Swisskaese

The fish sauce here does not have a heksher, so it is a problem. Some fish sauces also say they cannot guarantee that it doesn't have shellfish in it.

Thanks for all the suggestions. I will report back when I return.

I am sorry, but I do not understand what is traditional and what is not. It sounds to me and what I know to be true is that different regions and countries have different ingredients or added ingredients to things that they call the same thing. So what?! Embrace the diversity!!! Stop arguing about what is traditional. What is traditional is what is from your region. Also, please stop arguing about how something is spelled. Semitic names can be spelled a thousand different ways when they are transliterated into roman characters. Come to Israel and see how the same name is spelled several different ways on street signs. It's annoying, but we have to get over it. I would really appreciate not having a Middle East conflict on eGullet. On a lighter note, Elie... I would really appreciate it if you would post the recipe in Recipe Gullet and if it is not too much trouble include the recipe without the fennel.

I also love Galaktoboureko. I had a recipe from a Greek friend, but I can't find it. I thought I had put it in my recipe file on my computer, but it is not there. The recipe above is similiar. However, I do not use all of the sugar syrup on the pie. I don't like it that sweet. I just remembered that I add 1 tsp of grated orange peel and a couple of cinnamon sticks to the sugar syrup and about 1 tsp of grated orange peel to the semolina mixture.

I would like to make an Indonesian dish and I need a substitute for Fish sauce. Any suggestions?

I am back!!!!! It has been crazy since the end of March. My parents stayed until April 25th and we had a very nice seder at my cousins in Jerusalem. I made a really good Pistachio cake for the Seder that I adapted from a River Cafe recipe and a recipe from Godiva chocolates. I hope your husband feels better soon Bloviatrix and thanks for the congratulations. I made Asado for Shabbat. I rubbed it with thyme and garlic and marinated it in red wine, mustard, balsamico and olive oil. It was very good. I served it with broccoli and artichokes. Next Shabbat I will be in Beijing......

Tepee that is a beautiful cake. I think the colours are just right. I can't wait to see your other teapots. Unfortunately, my mother is in the US, so I won't be able to make her a cake.

It may have been Laz Boregi

I need restaurants that have fish and vegetarian options. I haven't been there since 1991.

Mama K's World Famous Matza Balls Serves 45. This recipe has been handed down from generation to generation in my family. It is Westphalian and Alsatian. If you are afraid of using chicken fat, try half chicken fat and half olive oil. 14 Matzos 2 Med. White Onions, chopped coarsely 3/4 c Melted Chicken Fat and/or goose fat (do not substitute) 1/4 tsp Pepper 1/2 c fresh Parsley, chopped 1 tsp Salt 1/2 tsp powdered ginger 1/2 tsp Nutmeg 7 Eggs, lightly beaten w/ fork 1/8 c Matzo Meal Additional Matzo Meal for rolling Break Matzos into chunks and put into a colander placed in sink. Run water over the colander until the matzo is moist, but not water logged. Let the water drain and let stand for one to two minutes. (Can be put into plastic bag and kept overnight in the refrigerator.) Brown onions in melted fat in large heavy roasting pan over medium heat until "real brown" Add Matzos and stir gently frequently. Most of the moisture has to evaporate. If mixture sticks to bottom, put lid on a few minutes to soften. Add Salt, Pepper, Parsley & Nutmeg. Cool until no more steam comes off, check if cool enough so eggs won't cook, and add eggs. Gently stir in Matzo Meal. Test the first matzo ball by placing in boiling water. Test that it maintains it shape and taste to check if more salt, pepper and nutmeg should be added. Place thick layer of meal on foil-lined cookie sheet. Use spoons or scoop to make balls, rolling very carefully into golf ball size, using as little pressure as possible. Place on cookie sheet and roll in meal. If you prefer, wet your hands and roll in palm, but this requires scraping off hands and re-wetting frequently. Discard excess matzo meal. Leave on sheet in refrigerator, covered with wax paper, or freeze on sheet before packing in bags for freezer. They can be kept in the freezer for 3 months. Bring chicken soup to a boil and add Matzo Balls (after they have been brought to room temperature) a few at a time. When they rise to the top, put the lid on the soup for 5 minutes. Serve and say AAHHHH loudly with each bite. Keywords: Kosher, Soup, Lunch, Intermediate, Dinner, Passover, Jewish, Chicken ( RG1226 )

Mama K's World Famous Matza Balls Serves 45. This recipe has been handed down from generation to generation in my family. It is Westphalian and Alsatian. If you are afraid of using chicken fat, try half chicken fat and half olive oil. 14 Matzos 2 Med. White Onions, chopped coarsely 3/4 c Melted Chicken Fat and/or goose fat (do not substitute) 1/4 tsp Pepper 1/2 c fresh Parsley, chopped 1 tsp Salt 1/2 tsp powdered ginger 1/2 tsp Nutmeg 7 Eggs, lightly beaten w/ fork 1/8 c Matzo Meal Additional Matzo Meal for rolling Break Matzos into chunks and put into a colander placed in sink. Run water over the colander until the matzo is moist, but not water logged. Let the water drain and let stand for one to two minutes. (Can be put into plastic bag and kept overnight in the refrigerator.) Brown onions in melted fat in large heavy roasting pan over medium heat until "real brown" Add Matzos and stir gently frequently. Most of the moisture has to evaporate. If mixture sticks to bottom, put lid on a few minutes to soften. Add Salt, Pepper, Parsley & Nutmeg. Cool until no more steam comes off, check if cool enough so eggs won't cook, and add eggs. Gently stir in Matzo Meal. Test the first matzo ball by placing in boiling water. Test that it maintains it shape and taste to check if more salt, pepper and nutmeg should be added. Place thick layer of meal on foil-lined cookie sheet. Use spoons or scoop to make balls, rolling very carefully into golf ball size, using as little pressure as possible. Place on cookie sheet and roll in meal. If you prefer, wet your hands and roll in palm, but this requires scraping off hands and re-wetting frequently. Discard excess matzo meal. Leave on sheet in refrigerator, covered with wax paper, or freeze on sheet before packing in bags for freezer. They can be kept in the freezer for 3 months. Bring chicken soup to a boil and add Matzo Balls (after they have been brought to room temperature) a few at a time. When they rise to the top, put the lid on the soup for 5 minutes. Serve and say AAHHHH loudly with each bite. Keywords: Kosher, Soup, Lunch, Intermediate, Dinner, Passover, Jewish, Chicken ( RG1226 )

Fresh Apple Cake Serves 10 as Dessert. Ingredients 2 c sugar 1-1/2 c cooking oil 2 well beaten eggs 2 tsp vanilla Juice of 1/2 lemon 1 tsp salt 3 c flour 1-1/4 tsp baking soda 2 c peeled tart apples, chopped 1 c chopped dates 2 c chopped pecans Preheat oven to 325 degrees. Grease and flour very large cake pan. Combine sugar, oil, eggs, vanilla, lemon juice & salt in large mixer bowl. Beat well. Sift flour and soda. Add gradually to first mixture and beat well. Add Apples, Dates and Pecans. Batter will be very thick, so you will have to mix by hand. Bake for 1 to 1-1/2 hours depending on pan. Cake should be well browned and toothpick should come out reasonably clean. Best made a day or two ahead. Keywords: Dessert, Easy, Cake, Fruit, Kosher ( RG1195 )

Fresh Apple Cake Serves 10 as Dessert. Ingredients 2 c sugar 1-1/2 c cooking oil 2 well beaten eggs 2 tsp vanilla Juice of 1/2 lemon 1 tsp salt 3 c flour 1-1/4 tsp baking soda 2 c peeled tart apples, chopped 1 c chopped dates 2 c chopped pecans Preheat oven to 325 degrees. Grease and flour very large cake pan. Combine sugar, oil, eggs, vanilla, lemon juice & salt in large mixer bowl. Beat well. Sift flour and soda. Add gradually to first mixture and beat well. Add Apples, Dates and Pecans. Batter will be very thick, so you will have to mix by hand. Bake for 1 to 1-1/2 hours depending on pan. Cake should be well browned and toothpick should come out reasonably clean. Best made a day or two ahead. Keywords: Dessert, Easy, Cake, Fruit, Kosher ( RG1195 )

That is why I thought that they were referring to phyllo or brik dough. I can't imagine that it would be made with lavash. After Pesach, I will try to make them with both crepe and phyllo (btw-you can get circular brik dough here) dough.

This is terrific. I am very excited about trying some of these dishes at home. The recipe for Raqaqaat calls for "6 sheets of unbaked Jewish bread". Any idea what they are referring to? Is it Phyllo dough?

I could crystalize my own melon, couldn't I? I would just need a good book on preserves. I imagine getting the Cavaillon melons would be a trick. I would have to choose a similarly flavored melon. Any ideas on close matches (Charentais?) Here is a recipe I found today in French. ← It is a good excuse to go to Provence. Cavaillon melon is kind of/sort of like cantelope. I am not sure that cantelope would give you the same flavour. Unfortunately, I do not know where you can buy candied Cavaillon melon.

Scroll down to the comments and you will find the recipe on this site.

This recipe looks a little rich for my blood, but take a look: Sour Cream Toffee Fudge Cake

Chocolate or Cinnamon Babka DOUGH 1 1/2 cups water 2 tablespoons yeast pinch sugar 2 eggs 2 egg yolks 1 teaspoon vanilla 2 drops almond extract 1 teaspoon lemon juice 3/4 cup sugar 1 teaspoon salt 1/3 cup milk powder 1 cup unsalted butter or margarine - softened in small pieces 6 cups (approx.) unbleached all-purpose flour or half bread flour/half all-purpose BABKA FILLINGS: Chocolate and Cinnamon (see below) EGG WASH l beaten egg Sugar for sprinkling In a large bowl, mix together water, yeast, and pinch of sugar. Rest for five minutes to allow yeast to swell. Add eggs, egg yolks, vanilla, almond extract, lemon juice, sugar, salt and milk powder. Then add the softened butter and flour by folding it into the batter. Knead with a dough hook or by hand for about 8 to 10 minutes, until smooth and elastic. Place dough in a well greased bowl and cover with plastic wrap or cover the entire bowl with a plastic bag to ensure that it is thoroughly sealed. Allow to rise about 45-90 minutes. (Can also be refrigerated overnight, but allow the dough to come to almost room temperature before continuing). Divide dough in two equal parts. Cover with a towel and rest for 10 minutes. Cover a large baking sheet with parchment paper or butter two 9 -inch springform cake pans. If making one large babka, butter a 10-inch bundt pan. Roll dough into a 16 by 16 inch square on a lightly floured board. Spread the filling (see recipes below) over the entire surface. Roll lengthwise into a large roll; cut in half. Place both halves in prepared pan, beside each other, it doesn't matter if they are squished. Brush with egg wash and sprinkle with some sugar. Place loaf pan in a plastic bag and let rise until babka is flush or has risen over the top of the pan. Repeat with other half of dough. Preheat oven to 350 F. Bake 35-45 minutes (50-70 minutes for one large babka) until medium brown. Cool for fifteen minutes in the pan before putting it on a rack. Chocolate Filling: 1 1/2 cups semi-sweet chocolate chips or chocoalate bar of your choice 1/2 teaspoon cinnamon 1/4 cup cocoa 1/2 cup sugar 3 tablespoons unsalted butter or margarine Place chocolate chips, cinnamon, cocoa, sugar, and butter in a food processor and grind into a loose paste. Cinnamon Filling: 1/4 cup unsalted butter or margarine 1 cup dark brown sugar 2 tablespoons corn syrup or maple syrup 2-4 teaspoons cinnamon 3/4 cup chopped walnuts - optional Place the butter, sugar, corn syrup, cinnamon and walnuts in a food processor and grind into a loose paste.

I have a great Babka recipe. I will post it when I get home.

There are lots of options. I haven't decided yet. Chocolate Moose Pie Chestnut Cakes with Rum Sauce Chocolate, Orange and Honey Cake Carrot Torte CARAMEL-ALMOND TORTE WITH SPICED MANGO COMPOTE WARM CHOCOLATE CAKE WITH CHOCOLATE ALMOND BRITTLE CHOCOLATE-ALMOND TORTE or My grandmother's Matzah Shalet with Lemon Custard Sauce

I went last night to one of our favourite bread bakers in Tel Aviv and they had Hamentashen ready for the taking. We are going to a friends for Shabbat dinner tonight and decided to start Purim early. They had: Chocolate chips and pastry cream Apple Strudel - chopped apples and cinnamon Poppy seed Marzipan Date and walnut

Here is an eggless, dairyless chocolate cake from Giorgio Locatelli. You can leave off the whip cream decoration and make a chocolate glaze with margarine. Torta di Cioccolata alla Margherita

Not that we're saying ALL caterers are bad... I = caterer ← No, not all caterers are bad. Sorry, I meant to say that the caterer they selected was not very good. How would you like to open a branch here?

I had a very busy Shabbat. I had to make two cakes for a friend that celebrated the 40th anniversary of his Bar Mitzvah. I made the following: Carrot Cake with Marscapone, Fromage Frais and Cinnamon Orange Chocolate Chunk Cake Both of them were delicious. They only changes I made were that I used white flour instead of wholewheat and did not add the coconut to the carrot cake. I only used one cup of sugar for the Orange Chocolate Chunk Cake. We had a very simple Shabbat dinner.