Tag Archives: Pastries

by | 2012/01/16

The Dish of The Day: Zucchini & Leek Tart

This recipe was inspired by Martha Stewart’s book Great Food Fast. However, My kids were not as inspired by or interested in this tart as their friend, who dubbed it “Zucchini Pizza” and asked me to add some extra parmesan to cover all traces of zucchini. (I decided not to mention anything about the leek!) The friend ate his “pizza” — half excited, half skeptical — while my sometimes picky eaters stuck to their salads. If they only knew how good it was! Sometimes they are so stubborn! Never mind, the left overs (immediately inserted into a container, straight into the freezer) will be happily eaten tomorrow at lunch, with a green salad on the side. Continue reading →

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by | 2012/01/03

Spinach Potato Burekas

For those of you who are not familiar with them, Burekas are a common Middle Eastern stuffed pastry. Especially popular in Israel, where you can buy them on every street corner. They’re flaky and crunchy, and usually filled with cheese or vegetables. Not sophisticated at all, but delicious and irresistible. (When I make them, I always burn my tongue because of my impatience to eat them! Try to let them cool before you are tempted to take a bite) It is not the healthiest dish in the world, but not so bad, either.
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by | 2011/12/20

Moroccan Donuts – Sfinj

Chanukah is the holiday of lights, miracles, and donuts! Every year, for Chanukah, I make jelly donuts – “sufganiyot” in Hebrew – but this year, I decided to go back to my roots, mainly because of my dreadful lactose intolerance. So, for the first time in my life, I made Moroccan Donuts, or “sfinj.” I admit, I was a bit nervous, because I thought it would be too complicated. But, to my surprise, it was pretty simple, and I enjoyed working with the dough.

The amazing thing about these pastries is their unique texture. They are much lighter and fluffier than traditional sufganiyot. And the best part: they are completely dairy free!

Sfinj are traditional Moroccan donuts that are usually made at Chanukah and other family celebrations. The dough is made with baker’s yeast and is pretty simple to make, but it is very soft and sticky – so you must work quickly. I also urge you to make sure that the frying pan is placed on a rear burner and that the kids are not in the kitchen. Boiling oil is dangerous.

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