Potato and Pumpkin Kugel


Potato and pumpkin Kugel

Potato kugel is always a hit at holiday meals. Traditionalists enjoy simple potato kugel like their grandmothers used to make, but even so there are debates about whether the kugel should be crunchy and light or soft and compressed. This particular version has a pumpkin custard-like topping and is a mix of sweet and savory. You end up with a little crunch around the edges and a soft filling in the middle. It also lends itself to experimentation—add cumin or za’atar for Middle Eastern flavors, or turmeric or garam masala for an Indian-inspired version.

Potato and Pumpkin Kugel


  • 1 onion
  • 2-3 large baking potatoes (Russet, Idaho)
  • 2 Tbsp. and 2 tsp of potato or corn starch
  • 1 tsp. of Kosher salt
  • 1 tsp. of pepper, divided
  • 3 eggs
  • 2 1/2 Tbsp. olive oil, divided
  • 15-oz. can of pumpkin purée
  • 12-fl. oz. can of evaporated milk
  • 1 tsp. of cinnamon
  • 1 Tbsp. caster/granulated sugar
  • 1/4-1/2 tsp. of a spice of your choice, such as garam masala, turmeric, cumin, ginger or za’atar (optional)
  • Sour cream for garnish (optional)



1. Preheat oven to 350 degrees.

2. Peel onion and potatoes and coarsely grate with a box grater over a clean kitchen towel. (Here, I used 3 small potatoes as one large potato.)

Grate potatoes and onion for this potato kugel topped with pumpkin flan.

3. Over the sink or a bowl, squeeze the towel of grated mixture as hard as you can to extract as much liquid as possible.

Potato kugel prep

4. Add 2 ½ Tbsp. oil to a deep pie plate. Put the plate in the oven to heat.

5. Add onion and potato mixture to a bowl. Sprinkle with starch, salt and ½ tsp. pepper.

6. Make a well in the middle of the mixture and crack one egg into it. Beat the egg with a fork and mix well.SAMSUNG CSC

7. Remove the pie plate from the oven, scooping out ½ Tbsp. hot oil. Set aside.

8. With a fork, add the potato mixture to the pie plate. Build up the sides of the pie plate to form a crust. (If you like lots of crunchy potato, make your sides wide.) Drizzle remaining hot oil on top.

Kugel base

9. Bake at 350 degrees for 30 minutes, until edges begin to brown.

10. Mix pumpkin purée with evaporated milk. Add remaining eggs, cinnamon and sugar.


11. With a measuring cup or ladle, pour pumpkin mixture into potato pie until it reaches the top of the potato edges. (Any extra mixture can be used to make sweet pumpkin flan!)

pumpkin layer

12. Add remaining ½ tsp. pepper and additional spice, if using, to pumpkin mixture, stirring lightly with a fork to prevent overflow.

13. Bake at 350 degrees for 30 minutes. If the edges begin to get too dark, cover with foil; the moisture from the pumpkin should help it stay crisp.

14. To make sweet pumpkin flan, add 3 Tbsp. sugar to leftover pumpkin mixture. Pour into oven-safe ramekins and bake for 30 minutes.

15. After removing kugel from oven, let cool slightly and serve with sour cream.

potato and pumpkin kugel

Dulce de Manzana


dulce_apple_peeling_650_croppedWhen the Jewish New Year arrives, people often wish their family and friends a “sweet and fruitful New Year.” Because the holiday occurs right at the beginning of apple season, apples are the fruit of choice. People with ancestry from Eastern Europe and Russia ceremoniously dip apple wedges in honey to symbolize this good wish. Sephardic Jews, or Jews who can trace their ancestry back to Spain (“Sepharad” means “Spain” in Hebrew), and especially Turkish Jews, have another custom: dulce de manzana.

dulce_ingredients_650Dulce de manzana means “sweet of the apple,” and this delicious rose-scented apple preserve is spread on pieces of challah at the beginning of the Rosh Hashanah meal. It is so delicious that any leftovers stored in the refrigerator can be used for weeks as a spread on toast and sandwiches, or even as a base for small custard tarts. If you have an apple peeler (as shown in the photo) your children can help peel the apples while developing their gross motor skills. I also like to use the coarse blade on my food processor. The grating is fast and the apples don’t have time to discolor (although the little bit of lemon juice will rectify that). My last suggestion is to use firm apples as suggested in the recipe. That way the apple strands keep their shape and you won’t end up with applesauce!



  • 3 cups granulated sugar
  • 1 ½ cups water
  • 2 pounds apples (Granny Smith, Gala or Red Delicious)
  • Juice of ½ lemon
  • 1 Tbsp. rosewater or 1 tsp. vanilla
  • ¼ cup slivered almonds



1. Place the sugar and water in a 3 quart saucepan and bring to a boil over medium high heat.

2. While the mixture is heating, peel the apples and grate them by hand with a coarse grater or use a coarse grating disc on your processor. Immediately add the apples to the hot sugar syrup.

3. Reduce the temperature to medium and allow to cook for 30 -45 minutes or until most of the liquid has evaporated and the mixture is quite thick. (Note: the amount of time depends on the variety of apple and its juice content.) Stir the mixture occasionally to prevent sticking.


4. While mixture is cooking, toast the almonds in a 350F oven for 4 minutes or until lightly golden. Set aside.

5. When mixture is thickened (it will get thicker when it cools) add the rosewater or the vanilla and place in an open container until cool. The toasted almonds may be added to the mixture or sprinkled on top as a garnish. Refrigerate until serving.



Roasted Cauliflower and Sweet Potato with Figs and Tahini


title fig 650_horizontalI absolutely love Rosh Hashanah and all things High Holiday season. I love fall weather, and I love the changing leaves and a bit of crisp in the air (though having lived in Miami and then Los Angeles for the last five years, I do miss the actual crisp in the air). Rosh Hashanah has been my favorite holiday ever since I was a little kid growing up in Atlanta. But it wasn’t until I learned how to really cook that Rosh Hashanah cemented itself in my heart as a culinary holiday. As I learn more and more about the holidays, I gain a better understanding of just how connected Jewish holidays are to the earth, the season and the harvest for that season. The recipe in this post is a testament to my commitment to honor the fruits and vegetables of the season. Roasted cauliflower and sweet potato is one of my go-to recipes for a quick, healthy and flavorful side dish on any Shabbat dinner table. But I wanted to jazz things up a bit, so I added some roasted garlic and perfectly ripe figs to balance the saltiness of the tahini. Whether you’re hosting a bunch of family this holiday season or feasting alone, do yourself a favor and try this dish. It’s great as a hot side or as a topping on a salad the next day. Enjoy!

Roasted Cauliflower and Sweet Potato with Figs and Tahini


  • 1 sweet potato, peeled and cut into 1½-inch pieces
  • 1 head cauliflower, cut into small florets
  • 5 cloves garlic, skins removed
  • 4 Tbsp. plus ½ Tbsp. olive oil
  • 2 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 tsp. ground turmeric
  • ½ cup tahini paste
  • Juice of ½ lemon
  • 1 tsp. kosher salt
  • 1 tsp. garlic powder
  • 3-4 Tbsp. hot water
  • 5-6 figs, cut in half length-wise
  • Fresh cilantro or flat-leaf parsley, optional



1. Preheat oven to 400 degrees.fig_roasted

2. Spread the cauliflower florets and sweet potato in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and turmeric. Using a spatula, mix the cauliflower and sweet potato to spread the oil and spices around.

3. Place garlic cloves and remaining olive oil on a small piece of aluminum foil. Wrap garlic and oil in the foil so no oil can escape. Place foil in the corner of the baking sheet holding the veggies.

4. Place baking sheet in the oven and bake roughly 40 minutes, or until cauliflower and sweet potato are crispy on the edges.

5. Meanwhile, prepare the tahini by adding the tahini paste, lemon, kosher salt and garlic
powder to a deep bowl. Mix until combined. Add the water a tablespoon at a time, stirring in between until the desired consistency is met. Taste as you go and adjust the seasoning to your liking. I like mine pretty runny, so I may add another tablespoon or more of hot water.

6. Once vegetables are done, let cool for 5 minutes (make sure to open the foil of garlic and let it cool as well). Place all veggies and sliced figs on a serving dish and drizzle with tahini. Serve with an additional topping of cilantro or parsley, if desired.


fig 7 edited 650

Rosh Hashanah Cinnamon Roll Challah with an Italian Twist


Challah for the Jewish New Year is special—round to celebrate the circle of life and sweet (typically with raisins) in the hope of a sweet year. For the occasion, I make what I call my cinnamon roll challah, with rum-soaked raisins (an homage to Italian desserts featuring rum) and a pretty swirl of brown sugar and cinnamon inside.

cinnamon raisin challah whole

Rosh Hashanah Cinnamon Roll Challah with an Italian Twist

Recipe reprinted with permission from Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life

Yield: Two large loaves. (Dairy with butter or Pareve with margarine or oil.)



  • Cooking spray or extra-virgin olive oil for coating the bowl and plastic wrap
  • ½ cup rum
  • ½ cup (generous) dark raisins
  • 1 envelope active dry yeast (about 2¼ tsp.)
  • 1 cup very warm water (105 to 110 degrees)
  • ½ cup sugar
  • 4 eggs (with one yolk reserved for topping), room temperature
  • 1/3 cup unsalted butter (or margarine or oil), softened
  • 1 tsp. vanilla extract
  • 5½ to 6½ cups bread flour, plus additional for work surface
  • 1½ tsp. salt



  • ½ cup light brown sugar, packed
  • 1¼ tsp. ground cinnamon
  • 2 Tbsp. unsalted butter or margarine, melted
  • ¼ tsp. vanilla extract


Egg Wash

  • Reserved egg yolk from dough recipe
  • Pinch of salt
  • 1 teaspoon cold water



1. Coat a large bowl with cooking spray or olive oil and set aside.

2. Heat rum in the microwave or on stovetop until hot. Pour over raisins to submerge them completely. Let stand about 10 minutes. Drain and discard the rum and pat the raisins dry. Set aside.

3. Dissolve the yeast and the warm water in a large bowl, about five minutes. Mix in the sugar, three whole eggs and the one egg white, butter and vanilla. Stir in 2½ cups of the flour and the salt, and combine well. Then add 2½ more cups of flour and mix well. Add additional flour as needed to form a cohesive dough.

4. Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Press the dough into a large thick disk, and insert a handful of the raisins, spaced apart. Fold the dough over the raisins and flatten again; continue inserting raisins this way until all are incorporated and well distributed.

5. Place the dough in the oiled bowl, then lift out, turn over, and place it (oiled side up) back in the bowl. Cover with plastic wrap and set in a warm place to rise until doubled, about 1½ to 2 hours.

6. Uncover the dough and press down on the middle to deflate. Cover and let rest for a few minutes.

7. Line a baking sheet with parchment paper and set aside. Prepare the filling by stirring together the brown sugar and cinnamon. In a separate bowl, combine the vanilla extract and the melted butter or margarine.

8. Divide the dough in half. Return one half to the bowl and cover. Place the other half on a lightly floured surface. Roll out to a large rectangle, about 20 inches long by 9 to 10 inches wide. Brush a thin layer of the butter over the dough. Then sprinkle with half the brown sugar mixture.

9. Starting at one long edge of the dough, roll it (jelly-roll style) gently but firmly to the other edge. Press the seam and ends to seal. Gently pull and roll this log until it is about 24 inches long, keeping the original thickness on one end and gradually narrowing the other end. Twine the narrow end around the larger end to make a large pinwheel. Press the loose end to seal. Gently press down on the top of the entire loaf to level it.

10. Transfer to prepared baking sheet. Repeat with remaining dough. Prepare the egg wash by lightly beating the reserved egg yolk, a pinch of salt, and 1 teaspoon cold water to combine. Brush on shaped loaves. Gently cover the loaves with oiled plastic wrap and let rise about 45 minutes, until nearly doubled. Halfway through the rise, preheat the oven to 375 degrees.

11. Bake for 20 minutes, and then reduce heat to 350 degrees. Bake another 15 to 18 minutes, until loaf sounds hollow when tapped (the interior should be between 185 and 190 degrees). Some of the sugar mixture might seep out and create a sweet undercrust, which I consider ideal. Serve the same day or freeze.

cinnamon raisin challah sliced


marcia_friedman_smallMarcia Friedman is the author of Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life. She continues to write about her journey and the intersection of Jewish and Italian food at meatballsandmatzahballs.com.

Roasted Butternut Squash with Apples and Onions



Apples, the symbolic fruit for the Jewish New Year, can find their way onto your holiday menu in many ways. This recipe may not have its origins in Europe or the Middle East, but it plays on the tradition of elevating even the simplest of ingredients into a festive dish.

I serve this as a side for brisket or chicken, but you can also combine it with quinoa or barley as a more substantial side dish or vegetarian main course. Although you can buy a whole butternut squash and peel and cube it yourself, I find it’s worth the time and money to buy the squash already peeled and cubed. You might have to cut some of the chunks into smaller pieces if they’re too large, but otherwise this is a fast and easy dish to make. You don’t even have to peel the apples!IMG_2987_650

Roasted Butternut Squash with Apples and Onions

Serves 6-8 as a side dish


  • 1 large onion
  • 2 apples (Fuji, Honeycrisp or Jonagold)
  • 20 oz. cubed butternut squash (about 4-5 cups of 1-inch cubes)
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
  • 1 Tbsp. balsamic or pomegranate vinegar
  • Kosher salt
  • 20 grindings of black pepper or to taste
  • ½ cup dried cranberries or cherries
  • ¼ cup sunflower seeds or toasted pine nuts (optional)



1. Preheat oven to 350 degrees.

2. Cut onion in half and slice each piece crosswise into ½-inch strips. Place on a large rimmed baking sheet and set aside.

3. Using an apple slicer, cut apple into eighths and then cut each wedge into three or four chunks. Add to the onions, along with the squash cubes.


4. Add the remaining ingredients and toss well. Arrange in a single layer and bake for 20 minutes. If onions are not yet golden and squash is still firm, gently turn the mixture and return to the oven for another 6 minutes, or until done.


5. Remove from the oven. Sprinkle with dried cranberries and sunflower seeds and serve.


Sha-barbecue Cilantro, Lime & Yogurt Chicken Wings


wings title horizontal

Gang, summer is coming to an end! We need to embrace all of its delights as much as we can, including swimming and eating as much ice cream as possible, because that’s what summer’s about, right? I think we should also embrace the later Shabbat start times, and one of my favorite ways to do this is by hosting a “Sha-barbecue”! The first time I enjoyed a Sha-barbecue was almost 10 years ago when I was living in Chicago. I was invited over to my friend Taron’s place for Shabbat dinner. When I asked him what I could bring, he casually said, “Well, it’s a Sha-barbecue, so maybe some guacamole and chips?” I loved how casually he said Sha-barbecue, like it was a thing everyone knew about the world over. But never in my whole Jewish life had I heard of or attended a Sha-barbecue! Ever since that fateful night, I have fully embraced the Sha-barbecue. With Shabbat not starting until almost 8 in the summer, I’ve found that as a religiously observant Jew it’s easy to have friends over and enjoy some adult beverages while barbecuing up the main course and then sitting down to a lovely Sha-barbecue meal. You know, like our forefathers and mothers used to do!

Sha-barbecue Cilantro, Lime and Yogurt Chicken Wings


  • 12 whole chicken wings, tips trimmed and discarded
  • 1 Tbsp. kosher salt
  • ½ Tbsp. pepper
  • ½ Tbsp. sweet paprika
  • ½ Tbsp. cumin
  • ½ Tbsp. garlic powderwings 4



  • 1 cup coconut-milk yogurt (plain)
  • 4 key limes, juiced
  • ½ bunch cilantro, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. kosher salt
  • ½ Tbsp. smoked paprika


For serving:

  • Maldon sea salt
  • 1 lime, cut into wedges



1. Wash and dry the chicken wings, making sure they are free of any feathers. Next, separate drumettes from wingettes by slicing a sharp knife through the joints.

2. Place the chicken wings in a medium bowl. Add the cumin, sweet paprika, garlic powder, kosher salt and pepper. Toss to coat the wings.

3. In a separate, larger bowl, add all the ingredients for the marinade. Stir to combine, tasting for adjustments in seasoning.

4. Once marinade is complete, place the prepared chicken wings into the marinade bowl,wings stirring to coat. Cover with plastic wrap and marinate for at least 1 hour and up to 6 hours, making sure not to over-marinate, as the recipe includes lime juice, which can break down the meat (and not in a good way).

5. Preheat oven to 400 degrees. Line two large rimmed baking sheets with parchment paper.

6. Using tongs, gently place the wings on the prepared baking sheets, making sure to spread them evenly so they aren’t overlapping. Don’t toss out the remaining marinade, as you will be basting while it bakes.

7. Bake wings for roughly 20 minutes. After the initial 20 minutes, baste each wing with remaining marinade. Bake for another 20-25 minutes, or until cooked through.

8. Sprinkle cooked wings with Maldon sea salt and a squeeze of lime just before serving.

wings 3 horizontal

Buffalo Quinoa Burgers


Buffalo quinoa burgers

I was raised on a healthy diet of my mom’s homemade buffalo wings. I remember the first time I had a ‘hot’ wing. She had brought home some leftovers from what would become our favorite wing spot, The Three Dollar Cafe. I remember taking my first bite. I remember my lips seemingly on fire but tingly with joy all at once. What was this spicy wing of deliciousness and where can I get more!?

Luckily for me, my mom was just as in love with hot wings as I was and luckily for us, my mom had gotten a buffalo wing recipe from a random man in a shoe store and so, a family recipe was born. My mom’s wings are hot and tangy and sweet and spicy. They pair perfectly with blue cheese. However, now that I keep kosher, there is no pairing of blue cheese and hot wings. Therefore, I’ve had to come up with alternatives to bring my favorite pairings to life. This vegetarian version is great for bringing to a picnic, serving your family on Shabbat or simply disguising a healthy weekday meal with a punch of flavor.

You’ll see that this recipe does not include blue cheese but I do recommend it. Heck, me being me, I recommend ANY AND ALL CHEESE. I also recommend having fun with your toppings. I enjoy some bread and butter pickles and some classic mayonnaise and maybe some grilled onions. But truly, the best thing about these burgers are that they can be built to your taste buds. Enjoy!

Quinoa burgers with toppingsBuffalo Quinoa Burgers


  • 2 cups cooked red quinoa
  • 1 cup Cannelloni beans, mashed
  • 1/2 cup panko bread crumbs
  • 1 large egg, lightly beaten
  • 1/4 cup Frank’s Hot Sauce
  • 1/8 cup Worcestershire sauce
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 cup Monterrey Jack cheese, shredded
  • 6 Tbsp. Canola oil



1. In a bowl, combine the quinoa, mashed Cannelloni beans, bread crumbs, egg, hot sauce, Worcestershire sauce, garlic powder, salt and pepper.

2. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 balled patties (bigger than a golf ball but smaller than a tennis ball).

3. In a skillet, heat 4 Tbsp. of oil over medium heat. Wait until oil is hot and then add 2 quinoa burger balls in at a time. Using a flat spatula, press down the ball until a thick patty forms.

4. Cook until golden and crisp, about 5 minutes per side. During the last minute or so of cooking add the an optional layer of cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. Add 2 additional tablespoons of oil into the skillet after the first batch of burgers is cooked.

buffalo quinoa burgers and fixings

Indian Grilled Chicken with Cilantro Mint Sauce


Indian chicken chutney

Chicken is a mainstay in most Jewish homes. We love our chicken stock (homemade or store-bought and doctored will do) for matzah ball soup. You’ll find chopped chicken livers at the holiday table because every family has those who love it among the haters. For Shabbat, a nice roasted chicken kicks off the weekend and the Sabbath. But when you always cook with the same ingredient it is easy to get in a rut. The good news is that it isn’t that hard to get out of it! Just add a little spice. This summer, go Indian with this Indian spiced grilled chicken served with a cilantro mint sauce. For interfaith families with Indian backgrounds, this is a great way to fuse your cultures!

chicken_chutney_ 700

Indian chicken, uncookedIngredients:

  • fresh ginger, 1 inch knob
  • zest and juice of 1 lime
  • 1 tsp. of salt
  • 1 tsp. of Garam Masala
  • 1/2 tsp. of fennel seeds
  • 1/4 cup of vegetable oil
  • 4 chicken thighs, skin on and bone in


Cilantro Mint Sauce


  • 1 cup of mint
  • 2 cups of cilantro
  • 1 large shallot
  • juice of 1 lime
  • 1/4 cup of water
  • 1 tsp. of white sugar
  • 1 tsp. of salt
  • 1/2 jalapeño, minced


1.  Into a large bowl, grate the ginger. Add the zest and juice of 1 lime, salt, Garam Masala (an Indian spice mix that can be found at most grocery stores) and fennel seeds (I like to buy whole seeds and toast them on a pan on the stove and then crush them with a mortar and pestle). Pour in vegetable oil and mix together.

Toss the chicken into the marinade and chill in the fridge for 30 minutes to an hour. 

2.  Meanwhile, prepare the sauce. Wash and dry the cilantro and mint. You can use a salad spinner or dry the herbs on a towel. They do not have to be bone dry. In a blender, add the mint, cilantro, shallot cut into quarters, the juice of 1 lime, water, sugar and salt. Puree the mixture.  

3.  Carefully slice a jalapeño in half, remove the inner seeds and mince the pepper. Stir the tiny pieces of pepper into the sauce.

4.  Take the chicken out of the fridge so it can lose some of the chill. Then, pre-heat your grill. Cook the chicken on a medium heat grill until done. Timing varies based on size of the chicken pieces, so just refer to your meat thermometer for doneness. Or, cut into the chicken to see that the meat is opaque and the juices run clear.

Serve with delicious summer vegetables.

Four Cream Cheese Schmears for Shavuot


Bagels and schmear for Shavuot

A bagel is naked without a good schmear. The word schmear comes from the Yiddish word “to spread.” In the world of bagels and brunch a schmear has come to mean cream cheese or other, usually cream cheese-based, spreads for bagels.


This quartet of schmears has something for everyone: There’s a vegetarian, smoked salmon, egg & arugula and a sweet schmear. They are perfect to bring to a Shavuot brunch for a crowd or make one or two for a family meal. Dairy plays a central role on Shavuot because the holiday commemorates the revelation of the Torah. The Torah brings with it the rules of Kashrut  (Kosher laws) and since it was given on Shabbat there could be no cattle slaughtered, so it would have been a dairy day. The Torah is also a symbol of nourishment like milk for a baby. Although dairy is the base for all four of these schmears, they are each very different, easy to whip up and full of flavor.

There are four schmears because each schmear is made with 1/2 block of cream cheese. You can also make three schmears and leave 1/2 a block of cream cheese plain for the picky eaters at the table.

Smoked salmon schmear

Salted Lemon and Smoked Salmon Schmear


  • 1 lemon, zested
  • 1/4 tsp. salt
  • 2 slices of smoked salmon, minced
  • 1/2 block of cream cheese, 4 oz., room temperature


Chop your smoked salmon1.  Zest one lemon onto a paper towel. Leave the lemon zest on the paper towel to dry a bit while you prepare the rest of the schmear.

2.  In a small bowl, put the room temperature cream cheese.

3.  Slice the smoked salmon into long, thin strips and then slice them again into little cubes.

4.  Add the lemon zest and salt to the cream cheese and mash it together with a fork.

5.  Once the zest is thoroughly mixed into the cream cheese, carefully mix in the minced smoked salmon. Serve immediately or chill and serve.



Vegetarian Tomato Schmear

This can be made vegan with vegan mayonnaise and vegan cream cheese.


  • 1 plum tomato
  • 1/2 tsp. Kosher salt
  • 2 Tbsp. of mayonnaise
  • 2 cloves of garlic
  • 1/4 tsp. black pepper
  • 1/4 small white onion, minced
  • 1/2 block of cream cheese, 4 oz., room temperature

1.  Take the seeds and core out of the plum tomato. Cut the tomato in half and mince it into small cubes. Schmears-13

2.  Sprinkle Kosher salt over the minced tomato.

3.  In a small bowl, add mayonnaise and with a rasp or smallest side of a box grater, grate garlic into the mayonnaise. You can also use a garlic press. Mix garlic into the mayonnaise.

4.  Add the room temperature cream cheese into the garlic mayonnaise. Mash it all together with a fork until it is uniformly mixed.

5.  Mince white onion, about the same size as the tomato. Mix the onion into the cream cheese and then carefully stir in the minced tomato and black pepper. Serve immediately or chill and serve.



Eggs and Arugula Schmear


  • 2 hard boiled eggs
  • 1/2 tsp. Kosher salt
  • 1/4 cup of sour cream
  • 1/2 block of cream cheese, 4 oz, room temperature
  • 1/2 tsp. of Dijon mustard
  • 1/4 tsp. black pepper
  • 3/4 cup of baby arugula


Egg schmear1. Hard boil two eggs. I like to use the J. Kenji Lopez-Alt method.

2.  With a cheese grater, grate the 2 hard boiled eggs into a bowl. Add in salt, sour cream and mustard and mix together. With a fork, mash in the cream cheese. Toss in black pepper (freshly ground if possible).

3.  Chop about 1 cup of baby arugula, for 3/4 cup of chopped arugula. I like to hold a small bunch of leaves and with kitchen shears, snip the arugula into the egg and cream cheese mixture. Stir together gently until combined. Serve immediately or chill and serve.


Sweet Schmear with Ginger & Blueberries

The last 1/2 block of cream cheese can be left plain or you can play a little with it for something sweet. I chose to add sugar and ginger.


Blueberry schmear on bagelIngredients:

  • 1 Tbsp. sugar
  • 1/2 block of cream cheese, 4 oz, room temperature
  • 1/4 inch slice of ginger
  • 1/2 cup of blueberries

Mash the sugar into the cream cheese with a fork. Grate the ginger into the mixture and serve with a bowl of fresh blueberries.

Bagel schmears for Shavuot

Burmolikos: Bulgarian Matzah Puffs


Burmolikos for Passover

Missing morning carb treats like doughnuts? No need to stress if you are following the culinary traditions for Passover. Burmolikos are light, soft puffs of egg and matzah that are fried in oil (and bear no resemblance to heavy matzah fritters). They are a wonderful treat eaten by Bulgarian Jews during Passover and year-round because they are so delicious! Be sure to roll them with cinnamon and sugar while they’re still warm, or eat them with jam or honey.

Burmolikos (Bulgarian Matzah Puffs)
Makes 10-12 puffs


  • 2 sheets plain matzah
  • 2 eggs
  • 1 egg yolk
  • 1/8 tsp. salt
  • Canola or cottonseed oil
  • ½ cup sugar mixed with ½ tsp. cinnamon
  • Jam or honey (optional)



Burmolikos in oil1. Break the matzah into large pieces and soak in a bowl of warm water until soft, about 15 minutes.

2. Drain the matzah and squeeze handfuls until almost all of the water is removed. Place in a 2-quart bowl.

3. Add the eggs, egg yolk and salt to the clumps of matzah and combine well with a fork.

4. Heat the oil in a small saucepan or deep fryer to a depth of 2 inches—if you use a 1-quart saucepan you will use only about 1 cup oil and will only be able to make 2 puffs at a time. However, they cook quickly so it is up to you.

5. When the oil is hot, drop the mixture by oval soup spoon or ice cream scoop into the oil and fry on one side until golden, about 1-2 minutes. Turn over puff and fry on the other side until golden—another minute. Drain on crumpled paper towels (you use fewer towels and have more surface area to absorb the oil).

cooked burmolikos


Burmolikos in cinnamon

Coat with the sugar/cinnamon mixture. Burmolikos can also be served with jam or honey.

Some “Tina’s Tidbits”

  • This recipe is classically European since there is no sugar in the batter. Before you add some sugar, you might try adding 1/2 tsp. vanilla extract or a pinch of nutmeg to the batter to create a taste similar to a cake doughnut.
  • The puffs don’t need to be fried in a deep fryer. I used a 1-quart saucepan. This allows me to use less oil while still keeping the depth I need to make the Burmolikos initially submerge. I can only make 2 or 3 at a time, but they cook in less than 2 minutes and stay warm for at least 10-15 minutes.
  • Try using an ice cream scoop with a release wire for your batter. This will give you more rounded puffs.
  • This mixture puffs so well because the water in the soaked matzos turns to steam when it cooks in the hot oil.
  • If you use gluten-free matzos, this recipe is then gluten-free and dairy-free!

Burmolikos for Passover

Check out more delicious Passover recipes here!