freshly ground pepper, to taste

Toppings (optional):

• Sour cream
• Chopped parsley or dill

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Instructions

1. To make the crepes: Using a blender, immersion blender, or whisk, blend the eggs, milk, flour, 2 Tablespoons melted butter, sugar, and salt together until smooth. Refrigerate for a minimum of 2 hours or overnight.
2. Using a non-stick spray, or using a brush with oil or melted butter, lightly grease an 8-9” non-stick skillet over medium heat.  Add ¼ cup of batter to the pan, and swirl the batter so that it forms an even layer in the pan. Cook the crepe for 1-2 minutes, then flip it and cook for another 1-2 minutes on the other side – or until the crepe is golden. Transfer to a plate. Repeat the process by spraying or brushing the pan with oil between each crepe. Stack finished crepes on top of each other. Crepes can be made 1-2 days in advance and refrigerated until ready to assemble.
3. To make the mushroom filling: Trim the woody stems of the mushrooms, then dice them very fine. To save time, you can finely dice the mushrooms in a food processor by pulsing them several times; be careful not to over-process the mushrooms into a paste.
4. Trim the darker, green ends of the leek. Slice the leek lengthwise, and wash it of any remaining grit. Finely dice the leek.
5. Over medium-high heat, add a few tablespoons of oil to a large castiron or non-skillet skillet. Add the mushrooms and leeks to the pan and sauté until the mushrooms have started to brown, and have released most of their liquid, about 10-15 minutes.
6. Add the breadcrumbs to the pan, and add another drizzle of oil if needed. Sauté for 1-2 minutes, or until the breadcrumbs are starting to stick to the mushrooms. Add the soy sauce, vinegar, salt, and pepper to the pan and stir. Taste and adjust the salt or pepper as needed. Cook for another 2-3 minutes, then remove the filling from the heat. The filling can be used immediately or can be made a day ahead of assembling.
7. To assemble and cook the blintzes: Add 2 heaping tablespoons of the mushroom filling to the center of each crepe. Fold over each side towards the center of the crepe, then fold the top over the two sides and roll the crepe up, like you would a burrito or eggroll. Continue assembling the blintzes, and place them seam-side down until ready to cook.
8. Add a little butter or oil to a large skillet over medium-high heat.  Place the blintzes seam-side down in the pan, and let it brown, about 2-3 minutes. Flip the blintz, and brown it on the opposite side for an additional 2-3 minutes. Prepare the blintzes in batches so as not to overcrowd the pan. Serve warm topped with fresh herbs, sour cream, or your favorite toppings.

• Author: Shannon Sarna
• Prep Time: 30 minutes
• Cook Time: 30 minutes

The post Savory Mushroom Blintzes Recipe appeared first on My Jewish Learning.

Blintz Souffle Recipe

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5 from 2 reviews

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An easy and classic Ashkenazi-Jewish-American comfort food.

• Total Time: 40 minutes
• Yield: 4-6

Ingredients

Units USM

• 6 eggs
• 2 tsp vanilla extract
• ½ cup orange juice
• ½ cup granulated sugar
• 1 cup full fat sour cream
• ½ cup unsalted butter, melted
• 2 packages frozen blintzes (12 blintzes in total)
• cinnamon for sprinkling (optional)
• jam, sour cream, maple syrup and/or powdered sugar for serving

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Instructions

1. Preheat oven to 350 degrees F.
2. Generously grease a 9×11 baking dish with cooking spray.
3. Mix together eggs, vanilla, orange juice, sugar, sour cream and butter.
4. Place blintzes in the greased dish and pour the liquid mixture on top. Sprinkle top with cinnamon.
5. Bake for 30-35 minutes or until the top is puffy and golden.
6. Serve with jam, sour creamy, maple syrup and/or powdered sugar.

• Author: Shannon Sarna
• Prep Time: 5
• Cook Time: 35
• Category: Desert
• Method: Baking
• Cuisine: Ashkenazi

The post Blintz Souffle Recipe appeared first on My Jewish Learning.

For Florence Tabrys, a Holocaust survivor, blintzes were a lifeline to her former life near Radom, Poland. I spoke to Florence when writing my first book “Recipes Remembered, a Celebration of Survival,” a compendium of stories and recipes I gathered from Holocaust survivors. I learned that as a child, Florence and her sister were separated from their parents in 1942 and sent to work in a munitions factory. They were eventually moved to Bergen-Belsen where they remained until liberated by the British army. Florence never saw her parents again, but the memories of her childhood favorite foods sustained her throughout the years. Her sweet and creamy cheese blintzes became a family tradition; she would prepare them in large batches and freeze them so they would always be at the ready.  

Topping blintzes is always a game of chance. For those growing up in Poland, most likely it was whatever was on hand from yesterday’s breakfast or Sabbath lunch. Hanna Wechsler, a survivor of Auschwitz, described her mother’s “naleshniki” as a cross between a thin crepe and a traditional blintz. She remembers her mother filling them with strawberry preserves, chopped nuts and a touch of sugar, then topping them with a strawberry sauce. Hanna described her experience in Auschwitz to me in the most poignant way. Her mother would sneak out of the barracks and bring back food that had been stolen from the camp’s kitchen to sustain Hanna. She said, “My mother gave birth to me every day we lived in Auschwitz, because without her I would not have survived.”  

As an homage to these remarkable women I present Florence Tabrys’ cheese blintzes topped with Hanna Wechsler’s strawberry sauce. Enjoy them on Shavuot and all year long. And remember, the thread that weaves Jewish food is vital but fragile, and needs to be lovingly maintained. 

Notes:

• The strawberry sauce will keep for 1-2 weeks in the fridge. You can also follow the same preparation using frozen blueberries or raspberries.
• You can freeze the prepared blintzes (following Step 6) and fry them at a later time.

This Blintz Recipe Survived the Holocaust

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5 from 2 reviews

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A poignant, and delicious, reminder of the power of Jewish culinary tradition. 

• Total Time: 45 minutes
• Yield: Serves 10

Ingredients

For the blintz batter:

• 6 large eggs
• ½ cup warm water
• ½ cup whole milk
• 1 cup all-purpose flour
• butter for, frying

 For the blintz filling:

• 1 (4 oz) package cream cheese, softened at room temperature
• 1 cup (7.5 oz) package farmers cheese
• 1 tsp melted butter
• ¾ tsp ground cinnamon
• ½ cup sugar
• 1 egg, beaten

For the strawberry sauce: 

• 1 (16 oz) bag frozen strawberries
• 3 Tbsp sugar
• ¼ cup water
• 1 tsp cornstarch
• juice and grated peel of half a lemon

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Instructions

1. To make the strawberry sauce, in a medium saucepan, cook the strawberries, sugar, water and cornstarch over medium-low heat until the berries are very soft, about 15 minutes. Puree the berries and stir in the lemon juice and grated peel. Serve hot or cold over blintzes. 
2. Prepare the blintzes batter by whisking together all the ingredients. The batter should be thinner than a pancake batter, and a golden color. Refrigerate the batter while you prepare the filling.
3. For the filling, combine all the filling ingredients and gently blend until smooth.
4. Heat a pat of butter in an 8-inch nonstick skillet. Ladle about ¼ cup of batter into the center of the pan and quickly swirl the pan in a circular motion to evenly distribute the batter. Fry for 1 minute and then flip the blintz over. Cook for just a few seconds on the flip side and remove to a waiting paper towel. Cover with a second paper towel to prevent the blintz from drying out. Wipe the pan clean of the residual butter, add a fresh pat and follow the same process until you have used all the batter.  
5. When cool to the touch, begin filling the blintzes. A large tablespoonful plopped right in the middle of the blintz should do it. Fold the blintz by bringing the two ends to the middle, and then fold the two sides into the middle, creating an oblong little package. Their irregular shape lets people know they are homemade, so don’t fret if they don’t look perfect. (You can freeze the prepared blintzes and fry them at a later time.)
6. Fry the filled blintzes. Heat several pats of butter in the same skillet and fry them for several minutes or until golden brown. 

Notes

• The strawberry sauce will keep for 1-2 weeks in the fridge. You can also follow the same preparation using frozen blueberries or raspberries.
• You can freeze the prepared blintzes (following Step 6) and fry them at a later time.

• Author: June Hersh
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Ashkenazi

The post This Blintz Recipe Survived the Holocaust appeared first on My Jewish Learning.

A few hundred years later during a labor strike in Denmark in 1850, business owners hired bakers from abroad to replace local workers. Several such Austrian bakers began making Danish-like pastries, and when the strike was over, Danish bakeries continued to bake and improve upon these newly beloved pastries. In 1915, a Danish immigrant chef baked Danishes for Woodrow Wilson’s wedding to great success and acclaim. Soon after, the same baker encouraged a New York Jewish restauranteur to start selling the pastries at his establishments. Danishes have been a staple in bakeries and delis across the country ever since. 

Danishes are typically made with puff pastry, which is a buttery laminated dough. If you love baking projects you can make this recipe with homemade puff pastry. For a quicker and easier Danish, pre-made puff pastry is ideal. Any store-bought frozen version will work, but using an all-butter puff pastry will yield better quality and flavor. These pastries are crispy on the edges with a buttery flaky dough, and soft in the middle with a fruity cheesecake-like filing. Always a crowd pleaser, they’re perfect for any holiday brunch or lunch spread.

Note: Danishes are best eaten the same day they are made, and can be stored at room temperature. If you have leftovers, they can be reheated in an oven or toaster oven the next day.

The post Blueberry Cheesecake Danish Recipe appeared first on My Jewish Learning.

Recipe from “Sababa: Fresh, Sunny Flavors from My Israeli Kitchen” courtesy of Adeena Sussman/Avery Penguin Books.

Roasted Tomato and Labneh Pappardelle

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A new pasta staple.

• Total Time: 55 minutes
• Yield: Serves 4

Ingredients

For the roasted sheet pan tomatoes: 

• 2 lb (6 cups) cherry tomatoes, rinsed and dried
• 2 Tbsp extra-virgin olive oil
• ½ tsp kosher salt + more to taste
• ¼ tsp freshly ground black pepper

For the pappardelle: 

• ¾ lb dried pappardelle pasta
• 3 Tbsp extra-virgin olive oil + more for tossing the pasta
• 3 large garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp dried red pepper flakes
• 1 recipe Roasted Sheet Pan Tomatoes
• 3 Tbsp heavy cream or half-and-half
• ½ tsp kosher salt + more to taste
• ¼ tsp freshly ground black pepper + more to taste
• ½ cup labneh or Greek yogurt
• chopped fresh or dried za’atar, chopped fresh or dried oregano or marjoram, or za’atar, for serving

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Instructions

1. To roast the cherry tomatoes, preheat the oven to 425°F.
2. Dump the tomatoes on a large rimmed baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper. Give the baking sheet a shake to coat the tomatoes. Roast until the tomatoes are shriveled and some of the juice releases onto the pan, 20-25 minutes (you don’t want to take these too far because then that juice will evaporate, and basically that juice adds the essence of tomato flavor straight from the heavens into anything it touches). Allow the tomatoes to cool, and make sure to scrape up and use the slightly jellied juices that collect on the pan.
3. Bring a large pot of generously salted water to a boil over medium-high heat and cook the pasta until al dente, about 3 minutes. Drain the pasta, reserving ¼ cup of the pasta water, and toss the pasta in a little bit of olive oil right in the colander to keep it from sticking.
4. Add the 3 Tbsp of the olive oil to the empty pasta pot, reduce the heat to medium-low, then add the garlic, cumin and red pepper flakes. Cook over medium heat, stirring, until the cumin is fragrant and the garlic is light golden, 2 minutes. 
5. Add the tomatoes, cream, salt and black pepper, reduce the heat to medium-low, and warm through, 2 minutes.
6. Add the labneh or Greek yogurt, warm through for another minute, then add the pasta and toss it in the sauce, adding a little bit of the pasta water if needed to loosen the sauce. Season with salt and pepper, divide among four bowls, and garnish with za’atar.

• Author: Adeena Sussman
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Entree
• Method: Stovetop
• Cuisine: Vegetarian

The post Adeena Sussman’s Roasted Tomato and Labneh Pappardelle appeared first on My Jewish Learning.

Jibn is adaptable. It’s freezable. It’s make-aheadable! I am sharing the recipe in its most basic form, but feel free to experiment from here: Mix it up by grating an onion into the spinach, or adding cumin and garlic powder, or topping with sesame seeds before baking.  Bake it in a pie crust or muffin tins, or even in a thin layer on top of pizza dough.

It may not be the prettiest dish or the fanciest, but it’s the kind of dish you will make again and again.

Jibn (Syrian Frittata)

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5 from 7 reviews

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Adaptable Syrian jibn is a quick and easy egg dish that can be made ahead of time and frozen for an easy breakfast.

• Total Time: 1 hour
• Yield: 6

Ingredients

Units USM

• 2 lb frozen chopped spinach, thawed
• 6 eggs
• 1 16–oz container cottage cheese
• 2 cups shredded Muenster or mozzarella cheese
• 1 tsp salt

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Instructions

1. Preheat oven to 350ºF and grease a 9×13-inch pan or two 9-inch pie pans.
2. Squeeze as much water as possible out of the spinach.
3. In a large bowl, mix spinach, eggs, cheese and salt.
4. Transfer the mixture into the prepared baking dish(es) and bake for 45 minutes-1 hour, until the top is golden brown and the inside is cooked through.

• Author: Stephanie Hanan
• Prep Time: 5 minutes
• Cook Time: 45-60 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Vegetarian

The post The Syrian Frittata You Will Make Again and Again appeared first on My Jewish Learning.

But did you know that you can also use your Instant Pot to make dessert? And that your Instant Pot just happens to make the very best cheesecake?

While cheesecake is not time-consuming or difficult to prepare, there are a few tips to ensure a smooth, creamy filling with no cracking. You want to make sure that all of your ingredients are completely at room temperature — especially the cream cheese. If it’s even a bit chilled it will not incorporate evenly into your other ingredients, leaving you with bits of the cream cheese throughout the filling.

You also want to thoroughly scrape down the sides of the mixer after each ingredient addition. You’ll get any thicker parts of the batter that typically collect around the sides of the bowl down into the center so that they get mixed in completely with the rest of the batter.

Finally, you want to bake the cheesecake in a “bain-marie” — or water bath. By placing the springform pan into a larger pan filled partly with water, you insulate the filling and at the same time create steam as the water heats up. Both of these factors are what is key to achieving a smooth cheesecake with no cracks.

Filling your Instant Pot with a bit of water and placing the cheesecake on a trivet inside creates an ideal cooking environment, and results in perfect cheesecake in about 30 minutes!

I paired this creamy cheesecake with an easy fudge sauce, making this an ideal dessert for Shavuot — or any time you are craving some indulgence.

The post How to Make Cheesecake In Your Instant Pot appeared first on My Jewish Learning.