Jumblr's recipe collection

This is a blog meant to collect recipes from around jumblr :) Please read the pinned post!

[the-jumblr-cookbook]

Welcome to the jumblr cookbook!

The point of this blog is to collect and share recipes from jumblr users. This blog is ran by @moran-with-a-g, you may DM me if you want to join in and help! Our other mod is @emotionalsupportgolem

Rules:

1) The recipes don't have to be of inherently Jewish foods! They need to be recipes you (someone who's part of jumblr) tried before - that you either made or ate. That's it! They can also be non-kosher.

2) One recipe at a time, separate different recipes to different submissions (which you can send either via ask or via submission).

2) Your suggestion must include:

What the recipe is

ingredients (with amounts/ratios)

utensils needed

instructions (preferably step-by-step)

suggested template will be under the cut

3) The suggestion needs to be in either English or Hebrew. If you can include both, that's preferable. If not, We will add a translation to the language that's missing.

4) We do not allow anonymous submissions, to make sure the person suggesting is actually part of jumblr. If you want to remain anonymous you can DM the recipe to @moran-with-a-g.

5) If your recipe was taken from another jumblr post, and you didn't alter it majorly, we prefer you tag us in a reblog of it (and add any alterations you make if you do) instead of submitting it, unless the op gave you permission.

6) Images of the results are encouraged, just please don't add too many, as we plan to include image ids for everything and too many images could be overwhelming for us.

7) Optional:

If you can, include IDs to your images.

If you first saw the recipe online, add a link to the original blog.

Try including the origin of the dish - look at the tagging system below to see what I mean.

Try to include the estimated time it takes to make the dish.

Recipes that can be made multiple ways (for example, that can be made both kosher and non-kosher, or both have both vegetarian and vegan options) will include all relevant tags even if it's not exclusive. So you may notice a recipe that mixes dairy and meat in the kosher tag if it includes alternatives in it.

The the main tags for navigation in this blog are as followed:

Kashrut related: Meat | Dairy | Fish | Parve | Kosher | Kosher-for-pesach (kitniyot) | Kosher-for-pesach (non kitniyot) | Non-Kosher

Dietary restrictions: Vegetarian | Vegan | Gluten-free

Type: meal | appetizer | condiment | snack | dessert

Origin: Ashkenazi | Mizrachi | Sephardi | not inherently jewish | Italian | Yemeni | Moroccan | German | Polish | Nigerian | tbc...

Other: not a recipe | עברית

These will improve it over time, and you may suggest more if you think they'll be useful!

Other Jumblr blogs for your enjoyment:

@jewish-culture-is, @hate-free-jumblr, @jewish-vents, @jumblr-described

Formatting templates under the cut:

English:

Suggested Template:

Recipe Name

Type: meal/appetizer/condiment/snack/dessert

Estimated cooking time:

Ingredients:

list & quantity

+ suggested alternatives for vegan/gluten free/kosher

Utensiles + Tools:

stuff like pans, pots

oven, stove, blender

Instructions:

Preferabbly step by step

If you need to pre-heat the oven put that first!

<optional image of the results here>

Hebrew:

המלצת נוסח:

שם המתכון

סוג: ארוחה/תוספת/ממרח/חטיף/קינוח

זמן הכנה משוער:

רכיבים:

רשימה וכמות

המלצות לתחליפים לגרסאות פרווה/טבעוני/ללא גלוטן/כשר וכו

כלים נדרשים:

סירים או מחבתות וכו'

תנור, כיריים, בלנדר וכו'

הוראות הכנה:

עדיפות להוראות לפי שלבים

אם צריך לחמם מראש תנור אז לכתוב מראש!

<מומלץ לצרף תמונה של התוצאה>

[the-jumblr-cookbook]

Omg I just realised there's a few recipes in the inbox and Tumblr just didn't notify me that they exist. I was wondering how come it's nearly Rosh Hashanah and no recipes were submitted, I literally got 0 notifications from this blog for months.

Will go over them later today, this is also a good opportunity to remind you that Rosh Hashanah is right around the corner and Sukkot follows close behind, and it's a good opportunity to submit some recipes! Share the holiday spirit with those of us who're less fortunate and don't know what to make.

[the-jumblr-cookbook]

This isn't a recipe, but it is very much about Jewish food so hopefully it's okay to share!! I was scrolling through the world wide web and found a channel that's dedicated to cooking Sephardic dishes, narrated entirely in Ladino. So far, there are five recipes posted, and a new one's posted each week. They're 2-4 minutes long, but all of the steps are still clear and there are some fun tidbits about where the dish is popular, when it's usually eaten, and things like that, and the quantities of ingredients are listed. There's automatically subtitles in Ladino, and translated subtitles in English are also available!

Tumblr's gonna mess up the links but here they are anyway:

This is the channel page: https://www.youtube.com/@mersimuncho

This is the most popular video (burekas de kézo): https://www.youtube.com/watch?v=MH10xqOybeM

And this is the most recent video (keftas de prasa): https://www.youtube.com/watch?v=i25hPR1-PdM

Mersi Muncho

Konservando la lengua ladino kon la kuzina

Ty for sharing!!!

[the-jumblr-cookbook]

Pre-mince your garlic

Why?

Because you're way less likely to forget it if you do. I ALWAYS forget to mince it while I cook and then my food has no garlic and my mouth is very very sad.

No but why not just buy pre-minced?

Because this post is aimed specifically at people who but fresh and mince while cooking. You could, but it's also likely to be more expensive. It's also to do and shouldn't take too long. Also haven't actually bought pre-minced before but this method doesn't add any ingredient to the garlic other than maybe water so if your pre-minced garlic does, this is worth a read.

Wouldn't it be less tasty pre-minced?

I thought so too! Apparently not! It tastes exactly the same to me it's honestly incredible.

Ok, I'm sold, how do I do that?

Really easily actually! The steps are:

Buy fresh garlic (you can also buy peeled garlic, which is more expensive but will take way less time and should still be cheaper than pre-minced, if you do skip step two obviously)

Peel the garlic (saw some tips about putting a bunch of cloves in a big glass jar and shaking it, but I didn't test it myself)

Cut the root part off if you haven't during the peeling step.

Mince them (you can use a knife, garlic crusher, food processor, blender, whatever works for you. It you use a food processor and it gets stuck to the sides away from the blade you could add some water, just don't water it down so much it becomes a sauce. It should still feel like minced garlic.

The most important part - freeze it for at least 8 hours! You could freeze it inside a plastic container, or by my preferred way - inside a ziplock bag. I flattened my ziplock bag and you could also use the full edge of a butter knife to separate it into sections before freezing.

If you want to keep it in the fridge instead (better for the plastic container) you can move it out after the 8 hours, freezing it first is what makes it last. If you prefer keeping it in the freezer I highly recommend the ziplock method. Every time I make something with garlic I break a piece off (will be even better if you add water to your minced garlic).

That's it! As long as you freeze it first, and keep it clean afterwards, it can last for really dang long.

[the-jumblr-cookbook]

Ok I'm making a recipe request, does anyone have good recipes for breakfast smoothies? Preferably non dairy? 👀

[the-jumblr-cookbook]

Should we do something like "recipe requests" where people can ask for a recipe of something specific they want to make, and jumblr people can reply with a recipe for it?

[the-jumblr-cookbook]

How did I just find this blog?? I know a total of 3 recipes and I'm already sick of one since it was most of my meals for a full semester…

Well, we don't get a lot of recipes really, so we don't post a lot.

Y'all let's help @some-israeli-guy find more recipes! Send us more recipes :D

[the-jumblr-cookbook]

Not a recipe but a suggestion:

Eat your falafels with dill pickles

As you should.

[the-jumblr-cookbook]

Orsa or Fatteer

Type: bread, ritual food

Estimated cooking time: 15 minutes kneading, 15 minutes baking.

Ingredients:

2 c. whole wheat flour

2 T.+ ground coriander (omit if making for seder)

1 t. salt

1/3 c. olive oil

3/4 c. water

Utensils + Tools:

Rolling pin

Baking sheets

Parchment paper

Instructions:

Preheat oven to 400F.

Mix flour, coriander, and salt.

Briefly heat olive oil and water together over the stove (hand-hot, not boiling).

Add oil and water into the flour mixture. Adjust liquids/flour if needed to make a stiff, non-sticky dough and knead VERY thoroughly. In our family, we typically take two wooden rolling pins and beat the dough with them!

Roll dough out to 1/4" thickness and cut to desired size. We usually do about 2x3".

Transfer pieces to papered baking sheets and bake up to 15 minutes.

This is the Karaite equivalent of matzah. We make a plain version for Pesah itself, but during Hag Hamatsot we typically season it with coriander, since man is stated to have had the appearance of coriander. Moadim lesimhah!

Origin: Egyptian

c is cups, T is tablespoons, t is teaspoons

400°F - 204°C

¼'' - 0.6cm

2'' - 5cm | 3'' - 7.6cm

[the-jumblr-cookbook]

Lamb Sauce

Type: condiment

Estimated cooking time: 10 minutes

Ingredients:

3 big handfuls flat-leaf parsley

1/2 head garlic

3 fresh fleshy or fruity green chilies

Fresh spicy green chilies, if liked

Lemon juice and white vinegar (equal proportions)

Utensils + Tools:

Cutting board and knife

Mortar and pestle, blender, or food processor

Instructions:

Finely chop the parsley by hand.

Deseed chilies; peel garlic.

Thoroughly grind the chilies and garlic together; beat in lemon juice/vinegar mixture to taste. We like it sour!

Combine chili/garlic mixture with parsley and serve with lamb.

Karaite Pesah starts tonight (at least by my moon). We typically serve some type of roasted lamb on Pesah, and this is a typical sauce to have with it.

Origin: Egyptian

Sorry for the late reply this was sent to us during Pesach

[the-jumblr-cookbook]

I'm someone who is in the process of converting to Judaismcand I just stumbled across your blog. I LOVE IT! I love cooking so I am looking forward to cooking more Jewish food outside of Challah, Cholent and Matzo ball soup (though I love all three)

I'm very glad! 😊 This is exactly the point of this blog, so we'll be able to share food we love with others from other backgrounds, like different minhagim and gerim!

This is a good reminder for me there's a recipe in the inbox I need to post AND a good reminder for everyone else to also send recipes you want to share!! Remember you can also share recipes that aren't inherently Jewish.

[the-jumblr-cookbook]

My favorite Pesach (and a really good non-pesach) dessert recipe:

Peanut Butter Cookies

Type: dessert

Ingredients:

1 large egg

1 cup creamy peanut butter

1 cup sugar

Flaky sea salt (optional)

Directions:

Preheat the oven to 350f

Beat egg

Add in peanut butter and sugar and mix until incorporated

Place tablespoonfuls of dough ~2” apart on a lined baking sheet

Lightly press on the tops of the balls with a fork, making a crosshatch pattern (#)

If using, sprinkle with salt

Bake cookies for 10-12 minutes until golden brown, rotating halfway through

Let cool on a wire rack and eat immediately or store at room temp in an airtight container

These cookies can be baked up to 3 days ahead of serving

350°F - 176°C

[the-jumblr-cookbook]

Popovers

Type: side dish

 Estimated cooking time: 2 hours

Ingredients:

2 Cups Water

1 Cups canola oil

2 Cups Matzah Meal

2 Teaspoons Salt

4 Tablespoons Sugar

8 Eggs

Utensils + Tools:

Stove

Oven

saucepan

muffin tin or popover tin

Instructions:

Pre-heat oven to 350 degrees.

Bring water and oil to a boil in a pot then turn off the heat.

Add the matzah meal, salt and sugar then mix it all up.

Let the mix stand for 10 minutes.

Beat the eggs in well one at a time.

Spoon large amounts of the mix into a muffin tin or popover tin.

Bake for one hour.

350°F = 176°C

[the-jumblr-cookbook]

Matzah Granola

Type: snack

Estimated cooking time: 30 minutes in oven, about 1 hour total

Ingredients:

4 cups matzah farfel

1/2 cup nuts (pick your favorite, or go for more than one)

1/2 cup shredded coconut

1/2 cup honey

1/2 cup oil

1/2 cup raisins (or crasins)

1/2 cup chocolate chips

cooking spray (or a couple extra tablespoons of oil)

Utensils + Tools:

1 bowl

Measuring cups

1 9x13 pan

Foil

Oven

Instructions:

Preheat oven to 350 Fahrenheit

Line pan with foil and spray with cooking spray (alternatively, coat with additional oil)

Combine Matzah farfel, nuts, and coconut in a bowl

Drizzle on honey and oil then stir to coat the rest of the ingredients

Pour into pan and bake for 15 minutes

After 15 minutes open oven and stir ingredients, then bake for an additional 15 minutes

Cool on counter until mixture is about room temperature, stirring every 5ish minutes to prevent clumping/sticking

Once cool, transfer to a bowl and mix in dried fruit and chocolate

350°F = 176°C

[the-jumblr-cookbook]

Matzah Toffee

Type: dessert

Estimated cooking time: 30 minutes

Ingredients:

4-5 pieces of Matzah

1c butter

1c brown sugar

1 bag of chocolate chips

Optional: Flakey sea salt

Optional: almond slivers

Utensils + Tools:

small saucepan

half sheet tray

parchment paper

Stove

Oven

offset spatula

Instructions:

Preheat oven to 350 Fahrenheit

Line sheet tray with parchment paper

Place matzah in an even layer in the tray

Melt together the butter and sugar in a saucepan then pour over matzah

Bake for 15 minutes

Immediately after removing from the oven, sprinkle chocolate chips over the matzah. The residual heat will melt the chips

Once melted, use an offset spatula to spread the chocolate into an even layer

If desired, sprinkle optional ingredients over the melted chocolate

Let cool to room temperature

Shatter into pieces for eating

350°F = 176°C

[the-jumblr-cookbook]

My friend just reminded me of a pretty great microwave cookie recipe I have, and since the internet is so chuck full of fake ones, here's a real one that actually works for an easy sweet snack for y'all:

Chocolate chip microwave cookie

Type: dessert, kosher, dairy/parve, vegetarian, possible to make gluten-free

Time: like 5-10 minutes at most

Amount: a single cookie :P

Ingredients:

1tbsp melted butter/margarine

1tbsp white sugar (I use half of that)

1tbsp brown sugar (I use half of that)

3 drops of vanilla

Pinch of salt

1 egg yolk (I usually double the recipe and just use the whole egg and it also works completely fine)

¼ cup of flour (you can replace it with a gluten free flour and it should work the same, although I haven't personally tested it yet)

2tbsp chocolate chips/chopped chocolate

Tools & Utensils:

Normal sized bowl (same size you'd eat cornflakes in), or alternatively a cup, make sure it's microwave safe!!

Fork

Microwave

Instructions:

Literally just mix it all in the bowl with a fork

Microwave for 40-60 seconds

That's it. It's awesome with ice cream. My friend is obsessed with it. I recommend you do use both types of sugar btw.

[the-jumblr-cookbook]

Update: I have attempted it with cornflour as well as with coconut oil. It worked pretty well. So this can be kosher for pesach, gluten free and parve :P

[the-jumblr-cookbook]

In honour of April fools, may I suggest you make vanilla pudding and put it in a mayo jar, and eat it straight out of the jar tomorrow?

Just an idea.

[thegoodduckfan]

I have a better idea, eat mayo straight out of the jar to convinve people it's not actually mayo and see the horror when they taste it.

[the-jumblr-cookbook]

I support this