On the Chocolate Trail

Eat kaak all year round or save them for special celebrations, as do many communities of the Middle East and Sephardim (Jews descended from Spain). Kaak (kahk, ka’ak) are ubiquitous, multi-faith and multi-cultural doughy treats eaten throughout the Middle East where they take on regional flavors. In Arabic kaak means cake or baked good.The Egyptian

This bread brings fall ingredients to your festive meals and reflects the longtime usage of pumpkin among Sephardi Jews. See the Jewish Week for my story about unusual Rosh Hashanah breads, “Beyond Challah and Honey: Rosh Hashanah Breads From Around the World.” Prep time: 30 minutes Rising time: 1 hour 45 minutes Baking time: 45

This stunning challah makes a great centerpiece and tastes delicious. Allow time for the shaping of the various elements of this celebratory Shavuot challah and enjoy the anise flavored liqueur in the dough. Read my story at the Jewish Week “Exotic Celebratory Breads for Shavuot“ The recipe is adapted from Rabbi Robert Sternberg’s The Sephardic

Sephardi Jews contributed to the availability of drinking chocolate when that became a very popular substitute for politicized tea in North America around the time of the 1773 Boston Tea Party. The Gomez family members (NYC) and Aaron Lopez (Newport) were among the several North American Jews who engaged in the manufacture, retail, and consumption