New flicks with celebs in interfaith relationships and from interfaith backgrounds, plus their baby news!Go To Pop Culture
I love Mother’s Day. I know this might seem like a given but I’ve honestly always loved Mother’s Day. There were definitely a few years there (mainly in my 20s) where it was not on my radar but now that I’m a mother of two, let’s be honest… it’s basically a second birthday and if you know me at all then you KNOW how much I love my birthday.
My husband and I created a little ritual for Mother’s Day (since it’s actually only three short weeks after my birthday) where we don’t get gifts (same goes for Father’s Day) but instead, the parent who is celebrating the day gets to sleep in and choose what we do all day. In addition, instead of paying for an expensive gift, we make a donation to a charity that supports parents and/or children (this is called tzedakah in Hebrewâ€”charitable giving). Because honestly, I don’t really need another pair of earrings or a fancy pair of shoes but I do need to sleep and eat breakfast in bed.
Speaking of breakfast in bed, I recently fell in love with malawach all over again. If you haven’t had this Yemenite delight, now is the time to try it. You can find it in any kosher grocery store and in some major grocery store chains (depending on where you live) in the freezer section. It’s essentially just a delicious, buttery flaky bread that does well when paired with just about anything. And since I LOVE Middle Eastern flavors, I paired it with za’atar, an herby spice blend ubiquitous in Israeli cooking.
If the person you’re honoring on Mother’s Day doesn’t like bread for some strange reason, you can also put this white bean salad on a mixture of fresh leafy greens or even a perfectly roasted sweet potato. I hope you enjoy this recipe and if you do choose to make this Middle Eastern breakfast for the amazing woman helping to raise a kiddo with Judaism in their life, don’t forget to bring her some strong coffee and a flower (or succulents!). Presentation is everything. Happy Mother’s Day!
1. Â Combine shallot and vinegar in a small bowl and let sit 5 minutes.
2. Â Meanwhile, mix cilantro andÂ â…“ of the oil in a large bowl to coat herbs. Add beans, cheese and za’atar and toss to combine. Season generously with salt.
3. Â Add shallot mixture to bean mixture and toss gently to combine. Set aside.
4. Â Add the remaining oil to a large frying pan set over medium-high heat. Add frozen malawach to the frying pan and immediately reduce the heat to medium, cookingÂ until the bottom is golden brown with large bubbles forming underneath the dough, 2Â˝ to 3 minutes.Â Flip and cook another 2 to 3 minutes until golden brown all over. Transfer to a plate and cover with a kitchen towel while baking the remaining dough sheet.
5. Â Once both of your malawach sheets are done, top with marinated salad and enjoy!
Salad is an interesting dish, but we often think of it in its humblest form: the side salad with a fewÂ leaves of lettuce and maybe a few add-onsÂ soaked inÂ dressing. In reality though, salad can be a hundred different dishes. There are salads with grains, salads with noodles, salads that are grilled, salads topped with steak or salmon. In North America, we typically think of salads with lettuce or greens, but Israeli salads are usually perfectly cubed vegetables like sweet, slightly acidic tomatoes (technically a fruit!), refreshing cucumbers, a little onion if you like and maybe some peppers.
This Orzo salad is a twist on a classic Israeli salad of chopped tomatoes and cucumbers. The Italian rice-like pasta orzo is added in with the vegetables, and a pesto of parsley, almonds and feta creates the sauce and seasoning for this tasty summer salad. PestoÂ comes from the Italian word pestare,Â which means to crush. A pesto is a delicious paste of crushed herbs and and spices. For this saladÂ you can add in any additional vegetables you like.
Israeli Orzo Salad
1. Â In a large pot, boil water and add a tablespoon of salt.
2. Â While the water is boiling, wash and dry your parsley. Add your parsley, blanched almonds, garlic and a 1/4 pound of the feta to a blender or food processor. Add in 1/4 cup of olive oil. PurĂ©e together to make your pesto.
3. Â Once the water comes to a boil, cook the orzo as directed on the box (about 7-9 minutes usually).
5. Â While the pasta cools to room temperature, wash a cut your vegetables. You want the tomatoes, cucumber and optional green pepper to be about 1/- inch cubes.
6. Â Once the orzo has cooled, toss in all the vegetables. Toss in the zest of one lemon and the rest of the pesto. Crumble the rest of the feta cheese (or less to taste) over the top of the salad and sprinkle on the olives (optional).
This salad makes a perfect lunch alone, or serve with some grilled fish or meat for dinner.
Hamentaschen, a popular treat for the holiday of Purim, translates to â€śHamanâ€™s pockets.â€ť Haman is the villain in the story of Purim and in addition to booing whenever his name is mentioned,Â on Â Purim we eat sweet filled cookies that are in the triangular shape of Hamanâ€™s hat.Â This is a savory twist on the traditional Hamentaschen and can be served as an appetizer or as part of a Purim meal. It is made with pre-made pie crust, so it is a quick and easy dish to prepare.
1. Â Preheat oven to 450â„‰. Thaw the broccoli in a colander by running cold water of it. Then set it aside on a kitchen towel to dry a little. Then, thaw the spinach in a colander by running cold water over the spinach. Once thawed, put the spinach in a clean kitchen towel and squeeze the excess water out of the spinach or push the moisture out through a sieve.
2. Â Mash the goat cheese, cottage cheese and feta in a bowl with a fork until uniformly mixed.Â Add the salt, pepper and lemon zest. Scoop out 1/3 of the cheese mix to set aside. The other 2/3 will be mixed with the spinach, broccoli, dill and onion.
3. Â Finely chop the broccoli and the dill. Slice and mince 1/2 the onion. If the spinach is whole leaf then chop the spinach as well.Â Stir the broccoli and spinach into the cheese mixture.Â Set the mixture aside and prepare your pastry.
4. Â Roll the pie crusts out slightly so they are about 1/8 inch thick.Â Trim the sides to make approximately a 9-10-inch square.Â Do not worry if your measurements are off as long as you have a rectangle or square-like shape.Â You can keep the trim to roll out again later. Cut the dough into 3-inch squares or whatever looks even. You will have about 9 squares per pie dough.
5. Â With a knife you can score diagonally across the square (or just eyeball it).Â Then cut a triangle window out of one side of the square with at least a 1/2-inch border.Â Carefully pull the uncut side of the square over onto the cut side and push along the middle crease. Then flip the dough over so youâ€™ll have a triangle cutout on top of a triangle of dough.
6. Â With a fork, press down along the edges of the triangle to crimp the dough.Â Fill each pastry cutout with a small spoonful of just the cheese mixture and then a larger spoonful of the spinach, broccoli and feta mixture piled high in the center. You can pinch the edges to fill out the corners of the triangle.
7. Brush the sides of each hamentaschen with egg and sprinkle with nigella seeds (optional).Â Bake for 20-25 minutes until the pie crust is a light golden brown.