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HEAting Up in the Kitchen Recipes

Yaffa's Hummus


  • 2+1/3 cups of garbanzo beans(soaked overnight with water and 1/2 tsp baking soda)
  • 1 small garlic cloves
  • 1/2-3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup lemon juice
  • 3/4 cup raw tahini (not roasted sesame seeds)
  • 1/4 tsp cumin
  • 1/2 cup ice water
  • for decoration-
  • extra virgin olive oil
  • 2Tbsp fresh parsley
  • 2 Tbsp toasted pine nuts
  • 2 Tbsp cooked garbanzo beans
  • (set aside before grinding the beans)

How do you know if the beans are soft enough? Squeeze 2 beans between your fingers, if they are easily mashed, then they are ready if not, place back on the stove and cook another 30 minutes or more). Do not discard cooking water yet, you might need some of it to add to the Hummus grinding. No need to rinse the beans after soaking overnight.

Place garbanzo beans, salt, cumin, garlic, Raw Tahini, ice water, black pepper lemon juice in a food processor grind for 2 minutes, stop and scrape mixture from sides, turn on again. The Hummus should become a paste look like letting the food processor work another 4-6 minutes taste to check if it looks too thick, Add 1 Tbsp of the Hummus water if needs, The Hummus should be soft, creamy in texture and light taste again to adjust the taste.

Lauren Menzel's Coffee Crumble Challah

Yaffa's Israeli Cheesecake

For the dough- 
3/4 stick unsalted butter 
1/4 cup sugar 
Pinch of salt 
1 tsp vanilla extract 
2/3 cup flour 
Mix all ingredients, wrap in clear plastic, refrigerate for 20 minutes 
Line up parchment paper on a baking pan 
Brush pan with unsalted butter 
Spread dough on a baking pan 
Bake at preheated oven at 340f for 15 minutes Let cool 

Ingredients for cheese filling- 
2 cups Philadelphia cheese 
2 cups sour cream 
1 cup of sugar 
1 tsp vanilla extract 
Pinch of salt 
1 tsp lemon zest 
7 egg separated 
5 Tbsp flour 
1/4 cup corn starch 
1 package vanilla pudding 
1 cup milk 
Add cheese and sour cream, 
mix well 
Add lemon zest, salt, vanilla extract, sugar, mix well Add seven egg yolks, mix well 
Add flour, corn starch, vanilla pudding, mix well 
Wrap pan with parchment paper inside walls 
Wrap baking pan with foil 
Pour batter one cup at a time 
Bake at 425 for 10 minutes 
Reduce to 330 for 1 1/4 hour 
Let cool, remove foil and parchment paper 
Serve chilled

Melanie Gruenwald's Challah

1 tsp. sugar
warm water
1 pkg yeast
1/2 c oil
2 tsp. salt
2 eggs
3 1/2-4 cups of flour

Dissolve 1 tsp. sugar in 1/2 cup warm water. Sprinkle 1 pkg. yeast on top and let stand for 10 minutes. Stir to dissolve.

Combine with 1/2 cup oil, 1/2 cup warm water, 1/2 cup sugar, 2 tsp. salt and 2 eggs. Beat well. Then stir in 3 1/2 - 4 cups flour. Dough should be sticky. Cover dough and let rest for 10 minutes. Knead for 10 minutes.

Cover bowl and let rise in a warm place about 2 hours. Punch down, cover and let rise about 45 minutes.

Divide dough in to 3 equal parts, shape in to strands and braid loosely on greased baking sheet. Fasten ends securely. Bake at 400 degrees for 30 minutes.

topping ideas:
I have been washing the challah with egg, and decorating with sprinkles to my kids excitement.

My cousin in Cali made the following suggestions:
1/4 cup margarine, 1/4 cup sugar, 1/2 cup flour- use your fingers to make crumbs out of them. After you wash the challot with egg, sprinkle them on top- they are like the crumbs on those yummy Schwartz bakery danishes!! preggos will love any challah!! :-):-)

the glaze is wonderful too- i bake with egg- then after they are baked, even when cool, ou mix orange juice and powdered sugar into a glaze - it's like a frosted donut!!

Sometimes we use everything but the bagel topping from Trader Joes.


1 pkg. Yeast  (2 ¼ t.)
1 ¾ C. warm Water (approx.)
5 C Bread Flour
¼ C Oil
1 T Salt

Start yeast in ½ C water (taken from total) with 1 t. sugar.  Mix to combine.  Let sit for about 10 minutes until bubbly.

In mixer bowl combine bread flour, salt and oil.  (Use bread hook if you have it on your mixer) Add prepared yeast mixture, and the rest of the water, and mix (knead) until very smooth and elastic. As you’re mixing, you may need to add additional flour. As it’s mixing, the dough should not stick to the sides of the bowl.  Add additional 1 tablespoon at a time. The same applies if you’re kneading by hand. The dough should not stick to your kneading surface.

Place dough into greased bowl, cover with plastic wrap and let rise for 1 ½ hours.

Divide risen dough into 12 pieces. Roll them into smooth balls.  Cover with plastic wrap and let sit for 30 more minutes.

In the meantime, preheat your oven to 500 degrees Fahrenheit.

Roll out dough balls with rolling pin to approx.. 7 inch circles.  Lay 2 or 3 onto ungreased baking sheet.  Bake for about 5 to 6 minutes, until they puff and start to get just a little brown on top.

Remove from oven and immediately wrap 2 or 3 pitas together in aluminum foil and let them rest (steam) for 5 to 10 minutes.  Enjoy!

While traditionally stuffed with falafel, pita is great to use for a lot of other sandwiches.  Tuna or chicken salad, grilled haloumi cheese with salad, houmous and veggies, etc.  And of course, for dipping in houmous.

Mon, March 8 2021 24 Adar 5781