It is customary to fast on Yom Kippur, the holiest day of the Jewish calendar. Different communities have their own specific traditional foods for breaking the fast. Here are two – one from Morocco and the other from Iran.
Wishing all those observing Yom Kippur GMAR HATIMA TOVA!
Photo: The Jewish Journal of Los Angeles
TORTITAS ( From the Jewish Journal of LA)
6 eggs
2 teaspoons anise extract or 2 tablespoons arak liquor (optional)
1-2 tablespoons anise/fennel seed, to taste
2 tablespoons toasted sesame seeds
2 teaspoons baking powder
4 cups flour
In large bowl on stand-up mixer, mix eggs, sugar and oil until well blended. Add the anise extract (or arak liquor), seeds and baking powder and mix. While mixing, add flour one cup at a time and continue to mix. Mix dough until it comes together and forms a ball.Let dough rest for 10 minutes.Preheat oven to 350 F.Divide dough in tennis ball-size pieces. Roll out dough as thinly as possible. If using pasta maker, use lasagna setting.Pierce dough with fork or decorating tool. Cut into squares or use cookie cutter or drinking glass and cut into circles.Bake on parchment paper-lined cookie sheet for 15 minutes until golden.
FALOODEH (from the Jewish Food Society)
4 gala apples, peeled and coarsely grated
2 tablespoons turbinado (demerera) sugar
a drop of rose water
3 cups water
5-6 ice cubes
Preparation In a medium bowl, top apples with sugar and rosewater. Flatten a bit, but do not mix at this point. Place the ice cubes on top of the mixture, cover and refrigerate until ready to serve. When ready to eat, add water. Mix and serve immediately to break the fast.
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