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Articles by Uri Scheft
For the Love of Bread
Once I learned that you are supposed to put shmura matzah in the oven for a few minutes, I developed a brand-new love of Pesach. But after eight days, I was happy to be reunited with my sourdough starter. (Speak with your rav regarding how you might or might not put it away for Pesach.) I’ve already baked a lot of bread since the end of Yom Tov. Challah, of course.
Strawberry Sufganiyot
The best thing about Hanukkah? Pillowy, deep-fried sufganiyot filled with strawberry jelly. Ingredients Makes about 16 Servings dough 1 1/4-oz.
The Ultimate Cheese Straw Recipe
You won't find a cheesier, flakier cheese straw than this. Con Poulos/ Eat This, Not That! Excerpted from Breaking Breads by Uri Scheft (Artisan Books). Copyright © 2016. Photographs by Con Poulos. These cheese straws are the ultimate snack. I am by no means the first baker to ever press grated cheese into puff pastry and twist it, but I do like to think that my cheese straws are the best. That's because I use a lot of cheese. A lot. I am a huge cheese lover—that must be the Danish in me.
Mufleta is best eaten hot. Serve with lots of butter and honey.
Mufleta (Noah Fecks) To eat, peel away a layer of mufleta, add a smear of butter and a drizzle of honey and roll it into a cylinder December 25, 2019 6:30PM (UTC) Items symbolizing luck are central to Mimouna, and the festive table is decorated with “an array of symbols that are basically variations on a theme,” explains Israeli historian Yigal Bin-Nun.
The perfect mufleta is thirty seconds away from Neapolitan pizza - right before it turns black
(Noah Fecks) Mufleta is not quite as thick as naan or as bready as pita. It is a bit like a tortilla, except puffier December 23, 2019 11:06PM (UTC) Essays by Gabriel Stullman and recipe by Uri Scheft are excepted from The 100 Most Jewish Foods by Alana Newhouse (Artisan Books). Copyright © 2019. Mufleta By Gabriel Stulman The best part of Passover is when it’s over. When I was growing up, Passover was dominated by my mother’s side of the family, extremely observant Sephardic Jews from Morocco.
Mufleta: Why one of the best parts of Passover is when it is over
Essays by Gabriel Stullman and Lara Rabinovich and recipe by Uri Scheft are excepted from The 100 Most Jewish Foods by Alana Newhouse (Artisan Books). Copyright © 2019. * * * Mufleta By Gabriel Stulman The best part of Passover is when it’s over. When I was growing up, Passover was dominated by my mother’s side of the family, extremely observant Sephardic Jews from Morocco.
Strawberry Sufganiyot
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This Multi-Seed Rosh Hashanah Challah Is the Ultimate Art Project
There's a reason that most of us played with Play-Doh as kids. It's really, really fun to play with dough. Sticking our fingers into that soft smooshiness, molding that dough into a variety of shapes, squashing it together and starting over again. When we grow up, if we're into baking, we transition to less colorful, more edible types of dough, and we just plain stop playing with it. Until, of course, we find a recipe that lets us start smooshing again. Challah is that dough.
Thanksgiving Comes Early - and Just in Time
It’s rare that I walk into the Forward offices and don’t see animated faces and hear lively conversation. But on Wednesday morning, after a long, stressful night of watching and covering the election returns, the Forward staff was quiet; editors and writers sat bleary eyed and pale before computer screens, or moved slowly to and from the coffee machine in the pantry, zombie-like. Then someone mentioned that a large box had just arrived for me.
Thanksgiving Came Early - and Just in Time
It’s rare that I walk into the Forward offices and don’t see animated faces and hear lively conversation. But on Wednesday morning, after a long, stressful night of watching and covering the election returns, the Forward staff was quiet; editors and writers sat bleary eyed and pale before computer screens, or moved slowly to and from the coffee machine in the pantry, zombie-like. Then someone mentioned that a large box had just arrived for me.
5 Dinners to Stress-Cook (and Stress-Eat) During Election Week
It doesn't matter if you're voting for Hillary or Donald or writing in Thomas Jefferson—this is going to be a stressful week. It will be stressful in the nail-biting, tight-chested days leading up to the election, and stressful—for half of you, anyway—in the oh-God-oh-no-what-just-happened aftermath. We are not equipped at Epicurious to give you sound psychological advice on how to get through it. The best we can do is offer some recipes you can take your feelings out on.
Brilliant Za’atar Twists From Breads
A savory babka? And why not? I got the idea to make a za’atar babka when I was making a za’atar-seasoned bread. To fill the babka, I use labne, which is ultra-rich strained yogurt that has a wonderfully creamy texture and tangy flavor — not unlike sour cream. Chiles, feta cheese and pine nuts add to the savory appeal. Here you take the babka dough and instead of twisting it and placing it in a loaf pan, you bake it free-form for individual twists or sticks.
How a Star Israeli Baker Keeps It Classic and New at the Same Time
Over smoked fish and coffee at Russ & Daughters Café on a recent morning, I asked Uri Scheft to tell me his favorite bread. “The last one that came out of the oven,” he said, without missing a beat. He was teasing, of course — but those words might as well be his professional mantra. As the founder of Lehamim and Breads, beloved bakeries in Tel Aviv and New York respectively, the Israeli-born chef has made a career out of introducing innovative bread and pastries to customers.
New Book Breaks Code for Making Breads Bakery’s Babka, Challah and Burekas at Home
Breads Bakery is perhaps most well known known for its babka, earning New York Magazine’s Best Chocolate Babka award just a few months after opening in 2013 in Union Square, and holding the No. 1 spot ever since.
Breads Bakery’s Cheese Burekas
When I was living in a moshav (a farming cooperative) near Netanya in Israel, everyone talked about one little bureka stand. People said the owner made the best burekas. His shop always had a line of people waiting, and in Israel this is a big deal because nobody likes to wait in line for anything. Later I found out that he was not making his own dough — really! He was buying the dough premade just like everyone else. So why were his burekas better?
Challah Bread
I have a few challah recipes that are a-typical (olive oil rosemary, fig filled, etc.) but have been searching high and low for a traditional challah bread without any bells or whistles. This is it, for sure. This is the recipe I will pass on to my kids. I found the loaves to be too small when split into three loaves as suggested.
Vanilla Cream and Glaze
Once you master the technique for sufganiyot, you can fill the stuffed doughnuts with whatever you like, including this vanilla cream. Ingredients makes about 2½ cups (enough to fill about 16 sufganiyot) Servings 2 cups whole milk ½ vanilla bean, split lengthwise 4 large egg yolks ⅔ cup sugar ¼ cup cornstarch ¼ teaspoon kosher salt 2 tablespoons unsalted butter 1 /2 cup powdered sugar Preparation Step 1 Pour milk into a medium saucepan; scrape in vanilla beans and add pod.
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