pizza2  
                   Recipes
                     MESSIANICPROPHECY00000001
                             Family Challah

2 Packages active dry or fast-rising yeast
1/4 cup sugar
1 cup warm (105 F) water
2 large eggs
1 egg yolk
1tablespoon salt
1/4 cup vegetable oil
4-5 cups bread or all-purpose flour ( bread will have a softer texture if you use bread flour)
Oil for baking sheet or loaf pan
Egg Wash: 1 egg plus 1 yolk beaten with 1 tablespoon water
Poppy seeds or sesame for toppingMESSIANICPROPHECY00000001

1.  In a large bowl, sprinkle the yeast and a pinch of the sugChallahar over the water.  Stir to dissolve the yeast.   Add the eggs , egg yolk, remaining sugar, salt and vegetable oil.  Stir in 4 cups of flour.

2.  Turn the dough out onto a floured surface and knead for 10 to 15 minutes, until the dough is elastic and soft, adding 1/4 cup more flour at a time if the dough feels too sticky.

3.  Transfer the dough to a lightly oiled bowl, turning it to coat all the surfaces with the oil.  Cover  the dough with plastic and set it aside until it is at least doubled in volume.  It could take anywhere from 1 hour to 2 1/2 depending on weather conditions and the type of yeast used.

4.   Turn the dough out onto  a work surface and knead it for just a  couple of minutes.  Return it to the wiped-out bowl, cover, and let rise again , until doubled in volume.  An indentation  made in the dough should not pop back.

5.  Punch the dough to deflate it.  Cut it in half.  With your palms, roll each half into 2 long ropes, then cut each rope into 3 equal  pieces.  Roll the pieces into cylinders , elongating each cylinder  with your hands, pushing from the center to the edges.  Each strand should be about 12 inches with tapered ends.  Place 3 ropes side by side.  Beginning  in the middle of the rope, pass the left hand piece over the middle  rope, then bring  the right-hand piece over.  Continue left over right, right over left, until you reach halfway.  Pinch the ends together.  Turn the  rope so the bottom is now the top and complete the braid, this time going under each strand; pinch again.  Repeat the process with the  3 ropes.

6.   Preheat the oven to 350F.  Lightly oil a cookie sheet.

7.    Transfer the challahs to the cookie sheet.  Brush them with some of the  egg wash.  Move the challahs to a warm place and let them rise again.   Brush them  again with egg wash and sprinkle with poppy seeds or sesame seeds.

8.     Bake the challahs in the preheated oven for about 35 minutes, until the bread is a deep rich brown and the bottom sounds hollow when tapped with your fingertips.    Enjoy!!!!             

Baruch atah Adonai,  Eloheinu melech ha-olam, hamotzi lechem min ha-aretz. Amein (Blessing of the bread)border2                                                 

                                        ALMOND CHOCOLATE TORTE

 1/2 pound butter or margarine, softened torte
 2 cups semi-sweet chocolate chips            *
 1/2 teaspoon almond extract, optional
 1/2 cup strong- brewed coffee
 4 eggs
 1 cup sugar
 1 ounce sliced almonds, toasted
 Preheat oven to 350 degrees.
   Heat coffee, ¼ cup sugar, butter or margarine and chocolate chips until smooth. (Do not burn.) Remove from heat and let cool.
  Whip eggs with wire whisk and ¾ cup sugar in mixer on high speed for 5 minutes. Fold egg mixture and chocolate mixture together. Add sliced almonds and place in a 9-inch greased cake pan.
  Bake in a water bath for 1 hour to 1 hour and 30 minutes (after 1 hour, check every 10 minutes; mixture should be moist but not runny).
  Remove from oven and let cool in refrigerator overnight. Place bottom of pan in hot water to remove.   (10 Servings)

*Picture shows drizzle of chocolate and sliced almonds -optional.

 Nutritional information per serving: 550 cal., 33 g fat (19 g sat.), 135 mg chol., 68 g carb., 223 mg sodium, 4 g fiber, 7 g pro.swish1

                                         Hummus

hummus 2 1/2 cups canned
chick peas, drained
3Tbsps. Tahineh(Ground hulled sesame seeds)

4 Tbsp. lemon juice
2 cloves garlic, crushed
1/2  tsp. salt
Paprika
Parsley as garnish
   Put all ingredients into a
blender and pur'ee until
smooth.  Refrigerate for 8
hours before serving. 
    Sprinkle with paprika and parsley.

Makes 4 servings.

 Hummus #2


 hummusII

Hummus Description:

Everyone loves Hummus. It is the dip that can be served anytime you need a great appetizer, be it with pita bread, or as a vegetable dip. Hummus makes every dinner table more enjoyable because of the flavor that is loved by the young and old alike. It is easy and quick to make, and it is for all seasons. --------------------------------------------------------------------------------

Ingredients:

 20 ounce chic peas (Hummus) 1/4 cup lemon juice 1/3 cup Tahini 1/4 cup cold water 1 tablespoon olive oil for garnish parsley chopped, for garnish paprika for garnish to taste salt to taste pepper --------------------------------------------------------------------------------

Instructions:

Mix all ingredients (except for olive oil, parsley, paprika) in food processor until a smooth paste is formed. Garnish with paprika, parsley and olive oil. Serve with toasted Pita bread. To toast the bread, preheat oven to 350 degrees until golden. --------------------------------------------------------------------------------

                                                     
 
 
 

Kafta (BBQ)

                                                                                                            



 kafta

 

 

INGREDIENTS

  • 1 1/2 pounds lean ground beef
  • 1 medium onion, grated
  • 1/2 cup finely chopped fresh parsley
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 6 wooden or metal skewers

DIRECTIONS

  1. Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
  2. In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended.
  3. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick.
  4. Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

Persian Kabob

Persiankabob

INGREDIENTS

  • 1 (8 ounce) container plain low-fat yogurt
  • 1 onion, chopped
  • 1/2 teaspoon dried mint
  • 2 pounds beef top sirloin, cut into large cubes

DIRECTIONS

  1. In a large bowl, mix the yogurt, onion, and mint. Place the beef cubes in the mixture. Cover, and marinate at least 6 hours in the refrigerator.
  2. Preheat an outdoor grill for high heat.
  3. Place the marinated beef cubes on skewers, and grill, turning occasionally, 15 minutes, or to desired doneness.

                         

 

 

Spinach Dip with Water Chestnuts   

 spinachdip

INGREDIENTS

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (16 ounce) container sour cream
  • 1 cup mayonnaise
  • 1 envelope dry vegetable soup mix
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • 3 green onions, chopped
  •  

DIRECTIONS

  1. In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts and green onions. Cover and chill in the refrigerator approximately 2 hours before serving.

 

 
 
  isrflagisrflagmenorah000SMALL6Beit Yeshua is not responsible for any content on links that are in opposition to our Judaic heritage. All efforts have been made to avoid such links. BEIT YESHUA INC.     May this website bring Hashem glory.
  Site Map