One favorite dish of the Ashkenazim that survived the move from the shtetl to North America was the hearty mushroom-potato-barley soup called krupnick.
This recipe is a twist on classic babka. Instead of being made with challah dough, it is made from the baked challah!
This recipe uses some of the spices found in India but the use of lamb, cumin, and mint in a meatball speaks volumes about its links to the Jews of the Middle East and Spain. Obviously, matzah meal is a modern touch. Enjoy!
What is the difference between individual spiritual experiences and collective experiences? Is one more powerful than the other? And, if so, what does that mean? Rabbi Rick Jacobs teaches how Parshat Pikudei highlights what can happen when communities become holy.
How can we be religious innovators, keeping the essence of tradition, but remembering how far we can go? Learn about these themes in Vayikra with Rabbi Rick Jacobs.
Four ways to listen: