Healthy Shabbat Recipes

A Unique Dip For Your Challah - Dukkah

A few years ago we decided to do a Persian theme for our Purim Seudah -- and this dip became a regular at our table.  As you may know, I love to start the meal with dips for the challah.  To eat this, you just dip your challah in either some oil (like my roasted garlic oil) or hummus and then dip it in the dukkah -- a mix of nuts and spices...ENJOY!

1       cup of shelled   pistachio nuts
1     cup almonds
1     tablespoon whole coriander seeds
1     tablespoon whole cumin seeds
1 tbps parika
1/2     teaspoon dried thyme
1/4     cup sesame seeds
1/4     teaspoon salt

   1. Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
   2. Toast the spice seeds and sesame seeds separately in the same way.
   3. Cool and combine with the remaining ingredients in a food processor.
   4. Grind the mixture until it resembles small breadcrumbs.
   5. The mixture should be very dry and crumbly, not a paste.
   6. Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.

Bread Machine Spelt Challah

Thanks again to my sister-in-law for this recipe.

1 cup of water
2 tsp salt
1/2 - 1/3 honey or agave (more if using multigrain)
1/4 c. canola oil
2 eggs + 1 egg white
5 cups light spelt or 2 cups white flour and 2 1/2 cups spelt
3 tsp yeast

Add all ingredients to the bread machine according your usual method.  Allow the dough to rise for 30 minutes, then shape.  Bake at 350 for 30-35 minutes. Makes 2 small challahs.

Cold Blueberry Soup

This incredible soup is the perfect way to cool off after a long walk home from shul in the summer heat.  Thanks to my sister-in-law, Sarah Zeldman-Novack for this recipe.

2 Cups Blueberries
1 1/2 cup water
1/2 cup sugar
1 lemon, cut into slices
1 cinnamon stick
1/8 tsp allspice
1/8 tsp nutmeg
1/2 C. fruity red wine
sour cream for garnish (optional)

Combine all ingredients except for wine and sour cream (if using) and boil for 15 minutes on low. Strain and refrigerate.  Add wine before serving.  Garnish with sour cream if desired.