S.5 # 9 | Kosher it up!

Send us Fan MailIn this yummy episode, I recount my experience at chef Chanie Apfelbaum's kosher cooking demonstration. I share the knowledge I acquired regarding cooking kosher meals and I sprinkle some useful information about food blessings and the story of Purim. Below you will find three complete recipes that I mention in the episode, as well as names of Apfelbaum's cookbooks and ways to find this chef on social media.Chef Chanie Apfelbaum's cookbooks:Millennial KosherTotally Kosherwebsite: https://busyinbrooklyn.comInstagram: @busyinbrooklynFor my photos from the demonstration, visit my Instagram and TikTok @lovetohealpodcastRecipes:Jeweled Hummus:Ingredients:2 cloves garlic¼ cup + 1 Tbsp lemon juice2 tsp kosher salt½ tsp cumin1 cup tahini paste½ cup ice water2 cans chickpeas, rinsed and drainedToppings:3 Tbsp each: raw pistachios & slivered almonds1 large carrot, julienned1 Tbsp grapeseed oil2 Tbsp grapeseed oil2 Tbsp sugarJuice of 1 orange2 Tbsp olive oil1 large onion, thinly sliced¼ tsp each cardamom, cumin, turmeric, cinnamon½ tsp salt3 Tbsp pomegranate seedsRose petals, zaatar, olive oil (optional)Instructions:Hummus: Blend garlic, lemon juice, salt, cumin, tahini, and saffron water in  a food processor until smooth. While running, add ice water. Blend chickpeas until creamy. Adjust seasoning and consistency as needed.Toppings: Saute carrots in grapeseed oil for 5 minutes, then add sugar and orange juice, cooking until glazed. Caramelize onions in olive oil for 20 minutes, then stir in spices and salt.Assemble: Spread hummus in a shallow dish, creating a well in the center. Top with onions, carrots, nuts, and pomegranate seeds. Garnish as desired.Arayes Board:Ingredients:1 small onion, chopped2 cloves garlic½ cup parsley1 ½ lbs ground beef1 tsp each: cumin, allspice, salt½ tsp pepper6 pitasGrapeseed oilInstructions:Blend onion, garlic, and parsley in a food processor. Mix with meat and spices. Fill each pita half with ⅓ cup of meat mixture, flattening evenly. Grill cut side down for 5 minutes, then 5 minutes per side. Finish in 400 degrees F oven if needed, until meat reaches 160 degrees F.Serve with hummus, tahini, Israeli pickles, Israeli salad, red cabbage slaw, sumac onions, harissa, and ambaMarbled Halva Mousse Ingredients:8 oz whipped topping, thawed½ cup tahini   3 Tbsp silan or honey1 tsp vanilla extractSea salt, to taste¼ cup chocolate chipsShredded halva, pistachios, raspberries (option for topping)Instructions:Whip topping until stiff peaks formGently fold in tahini, silan, vanilla, and saltMelt chocolate chips and fold into half of the moussePipe vanilla and chocolate mousse into cups, either side by side in one bag for a marbled effect or layered separatelyTop with halva, pistachios and raspberries Support the show