Adapted from Gil Marks, “Encyclopedia of Jewish Food” If making the Hamin in a pot, follow the second set of instructions below 60 ml (¼ cup) olive oil 1 kilo (2.2 pounds) beef brisket, cut into 2 inch cubes ½ kilo (1 pound) beef bones (optional) 3 onions, thinly sliced 4 cloves garlic, minced ¾ […]


Adapted from Bon Appétit Magazine 250g (2 cups) flour 135g (1 cup) toasted pine nuts 75g (2/3 cup) powdered sugar 150g (2/3 cup) raw tahini paste 105g (1/2 cup) solid coconut oil 1 teaspoon salt 4 tablespoons black sesame seeds 4 tablespoons Demerara sugar Preheat oven to 180C/350F. Line two baking sheets with parchment paper. […]


Adapted from Ruth Graves Wakefield’s Toll House Cookies 280g (2 ¼ cups) plain flour 1 teaspoon baking soda 1 teaspoon salt 225g (1 cup) margarine or butter 150g (¾ cup) granulated sugar 150g (¾ cup) dark brown sugar 2 eggs 2 teaspoons vanilla extract 350g (2 cups) chocolate chips Preheat oven to 180 °C (350 […]


This Hamin requires a few more steps than your average cholent, so be prepared not just to soak the beans overnight but also to make meatballs and wilted spinach to serve as part of the Stew. The directions below are if you plan on serving this dish for Shabbat lunch, and I have given directions […]