Step 1

Preparing the dough by hand: In a large mixing bowl, combine the water and the honey or sugar and stir to dissolve. Sprinkle the yeast over the liquid and set aside to proof about 5 minutes. The yeast should dissolve and froth if it is active. If it does not react this way, discard and purchase new yeast. Unfortunately, you’ll have to wait to make challah.

Step 2

Using a sturdy wire whisk, beat in the eggs and the ¼ cup oil or melted butter until frothy and well blended. Add 2 cups of the flour and the salt and continue beating to form a smooth batter. Switch to a sturdy wooden spoon and stir in 2 ¼ more cups of the flour to form a stiff dough.

Step 3

Dust the work surface with some of the remaining ¼ cup flour and turn out the shaffy dough from the howl onto the floured surface. Using a dough scraper and your hands knead the dough until it is smooth and holds its shape, anywhere between 5 and 10 minutes depending on how strong you are and how rigorously you are kneading. If the dough is too sticky to handle, add some of the remaining flour in small doses, trying to keep it on the soft side. To knead properly, keep folding the dough in half on top of itself and pushing it down on the counter away from you to reform a sort of blob. Scrape it off the surface with the dough scraper and fold again. When you are finished, the dough should be smooth, not sticky; soft but elastic enough to hold its shape; and pale yellow in color without any evidence of unincorporated flour.

Step 4

Preparing the dough in an electric mixer: In the bowl of an electric mixer, combine the water with the honey or sugar and stir to dissolve. Sprinkle the yeast over the liquid and set aside for about 5 minutes to proof. The yeast should dissolve and froth if it is active. Using the paddle attachment, beat in the eggs and the ¼ cup oil or melted butter until frothy and well blended. Add 2 cups of the four and the salt and continue beating to form a smooth batter. Switch to the dough hook. Add 2 ¼ cups flour and knead with the dough hook for 4 to 5 minutes, until a smooth, elastic dough forms. Dust the work surface with some of the remaining ¼ cup flour and turn out the dough. Knead five or six times until soft.

Step 5

Proofing the dough: Once kneaded, shape the dough into a ball by folding the edges underneath and stretching the surface. Place the remaining tablespoon of oil or melted butter in a clean bowl and distribute it over the surface with your hands. Place the ball of dough upside down in the bowl to coat the surface with grease and invert to right side up. Cover the bowl with plastic wrap and allow the dough to rise in a warm place (near a preheating oven, for example) until doubled in bulk, about 1 hour 45 minutes.

Step 6

Remove the plastic wrap and punch down the dough with your fist to compress it to its original size. Recover and let sit for 15 minutes.

Step 7

Turn the dough out onto the lightly floured surface. Sprinkle the raisins on the dough and knead slightly to incorporate. Pat the dough on the work surface with the palms of your hands to form a large rectangle, about 16 inches by 12 inches. Poke any stray raisins into the dough. Roll up the dough like a jelly roll along the longer edge to form a log about 18 inches long and 2 ½ inches in diameter.

Step 8

Starting at one end, roll the log into itself to form a turban or snailshell shape and transfer to a cookie sheet or pizza pan. Tuck the outer end underneath to secure it. Cover with a clean dish towel and let rise in a warm place until doubled in bulk, about 1 hour.

Step 9

Preheat the oven to 400°F. When the dough has finished rising, brush the entire surface with the egg wash.

Step 10

Place in the middle of the preheated oven and let bake for 20 minutes until the surface begins to brown. Lower the temperature to 350°F, and continue baking for an additional 15 to 20 minutes, until the surface has turned a deep brown and the loaf sounds hollow when you tap it. An instant-read thermometer inserted in the center of the bread should read at least 190°F when done.

Step 11

Remove from the oven, transfer immediately to a cooling rack, and allow to cool completely before serving.

Step 1

Add the yeast, water, and a pinch of the sugar to the bowl of a stand mixer fitted with the hook attachment and let stand until foamy, 8 to 10 minutes.

Step 2

Whisk the 2 tablespoons of sugar, the flour, and salt in a separate medium bowl and set aside.

Step 3

Whisk the oil, 2 tablespoons of honey, and 1 egg in a measuring cup and add to the yeast mixture, along with the flour mixture. Mix on low speed until an elastic, uniform dough forms, scraping down the sides of the bowl if needed, 2 to 4 minutes. Turn the dough out onto a clean, dry work surface (the dough should be tacky but not sticky; dust lightly with flour if needed). Knead by hand until the dough is a smooth, satiny ball, 2 to 4 minutes more.

Step 4

Transfer the dough to a large greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Step 5

Meanwhile, peel and core 1 apple and cut it into ¼-inch cubes (you should have 1½ cups). Transfer to a bowl, cover with a damp paper towel, and set aside. Line two baking sheets with parchment paper, and set aside.

Step 6

Gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 3 equal pieces.

Step 7

Working with one piece of dough at a time, and keeping the other pieces covered with a damp kitchen towel to prevent them from drying out, pat the dough into a 12-inch by 3-inch rectangle with one long side facing you. Sprinkle 1/2 cup of the chopped apple down the center of the dough, leaving about 1 inch clear on each end. Fold the long side closest to you over to meet the other side. Press the edges over the apple to seal in the filling and gently roll the dough into a rope about 24 inches long. Repeat with the remaining dough and apples to create 3 filled ropes that are all the same length.

Step 8

Transfer 3 of the ropes to each of the prepared baking sheets, aligning them side-by-side. Starting in the middle, braid the ropes loosely—like you’re braiding hair—then pinch both ends of the braid together to create a sealed circle and flip the dough over to hide the seam underneath.

Step 9

Cover the loaf loosely with plastic wrap or a damp kitchen towel and let sit in a warm, draft-free place until nearly doubled in size, about 30 minutes.

Step 10

Preheat the oven to 425°F. Peel the remaining apple and slice crosswise with a knife to create thin rounds, about 1/8” thick, discarding the seeds. Transfer to a medium heat-proof bowl and toss with the lemon juice. Set aside.

Step 11

Combine the remaining ⅓ cup of sugar with ⅓ cup of water in a small saucepan. Bring to a boil over medium-high heat, whisking until the sugar has dissolved completely, about 5 minutes. Pour the syrup over the apple slices and let cool 10 to 15 minutes. Place a fine-mesh sieve over a small bowl and strain the apple slices, reserving the syrup. Set both apples slices and syrup aside.

Step 12

Lightly beat the remaining egg with 1 tablespoon of water and brush it evenly over the top of the challah. Layer the apple slices over the top of the braided segments of the challah. Brush the apple slices with the egg wash.

Step 13

Bake the challah for 15 minutes until beginning to darken in places. Reduce the oven temperature to 350°F, remove the challah from the oven and brush again with the remaining egg wash. Return the loaf to the oven and bake until the loaf is a deep golden brown all over, 10 to 12 minutes more.

Step 14

While the challah is baking, combine ½ cup of reserved syrup with the remaining ½ cup of honey in a small saucepan over medium-high heat. Bring to a boil and cook until reduced to ¾ cup, about 5 to 7 minutes.

Step 15

Brush the hot challah with all of the hot honey syrup and let cool completely. Serve at room temperature.

Step 16

Step 1

Place all the ingredients in the bowl of a stand mixer fitted with a paddle attachment and mix to combine until a dough is formed. Switch to a dough hook and knead the dough until it is smooth and elastic, around 5-7 minutes. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 ½ hours, or until doubled in size.

Step 2

Divide the dough into 24 equal portions (around 30 grams each). Roll each portion into a long, even strand. Working with 4 strands at a time, braid them into a 4-strand round challah. Repeat with the rest of the strands for a total of 6 braided mantou.

Step 3

Line 2 steam baskets with steam paper or cloth.Transfer the braided mantou onto the lined steam baskets, placing them at least 1” apart from each other. Use two baskets if needed. Cover the basket with damp cloth and proof the mantou for 40-50 minutes, until doubled in size.

Step 4

Ten minutes before they finish proofing, prepare boiling water for the steamer. When ready to steam, remove the covers from the baskets, cover with the lid and steam the mantou over high heat for 15-20 minutes.

Step 5

Once done, turn off the heat. Keep the baskets covered and let sit for 10 minutes before lifting the lid. Serve warm.

Step 1

Make the soup: Place the quartered chicken, necks or feet (if using), onions, celery, parsley root or parsley, carrots, turnip, parsnip, peppercorns, star anise, and salt in a 12-quart stock pot. Add 5 quarts (20 cups) of cold water and set over high heat to boil, about 30 minutes.

Step 2

Turn down the heat to a simmer, set the cover ajar on top of the pot, and allow to cook for 2 hours, using a large spoon to skim off any scum that rises to the surface.

Step 3

Add the dill and simmer an additional 45 minutes.

Step 4

Turn off the heat and allow to cool.

Step 5

When cool enough to handle, ladle the soup through a fine sieve into storage containers. Chill overnight. Remove any fat that congealed on the top of the soup and store for up to two days or freeze until ready to use.

Step 6

Make the matzo balls: Combine the eggs, salt, schmaltz and soup or water in a mixing bowl and whisk until blended.

Step 7

Using a fork, stir in the matzo meal and mix until smooth. Let set in the refrigerator for 30 minutes, until the matzo meal absorbs the liquid and the mixture sets near firm.

Step 8

In a large pot, bring your chicken soup to a simmer. In a separate pot, bring about 5 quarts of water to a boil with 2 tablespoons of kosher salt.

Step 9

Remove the matzo ball mixture from the fridge. Wet your hands with cold water and shape a heaping tablespoonful of the mixture into a ball in the palm of your hands. Coax the matzo ball into a sphere. Rolling it too tightly will prevent it from achieving its puffiest. Drop into the boiling water and repeat with the remaining mixture, cleaning and wetting your hands as necessary to keep the matzo balls from sticking to your skin. Be careful not to crowd the pot you are cooking the matzo balls in or they will not cook through fully.

Step 10

Bring the pot back up to a boil, turn down the heat to a simmer, cover tightly and cook for an additional 35 to 40 minutes, until the matzo balls have risen from the bottom of the pot and have blown up to about twice their original size. Occasionally a matzo ball or two will stick to the bottom of the pot. Give it a nudge with a spoon to loosen.

Step 11

While your matzo balls cook, make the vegetable garnish: Add the sliced carrots and diced turnip to the simmering pot of soup, and cook for 30 minutes. Add the celery and cook about 15 more minutes, until all of the vegetables are tender. Add the dill. Keep warm until ready to serve.

Step 12

Using a slotted spoon, remove the matzo balls from the boiling water and place them directly into the simmering chicken soup. Or, if preparing in advance, remove them from the cooking liquid and let them drain on a cookie sheet. Freeze them on the sheet until they are firm, and then transfer them to a resealable plastic bag. Defrost them in simmering soup directly from the freezer.

Step 13

To serve, transfer the matzo balls to bowls and ladle the soup and vegetable garnish over top.

Step 1

Add the oil and onions into a large pot over medium heat and cook for about 15 to 20 minutes until golden, stirring occasionally.

Step 2

Meanwhile make the meatballs: Place the beef, onion, garlic, cilantro, salt and pepper to taste into a large bowl. Mix well until combined. Take about 1 teaspoon of the mixture and roll it between your palms into a ball that is as small as a cherry tomato and transfer it to a plate. Continue shaping the remaining meatball mixture and set the meatballs aside. 

Step 3

Make the soup: Once the onions are cooked, add the garlic and fry until golden,  about 3 to 5 minutes. Add the rice, lentils, turmeric, salt, and pepper and mix well. Add the water and stir. Increase the heat to high, bringing the pot to a boil. Add the meatballs to the soup, raising the pot to a boiling again. Then, reduce the heat to medium low and cover with a lid. Simmer the soup for 30 minutes, stirring occasionally. 

Step 4

Uncover the pot and add the cilantro, parsley, mint and scallions into the soup and stir. Increase the heat to high and bring the mixture back to a boil. Reduce the heat to medium low, place the lid back onto the pot and continue cooking the soup on a simmer for another 30 minutes, stirring occasionally. Stir in  the pomegranate concentrate and. Taste the soup and adjust the seasoning if needed. Continue cooking for another 10 minutes, covered. Add the granulated sugar if using and stir.

Step 5

To serve, place a few ladles of soup into individual bowls and garnish with fresh mint and pomegranate seeds. Serve hot.

Step 1

Make the kubbeh: In a medium bowl, mix the ground meat, onion, parsley, 1 ½ tablespoons salt, dried lime, and pepper until fully incorporated.

Step 2

In a separate bowl, mix the semolina, remaining 1 teaspoon salt, and 1 tablespoon of the meat filling. Add ¼ cup + 2 tablespoons of water until the dough forms a ball and can be molded easily, and knead for 1-2 minutes.

Step 3

To shape the kubbeh, flatten a small circle of dough in your palm, about 1 heaping tablespoon, as thin as possible while still workable. Cover the unused dough with plastic wrap or a damp cloth to prevent it drying out. Scoop a heaping teaspoon of the meat mixture into the center of the dough, and wrap the dough around the filling, forming a ball. Make sure it is well sealed, and transfer to a plate. Repeat with the remaining dough and filling until you have 16 kubbeh. 

Step 4

Make the stew: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onions and salt, and saute until they soften, about 7 minutes. Add the tomato paste and stir frequently, until it darkens to a dark brick color. Add the green beans, stirring to incorporate, then add the broth and dried limes. 

Step 5

Gently add the kubbeh to the broth, making sure they are fully covered. Add more broth if needed. Bring to a boil, then reduce to a gentle simmer and cook for 20 minutes, until the kubbeh are fully cooked. Try not to stir the broth at all for at least the first 5 minutes so the kubbeh don’t break apart.

Step 6

After the kubbeh has finished cooking, burst the dried limes by pushing them against the wall of the pot with a spoon. Add the lemon juice, mix, and serve hot.

Step 1

Preheat the oven to 350°F. Spread the walnuts evenly on a rimmed baking sheet and bake until fragrant and toasted, 8 to 10 minutes. Set aside.

Step 2

Place a large pot or Dutch oven over medium-high heat for 5 minutes. While the pot is heating, combine the salt, pepper, cumin, and turmeric in a small bowl. Pat the chicken pieces dry and season with the spice mixture, coating evenly.

Step 3

Add the oil to the pot and swirl to coat. Working in 2 or 3 batches, brown the chicken on all sides, being careful not to overcrowd the pot and steam the chicken instead of searing it, about 10 minutes per batch. Transfer the seared chicken to a bowl and repeat with the remaining chicken pieces.

Step 4

Remove the pot from the heat and let the oil cool slightly before discarding it. Wipe out any remaining burnt spices and return the pot to the stove.

Step 5

Place the chicken on the pan along with the toasted walnuts and stir in the pomegranate confiture and saffron threads, if using. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover with a lid, and simmer for 45 minutes, until the chicken is tender and the walnuts are caramelized.

Step 6

Remove the lid and continue to simmer until the sauce has thickened and the chicken is evenly glazed, 15 to 20 minutes. Remove from the heat and serve immediately.

Step 1

Season the chicken with ¾ teaspoons salt and ¼ teaspoon freshly ground pepper. If desired, you can separate chicken drumsticks from thighs.

Step 2

In a large roasting pot or Dutch oven, add the oil then cover the bottom with half of the sliced onions and season them lightly with ½ teaspoon salt. Place all the chicken pieces on top of the onions, then cover them with the remaining onion slices and sprinkle again lightly with ¾ teaspoons salt. Tuck the lemon peel, bay leaves and olives between the chicken pieces.

Step 3

Cover the pot and place it over medium-high heat. After about 10 minutes, reduce the heat to medium to medium-low to make sure it is cooking slowly. Braise the chicken for 30 minutes, then flip the pieces upside down and tuck in the prunes, distributing them evenly throughout. 

Step 4

Continue braising for about 20 more minutes or until the chicken is completely cooked. Serve sprinkled with chopped parsley.

Step 1

Mix the ground coffee, cardamom, black cardamom, and salt in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.

Step 2

Preheat the oven to 475°F. Set a rack inside a roasting pan. Put the brisket on the rack and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300°F.

Step 3

Warm the oil in a large skillet over medium heat and add the onions, carrots, and garlic. Cook, stirring occasionally, until the vegetables have softened but not browned, about 8 minutes. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.

Step 4

Transfer the vegetables to the roasting pan with the rack removed. Add the brisket, dried apricots, brewed coffee, and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.

Step 5

Cover the pan tightly with two layers of foil, return to the oven, and braise for 1 hour. Remove the eggs, gently tap them all over with a spoon to make a network of small cracks, and return them to the braise. Cover and continue cooking until the brisket shreds easily with a fork, about 2 ½ to 3 more hours, depending on its size. Let the brisket cool in its braising liquid, then refrigerate overnight.

Step 6

To serve, preheat the oven to 350°F. Slice the cold brisket, return to the braising liquid, and bake until warmed through, about 30 minutes. Spoon the broth over the meat. Serve with the peeled eggs and grated fresh horseradish.

Step 1

Start by preparing your kofta balls. In a large mixing bowl, combine the beef, 1 diced onion, breadcrumbs, cilantro, garlic, beaten egg, ginger, 2 teaspoons ground coriander, 1 ½ teaspoons cumin, 1 ½ teaspoons salt, and 1 teaspoon turmeric. Using your hands, mix all the ingredients until well combined. Shape them into 40 meatballs, about 1 heaping tablespoon each, and place them on a parchment-lined baking sheet.

Step 2

In a large pot, heat 2 tablespoons of oil over medium-high heat. Working in batches, sear the meatballs for 5-6 minutes until they are browned on all sides. Once done, transfer them to a plate with a slotted spoon, and repeat with the remaining meatballs.

Step 3

Make the curry. Saute the two remaining diced onions in the same pot over medium heat for 12 minutes. Then add the remaining 1 ½ teaspoons salt, 1 teaspoon turmeric, 2 ½ teaspoons of ground coriander, 1 ½ teaspoons of cumin as well as the garam masala and curry powder. Add 2 tablespoons of water, give everything a good stir, and fry for 2-3 minutes, ensuring the spices do not burn. Then add in the tomato puree, tomato paste, and 2 ⅓ cups water. Mix well.

Step 4

Gently add in your kofta balls, increase the heat and bring the curry to the boil. Lower to a simmer, and cook for 45-55 minutes, stirring intermittently until the cooking liquid has reduced into a thick sauce. Serve warm with rice.

Step 1

Make the sauce: Place the barberries, saffron, and ¼ cup of boiling water into a small pot and set aside for 1 hour, stirring the mixture every 5 minutes. Add 1 tablespoon of oil and 1 tablespoon of sugar into the pot and place it over low heat. Cook for 10 minutes, stirring occasionally until the sugar has dissolved and the sauce is bright orange in color. Remove the pot from the heat and set it aside.

Step 2

Make the rice: Place the rice in a large bowl and cover it completely with room temperature water. Soak for 30 minutes, rinse, drain and refill the water of the rice every 10 minutes until the water runs clear.

Step 3

Fill a large pot with water ¾ the way up and add 1 heaping tablespoon of salt. Place the pot over high heat and bring it to a boil. Add the rice into the boiling water and cook it for 7 minutes, until it is partially cooked. Rinse and set the rice aside in a bowl.

Step 4

Place 6 tablespoons of oil and ½ teaspoon of ground turmeric into the bottom of a 8 or 9-inch non-stick pot. Mix the turmeric and oil to combine. Cover the bottom of the pan with one layer of potato slices. Lightly and gently place the par cooked rice on top of the potatoes, do not mix the rice in the pot or pack it in. Using the back tip of a wooden spoon, make four evenly dispersed holes into the rice that reach the bottom of the pot (to release the steam during cooking). Place a kitchen towel over the pot, and place the lid above, tie the towel on top of the lid to keep it away from the flame. Place the pot over medium  high heat and cook the rice for about 15 minutes. Reduce the heat to low and continue cooking the rice for an additional 25 minutes. 

Step 5

Remove the pot from the heat and remove the lid and towel. To turn out the tahdig, place a large flat platter on top of the pot and using a kitchen towel, hold the top of the pot with one hand and the plate with another to flip the pot and invert the tahdig onto the plate. Pour the barberri and saffron sauce over the tahdig and rice and serve immediately.

Step 1

Start by preparing the rice. Wash thoroughly, then leave it submerged in a bowl of cold water for 20 minutes. Once ready, drain.

Step 2

While you wait, finely dice 1 ½ onions and thinly slice the remaining ½ onion.

Step 3

In a large pot, heat 1 ½ tablespoons of oil over medium heat. Saute the diced onion, cardamom pods and cloves (if using), bay leaves, and cinnamon sticks for 6 minutes. Add the salt, stir briefly, then add the rice, peas, harissa paste, and dill.

Step 4

Stir quickly for 1 minute ensuring the rice does not stick, then pour in 2 ½ cups of water. Increase the heat to high and bring to a boil. Give it one final stir, then cover and reduce the heat  to low. Simmer for 10 minutes without taking the lid off, then remove from heat and let stand undisturbed for 10 more minutes. Remove the lid and fluff with a fork.

Step 5

While the rice cooks, heat the remaining oil in a small skillet over high heat. Add the sliced onion and cook for 8-9 minutes, until the onions are medium-brown and crispy. Transfer to a paper towel-lined plate.

Step 6

To serve the rice, sprinkle the fried onions over top to give it a little crunch.

Step 1

Preheat the oven to 400 degrees and line a rimmed baking sheet with foil.

Step 2

Add the carrots, chopped dates and ginger to a medium bowl. Pour the coconut oil over the carrot mixture and toss to evenly coat. Sprinkle the cumin, cardamom, salt and pepper over the mix and toss to incorporate.

Step 3

Evenly spread the carrot mixture on the prepared baking sheet. Roast, tossing the mixture halfway through, until golden brown and tender, 25 to 30 minutes.

Step 4

Remove the carrots from the oven and transfer to a bowl. Add the remaining ingredients to the roasted carrots and toss to coat. Check for seasoning, then transfer to a platter and serve immediately.

Step 1

Make the dressing: Combine the first 5 ingredients and let sit for about 10 minutes. Gradually whisk in olive oil and then set aside.

Step 2

Make the salad: In a large bowl, toss together all of the ingredients until well combined.

Step 3

Step 1

Sprinkle coarse salt on both sides of the eggplant slices. Lay the eggplants flat on a baking rack or plate. Set aside for 20 minutes. Pat the eggplant slices dry and wipe any excess salt off. 

Step 2

Heat up about ¼ cup of vegetable oil in a 12 inch skillet over medium heat. Once the oil is hot, place about four pieces of eggplants into the pot and fry on both sides until golden brown, about 3 to 5 minutes on each side. Transfer the fried eggplants onto a paper towel lined plate. Continue frying the remaining pieces of eggplant in batches and add more oil to the pan if needed.

Step 3

Make the vinaigrette: Place the pomegranate concentrate, olive oil, and mint into a bowl. Add salt and pepper. Mix well until combined.

Step 4

Place the fried eggplant onto a serving plate in a few layers. Evenly pour the vinaigrette over the eggplants and sprinkle the pomegranate seeds on top. Serve warm or cold.

Step 1

To make the crust, pulse the flour, sugar, salt, and butter together in the bowl of a food processor fitted with a steel blade until crumbled. Then add the egg yolk, and pulse until the dough comes together.

Step 2

Place the dough in the center of an ungreased 9-inch tart pan with a removable bottom.  Dust your fingers with flour, and gently press out the dough to cover the bottom and sides of the pan.  Refrigerate for at least 30 minutes.

Step 3

Preheat the oven to 450°F, and bake the crust for 10 minutes. Reduce the oven to 375°F, and bake for another 5 minutes. Remove the crust from the oven, and let cool slightly. Reduce the oven temperature to 350°F.

Step 4

Mix the jam with the brandy in a small bowl, and spread over the bottom of the crust. Pit the plums and cut them into four pieces each. Starting at the outside, arrange the plums in a circle so that all the pieces overlap, created concentric circles that wind into the center of the pan.  Sprinkle with the cinnamon and lemon zest.

Step 5

Return the tart to the oven and bake for about 30 minutes, or until the crust is golden brown and the plums are juicy. Remove the tart from the oven, sprinkle on the sugar, and serve warm or at room temperature.

Step 1

Preheat the oven to 350° and grease a 10 inch bundt pan with nonstick cooking spray and set aside. 

Step 2

Place the apples, cinnamon and 5 tablespoons of sugar in a large mixing bowl. Mix well until the apples are coated evenly in the cinnamon and sugar. Set aside.

Step 3

Mix the flour, salt and baking powder in a separate large mixing bowl. Set aside. 

Step 4

Mix the wet ingredients: Place the remaining 1 ½ cups of sugar, vegetable oil, eggs, orange juice or apple cider vinegar and vanilla extract into another bowl. Whisk well until combined. 

Step 5

Gently pour the wet ingredient mixture into the flour mixture and stir until the mixture is smooth and just combined. Add the apple mixture and gently fold it into the cake batter until it is distributed evenly. Carefully pour the batter in the bundt pan and use a spatula to roughly even out the surface if needed. Transfer into the oven and bake for about 1 hour and 20 minutes or until a cake tester comes out clean.

Step 6

Set the cake aside for 15-20 minutes to cool and then carefully place an inverted cake stand on top of the bundt pan and unmold the cake. 

Step 7

Let the cake cool completely for 1 hour and then serve. Dust the cake with confectioners sugar if using.

Step 1

Prepare the pastry: whiz the flour, salt, powdered sugar and cold butter in a food processor in short pulses to a crumbly mixture. Add the egg yolks and process just until the pastry dough starts to form (avoid over-processing). Shape the dough into a ball, wrap in plastic wrap, flatten to a disc and refrigerate for 30 minutes.

Step 2

Prepare the filling: Meanwhile, beat the egg yolks and honey in a bowl and set aside. Mix the cornstarch with a little heavy cream in a saucepan until smooth with no lumps. Add the remaining heavy cream while continuously whisking. Add sugar, salt, and ground cardamom and place the saucepan over medium-low heat. Cook, stirring continuously until thickened, about 10 minutes. Gradually and very slowly, pour this mixture into the bowl with egg yolks and honey, vigorously mixing. Mix until combined well into a smooth cream. Cover the surface of the cream with the plastic and cool in the refrigerator for at least 30 minutes.

Step 3

Preheat the oven to 325°F and grease the tart pan with butter.

Step 4

Roll the cold pastry between two sheets of parchment paper to ⅛ inch. Carefully transfer the piece of rolled out dough on top of the tart pan and use your hands to press the dough into the pan. Cut off any excess dough that hangs over the edge of the pan. Use any excess pieces of pastry to patch any tears. Freeze for 15 minutes.

Step 5

Blind bake the dough: Remove the tart pan from the freezer and line it with parchment paper which has been cut into a circle about the diameter of the bottom of the pan. Line again with tin foil, making sure all of the crust is covered. Fill with pie weights or dried beans and then place into the oven for 10 minutes, until the crust has just slightly browned. Carefully remove the pie weights or beans, tin foil and parchment paper.

Step 6

Pour the filling over the tart, smooth to an even layer and bake until the mixture is bubbling and amber in color, about 45 minutes. Cool for at least 2 hours.

Step 7

To serve: sprinkle a pinch of flaky sea salt, fresh oregano blossoms or hyssop leaves on top of the tart.

Step 1

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and spread the challah cubes evenly on the sheet. Bake until lightly toasted and golden, 15 to 20 minutes. Set aside to cool.

Step 2

Whisk the sugar, eggs, and liqueur in a large bowl. Whisk in the milk and cream to combine. Add the toasted challah and gently toss the mixture to evenly coat the cubes. Fold in the apple and dates and allow to soak for 15 minutes.

Step 3

Lightly grease a 9-inch by 13-inch baking dish with butter and spread the bread mixture evenly in the dish. Drizzle with the melted butter and cover the surface of the bread pudding with foil (grease the foil lightly to keep the underside from sticking to the pudding). Bake for 40 minutes until bubbling and cooked through.

Step 4

Increase the oven to 425°F. Remove the foil and continue to bake until the top of the pudding is a deep golden brown, 15 to 20 minutes. Let cool slightly and serve warm.

Step 1

Whisk the eggs in a large bowl. Mix in the sunflower oil, sugar, baking powder, and salt. Using a fine mesh sieve, sift in 2 cups of flour. Mix with a wooden spoon until the dough comes together.

Step 2

Turn dough onto a heavily floured surface. Knead the dough for about 10 minutes. If the dough feels too sticky, keep adding small amounts of flour until it is workable. The dough is ready when it is pliable and smooth, the dough bounces back when you press on it with a finger. Place the dough in a bowl and cover with plastic wrap. Refrigerate for at least 10 minutes.

Step 3

Meanwhile, combine the sugar, water, honey, and ground ginger in a 10 quart pot with a lid (transparent if possible) and place over over medium-high heat. As it begins to boil and foam, skim the foam off the top.

Step 4

While the syrup continues to heat, turn dough onto a lightly floured surface. Cut off a golf ball-sized piece of dough and roll it into a ½ inch thick by 6-8 inch long piece. Knot the piece of dough and set it aside. Repeat until you have used all of the dough.

Step 5

One at a time, carefully add the teiglach to the simmering syrup. Make sure to brush off any excess flour. The teiglach should not be too crowded in the pot. If they are, remove some pieces of dough. Cover the pot and bring the heat to low, the syrup should be bubbling and completely cover the cookies. Cook the teiglach for 20 minutes, being sure not to open the lid too often or move the pot.

Step 6

While the Teiglach cook, prepare baking sheets by brushing with a light coating of oil.

Step 7

After 20 minutes, remove the lid and check the teiglach. Turn them with a fork to make sure they are coated evenly in syrup.

Step 8

Turn up the heat to medium-low and cook for 15 more minutes, turning occasionally. The teiglach and syrup will start to darken.

Step 9

Before removing each teiglach from the syrup, give them one last spin to coat evenly with syrup. Lay the cookies out onto the oiled sheet and sprinkle the coconut flakes generously over them. Set aside to harden and fully cool for about 15-20 minutes before serving.