Turns out Halloween falls on a Saturday this year, so if you feel like adding a little pumpkin spice to your Shabbat and calling it "Challaween", then here's the perfect recipe for some seriously tasty pumpkin challah bread.
Cook Time: 2h 30min | Makes 12 Servings
1/2 cup warm water (about 100 degrees)
1 1/2 packages active dry yeast
3 cups white flour
1 cup whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup pumpkin puree
1/4 cup honey
1/4 cup vegetable oil
1 egg + 1 egg yolk for the dough and 1 egg for the glaze
Mix the yeast and hot water in a bowl and leave it for 10 minutes to dissolve.
Meanwhile, mix the flours, pumpkin pie spice and salt in a large bowl.
In the bowl with the water and yeast, whisk in pumpkin puree, 1 egg and 1 egg yolk, oil, and honey.
Make a well in your flour mixture and add in the pumpkin mixture to form a dough. Add more flour if your dough is sticky.
Coming to Israel? Well then it's time to brush up on your Hebrew / Israeli slang! We've put together 14 of the most commonly used and easy to remember phrases for you, so here it goes:
Meaning: Cool, chilled, great, right on
Example: Hanging out on the beach in Tel Aviv is "Sababa"
2. Al ha panim
Meaning: Literally translates to "on the face" but in slang it means you don't feel good or something is old, tired, not great or tasteless
Example: Yesterdays tuna sandwich now tastes "al ha panim" or after going out last night I feel "al ha panim"
3. Arsim and Frechot
Meaning: The Israeli equivalent of these types of people - "Frecha" is for a female, "Ars" is for a male.
Example: think fake tan, extra long bedazzled nails, animal print, muscle tops, and diamond jewelry for men
Meaning: Something "under the table" or "off the record" or acquired only through connections. Also means using an item for someth read more
This has to be the easiest quick fix for homemade apple pie, and it's come just in time for Rosh Hashana!
5 - 6 Granny Smith green apples (that stand up on their own)
1 tsp of cinnamon
5 cloves (optional)
1 tsp vanilla essence
1/2 cup of brown sugar
pie-crust (store-bought or homemade)
Step 1: Cut off the tops of 4 apples and remove the inside with a spoon or melon baller, being careful not to puncture the peel. Set aside the insides for Step 2.
Step 2: Peel your last 2 apples and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
Step 3: Mix your sliced apples, sugar, cinnamon, vanilla and cloves in a bowl & scoop the mixture into your hollow apples.
Step 4: Roll out the pie crust and slice into 1/4 inch strips. Cover the top of the apple in a lattice pattern with the strips.
Step read more
It's time to raise our glasses to a happy new year! This bold and delicious Rosh Hashana Sangria is infused with all the traditional ingredients necessary to make it both sweetly symbolic and a 100% festive!
Pomegranate - Has 613 seeds to represent the 613 mitzvot & to remind us that our good deeds in the coming year should be plentiful.
Apples & Honey - symbolize our hope for a sweet year to come
Grapes - representing the cyclical nature of the year and the continuity of creation
½ cup honey
10 oz. seedless grapes
1 bottle of red wine
2 cups 100% pomegranate juice
1 cup grape juice
¼ cup brandy
¼ cup triple sec
Pour honey and ½ cup water into a small saucepan. Heat and stir until the honey is completely dissolved into the water. Do not boil. Remove from heat and allow to cool.
Seed the pomegranate, discarding the rind and pith.
Place the pomegranate seeds, apple slices, read more
Because there's no food that says "Israel" quite like Falafel Balls!
After eating falafel for virtually all your lunches on Birthright, those greasy little chickpea balls begin to fill with pure nostalgia, taking you back to those 10 epic days where you got zero sleep, bussed the country from top to bottom, and took home a group of 40 muddy new friends.
If you'd like to re-live your birthright through Israeli street food then here is a quick and easy recipe for frying up your own falafel.
2 tbsp sunflower or vegetable oil
1 small onion, finely chopped
1 garlic clove, crushed
14 ounce can chickpeas, washed and drained
1 tsp ground cumin
1 tsp ground coriander (or use more cumin)
handful parsley, chopped, or 1 tsp dried mixed herbs
1 egg, beaten
Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices read more