(Jewish Group) The crucial Jewish ingredient that you probably don't think of as a Jewish ingredient
As contenders for a spot on the Iconic Jewish Ingredients list, eggs at first glance seem overexposed. They’re a critical component of almost every cuisine on Earth, which raises the question, “Where to begin?” Or maybe even, “Should I?”
Eggs play a major part in so much everyday fare. They’re fundamental to noodles, baked goods, ice cream, custards, soups and sauces. They take pride of place on the breakfast plate and hold their own at lunch and dinner too.
Yet they don’t exactly scream “important Jewish ingredient!” — or maybe we’re just not listening.
Eggs are a parve protein, meaning they can be consumed by kosher-observant Jews as part of either dairy or meat meals. As such, they appear across the Jewish culinary landscape, from the baked-egg dish shakshuka, which came down from North Africa and settled in Israel before appearing on menus seemingly everywhere, to the savory Georgian cheese-filled, eye-shaped pastry called khachapuri (the pupil in this metaphor being an egg yolk) to the Sephardic slow-roasted eggs called huevos haminados that appear alongside Yemeni kubaneh and jachnun breads; over sautéed greens; and nestled into long-simmered stews such as hamin.
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And with that....
Dario Cecchini’s olive oil cake
This recipe, from Judy Zeidler’s “Italy Cooks” cookbook is a delicious non-dairy dessert, and a fitting tribute to Zeidler, the Los Angeles-based cookbook author whom Cecchini considered his second mother.
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