In a few days we will celebrate Rosh Hashanah, the Jewish New Year. This is going to be my first Rosh Hashanah on my own away from home, and I’m very excited to be fully in charge of both of the festive dinners that this holidays entails.
On Rosh Hashanah (and many other Jewish holidays) my aunt Tania usually has my whole family over and, by popular demand, always prepares mahshi, a Lebanese dish of zucchini filled with meat and rice, served with a sweet and sour sauce made from tamarind, dried apricots, lemon and tomatoes. Since this year for the first time I will miss out on the irresistible mahshi my aut prepares, I have resolved to try my hand at the recipe and I’m pleased to report that it was a success: now we can all – yes, you too! – celebrate Rosh Hashanah in style, the Lebanese way, with a generous helping of mahshi.
Read more Kusa mahshi: Lebanese sweet and sour stuffed zucchini
A couple of days ago I’ve had my first article published on Tablet Magazine, my absolute favourite source of quality Jewish news and interesting content. I’m behind myself with excitement.
My article is dedicated to a topic I’ve never addressed here on Labna before, but that some of you might find of interest: it’s about the Jewish tradition to substitute goose for pork in cooking and the ancient craft of making prosciutto and salami our of goose meat.
Read more Kosher prosciutto and goose salami
Every year the first hints of Spring bring along the beginning of Passover preparation.
It’s the period we start cleaning the house to make sure there isn’t the smallest trace of leavened food left, but above all it’s a couple of weeks during which every Jewish woman spends an unreasonable amount of time planning the dinners she is going to host with family and friends, in a frantic and desperate search for recipes – above all desserts – that are edible and at the same time respect the rules of Passover.
The recipe I am sharing today yelds one of the simplest and tastiest Passover treats I’ve tried in recent years: it is a kugel, made of matzo and apples, which I learned from the Monday Morning Cooking Club. Most people (including myself) hate eating matzo for the 8 days of Passover, but in this recipe matzo is unexpectedly very tempting and yummy: give it a go and let me know if you like it!
Read more Matzo and apple kugel