caraway seeds

Challah is tremendously popular in the United States, among Jews and non-Jews alike.  But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf is Ashkenazi, from Eastern European Jews. The Sephardic and Mizrahi Jews from North Africa and the Middle East, have their own distinct traditional loaves. Here, use the raisins, eggs and full amount of honey to make a richer, festive Sephardic loaf that is delicious by itself; leave them out for a lean, savory Mizrahi bread that goes beautifully with Moroccan tagines and Middle Eastern mezes, salads and dips.

Sephardic Challah With Whole Spices

raisins, dark or golden or a combination (optional)

sesame seeds

10 grams caraway or coriander seeds

anise, cumin or poppy seeds

active dry yeast

bread

extra-virgin olive oil,

eggs,

kosher salt

Cornmeal,

If using, cover raisins in 2 cups/500 milliliters warm water and let plump for 30 minutes. Drain well and set aside.

In a skillet, toast 1 tablespoon sesame, the caraway and the anise or other seeds over moderate heat until fragrant, 2 minutes. Transfer to a plate and let cool.

In a small bowl, combine yeast with 2 tablespoons warm water (you can use the soaking water from the raisins if handy). Let stand until thoroughly moistened, about 5 minutes.

In the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (3/4 cup/180 milliliters if using eggs; 1 1/2 cups/360 milliliters if not).

Mix at low speed until a very soft dough forms. If it is stiff, add warm water a tablespoon at a time. Add salt, yeast mixture and toasted seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Mix in raisins. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is doubled in size, 1 1/2 to 2 hours.

Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Take 1 of the ropes and, starting from 1 end, form the dough into a coil; tuck the ends under the completed coil. Repeat with the remaining rope.

Transfer each coil to a baking sheet and cover each loaf with a large inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk. (The risen loaves can be frozen, wrapped, for up to 2 weeks; top and bake just before serving.)

Heat oven to 400 degrees. In a bowl, whisk egg yolks with 1 tablespoon water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved sesame seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool before serving or slicing.

There are lots of kinds of wurst, or sausage: bratwurst, bockwurst, knackwurst, weisswurst (similar to the French boudin blanc). Bratwurst is popular the United States, and there are some new high-quality packaged supermarket brands now available, or look for other types from a butcher shop. But let’s face it: Nearly any kind of sausage will taste great paired with caramelized onions and apples fried in butter.

Sausages With Apples and Onions

unsalted butter

onions,

Salt and pepper

bay leaf

cloves

allspice berries

thyme

large tart apples,

Parsley sprigs, for garnish (optional)

Put 2 tablespoons butter in a large cast-iron skillet or wide, heavy-bottomed pot over medium-high heat. Add onions, season generously with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Cook, stirring frequently, until soft and nicely browned, about 10 minutes. Reduce heat as necessary to keep onions from browning too quickly.

Remove onions from pan and arrange on a platter. Put 2 more tablespoons butter in pan, and add apples. Raise heat to medium-high and brown apples on both sides, using a spatula to turn them, 2 to 3 minutes per side. Remove apples and arrange them on top of onions. Keep platter warm in a low oven.

Keep stovetop heat at medium and place sausages in pan in one layer. Prick each sausage in several places with the tip of a sharp paring knife or toothpick.

Let sausages brown slowly on one side (check their progress by turning them over with a fork or tongs) for 6 to 8 minutes. Lower the temperature if they're browning too quickly.

Turn sausages over, and add 1/2 cup water to the pan. Let water evaporate completely, then continue to let sausages brown slowly for about 5 more minutes. (Cooking sausages at too high a temperature will cause them to burst; err on the cooler side.)

To serve, place cooked sausages in the center of the onion-apple mixture on platter. Garnish with parsley, if desired.

A lovely combination of fresh and filling, this warm rice salad will quickly become a go-to recipe in your household.

Eggplant kasundi warm rice salad

olive oil

tsp each cumin seeds, caraway seeds, fennel seeds & nigella seeds

tbs brown mustard seeds

curry leaves

onion, finely chopped

tbs ginger

garlic cloves, crushed

eggplant,

tbs each curry powder, brown sugar & white vinegar

cherry tomatoes

can chickpeas, rinsed, drained

(140 grams) thick Greek-style yoghurt

of ½ a lemon

Lebanese cucumber,

Mint leaves, to serve

basmati rice

cardamom pods

star anise

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

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This superfood superbowl is light, fresh and packed with nutritious ingredients, not to mention just yummy!

Plum and smoked trout Scandi bowl

(140 grams) creme fraiche

tsp caraway seeds, toasted

lemon

baby golden or red beetroot, very thinly sliced

plums, thinly sliced

baby fennel, very thinly sliced, fronds reserved

(480 grams) whole smoked trout, skin and bones removed, flaked

watercress sprigs

red eschalot, thinly sliced

This crispy, slow-cooked pork roast is the perfect, totally simple Sunday lunch.

Pork belly recipe: the easy way for crispy, slow-cook pork

pork

garlic

tsp caraway seeds

tsp dried chilli flakes

tbs thyme leaves

lemon juice

onions, sliced

Leafy salad, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5797799587001&=domain=del

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Hearty and heartwarming, this is a soup you will make all winter long.  Simple ingredients, but with rich flavours.  Serve with crusty bread and sour cream, this soup even freezes great!

Gulaschsuppe, aka German Goulash Soup

canola oil

beef

garlic, (minced)

salt and pepper

bay leaves

tbsp sweet paprika, (do not confuse with Hot paprika!)

tsp caraway seeds, (crushed

marjoram

paprika

tbsp flour

tomato paste

red wine

beef stock, (plus more if needed or desired)

Maggi

carrots,

Gnocchi (2.5 oz per person, see Notes)

tbsp fresh chopped thyme

fresh parsley or thyme for garnish (optional)

Sour cream (for serving)

In a 5 quart Dutch oven or pot with a lid, heat the oil on medium-high heat.

Pat the beef with paper towel before adding it to the pot. Sear on all sides, about 2 to 3 minutes per side.  If you find that a lot of excess liquid is being released, use a large serving spoon to remove it to a bowl.  This can be added back in with the stock.  Removing the liquid now will help the beef get a lovely exterior. Sprinkle with 1/2 tsp each of salt and pepper as you are searing the meat to get the flavours starting.

Add the onions and sauté until starting to soften, about 5 minutes. If the heat is too high and the onions are scorching, drop to medium heat.

Add the minced garlic, bay leaves, sweet paprika, dried thyme, caraway seeds, marjoram, and hot paprika. Sauté 1 to 2 minutes, to get everything melded and fragrant.

Sprinkle the flour over everything and stir to coat it all well.  Let it continue cooking for one minute to remove the raw flour flavour.

Add the tomato paste and stir through.

Add the red wine and deglaze the pot.  Let it cook through for about two minutes, stirring if needed.

Pour in the beef stock and Maggi or Worcestershire.  Bring up to a boil and then turn the heat down to a simmer, cover the pot, and cook until beef is almost tender (about 40 minutes), stirring occasionally.

Add the carrots, partially cover, and continue simmering for 30-40 minutes.  If you want to add more stock feel free to do so here, just warm through and re-season as desired.  Once the carrots are tender the soup is ready to serve.

Taste and season with additional salt and black pepper as desired.  Re-season with more Maggi, or alternative see Notes or blog post)

If you are serving the whole pot at once, feel free to add 2.5 oz of gnocchi per person to the simmering soup just as the carrots have become tender.  Let the gnocchi cook in the soup for about five minutes till cooked through.

*Alternatively, if you are only eating part of the soup this first time around, or plan on freezing part of it, cook the gnocchi separately in a pot of water and divide into the soup bowls before ladling the soup over them.

Stir through the fresh thyme into the soup.

Garnish the finished soup with freshly chopped parsley.

Serve the soup with a dollop with sour cream if desired. Crusty bread, breadrolls, brötchen, rye bread or even soft pretzels are a great side!

See blog post for more details

Use sourdough discard to make this easy Sourdough Irish Soda Bread with step-by-step photos! This moist, quick, and rustic soda bread is filled with raisins, caraway seeds, and orange zest and comes together in less than an hour.

Sourdough Irish Soda Bread

All-purpose flour (4 cups)

½ tsp Baking Soda

Salt

g Granulated Sugar (¼ cup)

TBS Caraway Seeds

TBS Orange Zest

85 g Unsalted Butter (cold, 6 TBS)

150 g Raisins (1 cup)

392 g Buttermilk (1 ¾ cup)

120 g Sourdough Discard (½ cup)

Raw Sugar (optional, for topping)

Prepare the baking sheet and preheat the oven.

Line a cast-iron skillet, Dutch oven, or baking sheet with a piece of parchment paper to prevent sticking.Preheat the oven to 400ºF (204ºC).

Mix the dry ingredients

Mix the dry ingredients together in a medium mixing bowl. Set aside.

Cut in the butter and add raisins

Cut the cold butter into small cubes, toss into the flour mixture, and use your hands or a pastry cutter to cut it into the dry ingredients until just smaller than pea-sized pieces. Mix in the raisins.

Whisk the wet ingredients

In a large liquid measuring cup or other mixing bowl, whisk together the wet ingredients.

Mix the Irish Soda Bread dough

Pour the wet ingredients into the bowl of dry ingredients and use a spatula to gently mix the dough together. At first, it will be very wet and scraggly, but it will start to come together into a mass as the flour hydrates just like biscuit or scone dough.Use floured hands to bring the dough together into a round boule in the bowl. You may need to add small amounts of flour into the dough at a time to bring it together if it&#39;s still too wet.

Score and Bake

Place the round boule into the prepared cast-iron skillet and score the top of the bread with an X using a bread lame or serrated knife. Sprinkle coarse or raw sugar on top.Bake for 45-50 minutes or until the crust is golden dark brown, slightly crispy, and an internal thermometer inserted into the middle reads 200ºF (93ºC). The top center of the loaf (the thickest part) tends to cook last so ensure it reads the correct temperature to avoid a gummy or underbaked bread.Cool on a wire rack for at least 30 minutes before slicing and slathering in butter, marmalade, or a drizzle of honey.

Once again a SourdoughBrandon recipe for the WIN!

Absolutely irresistible even tho I FORGOT THE BUTTER!!!!! 😲😳🫣

My add ins: chopped dates, dried cranberries (frozen, 1/2 sugar) chocolate chips and walnuts.

I am guessing the steam from frozen cranberries and refrigerated dates cause enough steam?  Thoughts?

Thank you SourdoughBrandon! I just may be your biggest fan!

This recipe is wonderful.  First one I made was crunchy on top fairly moist inside. Great texture and delicious with coffee. I decided to try it again but this time I cut up apples and cooked them on the stove top added cinnamon and brown sugar and threw in raisins. Cooked till apples were tender not mushy. My dough was a bit wet and I did  add more flour. It’s baking as I write this. I’m confident it will be delicious!

Delicious - it was easy to make. I also had to add flour to the recipe and I cooked it 6 minutes longer. It came out wonderful and it is now my go to recipe for soda bread. I am going to try the chocolate chip version.

This Irish soda bread just came out of the oven. This recipe is SPECTACULAR!! So moist and flavorful. I soaked my raisins in vanilla extract but I followed the recipe to a “T.”

This bread is delicious, it was pretty wet dough, had to add a bunch of flour never did shape to a boule just threw it in the pan and baked, I made the cinnamon raisin version, baked up beautifully and is great with soft butter.

Top 7 caraway seeds recipes from across the web

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Top Tags

Sephardic Challah With Whole Spices

Sausages With Apples and Onions

Eggplant kasundi warm rice salad

Plum and smoked trout Scandi bowl

Pork belly recipe: the easy way for...

Gulaschsuppe, aka German Goulash So...

Sourdough Irish Soda Bread

Top 7 caraway seeds recipes from across the web

The most viewed caraway seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sephardic Challah With Whole Spices

Sausages With Apples and Onions

Eggplant kasundi warm rice salad

Plum and smoked trout Scandi bowl

Pork belly recipe: the easy way for...

Gulaschsuppe, aka German Goulash So...

Sourdough Irish Soda Bread

The most viewed caraway seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine