Sufganyots (doughnuts) for chanuka

So its chanukah again. Its the jewish festival of lights...and doughnuts.


here is a brilliant little recipe that I made today. I have this gazillion people coming to celebrate chanuka in my house on Wednesday and I thought about giving a try before the big day.
Well, I must say, they lasted 5 minutes. :)

Image from Martha stewart website.

to make around 20 donuts, you will need:

2 tbsp active dry yeast

1/2 cup warm water (100 degrees to 110 degrees)

1/4 cup plus 1 teaspoon sugar, plus more for rolling

2 eggs

2 1/2 cups all-purpose flour, plus more for dusting

1/2 tsp freshly grated nutmeg

2 tsp salt

2 tbps unsalted butter or margerine, room temperature

3 cups vegetable oil, plus extra  for oiling a bowl

1 cup seedless strawberry or raspberry jam or whatever else you want.

Advisable to have a thermometer, or a deep fryer.

Method:

In a small bowl, combine yeast, warm water, and 1 tsp sugar. Set aside until foamy, about 10 minutes.

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Megadarra - A traditional jewish lentil recipe

This dish or rice and lentils is a classic vegetarian meal. I made it the other day and its delicious.

The recipe came from my "Kosher cooking" book.

Ingredients: Serves 4 to 6


300g large brown or green lentils.
3 tbps olive oil
3 brown onions: 1 chopped, 2 thinly sliced
1 tsp ground cumin
1tsp ground cinamon.
3 cardamon pods
250g long grain rice, rinsed.
1 cup vegetable stock
salt and pepper to taste


Method.
1 Put the lentils in a large saucepan with enough water to cover generously. Its more water that you would put for rice for example. Bring it to boil, then simmer, for about 30 minutes or until tender. If you think its getting dry without the lentils being cooked, add bits of water. it shouldn't get 100% dry because you haven't cooked the rice yet.
Skim off any scum that forms on the top. when its almost ready go to step 2.

2 Heat half of the oil in a pan, add the chopped onion and fry for 5 minutes or until golden brown. Stir in half the cumin and half the cinnamon.

3 Add the fried onion to the pan of the lentils. Add the cardamom pods, rice and the stock. Mix well, then bring to boil again.  Reduce the hear and cover to simmer until the rice is tender and (NOW YES) all the liquid has been absorbed. If the mixture appears a little too dry, add some extra water or stock. Season with salt and pepper to taste.

4 Meanwhile, heat the remaining oil in a pan, add the sliced onions and fry for about 10 minutes, until dark brown, caramelized and crisp. Sprinkle in the remaining cumin and cinnamon just before the end of cooking.

5 To serve, pile the rice and lentil mixture on to a serving dish, then top with the browned caramelized onions. Serve immediately.