FILTER
IMPACT BLOG
Share Your Story
Email: [email protected]
JNF On Demand: Live challah bake with JNF first lady Lauren Lizerbram
We were welcomed into the Lizerbram kitchen for a challah bake.
By Jewish National Fund
Coronavirus, from a Jewish perspective: When it comes to good deeds, just do it
At JNF, our inspirational leaders and donors have once again proven their "willingness to act."
By Yossi Kahana
Singer-songwriter Peter Himmelman: Jewish unity should come from love, not fear
Successfully passing Jewish values on to the next generation requires our children receive a message that soars well beyond mere victimhood.
By Peter Himmelman
Mar 27, 2018 By Jewish National Fund Category: Go North,
In the JNF Kitchen: Passover macaroons + halva = 'halvaroons'
This recipe of the week comes to us from La Boite, a biscuits and spices shop in New York City owned by Israeli chef and spice blender Lior Lev Sercarz.
Lior and La Boite have gained international fame for mixing spices in a unique way and selling some of the world's rarest blends. Lior opened his culinary superstore after traveling and studying around the globe, and he dreams of establishing a cooking school in Israel's north along with JNF. Lior was one of our first guests on the JNF podcast, IsraelCast. You can hear more about his journey on that episode.
This delicious twist on the classic macaroon is Lior's creation just in time for Passover.* As he says, "macaroons are great, but they are even better with halva and tahini!"
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to [email protected] or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Makes about 15.
Ingredients
1 cup shredded unsweetened coconut
2 1/5 tablespoon tahini
1/4 cup halva, crumbled
2 tablespoons sugar
1 teaspoon Yemen N10, or 1/2 teaspoon ginger + 1/2 teaspoon cinnamon
1/4 tablespoon amchoor, or 1/4 tablespoon ground green cardamom
2 egg whites, beaten to soft peaks
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F.
In a bowl, combine all ingredients except the beaten egg whites. Gently fold in the whites. Scoop small balls of the batter (about golf-ball size) and place evenly on a baking tray lined with parchment paper.
Bake for 12 minutes, then let cool.
*Recipe suitable for those who consume kitniyot during the Passover holiday.
This post originally appeared on the La Boite blog.
Lior and La Boite have gained international fame for mixing spices in a unique way and selling some of the world's rarest blends. Lior opened his culinary superstore after traveling and studying around the globe, and he dreams of establishing a cooking school in Israel's north along with JNF. Lior was one of our first guests on the JNF podcast, IsraelCast. You can hear more about his journey on that episode.
This delicious twist on the classic macaroon is Lior's creation just in time for Passover.* As he says, "macaroons are great, but they are even better with halva and tahini!"
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to [email protected] or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Makes about 15.
Ingredients
1 cup shredded unsweetened coconut
2 1/5 tablespoon tahini
1/4 cup halva, crumbled
2 tablespoons sugar
1 teaspoon Yemen N10, or 1/2 teaspoon ginger + 1/2 teaspoon cinnamon
1/4 tablespoon amchoor, or 1/4 tablespoon ground green cardamom
2 egg whites, beaten to soft peaks
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F.
In a bowl, combine all ingredients except the beaten egg whites. Gently fold in the whites. Scoop small balls of the batter (about golf-ball size) and place evenly on a baking tray lined with parchment paper.
Bake for 12 minutes, then let cool.
*Recipe suitable for those who consume kitniyot during the Passover holiday.
This post originally appeared on the La Boite blog.