From Our Members’ Kitchens

hojuelas method ingredients

Originally from Morocco, Hojuelas are a Sephardic treat, prepared for Purim due to their shape: the thin dough layers make them reminiscent of Esther’s Megillah! These little sweets are a labour of love, but worth your time.

1. In a food processor, add eggs, water, oil, baking powder, and orange blossom. While mixing, add the flour until the dough becomes consistent and firm.

2. Remove the dough from the processor and divide into 4-5 equal portions. Knead the dough portions then flatten them on a lightly floured surface until very thin, almost see through (you can use a pasta machine).

3. Slice the dough into 3 finger wide strips, about the length of your arm. Set on floured surface and cover with a cloth.

4. In a small frying pan, pour in vegetable oil to deep fry. Bring to medium heat.

2 eggs

5 tablespoons water

5 tablespoons olive oil

½ teaspoon baking powder

1 teaspoon orange blossom water

300g plain flour

Oil for frying syrup ingredients

200 g water

200 g sugar

200g honey

2 teaspoons orange blossom water to make the syrup

5. Pick up one end of the dough strip and insert it between a fork. Dip the fork and dough in oil. As the dough starts to blister, using your other hand, lift the loose end of the dough and slowly feed it into oil, while the hand holding the fork, slowly rotates, wrapping the fried dough around the fork, forming a scrolled pastry. Once dough is scrolled, remove at once from oil and place on paper towel to drain. Continue process until all the dough strips are fried into scroll shapes.

In a small pot, bring water and sugar to boil over medium heat. Add the honey and orange blossom. Bring to gentle boil. Dip each pastry into syrup for a few seconds, making sure to completely coat.

home / by chloe grossmith - dwek

Being the last child to ‘leave the nest’ my arrival day at university was particularly emotional for my parents. After this teary goodbye I found myself alone in a new city with no idea how to approach this scary chapter of my life.

Navigating new friendships, whilst being faced with more challenging work expectations I initially found university to be an impossible balancing act. I vividly remember being invited to the first Jewish social event of the year. Upon arriving I quickly clicked with everyone. Being mostly made-up of North London Jews there was no surprise that we had many, many mutual friends with each other! Although the Bath Jewish Society is small, I instantly felt that I had a community at university which will support me through this challenging new transition. From watching the Chanukah lighting, to breaking the fast together on Yom Kippur, to

home / by lily ( age 8)

There are three places that make me feel home.

The first place is school because both teachers and friends are kind to me.

The next place is synagogue because I have some good friends there. I like synagogue because it is fun and we learn and have games.

holding each others hair back in the club toilets, my Jewish friends have provided me with some of my favourite university memories which I will never forget.

Throughout my time at university I have become more and more involved with the society. At the end of my first year I applied and got voted to become the Treasurer of the society. I joined the committee in order to ensure the new intake of first year students experience the ‘home away from home’ that the Jewish Society provided for me. My time at university has made me even more affiliated with my Liberal Jewish roots. For me, home is not a building but a feeling. When my whole word was changing the familiarity of Friday night dinners and the Jewish holidays were small but crucial reminders that tiny pockets of my home exist all over the world.

While our B’nei Mitzvah students and their families are about to debate whether we should be an eco-synagogue, our younger children have already made up their mind!