Deeper dive into spring Shabbat
The recipes, as requested!
Hi everyone! I got a couple of requests for the recipes from my spring Shabbat dinner post so here’s a full breakdown of everything—a Bible of my spring Shabbat dinner, if you will. I’m a little delayed in getting this out but better late than never haha. Let me know if you make any of them!!
Allium-Laced Challah
(adapted from “Tahini Baby”)
1 challah dough recipe
Scallions
Sage sprigs
Thyme sprigs
Fresh oregano sprigs
1 egg yolk
Flaky salt, for garnish
Divide the challah dough into half and then divide each half into 3 equal pieces. Cover half of the dough while you braid the other half.
Roll into long, thin logs. Place the strands parallel on a parchment-lined sheet pan. Gather the ends furthest from you and pinch together. Begin braiding by lifting the piece on the right and passing it over the center strand (so now it’s the center strand). Lift the strand on the left and pass it over the center strand (so now it’s the center strand). Continue with this method tightly braiding the challah and tucking scallions and herb sprigs in between the dough ropes so it looks like they’re braided into the challah. Repeat with the other half of dough.
Cover both loaves with a tea towel and let rise in a warm place for about 1 hour.
Preheat the oven to 350°F.
In a small bowl, whisk the egg yolk and 1 tablespoon of water. Brush the egg wash over the challahs and in the crevices. Sprinkle with flaky salt. Bake for 35 to 45 minutes, until the challah is golden brown and hollow when you tap on it.
Beet Hummus
(adapted from “Sababa”)
1 1/3 cup cooked chickpeas, warmed
2 small beets, roasted
Juice of 1/2 lemon
1 garlic clove, finely grated
Kosher salt, to taste
1 3/4 cup tahini
In a food processor, add the chickpeas and beets and blend until really smooth (aka a paste!). Add the lemon juice, garlic, and a pinch of salt and blend until combined.
Add about half the tahini blend until combined (the mixture will seize up and that’s okay!). Slowly drizzle in about 1/2 cup ice cold water. Add the remaining the tahini and blend until combined. Slowly drizzle in another 1/2 cup of ice cold water until light and creamy, adding more water if it’s not creamy enough.
Whipped Feta with Ramp Oil
(adapted from “Tahini Baby”)
For the whipped feta
1 cup drained and crumbled feta
1/2 cup labneh
1 tablespoon olive oil
For the ramp oil
(adapted from Justine Snacks)
1 bunch ramp leaves
1/2 cup avocado or neutral oil
In a food processor or blender, add the feta, labneh, and olive oil and blend until combined but not perfectly smooth.
Make an ice bath: Fill a small bowl with ice and cold water and set aside.
Bring a small pot of water to a boil over high heat. Add the ramps and blanch for 30 seconds. Drain and immediately transfer to the ice bath to shock for about 5 minutes. Drain and squeeze out the excess water over the sink.
In a blender, add the ramps and oil and blend on high until smooth.
Pour into a fine-mesh sieve set over a bowl (see Note).
To serve, spoon the whipped feta into a shallow bowl and drizzle the ramp oil over top.
Note: There will be ramp “pulp” in your sieve. You can fold this into 1/4 cup (1/2 stick) of softened butter with a pinch of flaky salt and get ramp butter!
Tzatziki with Crispy Shallots
(adapted from “Tahini Baby”)
For the tzatziki
2 cups Greek yogurt
2 Persian cucumbers, grated on the large holes of the box grater
Half bunch fresh dill, finely chopped
Zest and juice of 1/2 to 1 lemon, depending on taste
1 garlic clove, finely grated
Kosher salt, to taste
For the crispy shallots
Avocado oil, for frying
2 shallots, thinly sliced
Flaky salt, for garnish
In a large bowl, combine the yogurt, cucumbers, dill, lemon zest and juice, garlic, and a pinch of salt.
In a small skillet, add about 1/2” of the oil. Add the shallots and more oil, if they’re not fully submerged.
Cook over medium heat, until golden brown and crispy, 5 to 8 minutes. Using tongs or a slotted spoon, transfer the crispy shallots to a paper towel-lined plate. Sprinkle with flaky salt.
To serve, spoon the tzatziki into a shallow bowl and top with the crispy shallots.
Smoked Eggplant and Pepper Dip with Pomegranate Molasses
2 eggplants
1 red bell pepper
3 tablespoons olive oil
3 tablespoons tahini
1/2 bunch of parsley, finely chopped
Juice of 1/2 lemon
1 garlic clove, finely grated
Pinch of Baharat seasoning (or cinnamon)
Kosher salt, to taste
Pomegranate molasses, for serving
Pomegranate seeds, for serving
Preheat the broiler to high. Line a large sheet pan with aluminum foil.
Poke a few holes all over the skin of the eggplant. Place on the sheet pan with the bell pepper and broil until the skin is sunken and charred and the vegetables are softened, about 20 minutes.
Transfer to a bowl and close with saran wrap or a lid and steam for 5 to 10 minutes.
When cool enough to handle, peel and discard the skins of the eggplant and pepper. Remove and discard the seeds of the pepper. Finely chop the flesh.
In a large bowl, add the chopped eggplant and pepper, olive oil, tahini, parsley, lemon juice, Baharat, and a pinch of salt and mix until combined. Drizzle in cold water until the mixture is creamy.
Fattoush salad with Herby Kefir Dressing
For the salad
2 pieces pita bread, cut into triangles
Sprinkle of sumac spice
Kosher salt, to taste
2 heads little gem lettuce leaves
1 pint cherry tomatoes, halved
3 Persian cucumbers, 1/2-inch dice
Handful parsley leaves, roughly chopped
Handful mint leaves, roughly chopped
For the herby kefir dressing
1/2 cup kefir
Big handful of a mix of herbs (parsley, chives, dill, basil, and/or cilantro)
Juice of 1/2 lemon
Olive oil, to taste
Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
In a large bowl, toss the pita triangles with a big sprinkle of sumac, a pinch of salt, and a drizzle of olive oil. Bake for 8 to 10 minutes until the crispy. Let cool before assembling the salad.
In another large bowl, add the little gem leaves, tomatoes, cucumber, parsley, mint, and pita chips and toss to combine.
Make the dressing: In a blender or in a bowl with an immersion blender, add the kefir, herbs, and lemon juice and blend until the mixture turns green and the herbs are finely chopped. With the motor running, slowly drizzle in olive oil until the mixture thickens to your liking.
Marinated and Roasted Baby Artichokes
Juice of 2 lemons
20 baby artichokes
1/2 cup white wine
1/2 cup olive oil
2 bay leaves
Kosher salt, to taste
Flaky salt, for garnish
Prep the artichokes: In a large bowl, fill with water and add the lemon juice. Peel the dark green leaves off the artichokes until the yellow leaves are revealed. Using a vegetable peeler, gently peel the stem until it’s no longer woody and the stem is light green. Cut off the top third of the artichoke. Add to the acidulated water so they don’t oxidize. Repeat with the remaining artichokes.
In a small pot, add the white wine, olive oil, bay leaves, and a pinch of salt. Bring to a simmer over medium heat. Add the artichokes and, if they aren’t fully immersed in the liquid, add enough water to cover. Crumble a piece of parchment paper and place on top of the artichokes. Simmer until they are fork-tender, about 20 minutes.
Preheat the oven to 450°F. Line a large sheet pan with parchment paper.
Remove the artichokes from the cooking liquid and cut in half. Place on the prepared sheet pan, cut-side-down. Bake until golden brown and crispy around the edges, about 30 minutes. Sprinkle with flaky salt.
Giant Cheese and Spinach Bureka
1 cup shredded mozzarella cheese
1/2 cup ricotta
1/2 cup cottage cheese
1/2 cup feta cheese, crumbled
1 cup fresh baby spinach, roughly chopped
2 large eggs, divided
Zest of 1 lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
12 (16x13-inch) sheets phyllo dough, thawed
Olive oil, for assembling
White or black sesame seeds, for garnish
Preheat the oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper.
In a large bowl, combine the mozzarella, ricotta, cottage cheese, spinach, 1 egg, lemon zest, and a big pinch of salt and a few grinds of black pepper.
On a clean work surface, lay one sheet of phyllo with one of the long sides closest to you. Brush with olive oil, then layer over a second piece. Brush with olive oil, then layer over a third piece.
Gently spread about 1/2 cup of the spinach/cheese mixture evenly along the bottom edge of the phyllo. Starting from the bottom, roll up the filling into a tight, long log.
Repeat the process 3 more times so you have a total of 4 logs.
Wrap the first log around the inside edge of the cake pan. Add the second piece so the ends overlap and gently press the edges together. Repeat with the remaining logs to create a coil.
In a small bowl, whisk the remaining 1 egg with 1 tablespoon of water. Brush the top and crevices of the bureka with egg wash and sprinkle all over with the sesame seeds.
Bake for 45 to 55 minutes, until golden brown and crispy on the top.
Herby Turmeric Chicken Kofta
1 pound ground chicken
Handful of a mix of herbs (parsley, mint, cilantro, dill, basil and/or chives), roughly chopped
2 teaspoons ground turmeric
2 garlic cloves, finely grated
Kosher salt, to taste
Freshly ground black pepper, to taste
Olive oil, for shaping
Preheat the oven to 425°F. Line a large sheet pan with aluminum foil.
In a large bowl, combine the ground chicken, herbs, turmeric, garlic, a pinch of salt, and a few grinds of black pepper.
Lightly grease a 2-tablespoon cookie scoop with olive oil, scoop the mixture into balls, and place on the lined sheet pan. Lightly grease your hands with more olive oil and gently form each ball into an oval, football shape.
Bake for about 10 minutes, until cooked through.
Turn the oven to broil and broil on the top rack for 3 to 5 minutes, until the tops are golden brown.
Very Green Falafel
(adapted from “Tahini Baby”)
3/4 cup dried chickpeas
1 bunch fresh cilantro
1 bunch fresh parsley
1/4 cup mint leaves
5 garlic cloves, peeled
1 teaspoon baking powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
Kosher salt, to taste
Avocado oil, for frying
Flaky salt, for garnish
In a quart container, add the chickpeas and enough water to cover by about 1-inch. Cover and soak in the refrigerator overnight. Drain.
In a large bowl, add the chickpeas, cilantro, parsley, mint, garlic, baking powder, cumin, coriander, cardamom, and a pinch of salt.
In a food processor, working in batches, add the mixture and blend until finely ground and bright green, but not super smooth. Transfer to another large bowl and repeat with the remaining chickpeas.
Using a 2-tablespoon cookie scoop, form the mixture into balls and place on a baking sheet.
In a large cast-iron skillet, heat about 1-inch of avocado oil (enough to cover half of the falafel) over medium-high heat. Once shimmering, working in batches, carefully add the falafel, and cook, until golden brown and crispy, 3 to 5 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with flaky salt. Repeat with the remaining falafel, adding more oil to the pan if necessary.
Tahini Chocolate Chip Cookies
(adapted from “Kismet”)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup loosely packed light brown sugar
1 1/2 teaspoons Kosher salt
3/4 cup tahini
1 teaspoon vanilla extract
2 large eggs
2 cups roughly chopped 70% dark chocolate
Flaky salt, for garnish
In a medium bowl, whisk together the flour and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugars, and salt and mix on medium speed until until light and fluffy, about 10 minutes, stopping occasionally to scrape down the sides of the bowl.
Add the tahini and vanilla and mix on low speed until combined. Add the eggs, one at a time, and mix until combined.
Add the flour and mix on low speed until no dry streaks remain. Add the chocolate and mix until just combined.
Cover and transfer to the fridge overnight.
Preheat the oven to 350°F. Line two sheet pans with parchment paper.
Using a 2-tablespoon cookie scoop, form the cookies into balls and space them evenly apart on the prepared sheet pan. Bake for 12 to 14 minutes, until the edges are golden brown and crispy. Sprinkle with flaky salt.