Eight hundred recipes from around the world represent the finest in traditional and contemporary Jewish cookery, featuring dishes from Russia, Syria, India, North and South America, Africa, the Mediterranean, and IsraelTo make round hallah: Take I piece of dough, roll it between your palms, and pull it out into a long fat rope about 1 8 inches (46 cm) ... Pinch I end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end. ... HALLAH THE BRAIDED HALLAH, which is made with eggs, is the Jewish Sab- bath-and- holiday bread.
|Title||:||The Book of Jewish Food|
|Publisher||:||Alfred a Knopf Incorporated - 1996|