When preparing for Yom Kippur, it's important to think about what to eat before and after a long day of prayer.
By GOURMETKOSHERCOOKING.COMSemolina bread 311(photo credit: whatscookingamerica.net)
Even in preparing for Yom Kippur, we need to talk about food. We need to eat before and after the long day of prayer. Bread and soup, both before and after the fast, can be satisfying and filling but not over the top. Here are some of our favorites.Semolina breadAdapted from the Silver Palate Cookbook, this is the perfect bread to serve alongside soup.2 teaspoons yeast2 cups warm water3 cups semolina flour1 tablespoon salt2 to 3 cups bread flour2 tablespoons olive oil3 to 4 tablespoons cornmeal1 eggPour water over yeast in a bowl and allow yeast to proof. Add semolina flour and salt and stir well. Add two cups of bread flour and stir. Continue adding and kneading flour until dough is smooth and elastic. Pour olive oil over dough and turn to coat. Cover with towel and set aside until dough has tripled in bulk – about 2 hours.Punch down dough, knead briefly and cover and let rise again until double.Punch down the dough again, cut it into thirds, and shape each third into a thin loaf about 24 inches long. Sprinkle a baking sheet with three to four tablespoons of cornmeal and arrange the loaves on the sheet leaving as much room between the loaves as possible. Cover and let rise for another 30 minutes. Preheat oven to 425 degrees. Beat egg with one tablespoon of water and brush on the loaves. Slash loaves decoratively on top with a sharp knife, making diagonal cuts.Slide the baking sheet onto the middle rack of the oven and reduce heat to 375 degrees. Bake for 30 to 40 minutes, or until loaves are brown and sound hollow when thumped. Remove from oven and cool on wire rack.Click for full Jpost coverageItalian tomato, bean and bread soup3 tablespoons olive oil2 medium red onions, coarsely chopped3 carrots, sliced3 celery stalks, chopped3 garlic cloves, chopped1 tablespoon fresh thyme1 14 ounce canned cannellini beans, or other small white bean, drained and rinsed2 pounds boneless, skinless chicken breast, cut into pieces1 14-ounce can chopped tomatoes2 ½ cups chicken stock2 tablespoons fresh Italian parsley1 pound Tuscan kale or Savoy cabbage, trimmed, washed, and sliced1 small day old ciabatta loaf, challah bread, or baguette, torn into small piecesSalt and pepperExtra virgin olive oil, to serveHeat the oil in a large saucepan and cook the onions, carrots and celery for 10 -15 minutes, stirring frequently. Add the garlic, thyme and salt and pepper to taste. Continue to cook for an additional one -two minutes, until the vegetables are golden and caramelized.Add the beans and chicken to the pan then pour in the tomatoes. Add enough of the stock to cover the vegetables. Bring to a boil and simmer for 20 minutes. Add the parsley and Tuscan kale and cook for an additional 5 minutes.Stir in the bread and add a little more stock, if needed. The soup should be thick.Taste and adjust the seasoning. Ladle into warmed serving bowls and serve hot, drizzled with extra virgin olive oil.
Onion-poppy seed halla1 package active dry yeast¼ cup plus a pinch of sugar1 ¼ cups warm water (110° to 115°F)2 eggs2 teaspoons salt¼ pound unsalted margarine, melted4 ½ to 5 cups flourPoppy Seed-Onion Filling1 ½ cups finely chopped onion½ cup poppy seeds½ teaspoon salt5 ½ tablespoons unsalted margarine, meltedCombine all the ingredients in a bowl. Set aside.Dissolve the yeast with a pinch of sugar in ½ cup of the warm water.In the bowl of an electric mixer, blend one of the eggs, the ¼ cup sugar, salt and margarine and remaining ¾ cup water.Blend in the yeast mixture. Add the flour, one cup at a time, mixing until the dough comes together. Pour onto a floured board and knead, adding additional flour, a little at a time, until the dough has a smooth and elastic consistency, five to 10 minutes.Place the dough in an oiled bowl, oil the top of the dough, cover with a towel, let it rise in a warm place until doubled, about one hour.Punch down the dough. Divide it in half. Roll each half out to a 20 x 4 inch rectangle. Spread each rectangle with the filling (reserving ¼ cup for the top) to within ½ inch of the edges.Roll each rectangle lengthwise, jelly-roll fashion, to enclose the filling, forming a long rope. Twist the two ropes together. Form dough into a ring. Pinch ends to seal and place on an oiled baking sheet. Cover and let rise in warm place until doubled, about 45 minutes.Preheat oven to 350° degrees.Lightly beat the remaining egg and brush it over the halla. Sprinkle the halla with the reserved filling. Bake for 40 minutes, or until the loaf is golden and sounds a hollow when tapped. Transfer to rack to cool.Lamb and lentil soup1 tablespoon olive oil1 onion, chopped1 teaspoon minced garlic2 teaspoons cumin1 teaspoon cinnamon½ teaspoon pepper¼ teaspoon allspice2 celery stalks, chopped2 carrots, chopped1-1/2 cups lentils, rinsed and drained1 (15 ounce) can tomato purée2 cups water6 cups chicken broth1 pound ground lamb1 egg½ teaspoon cinnamon¼ teaspoon pepper4 cups chopped spinachIn a large stockpot, sauté the onion and garlic in the olive oil. Add spices and mix well. Add celery and carrots and sauté briefly. Add lentils, tomato purée, water and broth.Bring to a boil; reduce heat, cover and simmer for about an hour. Mix together ground lamb, egg, cinnamon and pepper and form into balls.Add to soup, increase heat slightly and simmer until cooked – about 20 minutes. Stir in spinach.Tell us your storyHere at JPost we’re interested to hear which moments defined this past year for you personally, and how they will influence the year ahead. We want to hear about the changes that impacted your year, whether it be a decision you've made, a personal gain or loss, a family event or a community gathering. Tell us about your experience how it affected you and what you’ve gained from it in order to improve the next year. Please send in your stories in text, image or video (or any combination of the above mentioned), to lifestyle@jpost.com. The best story will win a two-night weekend stay at The Grand Court Hotel in Jerusalem. The winner will be chosen by a panel composed of Lifestyle Editor Yoni Cohen, Internet Desk Manager Elana Kirsh and Managing Editor Moshe Raphaely. Stories must be submitted by Wednesday, October 12, 2011. The winner will be announced the following week on Wednesday October 19. Selected entries will be published on JPost.com.
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