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Shabbat Menu 8.10.2018


We are honored to have the Menu Planned and Executed by Ran.

Ran is a Jerusalem born + raised foodie, with a Moroccan Mama like me :)

Aperol Spritz (Italian cocktail that is the hottest of the summer)

Montreal Bagel Challah (!!!!)

1 1/2 cups warm water

5 tablespoons granulated sugar

3 tablespoons canola oil

8 grams active dry yeast

1 large egg

1 tablespoon maple syrup

4-4 1/2 (630g) cups all purpose, unbleached flour

1 teaspoon salt

3/4 cup poppy seeds or sesame seeds

16 cups of water

1/3 cup honey

Make dough with water, sugar, oil, yeast, egg, maple syrup, flour and salt.

Shape into 3-braided Challahs, let rise for 20 minutes.

Boil a large pot of 16 cups of water + 1/3 cup honey.

Drop in the challahs and boil for 1 minute on each side, drain.

Whisk 1 egg, and prepare seeds in a separate bowl.

Dip the challah into the egg, and then press both sides of challah into the seeds.

Bake at 425 for 15-18 minutes

Basil Jalapeno Dip

Do you remember, back in September 2017, I was all into the Cilantro Jalapeno Dip? @Elisa told me to try it with basil, and she nailed it!!

‎Cilantro or Basil Jalapeno Dip

Blend: 4 jalapenos, 2 cups cilantro or Basil, 3/4 cups mayo, 1/4 cup oil, 2 garlic cloves, juice of 1 lime, 1 tsp salt.

Beet Mint Hummus

Blend: 1 15 oz can chickpeas, 1 cup roasted beets, 1/2 cup mint leaves, 3 tbsp tahini, 1/4 cup water, 2 tbsp olive oil, 1 garlic, 1 lemon, salt and pepper.

Tuna Ceviche

Aubergine Salad with Tahini

<Making a comeback from July, 2018- Ran liked it so much>

Dice 2 eggplants, mix with olive oil and salt- roast at 475 for 25 minutes.

Once cool, add 2 diced tomatoes, 1/3 cup fresh parsley.


Blend 2 garlic, 2 tbsp tahini, 2 tbsp water, 2 tsp maple syrup, 3 tbsp lime juice, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp cumin.

Israeli Salad

Beef Bacon Sliders with Vegan Cheese

(+ a vegetarian option)


Sweet Potato Sticks


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