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Makes 25-30 small latkes

2 medium onions
4-5 potatoes (about 2 lbs.)
2 eggs
1 teaspoon salt
Black pepper to taste
3 tablespoons flour
Vegetable oil for semi-deep frying





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




Happy Thanksgiving to all our friends and celebrating this week! Enjoy Batya's Israeli spin on the traditional Thanksgiving turkey and let us know how it turns out!


Turkey in Orange Sauce


1 whole turkey crown

1 onion, sliced

1 orange, sliced

Celery stalks or leeks, to taste

Fennel, sliced (optional)


For the sauce:

1 cup chicken stock

1/2 cup fresh orange juice

1/2 cup red wine

2 Tbsp. balsamic vinegar

1 Tbsp. fresh ginger, grated

2 garlic cloves, minced



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.
2. Roll into balls and press to flatten. Fry in oil.
3. Serve with Tahini or mushroom sauce.
4. Garnish with sesame seeds or almonds.



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)

300g Plain 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

240ml boiling coffee or tea





Batya's Sugar-Free Banana Cake

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

225g cups spelt flour

4 Tbsp. oats

75g almond meal/powder

2 Tbsp. ground coconut (optional)

1 tsp. baking powder



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

(Serves 6 people)


6 chicken drumsticks or thighs

12 cups of water

1 large onion, cut into quarters

1 medium potato, cubed

1 medium courgette, big slices

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

2 tbs chopped fresh coriander 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

¼ -½ tsp. ground cumin



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



1 large aubergine

½ cup lemon juice

2 garlic cloves, minced

½ cup tahini

salt to taste

parsley, finely chopped for garnish

olive oil

cayenne pepper




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