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I don’t make challah every week, but when I do, I always, and I mean always, make Esty Wolbe’s recipe. It’s never steered me wrong! Word to the wise: If you’re planning on making garlic confit sometime before Yom Tov, make it before this, and use some leftover garlic oil in place of regular oil in the recipe.
8 4-and-1/2-ounce (120-gram) balls challah dough
1/4 cup Tuscanini Olive Oil
2 tablespoons granulated garlic
2 tablespoons dried parsley, such as Gefen
1 tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon Pereg Black Pepper
1 egg
2 tablespoons Tuscanini Olive Oil, divided
3 large onions, thinly sliced
1/2 pound (1/2 kilogram) ground beef
2 teaspoons salt
1 and 1/2 cups Manischewitz Chicken Broth or other chicken stock (or water with dissolved soup mix)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with Gefen Parchment Paper.
Make flavoring mixture: In a small bowl, combine olive oil, garlic, parsley, rosemary, salt, and black pepper.
Press each dough ball into a six to eight-inch (15–20-centimeter) rectangle and smear some of the seasoning mixture down the middle, reserving any remaining seasoning mixture. Pinch the edges of the rectangle together lengthwise to seal and form a log. Roll each strand out to your desired length, then twist into a roll.
Arrange rolls in a ring shape on the baking sheet. Ball up a large piece of foil for the middle and spray with oil or cooking spray (so it doesn’t stick). Beat egg with a little water and brush all over the challah rings.
Bake until golden, about 40–45 minutes.
To prepare the Onion-Meat Dip: In a large frying pan, heat one and 1/2 tablespoons oil and sauté onions until very well browned, about 45 minutes. Remove onions to a dish.
Add remaining oil to the pan. Brown the beef very well, then add back the onions. Season with salt and one tablespoon reserved seasoning mixture, and add chicken stock. Simmer for five minutes or until the liquid is thickened. Serve warm (reheat covered) in a bowl in the center of the challah.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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