Ajin

Yemenite Flaky Pastry

Yemenites continue to prepare many of their ancient dishes, which are rich in spices and flavor but low in sugar. In a manner reminiscent of puff pastry, this dough is rolled and folded to produce layers of butter in the dough that turn to steam during baking, resulting in a flaky pastry. A common way of using this dough is to bake balls of it alongside eggs in their shells in a slow oven overnight to serve the eggs and pastry for Shabbat lunch. It is also used to make several other Yemenite dishes, including "miloach" (flaky bread) and "subya."

Ingredients:

8 3/4 cups all-purpose flour 2 1/2 cups water

1 teaspoon baking powder 1 large egg

1 teaspoon salt 1 cup butter or margarine, softened

1. Combine the flour, baking powder, and salt. Add the water, the egg and 1/2 cup of the butter or margarine and knead until smooth. Divide into 9 balls, cover, and let stand for 15 minutes.

2. Divide the remaining butter or margarine into 9 equal pieces. On a lightly floured surface, roll out each dough ball into a 1/4-inch-thick rectangle. Spread each rectangle with a piece of butter or margarine.

3. Fold the bottom third of the rectangle over the center third, then fold the top over.

Roll out the dough into a 1/4-inch-thick rectangle. Fold the bottom third over.

Repeat with the remaining eight rectangles. Cover and refrigerate for 20 minutes.

4. Repeat the rolling and folding once more. Cover with plastic wrap and refrigerate for at least 4 hours.

Z'Chug

Ingredients:

1 cup pureed small green chilies 1 to 2 teaspoons ground black pepper

1 1/2 cups fresh coriander (or 3/4 cups 1 teaspoon salt

fresh coriander and 3/4 cups fresh parsley) 3 to 5 cardamom pods or

4 to 5 cloves garlic, crushed 1/4 to 3/4 teaspoon ground cardamom

1 teaspoon ground cumin or caraway seeds 2 tablespoons olive oil or

3 tablespoons lemon juice

Puree all the ingredients to produce a paste. Store, covered, in the refrigerator for up to several months. Yields about 2 cups.

Noent

Ashkenazic Honey-Nut Candy

Since the ancestors of the majority of Ashkenazim came from the Slavic regions of eastern Europe (Poland and the Ukraine), it is this form of Ashkenazic cooking that is most widespread. Honey candies are popular Ashkenazic Passover, Purim and Hanukkah treats. The basic recipe is varied by adding poppy seeds, sesame seeds, matzot, carrots, or spices. When ground ginger is added, the candy is called "ingberlach" ("ingber" is the Yiddish word for ginger). When the ginger is omitted, the candy is sometimes called "pletzlach" (board), because it is spread into a thin
layer to cool.

Since honey syrups absorb moisture from the air, it is advisable not to make this candy on a humid day.

Ingredients:

1 cup sugar

2 cups honey

4 to 6 cups finely chopped walnuts, pecans, or almonds

1. Cook the sugar and honey over medium-low heat, stirring frequently with a wooden spoon, until the sugar dissolves, about 10 minutes.

2. Gradually add the nuts and continue cooking, stirring frequently and being careful not to burn the syrup, until the mixture is very thick and reaches the soft-crack stage. The candy will remain chewy at this stage; if it reaches hard-rock stage it turns brittle.

3. Spoon the mixture onto a wet board or oiled baking sheet and spread to 1/4 to 1/2 inch thickness. Let cool until firm but not hard, about 10 minutes.

Using a sharp knife dipped into hot water, cut into squares or diamonds.
(The mixture can also be dropped by spoonfuls onto oiled baking sheets.) If desired, wrap the individual squares in plastic wrap or waxed paper. Store in an airtight container at room temperature.

Makes about 48 pieces

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