Swisskaese

Okay. For someone whose English is a second language, I am from the south (Alabama) and Tel Aviv , can you please explain what you are doing now in plain English. I feel like I have missed something so far in the discussion.

This site will explain why it is so difficult to buy sour cherries and also how you can purchase them next year. Sour Cherries

SuesseApfel (Sweet Apples) and Noodle Schalet with Lemon Sauce My grandmother and great-grandmother made both of these dishes. Sweet Apples are carmelized apples, sweetened with a little honey. It is served as a side dish. BTW - This isn't a sickeningly sweet dish. It isn't drowning in syrup. Noodle Schalet is not noodle kugel as most people know it. The noodles are pre-cooked, mixed with raisins, eggs, lemon zest, cinnamon, nutmeg and sugar. My grandmother baked this in an oval enameled or glass dish, put oil in the bottom and heat the oil in the oven until it was slightly smoking. Then she would put the noodle mixture in, turn down the heat and bake the schalet until is was golden brown and crunchy on the outside. It was cut into squares and served warm with a lemon sauce. It is crunchy on the outside, moist on the inside. Yum....... and it is good cold.

I am not sure what raspberry bars are, but I highly recommend this Raspberry and Brown Sugar Coffee Cake. I just remembered I made some berry bars. Here is the recipe. They are made with blueberries and raspberry jam. Berry-Berry Streusel Bars

Those cakes look amazing. It is a good thing I missed this pastry shoppe the last time I was in Denmark.

They are called Apple in a Sleeping bag (Apfel im Schlafsack) in German. I fill my with Grand Marnier-flavoured pastry cream, cover in puff pastry and serve with a creme anglaise. Yum!

When I was fifteen, I worked at my father's ice cream and hot dog shoppe. It was called the Cream Machine. Yes, my schoolmates gave me hell for the name, but it attracted all of the GIs from the army base nearby!

RICK STEVES!!!! He is the Lawrence Welk of travel! I wish we got Tony's show here. Tony when are you coming to Israel? We will give you the royal treatment.

Momos Eastern European dumplings sans the sour cream, fried with onions or steamed in broth Chicken and dumplings (the strips of dough, not biscuits) Uzbeki dumplings Kubbeh

I will be happy to give the tour.

I am very excited about this demo, because when I asked a cooking school here if they would consider offerering a jaconde course, she said that it isn't that difficult and why would anyone, other than professionals, want to learn how to make it. Thanks Wendy.

Pam, Hi..... Being as diplomatic as is possible (irony is often lost in cyberspace), when next you visit Israel I will be glad to point you in the direction of dozens of burrekas joints at which you sigh for pleasure as you munch on a bit of this and a bit of that delicious offering. And then I will let you taste some of the Tnuva burrekas. ← I agree with Daniel and can also take you to probably the same bureka joints. But, for people who don't know any better.....

We are in the middle of packing to move to our new apartment and I threw my back out! It is hell getting old. Unfortunately, we have a guest who invited herself for Shabbat in the middle of our mess. We are having: Halibut Nuggets with Hazelnut Crumb Crust Peas Basmati Rice Nectarine Tarte Tatin - I spiced it up with Ras al Hanut and Brandy Shabbat Shalom Everyone.

Pam, Most of the mass-produced burekas are made by Tnuva. There main line is called Maadanim.

Adam, I am looking forward to your blog. Surely, you will include some single malt!

I was not able to take pictures at the Bukharan (called Samarkand in South Tel Aviv) restaurant last night, but I asked about the dough for their Samsas and I found a recipe online: http://kosherdelight.com/Pies9.htm This dough is used for meat, potato, spinach and pumpkin fillings. I am sure you could use it for cheese and mushrooms, too. BTW - The recipe for the filling in this recipe looks quite boring. The ones I had last night were seasoned with dill, garlic, onion and spices. However, the one that I think you are most familiar with is the puff pastry version.

I don't think warka is practical for catering unless you are an expert at making and working with it. You can buy them premade, but they are very fragile and you couldn't afford the waste. It is similar to phyllo. I am saying this because I don't want to start an debate about warka vs. phyllo. This what happens when you live in a country with a lot of opinions. I have a degree in International Relations, so sometimes I have to use my diplomatic skills.

Why wouldn't Ottoman cusine be included?

Pam, I will get you a list of brands by the end of the week. I am going to the supermarket on Wednesday. All of the commercial brands are made with puff pastry made with parve puff pastry. Of course, if you are making cheese burekas, then it doesn't matter. However, the Bukharan burekas are made with warka. I am going to a Bukharan restaurant tonight. I will try to remember to bring my camera.

I will try and get a recipe for you. BTW - There are different types of dough as Bloviatrix mentioned. It depends on what type of boreka you had. There are Turkish, Bukharan, Spanish, etc. Some are made with puff pastry.

I always add a couple of tablespoons of flour to 1kg of fruit.

I use this one Online Conversion

How about one of these: Mango Flan on Chocolate Base You could make a blonde brownie with white chocolate instead of a chocolate brownie. Frozen Mango Mousse

Interesting and beautiful photos Behemoth. I hope I can go to Lebanon one day. Inshallah. Tout in Hebrew is Strawberry.