In Ladino, the language spoken by Jews exiled from Spain, roska means round. These round challah-like rolls, or roskas, are flavored with orange blossom water and are a Capelouto family favorite, freshly baked by Vivienne for Shabbat morning desayuno. The rolls are soft and sweet, often served with feta cheese, black olives, and coffee. IfContinue reading “Orange Blossom Roskas “
Although baghrir is simple to make, Moroccans treat it with great care, as if it carries the curse of the evil eye — too much attention during preparation can result in performance anxiety, preventing the signature bubbly texture from forming
She baked thousands of kubanehs in her life, now that she is away from home all she wanted is to bake again. This is Shosh Yosef’s recipe for Kubaneh including all its secrets
This bread pudding from chef Einat Admony brings together two classic Rosh Hashanah flavors, apples and dates, in one dessert.
Building and baking in a traditional mud and straw taboon is an ancient, nearly extinct skill. A visit to the Palestinian village of Susya reveals its construction process and the surprising reasons for the unique flavor of the flatbreads baked in it.
Asif Culinary Director Ayelet Latovitch moderated a discussion about baking with Eric Kayser of Maison Kayser, acclaimed chef and baker Erez Komarovsky, and pastry chef Adi Kihan of Milk Bakery in Jaffa. Check out their conversation.
Asif asked local Israeli and Palestinian bakers to recreate historic breads using heritage flours as part of our new installation “City. Wheat. Bread.” Writer Muzna Bishara asked them what it was like to work with heirloom grains.
Israeli baker Hagay Ben Yehuda traveled to France to learn how to make what he thought was ‘classic’ bread, only to realize what he was looking for was back home. A journey into the fields helped him find his voice.
The recipe details a seven-layer pastry made of oven-dried or lightly fried flatbreads separated by a cheese filling flavored with mint and coriander seeds.
Imagine you lived in Eretz Yisrael about 400 years ago and you wanted to bake yourself a fragrant loaf of bread: Where would you get the flour? How much would it cost? How big would the Ottoman tax authorities’ bite be? And what would the loaf look like?
Lebanese-born confectioner and baker Farah Raslan created this recipe for knafeh that’s layered with walnuts and spices and prepared with homemade kataifi.
With its spongy texture, mawi recalls Yemenite lachuch and Ethiopian injera, and is part of a family of skillet flatbreads common in the Middle East.
In 17th-century Egypt, this bread was known as “samuli.” Inspired by historic records, baker Safa Boshnak created this modern recipe for rolls.
This circular bread takes its name from the Arabic word for a ring. The dough is enriched with eggs and stuffed with dates and spices.
Kmaj, a flatbread with a pocket, was sold on the streets of Jerusalem in the 17th century. Today, the recipe is far easier to make at home than back then.
At the heart of every Ethiopian mean is injera, a tangy and spongy flatbread. This recipe for the classic comes from chef and artist Elazar Tamano.
Muzna’s contemporary take on the farmers’ summertime snack is topped with figs, cheese and watercress leaves for a refreshing crunch.
This classic Tunisian sandwich recipe of fried rolls stuffed with harissa, tirshi, and cured fish, comes from Brigette Choufan.
These spelt and olive oil rolls from chef Erez Komarovsky are inspired by pampushki, Ukrainian milk and butter rolls commonly served with borscht. When they’re still hot from the oven he brushes them with fresh hyssop and olive oil instead of the traditional sunflower oil and dill. Ingredients 2.2 lb / 1 kg white speltContinue reading “Olive Oil & Za’atar Rolls”
