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5 3/4 cups flour

1 1/2 tablespoons dry yeast

13.5 fl. oz. water

1/2 cup sugar

1 teaspoon salt

3.4 fl. oz. oil

2 eggs

1 tablespoon vanilla extract
1 tablespoon Cognac (optional)

Grated lemon zest (optional)

Oil for deep frying

Good quality strawberry jam

Powdered sugar



1. Place first 10 ingredients in a bowl. Mix and knead until a soft dough forms.

2. Cover with towel, set in a warm place and let rise until double in size (1–1.5 hours).



Batya loves to invent new recipes. Here's one she recently came up with and we thought you'd enjoy! Shabbat Shalom!


1 ½ cups cooked lentils

4 Tbsp. Tahini

1 cup fresh spinach/beet greens/parsley (optional)

1 egg

½ cup almonds or walnuts, ground

½ cup rolled oats

1-2 Tbsp. whole spelt flour

1 onion, finely chopped

3 garlic cloves, crushed

½ tsp. each: cumin, black pepper, salt, paprika



1. Blend all ingredients in food processor, or chop by hand.



For Rosh Hashanah and the other high holidays, we love to make honey cake. Here's a recipe for all of you to enjoy!

(makes 2 loaf pans)

2.5 cups flour

2 tsp. baking powder

1 tsp. baking soda

4 eggs

1 cup oil

1 cup sugar

1 cup honey

1 Tbs. cinnamon

1 tsp. ground ginger

a pinch of ground cloves

1 cup boiling coffee or tea





Batya loves to make up recipes for her family to try. Here's one that she created for Shabbat. Enjoy!


Makes 2 loaves 


2 bananas, mashed

2 cups plain yogurt

2 Tbsp. coconut oil

2 Tbsp. butter, melted

2 eggs, beaten

4 Tbsp. date syrup (or molasses)

2 Tbsp. honey

1 tsp. vanilla extract

1.5 cups spelt flour

4 Tbsp. oats

1/2 cup almond meal

2 Tbsp. ground coconut (optional)

1 tsp. baking powder

1/4 tsp. baking soda

Pinch of salt



Batya's recipe as featured on Roots & Reflections episode 4.

(Serves 6 people)


6 chicken drumsticks or thighs, cleaned well and washed

12 cups of water

1 large onion, cut into quarters

1 medium potato, cubed

1 medium zucchini, big slices

Pumpkin cut into 6-8 pieces 1x1 inch (optional)

2 TBS chopped fresh cilantro leaves

2 TBS chopped fresh parsley leaves

4 TBS chopped fresh celery leaves

1 ½ tsp. powdered chicken soup

¼ -½ tsp. of pepper

½ tsp. ground turmeric



This recipe was translated from Hebrew and is similar to the recipe shown on Roots and Reflections program, episode 9. The original recipe was published on the website Ochel v’rak Ochel, and was created by Yisrael Aharoni (famous Israeli chef).


18 oz. wheat semolina

½ cup flour

3 Tbs. olive oil

salt & pepper

cold water



3 Tbs. olive oil

1 tsp. cumin seeds

2 garlic cloves, finely chopped

1 onion, finely chopped

12 oz. ground beef

1/3 cup pine-nuts



As featured in Roots and Reflections episode 38, “The Jordan Valley.”


½ kg (1 lb.) dry chickpeas

4 liters water

1 tsp. baking soda

½ cup tahini paste

¼ cup fresh lemon juice

Hot pepper (optional)

2 garlic cloves


Ice water




This recipe was featured in Roots & Reflections episode 43, "Art in Israel."


2 whole chickens (about 1 kg/2 lbs. each)

2 cups olive oil

½ cup pine nuts

1 kg/2 lbs. onions, chopped

1 tsp. salt

1 tsp. black pepper

½ tsp. ground cardamom

1 tsp. ground nutmeg

500 gr./1 lb. ground lamb

2 large pita breads (or 4 small)

4 Tbsp. Sumac




1 large eggplant

½ cup lemon juice

2 garlic cloves, minced

½ cup tahini

salt to taste

parsley, finely chopped for garnish

olive oil

cayenne pepper




Batya's recipe from Roots & Reflections Episode 25


(for 9x13-inch pan)


12 lasagna leaves

2-3 Tbsp. olive oil

2 zucchinis, sliced thin

2 cups spinach, lightly sautéed

2 cups grated carrots

1 cup green or red pepper, cut into cubes

2 onions, chopped and lightly sautéed

4 garlic cloves, minced

5 tomatoes, sliced and roasted in oven

1 can crushed tomatoes

2 Tbsp. agave syrup



Black pepper

3/4 cup mozzarella cheese, sliced