What is Chanukah? Hanukkah, Chanukah or the Festival of Lights is a Jewish holiday celebrated for eight days around late November to late December. The name is derived from a Hebrew word meaning “to dedicate,” and during Hanukkah, the Jewish people commemorate the re-dedication of the Temple
Read more →Archive for the Tunisian Category
JC – Roasted Chicken with olives and preserved lemon Best made 2 days in advance to enhance the flavours Preparation time 15 minutes Cooking time 1.5-2 hours One large chicken roaster of 1.8-2kg Salt, pepper, turmeric 2 large onions sliced 300ml of Water 500g of green pitted
Read more →JC RECIPE Warm salad with roasted kale, pumpkin balls, pistachio pesto and date syrup Ingredients 200g of curly kale 500g of pumpkin (you need to halve the pumpkin) Olive oil 6 medjoul dates Date syrup Method for the kale and the pumpkin Cut your dates
Read more →September 2013 Adults courses and catering To book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 High Holy Days, please call Fabienne for help to cook
Read more →By Zoe Winograd, June 6, 2013 Extract from the article, mentionning Fabienne For many of us living in the UK, Jewish cooking is all about the Ashkenazi staples — gefilte fish, cholent and chopped liver. Yet increasingly, the more exotic Sephardi food traditions are starting to
Read more →Thank you for those who joined me on Monday 24th December and Wednesday 26th December at my cooking demonstrations at Warwick University for the wonderful Limmud conference 2012! Please find below the recipes for the Tunisian fish dishes and the easy canapes. Tunisian cooking demonstration, cooking with a twistFish” khleimi”
Read more →For 6/8 people 1.5kg of lamb (shoulder of lamb of lamb cubed) 2 large onions 6 garlic cloves 1 tin of chopped tomato 1 tin of 500g of cracked green Suri olives 250g of cherry tomatoes Honey 2 large courgettes One lemon Paprika Salt Sunflower oil Harissa
Read more →Ingredients for 20 briques 10 feuilles de briques (available at Yarden in Golders Green or Kosher Paradise in Temple Fortune) cut in half 400g of minced beef 1 large onion grated 30g of fresh flat parsley (chopped) 1 juice of a lemon 3 eggs Turmeric powder Cumin
Read more →For 8 people 1.5kg of meat to cook (chulent type) washed and cut in cubes If you can find it, 1 cow feet cut by your butcher with the gelatine inside (that will give a nice natural fat taste), if you cannot find it, don’t worry 500g
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