Evette’s Star Cookies (Massafan)

October 2, 2012

Author: Myrite

Originally posted on Roots and Recipes.

Evette comes from Iraq and grew up eating these cookies, that are traditionally eaten to break the fast of Yom Kippur. She has passed on this tradition to her own grand daughters and game them a recipe book for their Bat Mitzvah’s with all her recipes. She is part of the Dishing Up The Past video project.

Ingredients:

1 cup(s) shelled almonds

1/3 cup(s) sugar

1 egg white

1/2 teaspoon ground cardamom

Rosewater

Preparation:

Materials

Food Processor

Pot

Large Bowl

Small Dish

Two baking trays

Parchment/wax paper

*To prepare almonds:

1. Boil water in a pot

2. Add whole, unshelled almonds and let them cook for two minutes.

3. Take out a little at a time, drain, and remove peel using thumb and

forefinger. This is called blanching the almonds.

4. Let the almonds dry on a tray lined with parchment paper for one or two days.

5. Grind the almonds in batches in a food processor until quite fine (it is best to do this in two stages or else the almonds will release too many oils and become soggy)

Method

1. Mix ingredients together into a dough

2. Pour some rosewater into a small dish and wet hands with it.

Cut dough into small balls (size of bubble gum)

Shape into a smooth ball, flatten with palm of hand

Punch around the outside of the ball 5 times to shape into a star

Place stars on tray lined with parchment paper

Indent each star lightly in the center (to avoid puffing up)

Place tray in another, empty tray (to avoid burning the bottom of

cookies)

9. Bake stars in a 450º F oven for 7-10 minutes (they should remain pale)

Meri Bender’s Southern Californian Long Live Matzah Brei

October 31, 2011

Author: Aimee Bender

My mother’s adaptation of classic matzah brei for those with high cholesterol who steer clear of butter and egg yolks. I find that it’s still surprisingly good.

Ingredients:

8 eggs: six whites, two yolks

1/4 cup(s) Milk any kind of milk is fine

6-7 Pieces Matzoh

1 teaspoon olive oil

1 pinch salt and pepper

Preparation:

Put the 8 egg whites and 2 egg yolks in a bowl, whisk a bit, add a couple tablespoons of milk (any kind), whisk some more until frothy.

Soften matzoh in colander under water until a little less crisp/not quite soggy. Break it into bits. Mix bits with eggs until coated.

Cover bottom of frying pan with water, just barely covered, and add a drizzle of olive oil.

On very low heat, pour in the matzoh/egg mix. Stir slowly. Add a little salt and pepper if you like.

Keep it on low heat, stirring, as the water burns away. It sort of steams the eggs. Turn up heat as you’re finishing to get things a little crisper. Serve with whatever you like– applesauce, etc.