Baking Biscochos

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After Pesah….Time for baking! Here is my mom’s recipe for making Biscochos! (you asked ….here it is!) Biscochos are often called tea biscuits. We think of them as a “biscotti”, a crunchy treat! Biscochos are a bit sweet and are wonderful with your morning coffee (could be afternoon or evening coffee or tea or even milk, for that matter!!) If you’ve been to our home, my mom’s house, our synagogue, you’ve had my mom’s Biscochos. They are ‘twice baked,’ which gives them that extra crunch. A very special part of our cultural repertoire.

They’re made with love – that, you can definitely taste it!

Here’s the recipe. My mother takes great pleasure in sharing her recipes and techniques and having her ‘students’ excel on their baking journey. Give them a try! And let us know how you’re enjoying them!

Ingredients:

1 Cup eggs

1 C sugar

3/4 C oil

3 tsp baking powder

1 tsp vanilla flavoring

5 – 7 C flour

Topping:

1 egg + 1 drop of water, beaten well

sesame seeds

(alternative to sesame seeds: cinnamon and sugar or “sprinkles”)

These are my mom’s directions:

With electric mixer, beat eggs and oil in a mixing bowl. Add sugar and vanilla and continue to beat until well blended. Add flour and baking powder gradually, knead into a medium dough until no longer sticky.

*The ‘Cup’ method of method of measuring eggs is important. Eggs come in different sizes – Medium, Large, Jumbo. By measuring by the Cup, one is more likely to get a more uniform measure. It makes a significant enough difference. Get as close to 1 Cup as possible.

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Place onto floured work area and finish kneading dough with additional flour as needed. Dough should not be sticky as long as you can handle it without it sticking to your hands.

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Take walnut-sized pieces and roll down on table with palms of hands into a rope about 5 inches long and only 1/2 inch thick.

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Press down with fingers to create channel;

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Fold rope over and cut slits into the edge.

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Join into a bracelet shape. Brush egg on top side.
Dip top side into sesame seeds. (or sprinkles)
If using cinnamon/sugar on top, no egg wash needed.

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Place on cookie sheet lined with parchment paper. Bake in preheated 350 degree oven for 12 minutes or until lightly brown. Remove from pan. Allow to cool.

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After they are cooled, return to oven at 200 degrees for one hour. This is where they get that extra crunch – the all important ‘biscucharing’ process.

Now……time to sit down with a cup of coffee and a Biscocho and relax!

~Bendichas Manos
BendichasManos.com
Facebook: Bendichas Manos!

Biscochos….now available commercially!

Now that Pesah has ended, it’s time to begin baking again! Looking forward to having Biscochos in the house to share with friends and to have with a cup of coffee or tea ….ummm! What could be better!

For the uninitiated, a Biscocho is a round ‘tea biscuit’….a twice baked (think biscotti) treat.

For those who don’t bake, don’t have someone to make them for you, don’t live close to one of the wonderful Sisterhoods who make them….you’re finally in luck!!!! Biscochos are now commercially available online! Yep….even on Amazon!

Sarah’s Biscochos, the passion project of Dr. Linda Gettinger-Dinner, are being baked in a commercial kitchen in Sunrise, FL and shipped to arrive at your door within two to three day!

Starting with memories of the wonderful Sephardic delicacies made by her maternal grandparents who came from Isantbul and Izmir, and the unforgettable, twice baked, crispy and crunchy Biscochos made by her mother Sarika, of Blessed Memory, Linda set out to keep the tradition and taste alive!

“As a tribute to our Mother and Grandma —from the Old World, to the New World, to YOUR World— we offer you a taste of love, tradition, and sacred memories deliciously prepared as the best of Sephardic specialties!” And she’s doing it with a twist….offering gluten-free, sugar-free, chocolate chip and fancy sprinkles options to the mix!

Visit her website Sarah’s Biscochos. Or look her up on Amazon. They look delicious!
Kudos, Linda, for bringing our traditions and special treats to the mainstream market! Wishing you muchos y buenos and much success as you grow!!!

~Bendichas Manos

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Megina! 2019

*A note about our Posts. Often you will see some words in a different color, perhaps the name of a song, the name of a food or of a specific ritual. It is usually a “link.” If you click on it, it will take you to a recording of that song, a recipe for that food or an explanation of that ritual. If you haven’t yet, give it a try! It enriches the experience. Example: Yehoram Goan’s ‘Ken Su Piense.’ (as a side note: you can purchase the entire album of Yehoram Gaon singing some of the Pesah favorites in Ladino on CD by contacting Hatikvah Music at Klezcorner@aol.com)

Cooking time!

As we begin to prepare for Pesah, it’s time to pull out the favorite family recipes, those familiar dishes that bind generations together, remind us of our connectedness…..brings us back to the familiar.  One of the staples of our seder meal is a megina, sometmes refered to as ‘mina,’ or a ‘meat quajado.’

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My mom’s is made with crumbled matzah mixed in giving it a meat casserole- like consistency once cooked and able to be cut into and served in squares. The ‘mina’ version is often made with layers of soaked and softened matzahs and constructed more like a meat lasagna. I am sharing the recipe as my mom makes it for our family and as she has taught it in community cooking classes. This is one of those dishes you can customize to your liking, adding different spices for a differnt flair ( think cumin or ‘ras el hanut,’ diced peppers or even cilantro instead of parsley, to name a few).  This version is made with ground beef, although ground turkey or ground chicken could be substituted. Let us know what you think!

My Mom’s (Kaye Israel) Recipe for Passover ‘Megina’ (meat casserole) {sometimes called Quajado de Carne or Mina}

As one of my friends points out, anytime you start with sautéed onions and meat……how can you go wrong?

2 C chopped onions
2 lbs ground meat
2 tblsp oil
1/2 tsp pepper (to taste)
1 tblsp salt
1/4 c parsley, chopped
8 – 10 eggs
1 C farfel (soaked in warm water, and squeezed dry) or 4 sheets matzah (soaked in warm water, squeezed dry and crumbled)
touch of red pepper flakes (optional)

Brown onions in oil.

 

 

Add meat and continue to brown.

 

 

Transfer to bowl and allow to cool. Add salt, pepper, parsley and farfel (or matzah). Add 2 beaten eggs at a time until eggs are mixed in.

 

 

Grease 9 x 13 inch pan (pyrex type) and heat in oven for 2 – 3 minutes. Pour mixture into pan.

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Bake at 400 degrees for 30 minutes or until golden brown. Allow to cool. Cut into squares and serve. Delish!!!!

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We serve this as part of our holiday meal.  It’s also a staple during the week. Easy to cut a square for lunch and serve with a light salad for lunch or easy dinner.   Easy to transport for those who need to take a lunch to work or school. (I have one cousin who looks forward to megina each year with cranberry sauce on the side. I know, they didn’t have cranberries in Rhodes. That’s how we create new traditions!) Enjoy it!   Make it your own!

~Bendichas Manos

Passover 2019 Keftes de Prassa and a little music…..

Passover is around the corner! We are getting busy cooking (and listening to some Passover music and some traditional renditions of the HAGGADAH in the Rhodesli Tradition by Neil Sheff, to get us in the mood! Listen along with us!)

While listening today, I was remembering the Birkat Amazon as I had learned it in Seattle, “Ya Komimos.” Thanks to my Facebook friend Louise Chiprut Berman, I immediately had the words at my fingertips. I could hear most of it in my memory, missing a line or two. Asking on Facebook, Bryan Kirschen was able to post Hazan Isaac Azose singing it exactly as I remembered! AH, such happy memories…..and the wonders of Facebook!
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Cooking with my Mom. Making Keftes de Prassa….a family favorite. We serve Prassa (leek patties) at Pesah as they are a spring vegetable.  We also serve them at Rosh Hashanah as part of the ‘yehi ratzonis’ – the Rosh Hashanah Seder.

Our family makes them without meat…..a good option for the vegetarians at your Seder. (some have the tradition of adding ground beef to their leek patties.)

This is my mom’s method for Keftes de Prassa.

Ingredients:

1 large onion – chopped

8 medium stalks of leek

3 eggs

2 tblsp matzah meal

1 C mashed potato or 1 C mashed potato flakes

pepper to taste

*optional pinch of red pepper flakes

Prepare leeks. Cut 1/4″ from top and bottom.

Cut in half vertically.

Soak and clean leeks throughly. (leeks, by nature, often have a good amount of fine dirt between leaves. Make sure to clean carefully) Soak, rinse, soak again (2 – 3 times).

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Cut into 1/2″ pieces.

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Boil cut leek and chopped onion in a pot of water ( covering mixture), until vegetables are soft and limp. Boil Potato separately until soft.

Drain (squeeze out) all liquid. Add additional ingredients. Blend into an even leek-onion-potato mixture. Shape into patties.

Fry : 2/3 C oil

Fry on medium heat until both sides are slightly browned.

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Drain on a paper towel. Divine freshly made…..can be frozen, sealed tight.

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Defrost and place on a cookie sheet and warm in the oven at 300 degrees for about 10 minutes, or until warmed throughly.

Enjoy!!!!!!

Love hearing what you’re making and doing for the holidays. Stay in touch with us here and on Facebook at ‘Bendichas Manos!’

~ Kaye & Marcia

Marochinos (almond macaroons)

A favorite for Pesah….delightful as a pareve dessert during the year!

Ingredients:

2 C blanched almonds

1 C sugar

2 eggs…whites only

Grind blanched almonds to near a fine consistency.

Mix in a bowl with sugar.

Add egg whites to almonds and sugar.  Mix until biscuit-dough consistency. Using a tablespoon or metal scoop, drop 1″ apart on cookie sheet lined with parchment paper.  Bake for 10 minutes in a pre-heated 350 degree oven.

Marichinos out of Oven Seph Shabbat Jan 2018

Allow to cool completely before handling. Will harden as they cool.

Burmuelos! ‘Tis the Season!

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Hanukkah celebrates the re-dedication of the Temple in Jerusalem after the Jewsih victory over the Greeks in 165 BCE.

A favorite story is the Miracle of the Oil. The Jews went to reclaim and restore the Temple in Jerusalem after it had been defiled and left in ruins by the Greeks. There was only enough oil left to rekindle the candelabra that was to burn throughout the night each and every night. It would be several days before more oil be be procured and prepared. By virtue of a Miracle, the oil burned for 8 days and nights, until more oil was available.

To commemorate the Miracle, we prepare foods cooked in oil for the holiday of Hanukkah. Favorites are latkes (potato pancakes), sufganiyot (filled donuts), and in our family, burmuelos (fried dough).

Growing up, I had never had latkes. Our Hannukah treat was always burmuelos – light, fried dough pillows bathed in a light, sweet syrup that is absolutely devine!

Made from a yeast dough, it takes some time for the dough to rise and be ready to fry. My mom will make the dough ahead of time and after dinner, drop the dough by spoonfuls into hot oil, watch them puff and turn a golden brown as she prepares the honey syrup. Once the burmuelos are ready, she will bathe them in syrup and we’ll eat them, warm and fresh! Divine, indeed!

Below is the recipe. Give them a try…..and enjoy!

My Mom uses the recipe from the cookbook,

    The Sephardic Cooks – Come Con Gana

compiled by the Sisterhood of Congregation Or Ve Shalom in Atlanta, GA.

1 tsp yeast
1/2 C and 1 1/2 C warm water
pinch of salt
3 C flour
1 egg
oil (for frying)

Soften yeast in 1/2 cup warm water. In mixing bowl add dry ingredients. Add yeast mixture, egg and remaining warm water. MIx well. Allow to rise in covered bowl in warm place for 2 hours.

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Fill a quart pot with 3 inches of cooking oil. Allow to get very hot.

 

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Drop a teaspoon of soft dough into the hot oil.

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Remove with slotted spoon when golden brown. Bathe in syrup.

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Syrup

1 C sugar
3 Tblsps honey
1/2 C water

Boil together until sticky. Pour over burmuelos.

A wonderful message about the Miracle of Hanukkah shared by Craig Taubman:

“The miracle of Hanukka is not that the oil burned for 8 days. The true miracle? That someone was inspired to light the light in the first place!”

Let us be inspired!!

Bendichas Manos!!!!

Judy Zeidler’s Fresh Homemade Ricotta Cheese

I had the delightful treat to be in Judy Zeidler’s kitchen last week when she made fresh homemade ricotta chesse. Growing up, ricotta was a staple in our Sephardic kitchen.   Used in recipes such as our quajados and served with olive oil with home made bread…..ricotta, with it’s velvety smooth texture is a certain favorite. I was tickled when Judy told us she was making it for us!

With her permission, I’m printing her recipe today in hopes that you might include it in your Shavuot menu.

Judy’s Homemade Ricotta Cheese

1/2 gallon whole milk

1 cup cream

2 teaspoons salt

6 tablespoons lemon juice

Heat the milk, cream and salt over meadium heat until it is about to boil.

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Add the lemon juice, stir a few times and when the mixture begins to curdle, remove from the heat.  Let curds rest for a minute or two.

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Using a slotted spoon, skim the Ricotta curds from the whey and place them in a colander or wire sieve lined with cheesecloth.  Drain for 15 minutes.

Serve warm or at room temperature, with a drizzle of honey.

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(Marcia’s note….it was delicious with a drizzle of honey.  At our house, we would likely drizzle with a bit of olive oil and perhaps a squeeze of lemon).

Try it and let us know how you enjoyed it!

Thank you to Judy Zeidler for this wonderful recipe.  Check out her book, ‘Italy Cooks,’ which has this and other wonderful recipes and stories from her travels in Italy, as well as her other creatively delightful cookbooks by visiting http://www.judyzeidler.com.

As we celebrate the receiving of the Torah, we share an array of dairy dishes….boyos, burekas, quajados, sutlach, cheeses of all sorts, (thus, Ricotta!)….and our friends share blintzes, cheese kugles, knishes, etc.  As mother’s milk (dairy) nourishes a body to grow;  so, too, Torah nourishes our souls.

Wishing you all a joyous and meaningful Shavuot….and delicious treats to go along with it!

~ Bendichas Manos

 

 

 

 

Yom HaShoah….A Time to Remember. May We Never Forget. Watch Now.

As Yom HaShoah is upon us, we want to share a few opportunities to understand the Sephardic experience during the Holocaust.  May we always remember….May we never forget. IMG_3929

‘The Longest Journey: The Last Days of the Jewish Community of Rhodes’ can be rented online from Vimeo and viewed.
It is a ‘must-see’ for those wanting to know the story of the tragic end of the hundreds years old community that existed in Rhodes.
‘The CDEC and the Shoah Museum of Rome present: THE LONGEST JOURNEY. RHODES-AUSCHWITZ (2013) a film by Ruggero Gabbai, historical research by Liliana Picciotto and Marcello Pezzetti.IMG_3930IMG_3931
On July 23, 1944, the Nazis deported almost the entire Jewish population of the island of Rhodes, while the Italian authorities that had been in charge of the Island from 1912 until the Armistice of September 8, 1943, stood by. It was late in the war, and German capitulation seemed imminent, yet the Nazi commanders did not hesitate to inflict the longest journey their criminal machine had ever planned, on this small, vibrant community nestled in this faraway island. The journey took 24 days under harrowing conditions, an atrocious transition from the Mediterranean sun to the grey hell of Auschwitz.
The Longest Journey weaves together testimonies of some of the few Jews to have survived Auschwitz, focusing on Stella Levi, Sami Modiano and Albert Israel.IMG_3932

The survivors, along with the film crew, returned to Rhodes from their respective lives in New York, Rome and Brussels. Each one with a powerful cinematic presence, the three recount memories of family and communal life, interactions with the local Greeks, Turks and Italians, cultural transitions, as well as the tragic last days of their community. The film provides a kaleidoscopic view of Jewish life in Rhodes under Italian dominion before the War.

Through the lens of these narrators, their early lives in Rhodes unfold as a sort of ‘paradise lost.’
See it now, on Demand
https://vimeo.com/ondemand/longestjourney/169693284

IMG_3933‘Trezoros: The Lost Jews of Kastoria’ is airing on PBS stations across the United States THIS WEEK- check your local listings. ( These are a few we saw listed. Check local listings.
South Florida, Thursday 8:30 pm
San Francisco, KQED, Friday 9:30 pm
Los Angeles, Wednesday KCET 6:30 pm
And 9pm)
“The documentary chronicles life in the picturesque town of Kastoria, where Jews and Christians lived in harmony and friendship for over two thousand years. The title Trezoros is the Ladino/Judeo/Spanish term of endearment meaning “treasures.” The film takes the audience on a journey from the joyful innocence of the pre-war years through the heartbreaking struggles of the Holocaust, to a unique place in time and history highlighting a Greek Jewish culture lost forever.

In October 1940, the peaceful life of the community changed forever with the invasion of Greece by Axis forces. Initially occupied by Italy, the Jewish community remained, but after Mussolini fell from power, the Nazis took control of the town, eventually gathering all the residents in a single day, and sent them to concentration camps.

Using never-before-seen archival footage, Trezoros vividly brings to life just one of many Jewish communities that had existed in Greece for centuries and even millennia before the end of World War II. The film is a story told by its survivors, with interviews filmed on location in Kastoria, Thessaloniki, Athens, Tsur Moshe, Tel Aviv, Miami, and New York.

Directed by Lawrence Russo, and co-directed and produced by Larry Confino, the film was widely praised on the film festival circuit with screenings in London, Cannes, Melbourne, Sydney, New York, and Los Angeles. Russo co-founded the independent studio The Shooting Gallery (Laws of Gravity, Sling Blade) and directed the Emmy-nominated PBS short film series ShortCuts. Producer/Co-Director, Confino is the Founder of Synapse Productions and Executive Director of ImageRescue, Inc. Based in New York City, Confino has produced documentaries and commercial projects on a multitude of subjects around the world.

Trezoros is an inspiring story of survival that resonates universally and is of particular interest to Jewish and Greek communities worldwide. The poignant story of one family’s experience helps honor the memory of the once vibrant community and reminds us of man’s inhumanity to man and also of the enduring spirit of the people who survived the horrors of the war. As George Santayana wrote in The Life of Reason, 1905, “Those who cannot remember the past are condemned to repeat it.

Check your local listings for the PBS schedule.”

 

 

 

Pesah 2018……It’ Almost Time to Gather ’round the Table

Tomorrow is a cooking day…..and tomorrow night marks the first night of Passover – the first Seder. We’re all busy preparing our homes, shopping, and preparing for the holiday.  I thank you for allowing me to share one last message before we begin the Festival.
This is a time for gathering together. We read the Haggadah and tell the story of our delivery as a people from slavery in Egypt to freedom in the land of Israel. It is a cornerstone of our being a people. So central is the journey from slavery to freedom, from oppression to self-reliance, that we retell this story each year. We can only appreciate our freedom if we remember our enslavement. We can only appreciate our wholeness of we remember our brokenness. We can only appreciate our own land of Israel, a home for all the Jewish people, if we recall our desperation and desolation when we had nowhere else to turn.
So – we tell the story, year after year, from generation to generation. And with the telling, we serve our favorite foods. Again, passing from one generation to the next our savory dishes, favorite recipes, each with a special name, with special textures and flavors and all with their own memories. These are the stories – and the foods, that bind us together as a people and keep us connected as a family. How very strong is the bond that stories – and food – provides!
Our family Passover seder this year will bring together a big group – mashala!- all somehow connected to my grandparents, of blessed memory, Isaac (Hacco) Hasson and Sarota Benveniste Hasson. Both were born on the Island of Rhodes (at the time part of the Ottoman empire, Turkey), at the end of the 19th century. Could they ever had imagined that over a hundred years later, their children, grandchildren, down to their great great great grandchildren would still be connected, gathering together (in person and via Facebook) to remember their names, remember their stories, and together carry on the traditions that they, too, brought forth from the generations before them! How wonderful that is!
Our Seder will include readings, stories and songs in English, Hebrew and Ladino, the Judeo-Spanish of our Sephardic family. The foods will be leaven free with flavors and names related to our Turkish, Spanish, Mediterranean roots.
We hope the recipes, stories and links we’ve shared with each other help to entice, and enrich our experiences and strengthen our bonds.

May you enjoy your time together with family and friends; may you tell the story of our people and the lessons of our journey. May you tell stories and remember those of our families who are no longer with us physically, so their memories stay alive in our hearts and those of our children and their lives continue to bless us. May we keep the traditions of our ancestors and create new ones with our children. May our gatherings bring blessings – and may our hands, the hands that prepare these foods that nourish our souls and keep our traditions alive, always be blessed.
Pesah Alegre!
~ Bendichas Manos

Marcia Weingarten
http://BendichasManos.com
On Facebook: Bendichas Manos!

 

Haggadah Highlights in the ‘Rhodesli Tradition’ from Neil Sheff

Thanks to Neil Sheff who has grown up in Los Angeles with the Rhodeslis and absorbed the soul of this community – we now can hear the words, melodies and tones of the Haggadah as it’s been chanted by our parents and grandparents in the Rhodesli tradition.  Neil, a leader of the Sephardic community throughout the world, is also the President of the Sephardic Educational Center as well as a practicing attorney in Beverly Hills, CA.  Click on the links below, close your eyes and let your heart smile (as mine has been doing all evening!).  You’ll love this!

Neil…..this is an unbelievably beautiful gift you have given us.  It’s like having long missed generations here with us again. Thank you, Pasha!

Neil Sheff – Pesah 1  

Neil Sheff – Pesah 2

Neil Sheff – Pesah 3

Neil Sheff – Pesah 4

Neil Sheff – Pesah 5

Neil Sheff – Pesah 6

Neil Sheff – Pesah 7