The Braid’s StoryNosh Presents
Tastes of Tradition
Spice up what you think you know about Jewish food!
TASTES OF TRADITION, a heartwarming new video series from The Braid, invites viewers into the kitchens of five diverse Jewish families as they share cherished recipes and the rich stories behind them.
“Iraqi Jewish Comfort Food! (Kitchri)”
(2:25 minutes)
*RECIPE*
Ingredients:
•1 large chopped onion
•2 two soft tomatoes chopped
• about 10 garlic cloves, finally chopped
• one cup red lentils
•2 cups basmati rice
•1/2 cup oil (1/4 cup for rice, 1/4 cup for frying garlic)
•1/4 cup tomato paste
•3.5 cups water
•1 tbsp. salt
•1 tbsp. cumin powder
Directions:
1. Finely chop the onion and tomatoes, placing them in separate bowls. Use a manual food processor to finely chop the garlic into small pieces.
2. Measure out the lentils and rice, then rinse them thoroughly together in a fine mesh strainer.
3. Heat ¼ cup of oil in a high-quality nonstick pan over medium heat. Add the chopped onions and sauté until golden.
4. Add the tomatoes to the onions and continue to sauté over medium heat, allowing the tomatoes to release their juices.
5. While the onions and tomatoes are cooking, prepare the tomato sauce by combining the tomato paste with 3 ½ cups of water.
6. Once the tomatoes have softened, add the washed lentils and rice to the pan, mixing them with the onion and tomato mixture.
7. Pour the prepared tomato sauce over the lentil and rice mixture. Add 1 tablespoon of salt and mix well.
8. Cover the pan and bring the mixture to a boil. Once boiling, gently stir the rice, then cover the pan again and reduce the heat to low. Allow the rice to simmer for about 15 minutes.
9. While the rice is cooking, prepare the garlic. Heat ¼ cup of oil in a small pan over medium heat and add the chopped garlic. Stir frequently to prevent burning.
10. As the garlic begins to turn golden, add 1 tablespoon of cumin powder, stirring well to combine.
11. Once the rice has finished cooking, remove the lid and pour the garlic and hot oil mixture over the top.
12. Gently mix the garlic into the rice and lentils, then garnish with fresh parsley.
13. Enjoy
EPISODE ONE
Featuring Sivan Kobi and Yafa Sherman
Produced and Edited by David Chiu
Directed by Ronda Spinak
Executive Producers Sharon Landau and Ronda Spinak
Director of Photography Daphna Shull
2nd Camera Operator Max Hanover
Generously Supported in Part by The Jews of Color Initiative
Special Thanks to Jordan Daniels and Maya Katz-Ali
“Latkes with a Chinese Twist!”
(2:47 minutes)
*RECIPE*
Double Happiness Latkes
Serves 4
Prep Time: About 30 minutes
Cook Time: About 30 minutes
Ingredients:
Latkes:
1 1/4 pounds large potatoes, preferably baking potatoes peeled
3 scallions, finely chopped (white & green parts)
1 egg
1 teaspoon salt
1/4 to 1/2 teaspoon ground white pepper
2 tablespoons all purpose flour
1/2 teaspoon baking powder
1/2 cup vegetable oil, more if needed
Tangy Dipping Sauce:
1 teaspoon toasted sesame seeds
1 garlic clove, minced
1 scallion, finely chopped (white & green parts)
¼ cup soy sauce
2 tablespoons white vinegar
2 teaspoons toasted sesame oil
1 teaspoon sugar
Honey Sriracha Sauce:
6 tablespoons butter
1/3 cup honey
1/4 cup Sriracha sauce
1 tablespoon soy sauce
1 lime, juiced
Using a coarse grating disc of a food processor or large holes of a hand grater, grate the potatoes. Transfer to a colander. Squeeze the mixture by handfuls to press out as much liquid as possible; discard the liquid. Put the grated potatoes in a bowl. Add the scallions, egg, salt, pepper, flour, and baking powder. Heat 1/2 cup (125 ml) oil in a deep heavy 10- to 12-inch (25 x 30 cm) skillet. For each pancake, add about 2 tablespoons of potato mixture to pan. Flatten with the back of a spoon to make 2 1/2-in (6.3 cm) pancakes. Fry over medium heat for 4 to 5 minutes. Using 2 pancake turners, turn them carefully. Fry the second side about 4 minutes, or until the pancake is golden brown and crisp. Drain on a plate lined with paper towels. Stir the potato mixture before frying each new batch. If all the oil is absorbed during frying, add 2 or 3 tablespoons more oil to pan. Set aside and keep warm with foil. While latkes are resting, make the dipping sauces. Tangy Dipping Sauce: Whisk all of the sauce ingredients in a bowl. Honey Sriracha Dipping Sauce: Heat the butter on medium heat until melted. Add the remaining glaze ingredients, stir and bring to a boil. Let boil for 1 minute. Lower heat and simmer for 3-5 minutes. Serve latkes with both sauces and enjoy!!
EPISODE TWO
Featuring Katie Chin and Rebecca Jonas
Produced and Edited by David Chiu
Directed by Vanessa Bloom
Executive Producers Sharon Landau and Ronda Spinak
Director of Photography Daphna Shull
2nd Camera Operator Max Hanover
Generously Supported in Part by The Jews of Color Initiative
Special Thanks to Jordan Daniels and Maya Katz-Ali
“A Native American Hanukkah Treat?”
(2:36 minutes)
*RECIPE*
INGREDIENTS
3 cups flour
1 teaspoon baking powder
A dash of salt
Water
DIRECTIONS
Combine the dry ingredients in a bowl, and then move them to one side before adding the water. Add enough water to make it a stiff dough, and knead it well. Heat some lard or cooking oil in a frying pan and add the dough, shaped into flat, four-inch patties. Fry till brown, turn and do the same to the other side, and serve, plain or with jam.
Produced and Edited by David Chiu
Directed by Vanessa Bloom
Executive Producers Sharon Landau and Ronda Spinak
Director of Photography Daphna Shull
2nd Camera Operator Max Hanover
Generously Supported in Part by The Jews of Color Initiative
Special Thanks to Jordan Daniels and Maya Katz-Ali
“Hamantaschen Like No Other”
(2:44 minutes)
*RECIPE*
Ingredients:
3 cups flour
½ cup coconut sugar
1 egg’s worth of “egg replacement”
¼ cup of orange juice
1 tablespoon vanilla
200g margarine
Pinch of salt
Preparation: Mix 1 tablespoon of egg replacer powder with 2 tablespoons of water and let it sit for a minute. There are different methods for egg replacement, such as applesauce, banana, or apple cider vinegar. Combine flour, sugar, and the other dry ingredients. Add the egg replacer mixture, orange juice, and vanilla extract to the dry ingredients. Mix until combined. It is easiest to use a stand mixer. Roll out the dough to a thickness of about 1/8 inch. Cut out circles of dough using a 2.5-inch round cutter. Add a teaspoon of cherry, chocolate, or other desired filling to the center of each dough circle. Moisten the edges of the dough with water and fold the dough into a triangular shape, pinching the edges to seal.
Baking: Preheat the oven to 350°F (177°C). Place the filled hamantaschen on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
Recipe for compote filling/side: Combine store-bought cherries and orange juice in a pot. Add sugar to taste. Cook the mixture over medium heat, stirring occasionally, until the cherries soften and the liquid thickens into a compote. This may take about 30 minutes.
EPISODE FOUR
Featuring Ami, Laila, Joshua, and Shel Silverstein
Produced and Edited by David Chiu
Directed by Cinthya Silverstein
Executive Producers Sharon Landau and Ronda Spinak
Director of Photography Daphna Shull
2nd Camera Operator Max Hanover
Generously Supported in Part by The Jews of Color Initiative
Special Thanks to Jordan Daniels and Maya Katz-Ali
“Salvadoran Challah – From Family Secret to Family Recipe!”
(3:03 minutes)
INGREDIENTS
4 oz. warm water
2 oz. active dry yeast (or 4 oz. wet)
3 oz. oil (canola, can use olive) 2 large eggs
1⁄2 cup sugar (or 3 oz of honey)
1 Tbsp salt
4 cups of high gluten bread flour 1 egg whisked for egg wash Extra flour on hand
DIRECTIONS
Step One: A Strong Foundation
Combine water, yeast, eggs and oil into large bowl – whisk and dilute.
Step Two: Sweeten It Up
In the same ‘wet ingredient’ bowl, add sugar (or honey) and salt – mix and dilute all together.
Step Three: You ‘Knead’ the Dough
Begin by adding 3 cups of flour and begin to mix with a wooden spoon or spatula spoon (or in a standing mixer). Keep mixing slowly – the wet ingredients will blend into the dry, keep stirring!
Measure out another cup of flour and keep in a bowl next to you. As the dough begins to form, you will see when it will need more flour to shape up.
Add a little bit of flour at a time and keep mixing.When a gooey ball begins to take shape, it’s time to get your hands dirty – dust your hands in flour first and continue mixing until all the wet ingredients are integrated into the dry…a dough mound should be forming by now (if it’s still too wet, add more flour from your pre-measured amount as needed).
Knead, knead, knead…for up to 10 minutes! This will be easier on your elbows and shoulders if you work the dough on a flat surface – dust your table with a bit of flour and keep kneading.
Flatten the dough and fold in four directions, keep folding until the dough is soft and pliable.
Step Four: Everything’s Better With Rest
Once your perfect dough ball is ready, transfer to the large bowl and cover with plastic (wrap or tight plastic bag) – this must be air tight!
The dough will need to rest for approximately 20 minutes so that the yeast activates.
Step Five: Weaving Tradition and Community Together
The dough is ready to be braided! Dust flat surface with flour and move dough to table.
Knead, knead, knead again until your roll out the dough to a ‘log’ shape – a long, even strand. It’s time to braid – choose your own adventure here…three, four or six braids! (See below for tips on the 6 strand braid!)
After braid is complete, transfer to a deep pan (you want this as deep as possible) – brush with one coat of egg, cover with plastic (airtight).
The braid will rise and you want to avoid the dough hitting the top of the plastic (so find a container that is conducive for this).
Let proof for between 1-2 hours. Watch for over proofing, yet also be aware of not giving it enough time…this may feel tricky, but trust your gut and watch the growth.
About an hour and half in…begin to preheat your oven to 350 degrees.
Step Six: Baking the Bread of Life
Prepare a baking pan with parchment paper.
How does it look? Did it grow and are the braids intact? Remove plastic and place on the tray.
Do a second egg wash coat.
If you’d like to add topping, this is the time: add sesame seeds, zatar, ‘everything bagel’ mix, cinnamon/sugar mix…have fun with it!
Bake at 350 degrees for approx. 20 minutes.
Look for a golden brown color on top to know the challah is done.
Remove carefully, allow some time to cool down and enjoy!! The challah is best stored in a plastic bag at room temperature the first day and then you can store it in the fridge.
Tips for a Six Strand Braid:
Divide the ‘log’ into six smaller pieces of equal weight.
Tip: fold your log in half, cut it in the middle, then cut three pieces from each one.
A food scale is helpful to achieve accurate amounts, however, your hands can serve as a scale by comparing different dough balls to feel their weight – then roll them and keep in front of you.
Take each ball one by one and roll them out into equal long strands. You want the dough shape to have a ‘belly’ (smaller on the ends and more round towards the middle).
Take three strands and line them up horizontally, do the same right next those with the other three. Join all six in the middle and spread out the strands to look like cat whiskers.
Using the ‘criss, cross’ technique, you will move in fluid motion weaving one strand around the other in a vertical and circular motion.
EPISODE FIVE
Featuring Kimberly Dueñas and Solomon Dueñas
Directed, Produced and Edited by David Chiu
Executive Producers Sharon Landau and Ronda Spinak
Director of Photography Gaston Bevacqua
2nd Camera Operator Hamish Birt
Generously Supported in Part by The Jews of Color Initiative
Special Thanks to David McCarthy-Kaplan, Jordan Daniels and Maya Katz-Ali
