NOSH ON THIS

NOSH ON THIS SHARING RECIPES SHAKSHUKA By Claire Soria

Claire Soria When Germany invaded Belgium in 1940, Claire Soria was a small child who lived next door to a Christian couple. To keep her safe from harm, Claire was taken into the neighbor's care to keep her hidden during the war. The couple agreed and Claire remained in their care until World War II was over in 1945.

Unfortunately, both of Claire’s parents lost their lives after being deported to Auschwitz. Other family members were killed as well during the Holocaust. Claire moved to the United States at age 13 to live with family and she has been a resident of Palm Coast ever since. PREPARATION 1. Heat oil in a medium skillet over medium heat. 2. Add onions and sauté’ until golden brown. 3. Add red pepper to mixture and sauté for an additional two minutes. 4. Add tomatoes, salt, and spices, sautéing for a few more minutes before adding a small can of tomato paste. 5. Cover and simmer over low heat for approximately 20 minutes. 6. Remove lid and crack two large eggs on top. Cover until eggs are poached.

Enjoy!

Although Claire recalls the aroma of the delicious preserves her mother cooked when she was young, she unfortunately has been unable to duplicate these delicious recipes.

It was not until she got married and got to know her motherin-law who moved to the United States from Tunisia that Claire learned how to prepare traditional dishes.

"The recipe I want to share with you is called Shakshuka. This Middle Eastern dish feeds two people, but can be doubled. The leftovers keep well in the refrigerator. Pair it with bread. This dish is my family's favorite," said Claire.

INGREDIENTS

For the sauce: 2 to 3 Tbsp Vegetable Oil 1 Small Onion (chopped) 1/2 Medium Red Bell Pepper, diced 3 Ripe Medium Tomatoes, diced 1 - 6 oz can of tomato paste (optional, but adds color and richer taste)

Salt and pepper 1/2 Tsp Cumin 1/4 Tsp Turmeric

Parsley (this is optional and can be placed on the Shakshuka as garnish once cooked) 2 Large Eggs – poached on surface when shakshuka is done24

NOSH ON THIS SHARING RECIPES ATAYEF (Fried Sweet Cheese Pancakes) from Leah Koenig’s The Little Book of Jewish Desserts

Photo by: © Linda Pugliese

Try something new for your festive Hanukkah meal! Atayef (Fried Sweet Cheese Pancakes) from Leah Koenig’s The Little Book of Jewish Desserts. Leah is the featured guest speaker at the Women’s Philanthropy Champagne Brunch on January 10, 2021. You can register at https://events.idonate.com/cb���� Syrian, Egyptian, and Lebanese Jewish communities are partial to these dainty pancakes, which get fi lled with either mild cheese or chopped nuts, fried until crisp, and then drenched with fragrant syrup. They are relatively labor-intensive and taste best eaten fresh from the frying pan. Don’t let this recipe overwhelm you! Check out the Jewish Federation's & Foundation’s Facebook page for a demo of this recipe by the event co-chairs, Shylie Bannon and Erica Jolles.

Makes about 30 small pancakes

INGREDIENTS

Syrup

1 cup water 1 1/2 cups sugar 1 tbsp rose water or orange blossom water 1 tsp fresh lemon juice

Pancakes

1 1/2 cups all-purpose fl our 1 tsp baking powder 1 tsp active dry yeast 1 tbsp sugar 1/2 tsp kosher salt 1 large egg, lightly beaten 1 3/4 to 2 cups milk Vegetable oil for greasing the bowl and frying

Filling

2 cups full-fat ricotta 4 oz fresh mozzarella, grated on the large holes of a box grater 2 tbsp sugar 1/2 tsp vanilla extract INSTRUCTIONS 1. Make the syrup: Combine the water and sugar in a small saucepan and set over medium-high heat. Bring to a boil, stirring often to dissolve the sugar, then turn the heat to medium and cook until the syrup thickens, about 10 minutes. Remove from the heat and stir in the rose water and lemon juice. Let cool completely. (Syrup can be covered and stored in the fridge for up to 2 weeks.) 2. Make the pancake batter: Whisk together the fl our, baking powder, yeast, sugar, and salt in a large bowl. In a small bowl, whisk together the egg and 1 ¾ cups of the milk until fully combined. Pour the milk mixture into the fl our mixture, and whisk until fully combined and free of lumps. The batter should be just slightly thicker than heavy cream. If necessary, add up ¼ cup of milk, 1 tbsp at a time, until the desired consistency is reached. Cover the bowl and let rest for 1 hour. 3. Meanwhile, make the fi lling: Stir together the ricotta, mozzarella, sugar, and vanilla in a medium bowl until fully combined. Cover the bowl and refrigerate until needed. 4. Cook the pancakes: Heat a large sauté pan over medium heat and lay a large kitchen towel on a fl at surface. Once hot, turn the heat to medium-low and brush the pan with a little vegetable oil. Working in batches of 3 or 4, pour 2 tbsp of the batter at a time into the pan, making small circles. Cook, undisturbed, until bubbles form on the top and the surface is just short of completely dry, 1 to 1 ½ minutes. Do not fl ip. Immediately transfer the pancakes to the towel and fold the towel over to lightly cover the pancakes (to keep them from drying out). Cook the remaining batter. If the bottoms are getting too dark before the top sets, nudge the heat down a little.

5. To assemble the atayef: Hold one of the pancakes, cooked-side down, in your hand and scoop a rounded tablespoon of the cheese fi lling into the center. Fold one side over to the other to make a half-moon, pressing the edges tightly to seal. Continue with the remaining pancakes and fi lling.

6. Line a large plate with paper towels. Add oil to the large sauté pan until it’s about ¼ in deep and set the pan over medium heat. Place the fi lled pancakes in the pan and fry, turning once, until golden and crisp on both sides, 1 to 2 minutes total. (It is okay if they open up a bit during the frying process.) Transfer to the prepared plate to drain. Drizzle with the syrup and serve immediately.