An Israeli Feast for Shabbat!

When I originally thought of making Israeli food, my first impulse was to gravitate towards comfort food - food that would make it to the table of every Jewish household on Shabbat. Whether for Rosh Hashannah or for Passover, I wanted to make a few of the good old standards that have been used as much for spiritual unity as for physical nourishment.

Despite the daunting nature of bread, making the challah was not as frightening as some would guess. Similar to making pizza dough (which we have already conquered thanks to Italy month!), it can only be called "labor-intensive" if you consider braiding dough to be a tough feat! And the egg yolk wash over the crust adds a wonderful finish to something that is already, in my opinion, magical.

The short ribs took some time to make! Their part in the meal probably took the longest, with forty-five minutes of solo roasting followed by two more hours of stewing in some "juices." BUT...as they proverbially say, "anything worth having, is worth waiting for." And their taste alone made it clear that they were worth the wait!

As for the carrots, their simplicity was valued. Especially in contrast to their peers at the table. However, their taste was not at all simple. They were cooked just enough to have a small bite, unlike the mushiness that can sometimes arise from boiling vegetables. The honey reduction glaze over the surface was only subtly sweet and the cinnamon flavoring added a nice touch.

Toward the end of the evening, I reveled in a dinner triumph - the tender meat, juices pooling on my plate, sopping up all of the goodness with my soft challah. And carrots. Nickles and dimes of carrots, sprinkled in cinnamon and dancing across my plate like the dessert I should always eat. Yes, something about this meal did feel spiritual. Spiritual because only a benevolent creator could make food this enjoyable! At least, those were thoughts that resulted in a full belly. And, honestly, doesn't everything seem more spiritual when our bodies have been well fed?!

Challah Bread

Ingredients

• Water -- 1/2 cup

• Margarine -- 1/4 cup, or 4 tablespoons

• Sugar -- 3 tablespoons

• Salt -- 1 1/2 teaspoons

• Active dry yeast -- 1 (1/4-ounce) package

• Lukewarm (110°F) water -- 1/4 cup

• All-purpose or bread flour -- 3 to 3 1/2 cups

• Eggs, beaten -- 2

• Egg yolks -- 2

Instructions

1. Add the water, margarine, sugar and salt to a saucepan and heat, stirring until the margarine is melted and the sugar is dissolved. Remove from heat and set aside to cool to lukewarm.

2. Mix the 1/4 cup warm water and yeast together in a small bowl and set aside for 5-10 minutes to activate the yeast.

3. Add 3 cups of the flour to large mixing bowl. Make a well in the center of the flour and add the yeast mixture, warm sugar-margarine-water mixture and the beaten eggs. Stir with a wooden spoon to mix the ingredients and bring the dough together.

4. Remove the dough to a floured work surface and knead, adding extra flour as needed until the dough is no longer sticking to your hands and is silky and elastic. Remove the dough to a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 1/2 to 2 hours.

5. Preheat oven to 375°F. Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. Cut the dough into 3 equal-sized portions. Roll each portion out into a log about 15 inches long that is tapered at each end.

6. Lay the three logs next to each other, and starting in the middle, braid them together. Pinch the ends together to make them stick and tuck the ends under. Place the loaf on a baking sheet and cover it lightly with a clean towel. Set aside to rise for another 30 to 45 minutes

7. Beat the egg yolks with a tablespoon of water. Brush the top of the challah all over with the egg yolk wash.

8. Place the challah in the oven and bake for 20 minutes. Remove the challah and brush it again with more egg yolk wash to get any of the newly exposed places on the loaf. Return the loaf to the oven and bake for another 15 to 20 minutes, or until the challah is golden brown on top and has a hollow sound when you tap on it. Remove and cool before serving.

Braised Short Ribs

Ingredients

• Beef short ribs, English or flanken-cut -- 5 pounds

• Fresh thyme, chopped -- 1 tablespoon

• Fresh rosemary, chopped -- 1 tablespoon

• Freshly ground black pepper -- 1 teaspoon

• Red wine -- 2 cups

• Oil -- 3 tablespoons

• Onions, finely chopped -- 2

• Carrot, finely chopped -- 2

• Celery, finely chopped -- 1 rib

• Tomatoes, chopped -- 1 cup

• Tomato paste -- 1 tablespoon

• Chicken broth -- 3 cups

• Bay leave -- 1

• Salt and pepper -- to season

Instructions

1. Add the ribs, thyme, rosemary, pepper and wine to a large, non-reactive bowl and marinate in the refrigerator for at least 2 hours or up to 8 hours.

2. Preheat oven to 450°F. Remove the ribs from the marinade and set the marinade aside. Pat the ribs dry and place them in a roasting pan fitted with a rack. Place the pan in the oven and roast for 45 minutes. Remove the roasting pan from the oven and reduce the heat to 325°F.

3. Remove the ribs to a large plate or bowl. Drain and discard the fat from the roasting pan. Add the reserved wine marinade to the pan. Heat the roasting pan on the stove over medium-low flame, gently scraping up any flavorful drippings from the bottom of the pan. When the wine just begins to boil, remove from heat and set aside.

4. Heat the oil in a large, ovenproof pot over medium-high flame. Add the chopped onions, carrots and celery and saute until the onion is cooked through and translucent. Add the chopped tomatoes and tomato paste and simmer until cooked down and reduced somewhat, about 4 to 5 minutes.

5. Stir the wine and drippings to the pot, along with the chicken broth, bay leaf, salt and pepper. Add the roasted ribs and bring just to a boil. Cover with a tightly fitting lid and set in the oven to cook for 2 to 2 1/2 hours.

6. Take the pot from the oven and remove the ribs to a warm serving dish. Spoon off any excess fat in the pot, then set the pot over medium-high flame and boil for a few minutes to reduce the sauce down and thicken it a bit. Pour the sauce over the ribs and serve immediately.

Carrot Tzimmes

Ingredients

• Carrots, peeled and sliced into 1/4-inch rounds -- 2 pounds

• Water -- to cover

• Honey -- 1/2 cup

• Lemon juice -- 1 tablespoon

• Cinnamon (optional) -- 1 teaspoon

• Salt -- to taste

• Butter -- 2 to 3 tablespoons

Instructions

1. Add the carrots, water, honey, lemon juice, cinnamon and salt to a large saucepan and stir together.

2. Set the saucepan over medium-high flame and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the carrots are cooked through, about 15 to 20 minutes.

3. Remove cover and increase heat to medium-high. Boil to cook down the liquid until it forms a glaze on the carrots. Stir in the butter, adjust seasoning and serve.

(These three recipes originally came from this website: http://www.whats4eats.com/middle-east/israel-cuisine)