Warm Place. Cool Shul.
FALAFEL DOGS
By Avi Katz for JoyofKosher
Who would've thought of combining the American classic hot dog with a famous Israeli food? Only a chef who thinks outside the box.
You must try this unique combination of wrapping falafel around a hot dog and frying it to golden perfection. The falafel dog, created by my mentor Chef Shelly Ostrow of Holy Cow in Memphis, TN, is a Southern favorite with an Israeli twist which your whole family will enjoy.
33 Vegetarian Recipes Perfect for Summer
by Shannon Sarna for The Nosher for myjewishlearning.com
Summertime is all about the barbecues and indulgent vacation eating, right? But it’s also about an abundance of fresh fruits and vegetables finally in season.
Continue reading.
What's With The Cheese
From Jewish Treats
There are few types of food with as many variations as cheese. Like all dairy products, only cheese that has been made with the milk of a kosher animal can be kosher. (For those celebrating August’s National Goat Cheese Month, that’s good news, since goats are kosher animals.)
Unlike milk or butter, however, the qualifications for kashrut are a bit more complicated than simply the source of the dairy. In fact, there is a specific prohibition in the Talmud against the consumption of gvinat akum, literally the cheese of heathens.
Mukimame and za'atar patties
By Sarah F. Berkowitz for FromtheGrapevine
These gorgeous green soybean patties make a fabulous meal with a side of tahini and Israeli salad.
Living in the South, I hear a lot about fritters and frying – whether it’s okra, collard greens, fried green tomatoes, or one of many other formerly unknown foods. And I have a lot of fun merging these Southern gems with my Israeli roots – like in these soybean patties spiced with Mediterranean za’atar spice. The tahini drizzle is a perfect finish for these gorgeous, green patties, and a side of Israeli salad makes it a complete meal (pita optional!).
JAMIE GELLER'S NO KNEAD CHALLAH BREAD
Jamie Geller for The Joy of Kosher
This is the easiest, best tasting challah in the entire world. This bread is so easy, there is literally no kneading, but you do need to plan ahead. It is best if you can prep it on Tuesday night so it has 3 days to chillax in the fridge before baking it up fresh on Friday.
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