> 1 cup whole-wheat flour

 > 1 cup all purpose flour (plus extra for patting out)
 > 1/3 cup granulated sugar
 > 1 1/2 teaspoons baking powder
 > 1/2 teaspoon baking soda
 > 1/2 teaspoon ground cinnamon
 > 1/4 teaspoon salt
 > 1/4 teaspoon ground ginger
 > 1/8 teaspoon ground nutmeg
 > 1/8 teaspoon ground cardamom
 > 6 Tablespoons chilled butter
 > 1/2 cup buttermilk
 > 1 large egg
 > 1 Tablespoon orange juice
 > 1 teaspoon vanilla extract
 > 2/3 cup dried currants or cranberries (optional) 

Heat oven to 400 degrees F  

In a large bowl, stir together flours, sugar, baking powder, baking soda, and spices. Cut butter into small cubes, about 1/2 inch, and distribute around the flour mixture.  Cut butter into flour using a pastry blender  until mixture resembles course crumbs. In a small bowl, mix together the wet ingredients.

Add wet mixture to flour mixture and stir to combine. Stir in currents or cranberries if using.

Turn dough out onto lightly floured surface and knead until mixture holds together. Pat dough into a rectangle and cut into 12 triangles.

Place each triangle on baking sheet with a little room between each. Brush tops with a little extra buttermilk and sprinkle with sugar.

 

Bake approximately 8 minutes. 

 

 > Thin sliced white sandwich bread (or regular sliced if thin is not available) 
> Butter or margarine, softened or whipped so it is easy to spread 

 > Fresh dill 

Slice cucumber thinly.  Place on paper to remove some of the liquid it lets off.  Spread soft margarine or butter on the bread.  Put a thin layer of cucumbers on the bread.  Add a sprig of fresh dill and cover with second slice of bread.  Cut off crust and then cut into 4 triangles.  Serve.

 

2. Currently less than 2000 of these Jews are in Wales.

3. England is mostly Ashkenazi (spoke Yiddish, ate the foods we would consider to be Jewish foods);  Wales has both Ashkenazi and Sephardic Jews (From Turkey, Spain, etc)

4 In Welsh Grandma=Nain (pronounced nine) or Mam-gu; Taid or Tadcu for Grandpa and in England Grandma=Nan, Grandpa=Granfer

3. While the vegetables are cooking, heat the remaining oil in a separate large nonstick frying pan set over medium-high heat. Add the eggplant, and salt and pepper to taste. Cook uncovered for 15-20 minutes, stirring occasionally, until eggplant softens and turns golden.  The eggplant will quickly absorb the oil, but do not add more; the oil will release as the eggplants cooks.
4. Add the eggplant, olives, capers, and pine nuts to the pan with the tomato mixture, stir gently to combine, and cook over medium-low heat for 10 minutes. Remove from heat, add the basil or parsley, and adjust seasoning. Serve cold or at room temperature as an antipasto with crackers, or as a side dish.

2. Whisk the flour, egg, and lemon juice into 2 cups of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

1. Preheat the oven to 350 degrees and toast the pine nuts by stirring often, in a small dry skillet over medium heat, until lightly brown, about 5 to 10 minutes. Remove to a medium bowl

2. To make the meatballs: Saute the onions in the oil in a nonstick frying pan until lightly caramelized, about 20 to 30 minutes.

3. Add the onions to the pine nuts, then add the ground beef, garlic, Aleppo or Marash pepper, cumin, allspice, cinnamon, salt, and pepper. Break the eggs into the bowl and stir in the tamarind and tomato paste or ketchup, mixing gently with your hands until just combined, then add just enough breadcrumbs for the meat to become clammy.

4. Take about 1.5 tablespoons of meat and slap the beef several times into the center of the palm of your hand to emulsify. Shape into small meatballs, about 1.25 inches in diameter. Put on two rimmed baking sheets and bake for 20 minutes, or until done but still juicy. You should get about 36 meatballs.
5. To make the sauce: heat oil in a medium saucepan set over medium-high heat. Add the onions and saute until transparent, then add the tamarind, pitted cherries, dried cherries, lemon juice, allspice, salt, pepper, beef stock, and wine. Simmer together for about 20-25 minutes until sauce is slightly thickened

6. Mix the meatballs with the sauce and serve, sprinkled with chopped parsley or cilantro, over rice.

Salt and freshly ground pepper to taste

1 teaspoon ground cinnamon

1 onion, peeled and cut into chunks

1 cup chicken broth

1 1/3 cups white wine

3 apples, cored and cut horizontally into 4 pieces (the French would use reine-des-reinettes apples or pippins, but Fuji apples are fine)

2 tablespoons sugar

Preparation:

1. Preheat the oven to 375 degrees.
2. Season the chicken with salt and freshly ground pepper to taste and 1/2 teaspoon of the cinnamon. Put in a roasting pan with the onion. Pour the chicken broth and wine over the chicken, and roast in the oven for 15 minutes.

3. After the chicken has been cooking for 15 minutes, surround it with the apples sprinkled with the remaining cinnamon and the sugar. Baste with the wine, and roast for about 15 more minutes, or until the apples are very soft and the chicken is cooked.

1 TBSP Extra Virgin Olive Oil
1/2 pound Ground Beef (or Veggie Beef Crumbles)

1/2 medium onion, finely chopped
1/4 cup tomato sauce

6 Spanish olives stuffed with  pimentos, thinly sliced
2 TBSP sofrito

1 packet Sazon with Coriander and Annatto
1 tsp minced garlic

1/2 tsp dried oregano
Black pepper to taste

Goya Discos (empanada wrappers) or pie crust cut into 5 inch circles
Corn oil for frying

Directions:
1. Heat oil in a large skillet over medium heat.  Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes.  Add onions and cook until soft, about 5 minutes more.  Stir in tomato sauce, olives, sofrito, sazon, garlic, oregano and black pepper.  Lower heat to medium low and simmer until mixture thickens, about 15 minutes.

2. Place a crust on your work surface. Spoon about 1 TBSP of filling into the middle, fold in half to form a half moon and seal closed with a fork.
3. Fill a deep saucepan with oil to a depth of 2 1/2 inches.  Heat over medium high until hot but not smoking.  Cook in batches until crisp and golden brown, flipping once, 4-6 minutes.  Drain on paper towel.

OR  Bake in 350 degree oven 5-7 minutes until dough is cooked through.

Ingredients:

Dough:

Goya Discos (empanada wrappers) or pie crust cut into 5 inch circles
Filling:

 5-6 large crisp apples, peeled, cored, and cut into a small dice
 1/2 cup sugar
 1 tsp cinnamon

 
Directions: 

1. Peel, core and dice apples into 1/4 inch squares.  Sprinkle with sugar and cinnamon.
2. Place a crust on your work surface.  Spoon about 1 TBSP of filling into the middle, fold in half to form a half moon and seal closed with a fork.

3. Fill a deep saucepan with oil to a depth of 2 1/2 inches.  Heat over medium high until hot but not smoking.  Cook in batches until crisp and golden brown, flipping once, 4-6 minutes. Drain on paper towel.

OR  Bake in 350 degree oven 5-7 minutes until dough is cooked through.

* 67,000 Jews, mostly in Mexico City and the Metro Area

*  Oldest Sephardi synagogue build in 1923

*Oldest Ashkenazi synagogue build 1941

* Low intermarriage rates; low rates of anti-semitism

SPAIN:

* Estimated 20,000-40,000 Jews, mostly in Madrid and Barcelona

* There are smaller amounts of Jews in approximately 18 other cities

* Madrid and Barcelona have about 8 synagogues in each city varying from Sephardic Orthodox , Masorti or Progressive

* Other cities mostly have only one Sephardic Orthodox congregation
CUISINE:
Sephardic (Spanish/Mexican) cuisine emphasizes salads, stuffed vegetables and vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, and chickpeas. Meat dishes often make use of lamb or ground beef. Fresh lemon juice is added to many soups and sauces. Many meat and rice dishes incorporate dried fruits such as apricots, prunes and raisins. Pine nuts are used as a garnish.

England/Wales  https://photos.app.goo.gl/b5jVHWLvA69XZbgJ8

Mexico/Spain  https://photos.app.goo.gl/GP7xYSvPD4rJLMdy5 

Shabbat Around the World https://photos.app.goo.gl/rPUEwtQufqn5TZUp6 

Latkes Around the World Cookoff https://photos.app.goo.gl/NxBAoqwTvNR8Uskz5 
Italy
https://photos.app.goo.gl/XGHH2E6khUh9UQHDA 

Jews have lived in Italy since ancient times. The very first Jews in Italy were sent by Judah Maccabee, the leader of the Jews in the Hanukkah story.  In seeking allies for the Jewish fight against the evil Syrian-Greek King Antiochus Epiphanes, Judah Maccabee sent a delegation to the Roman Senate, where they secured agreement for a special relationship� between the Jews of Israel and the emerging Roman empire and established the first Jewish settlement in Italy, in the 2nd Century BCE.

In the first century Jews built over a dozen synagogues and many Jewish cemeteries and established vibrant Jewish communities in other Italian cities such as Ferrara, Milan and Taranto. Today, Italian Jews have their own unique prayer traditions neither Ashkenazi (European) nor Sephardi (Spanish or Middle Eastern).

Some of the most iconic Italian foods have origins in the Jewish communities of Italy. For nearly two thousand years, the most vibrant Jewish communities in Italy were found on the island of Sicily. Jewish merchants first moved there in ancient times when the island was a busy trade hub linking the Roman Empire with the Middle East and flourished throughout the island. Tour guide writer Annie Sacerdoti records that at one time (a Sicilian city or town was without a Jewish family or group. 
Iconic foods include:
Foods using oranges, cheese, raisins, pine nuts, sweet-and-sour flavorings, marzipan, and deep frying of small pieces of food. Tomatoes and pumpkin quickly caught on when brought by immigrants from Spain

The Jewish prohibition of cooking on Shabbat brought the spread of making pasta salads.

Jewish printers stated making Hebrew books in Reggio Calabria, Padua, Ferrara, Bologna and Rome. The city most closely identified with Hebrew printing, however, was Venice, where 800 Hebrew books were printed during the 16th Century. (By contrast, Krakow also a major center of Jewish learning at the time printed 200 Jewish books during this period.)

Italy's Jewish community was devastated by the Holocaust. Between eight and nine thousand Italian Jews were deported to death camps and murdered. That death toll might have been higher were it not for many ordinary Italians who risked their lives to hide Jews. A higher percentage of Italy's Jews were saved than any other European country except Denmark. 

In 2007, there were approximately 45,000 Jews in Italy, of a total Italian population of 60 million people (i.e., 0.05-0.1% of the total), not counting recent migrations from Eastern Europe. The greatest concentrations were in Rome (20,000 people) and Milan (12,000 people).

Today the community is shrinking. Many Italian Jews cite high levels of anti-Semitism and anti-Israel feeling as motivators to leave. Jewish buildings have been heavily guarded in Italy since 1982, when Palestinian terrorists threw bombs into Rome's Great Synagogue and sprayed Shabbat worshippers inside with bullets, killing a two year old boy and wounding 34 congregants.

A beautiful package of Italian garden flavors, these peppers feature a smooth basil-spiked eggplant filling elegantly draped with melty, creamy cheese and a bite of tomato. Use the time when the eggplants are broiling to prep all the remaining ingredients and your baking dish. Inspired by a recipe by Joyce Goldstein in Cucina Ebraica.

Ingredients

3 large eggplants (3 - 3 1/2 pounds in total)

4 unpeeled garlic cloves

Extra-virgin olive oil

4 medium sweet red bell peppers, halved lengthwise with stems, seeds and ribs removed

1/4 fresh lemon

1/3 cup chopped fresh basil, plus extra for garnish

½ cup panko or fine breadcrumbs

½ teaspoon kosher salt (or to taste)

Freshly ground black pepper

¼ cup grated Parmesan cheese

8 ounces fresh burrata or mozzarella cheese, sliced into 8 pieces

1 large Roma tomato, thinly sliced

Preparation

Preheat broiler. Rub the eggplants and garlic with olive oil and prick eggplants all over with a knife or fork. Place eggplants and garlic on a rimmed baking sheet and broil until garlic is browned and tender (remove if it is done before the eggplant) and eggplants are charred and shriveled, turning a few times, about 30 minutes. Let the eggplants cool about 15 minutes. Meanwhile, place peppers skin-side up on a baking sheet and coat lightly with olive oil. Broil about 5 to 9 minutes, until the skins just start to brown. Remove. Turn oven to 375 degrees and adjust rack to middle position.

Peel the garlic and eggplant skins and discard, placing flesh in a large bowl. If liquid accumulates in the bowl, drain most of it out before proceeding. Using an immersion blender (or mashing by hand), make a thick puree. Squeeze lemon over the mixture and stir in basil, panko or breadcrumbs, salt, black pepper to taste and 1 heaping tablespoon of the Parmesan cheese (save the rest for the topping). Taste and adjust seasonings as needed.

Coat a baking dish with olive oil. Arrange the peppers hollow side up in the dish. Spoon in the eggplant mixture. Top with a slice of Roma tomato slightly overlapping a piece of burrata or mozzarella. Spread the remaining Parmesan over the top and sprinkle lightly with black pepper.

Bake for 15 to 20 minutes, until the cheese is melted and the tomatoes tender. Serve warm, garnished with more fresh basil if desired.

3 carrots, peeled and chopped

1 zucchini, chopped

1 red pepper, chopped

1 tomato, chopped

1 can black olives

1 can chickpeas

3 string cheese, cut in bite sized pieces

Dressing:
¾ cup olive oil

¼ cup red wine vinegar

3 tablespoons grated Parmesan cheese-optional

1 garlic clove, minced
 1 tablespoon chopped fresh oregano
 1 teaspoon kosher salt
 1/2 teaspoon freshly ground black pepper

Mix all ingredients together in a bowl. Whisk dressing ingredients in a small bowl. Stir into salad. Enjoy!