Jewish Baked Goods Cut In Diamond Shapes

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Cutting Cake Into Diamond Shapes

Namoura cake is traditionally cut into pretty little diamond shapes, and so I also cut my Gluten-Free Coconut Almond Flour Cake into diamonds.

There are a couple things to keep in mind:

  • Keep the pieces small because they are very rich.
  • You may want to practice how youll cut the cake drawing a circle with pen and paper first! And if you want to keep your lines straight, cut along a ruler or straightedge.
  • In the end, your diamond-shaped slices will still have a homemade look to it, which I admit, I sort-of love.

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    Egg Bread Pan From A Munkcs Jewish Family Household

    This age-blackened, diamond-shaped, metal sheet baking pan, formerly the property of a Jewish household, was used in preparations for the familys weekly Sabbath ritual. Its community of origin, a surviving if reorganised group of principally Hungarian-speaking Jews in a small town in Sub-Carpathia, was the subject of the ethnoreligious fieldwork of ethnographer Miklós Rékai conducted in the early 1990s. In studying the groups ritual nutritional practices, Rékai happened upon two such pans, one of which he brought back to Budapest to be added to the collection at the Museum of Ethnography. Its former owner, one of the key figures in the study, entrusted Rékai, as cultural mediator, with not only the pan itself, but also her knowledge and personal reflections on her community. The final egg bread produced in the pan was baked for the enjoyment of the collector and his photographer, who captured the process on film for posterity.

    Codycross Ancient Egypt Group 181 Puzzle 5

    Lemon Shortbread Recipe

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    How To Grease A Cake Pan

    Because its a little different than the norm, I want to mention that I used tahini to grease the pan for this cake.

    Butter, clarified butter , or coconut oil are more common for American cakes. However, my Syrian mother-in-law taught me to grease the cake pan for this type of cake with tahini, so thats what I always do.

    I really enjoy the slight nuttiness that tahini lends to the bottom and sides. I think its a good balance to the overall sweetness. However, clarified butter or coconut oil will both work fine here!

    To grease a cake pan, simply dip a paper towel into tahini and rub in in inside of a cake pan.

    New Owners Of Las Most Important Jewish Bakery Work To Carry On A 75

    In many attentive Jewish homes there are Mezuzah attached to door frame. The narrow, ornate cylinders contain a small prayer scroll and are touched when entering or leaving. This means both the calming presence of faith and the journey across a threshold, a moment between two spaces.

    In a 75-year-old Jewish institution Diamond Bakery on Fairfax, the new owners Doug Weinstein and Brian Hollander are at their own transition point. The friends and business partners anticipate the day-to-day demands of a bakery and the need to modernize an aging business without alienating long-standing customers in a community that has seen so much departure.

    We cant let that die, says Hollander, who sits in the long, bright bakery while the customers walk past in groups, and gets honey cake, rich, chocolatey babka and boxes of Polish rugelach filled with apricot swabs and raspberry jam. This is an old bakery. Its a landmark.

    The bakery really has this great story, says Hollander, who met Weinstein when he volunteered to make weekly challah loaves for a Jewish organization in Santa Barbara. It was run by Holocaust survivors for 50 years.

    At work in the bakery.

    Ramon Luna.

    Carlos Rodriguez.

    We went to the original owners for their blessings. We wanted them to know that we care about the history and heritage of this place.

    Doug Weinstein loads the oven.

    Treats along the way.

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    The Jewish Week November 21 2003

    Along Kings Highway, where Arabic-Jewish stores line both sides of the street, Mansoura’s is perhaps the oldest, dating back to the early 1960s. But the name and the family tradition of selling Middle Eastern pastries goes back about 200 years. The Mansoura family had a well known shop in Aleppo, Syria, and when they moved to Cairo in the early 1900s, they re-established the business there, and their pastries- always kosher -were favored throughout Cairo society.

    The family left Egypt for France in 1957, and the late Isaac Mansoura opened a shop at this location soon after he arrived in New York. The Syrian community that was already in Brooklyn knew the name, and as Josiane Mansoura, who now runs the business with her husband Alan, explains, they continue to learn about the family’s history from their customers. They are told that the name Mansoura, which means victory, is still visible on their former shop in Cairo.

    At Mansoura’s the pastries are an aesthetic as well as culinary pleasure. The different varieties of baklava, made with pistachios, walnuts, hazelnuts or almonds, in different shapes kaniffa, a similar pastry that looks like it’s wrapped in shredded wheat Turkish Delight, a rose-water flavored pistachio confection almond fingers, semolina cakes, date cookies and more are beautifully arranged in the window and showcases. She knows the names of each in the various Arabic dialects she hears in the store.

    Aunt Rose’s Mondel Bread

    Sweet Diamond Cuts | Maida Biscuits | ഡയമണàµ?à´àµ? à´à´àµ?à´àµ?à´¸àµ? |Veena’s Curryworld |Ep:687

    Chefs Note: I learned recently that before emigrating to the United States, my great-grandfather worked as a baker. That explains the handful of recipes passed down on my mothers side. One of my favorites is this mondel bread, named for my mothers Aunt Rose. Mondel bread is a kind of almond cookie that I describe as Jewish biscotti, although its only baked once. Like a lot of Jewish baked goods, it uses oil instead of butter to keep it pareve The cookie is not very sweet, save for the generous coating of cinnamon sugar on the outside, and very nutty from well-toasted almonds, with a dry, crumbly texture. Maybe Im not selling it, but the cookie is delicious and very worth savoring with a cup of tea or coffee. I resisted any urge to tweak the recipe and except for the addition of a little salt, have faithfully reproduced Aunt Roses version here. If four generations of baking are any indication, this ones a keeper.

    Makes: 36 cookiesTotal Time: 45 minutes active + 4 hours inactive

    Ingredients1 ½ cups granulated sugar2 cups slivered almonds1 tablespoon plus 1 cup neutral oil, such as vegetable or grapeseed1 tablespoon plus 4 cups all-purpose flour2 teaspoons baking powder½ teaspoon Diamond Crystal Kosher salt3 large eggs 1 teaspoon vanilla extract

    Preparation1. Make the cinnamon sugar: Toss the cinnamon and ½ cup of the sugar in a small bowl until the mixture is uniform. Set aside.

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    Village Voice April 2 1996

    The ultimate treat is Mansoura’s. This pastry shop was opened in 1961 by Isaac Mansoursa, who had been a famous caterer in Cairo, greeting customers personally, exuding Egyptian hospitality. As a child, I would go there with my dad, who loved it with a passion. He and Mansoura would chat in Arabic, inquire about each other’s health, and only then get down to business, selecting the pastries we would take home in a little white box tied up with a red string.

    Mansoura died a couple of months ago, and it was with some trepidation that I entered his store. The counter was being manned by his young grandson. At the back, I could see his son and daughter-in-law, busy readying platters of pastries. Mansoura’s tradition is continuing, Josiane assures me. Yet she also says they will be “expanding,” that distinctly American practice the elder Mansoura had shunned. I have already detected some disturbing compromises with modernity… it is now possible to buy frozen delicacies and heat them in the comfort of home.

    Basbousa Namoura Or Harissa The Inspiration For This Almond Flour Cake

    This cake is traditional in the Levant area of the Middle East. Mike has always called it Harissa , but it also goes by the names Basbousa and Namoura, depending on who youre talking to and where you are.

    The original version of Basbousa cake uses semolina flour as its base. Semolina is a coarse flour made from durum wheat thats typically used to make things like pasta, couscous, and certain cereals. I have no trouble finding it at my Middle Eastern grocery store and I was planning to pick it up last Friday. However, long story short, the storm nixed that idea.

    No problem I decided I would just find an alternative to semolina flour! Ive been using almond flour for years to make gluten-free and/or paleo-friendly baked goods, so that idea came to mind and I ran with it. It ended up working really well!

    Not only does this Coconut Almond Flour Cake have great texture, but it browns gorgeously on the top and sides, which is exactly what you want here.

    Mike liked it so much, he told me to make this cake with almond flour instead of semolina from now on!

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    Time Out New York Magazine April 14 2010


    Patriarch Isaac Mansoura started this bakery with recipes that migrated with his family for generations, from Syria to Egypt to Paris, and finally to Brooklyn in 1961. The quality of the Middle Eastern confectionery is unsurpassed. Baklava, filled with fresh walnuts or moist pistachios, are sticky yet crisp, each layer of phyllo pastry miraculously distinct. Mamoul cookies are precious packetsbarely sweet pastry filled with date puree or pistachio sweetmeat. The shop itself, with an iconic cursive sign and wood-paneled interior, may be a trek for some. Luckily, you can order the treats at Must-trys: Baklava, $20/lb mamoul, a dozen for $12 apricot roll, $20/lb Turkish delight, $20/lb.

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    Jewish Baked Good Cut In Diamond Shapes

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    Saveur Magazine December 1997

    The Brooklyn headquarters for Syrian delicacies must be Mansoura’s pastry shop, an unchic, rose water-scented store on Kings Highway. It’s the kind of place where people go as much hang out as to buy – but many of its customers never walk in the door. “I send orders to Brazil, Switzerland, and Argentina,” says Josiane Mansoura, co-proprietor of the place with her husband, Alan. Mansoura’s apricot-pistachio logs are unsurpassed.

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    More Middle Eastern Dessert Recipes:

    • Recipe adapted from the recipe for Coconut Semolina Cake in my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair .
    • If you can’t find blanched almonds, you can easily make them yourself with whole almonds. Place fresh, shelled almonds in a heat-safe bowl pour in enough boiling water to fully cover the almonds let the almonds sit for 1 minute, then pour into a mesh sieve, rinse under cold water, and drain and hold one almond at the wide end between your thumb and forefinger and gently squeeze the skin should slip right off.
    • For the scented sugar syrup, you can use orange blossom water, rose water, vanilla, or any other extract you like.
    • For the milk in the cake, Ive successfully used whole milk, 2%, and plain unsweetened almond milk.
    • If you dont have tahini to grease the cake pan, you can use clarified butter or coconut oil instead.

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    Almond Flour Cake Recipe

    The batter for this cake is fairly stiff and the cake itself should be dry. This is what we want! Because of this, its the perfect vessel for soaking up some beautifully-scented sugar syrup.

    Sugar syrup is surprisingly easy to make. If you can boil water, I promise, youll have no trouble making it! I flavored my syrup classically with orange blossom water, but you can switch it up to suit your tastes. However, Mike is partial to orange blossom water, as thats how he remembers his mom making this dish.

    Pro Tip: For the sugar syrup, you can use orange blossom water, rose water, a mix of rose water and orange blossom water, vanilla extract, or any other flavor extract you like.

    Another change I made from the original recipe thats in my cookbook was to cut it in half. Its just two of us, and being snowed in I definitely didnt want a full-sized cake lying around!

    It was easy to cut the recipe in half, and I baked it in a cute little 6-inch pan. An 8 1/2 by 4 1/2-inch loaf pan should work too, but you may need to slightly adjust the baking time. And it was a pretty good thing I didnt make a bigger cake because Mike polished off the entire thing in a day and a half!

    Jewish Baked Good Cut In Diamond Shapes Ancient Egypt Codycross Answers

    CodyCross is one of the Top Crossword games on IOS App Store and Google Play Store for 2018 and 2019. We have decided to help you solving every possible Clue of CodyCross and post the Answers on our website. CodyCross is developed by Fanatee, Inc and can be found on Games/Word category on both IOS and Android stores. CodyCross has two main categories you can play with: Adventure and Packs. On this page we have the solution or answer for: Jewish Baked Good Cut In Diamond Shapes. This clue or question is found on Puzzle 5 Group 181 from Ancient Egypt CodyCross.

    Jewish Baked Good Cut In Diamond ShapesKichelKICHEL

    If you will find a wrong answer please write me a comment below and I will fix everything in less than 24 hours.

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    Question: Jewish Baked Good Cut In Diamond Shapes

    Answer: Kichel

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