Jewish (Sephardi) Breads Recipes

"A quick recipe for tasty pita."

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Ingredients: hot water, quick-rising yeast...

"These plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts and this variety fits any appetite. I generally make a double batch of dough, refrigerate it and pinch off portions as I need for fresh treats or for taking along to a Chanukah party."

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Ingredients: egg yolks, eggs, fine sugar...

"This is the recipe we use for observing Passover at Our Saviour's Lutheran Church. You can use syrup or sugar instead of the honey, but I like the honey. I'd also make this for the kids and I to eat as a snack."

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Ingredients: honey, oil, salt...

"Nan-e Barbari is a popular Persian flatbread. It is often eaten with salty soft cheese such as feta with herbs (sabzi) or jam and a cup of tea for breakfast. It is similar to Armenian matnakash bread. I made this once for my Iranian boyfriend's parents and they approved :)"

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Ingredients: cornmeal, poppy seeds, salt...

"from Faye Levy's International Jewish Cookbook. - "Fluffy doughnuts without holes similar to these are known by many names; I've seen them as Bismarck Jelly Doughnuts, krapfen, and in France as boules de Berlin (Berlin balls). Probably Austrian bakers brought them to Israel and now they rival potato pancakes in popularity as Hanukkah food...."

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Ingredients: confectioners' sugar, egg yolks...

"Spongy lechuch, made of yeast dough, is served with hot soups and with dips. The preparation is simple, and is done in a frying pan rather than an oven. The result is something between a pita and a pancake, which can be dipped in tehina, simply spread with honey, eaten as is or torn up into a hot bone soup. I've always managed to scrounge some off my..."

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Ingredients: dry yeast, sugar, water...

"I was chewing the fat (literally, it's Chanuka-time now and we eat a lot of fried foods on this holiday) with one of the bank managers at work, and she gave me this recipe for the doughnuts traditionally eaten on Chanuka in Yemen (or by Yemenites all over the world). I tried them out last night, and they are really good. If you are expecting an airy,..."

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Ingredients: eggs, soy oil, powdered sugar...

"This recipe is for the holiday Sukkot -- Festival of Booths -- & was found in the 1998 publication, A Treasury of Jewish Holiday Baking. Preparation time does not include the time needed for the dough or the buns to rise."

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Ingredients: dry yeast, eggs...