A happy hannukah if ever there was one! Yummy!
CHALLAH RECIPE (from The Cuban Reuben)
- 2¼ tsp dry active yeast
- 1½ tsp plus ¼ cup sugar
- ¾-1 cup warm water
- ¼ cup vegetable oil
- 4 eggs
- 1 egg yolk
- 1½ tsp table salt
- 8x 1/2 cups flour
- In the bowl of your stand mixer, add yeast, 1½ tsp sugar, and between ¾ to 1 cup of warm water, and mix until dissolved. Let sit for 10 minutes.
- Mix in vegetable oil, 2 eggs (1 at a time) and egg yolk, with remaining sugar and salt.
- Slowly add flour, ½ cup at a time.
- When the dough holds together, switch to the bread hook, and knead until smooth.
- Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for at least 1 hour.
- Punch dough down, and leave it to rise again for 2 hours.
- Cut dough into 6 pieces, and roll into approximately 12 inch strands. Pinch the top of the strands together.
- Take the strand all the way to the right, and move it over to the left by 2 strands.
- Take the strand that is second to the left, and move it all the way over to the right.
- Take the strand that is all the way over to the left, and move it to the right by 2 strands.
- Take the strand that is second from the right, and move it all the way to the left.
- Repeat this process until the challah is completely braided. Pinch ends, and tuck them under the loaf. Place braided loaf on a cookie sheet lined with parchment paper.
- Use one egg to brush an egg wash over the top of the loaf.
- Let sit for one hour.
- Use another egg to brush a second coat of egg wash. (At this point, you can sprinkle poppy seeds, sesame seeds, or any other seeded topping you want).
- Bake at 350 for 20-25 minutes, or until golden brown.
HUMMUS RECIPE (adapted from My Jewish Learning)
- 2 tbsp chopped chives
- 2 cloves of garlic
- 2 tbsp pine nuts
- 3 tbsp extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt + 13 turns of the black pepper mill
- 1/4 cup tahina
- 1/4 cup lemon juice (I halved this)
- 1 cup dried chickpeas
- 1 tsp sumac
Put the raw chickpeas in a bowl with cold water to cover and soak overnight.
Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.
Drain the chickpeas, reserving about 1-1/2cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.
Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.
To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, sumac, and chives over the surface.