Passover often falls when the weather just starts to turn nice, but the sound of the forbidden ice cream truck going past may be enough to make a grown man weep. But! Here is a recipe for how to make your own delicious frozen treat, that’s even dairy free, so you can serve it after a meat holiday meal.

The recipe comes to Jewcy from Aliza Goldstein and her dad Jeff. Its ease of making is miraculous, but Aliza endorses it thus:

“The real miracle is that no one has ever gotten salmonella from this.”

The Goldstein clan got this treat from a 1970s synagogue sisterhood recipe book, by a Bess Goldstein (no relation to Jeff, Aliza and co.). The cookbook notes: “A very nice dessert for Sedar [sic] night. Delicious over sponge cake.”

The modern Goldsteins are skeptical about the sponge cake part, given the holiday. But Aliza describes the ice cream as “life-changing.” So à la mode or by itself, give this a try!

• 2 egg whites
• 1 pinch salt
• 2 tbsp lemon juice
• 1 1/4 cup sugar
• 2 cups strawberries

In large tupperware, beat egg white until foamy and add salt. Continue beating as you slowly add sugar. When it stands in peaks, add sliced or partly crushed strawberries and lemon juice. Continue to beat for 15 minutes until mixture holds peaks. Cover, store in freezer and serve frozen.

Enjoy!

Image via Pexels.

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Who’s up for some Jewish-queer intersectionality? And how about if that intersection is the form of a Chanukah treat? That’s right, you can make latkes all colors of the rainbow, without getting too far away from traditional potato pancakes, and no, there’s no food coloring involved.

These are really easy, really pretty, and really flavorful. The base recipe (regardless of color) is:

Ingredients:

• (1) egg
• (1/4) onion
• (1) grated vegetable

Instructions:

Mix all in a bowl and form into patties before frying ’em up nice and crispy.

There’s no one way to get the color palette you want, but here are some tips on how to get started:

• Red: Beets
• Orange: Carrots, Sweet Potatoes, orange cauliflower
• Yellow: Potatoes, parsnip, jicima, sunchoke
• Green: Zucchini, broccoli, or if you really want to use kale, go ahead, but mix it with potato for structure
• Blue: If you’re a rainbow completist, my best suggestion is blue potatoes
• Purple: Purple carrot, purple cauliflower

And then tada! A stack of rainbowy, pridey potato pancakes! Allies are also welcome to enjoy!

Now, while they all taste delicious, some flavors mesh together better than others. I tasted the rainbow, if you will, the first time I made these and the beets and carrots didn’t really taste so great together. But taste is subjective, so maybe you like the combination. Feel free to experiment. Don’t be limited by certain latkes identities; it’s the 21st century.

Anyway, go forth and enjoy! And feel free to share your results with us on Twitter!

Image by Rachel Jacobs

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Want to indulge in a meaty Jewish staple, but, well, without the meat? Have a vegetarian or vegan friend coming to your Rosh HaShanah meal? Fear not! You can have this tasty brisket-substitute with no animal products.

This recipe is adopted from the Meet the Shannons food blog.

You will need:

3 Small Leeks, sliced
6-8 Red Potatoes, quartered
1 Cup Baby Carrots
2 Packages Gardein Beef-less Tips (defrosted)
1/4 Cup Olive Oil, plus an extra 2 tablespoons to brush over your “beef”
1/4 Cup Kosher Red Wine (Manischewitz or similar)
1/4 Cup Soy Sauce
1 Can Tomato Paste (6oz)
1/2 Cup Strong Brewed Black Coffee
3 Tablespoons Light Brown Sugar
2 Tablespoons Vegan Worcestershire Sauce (optional)
Kosher Salt and Black Pepper (to taste)

Directions:

1. In your slow cooker, mix leeks, potatoes, carrots, 1/4 cup olive oil, red wine, and soy sauce and cook on high for 2 hours.
2. In a small bowl, mix coffee, tomato paste, Worcestershire sauce, and brown sugar with a whisk until sugar has dissolved.
3. Brush the defrosted gardein with 2 Tablespoons of olive oil. Put the gardein in your slow cooker on top of the vegetables (don’t mix them in).
4. Pour the coffee sauce over the top and cook for another hour.
5. Pre-heat oven to 400.
6. With a ladle, move your gardein and vegetables from your slow cooker into a glass baking dish. Bake for 30 to 40 minutes or until the top begins to brown. Turn your oven down to 200 and cook for another 20 to 30 minutes.
7. Remove from the oven once your sauce has reduced to saucy gravy. Let cool for 5 minutes before serving.

Go forth, and enjoy!

Molly Moses is a music therapist practicing in Central Florida, working primarily with children with special needs. She enjoys cooking and discovering new vegetarian recipes, especially for the holidays, and sharing them with family and friends.

Image via Wikimedia

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I was recently invited to a friend’s for a potluck Shabbat dinner, and decided to bring homemade challah. As I was shaping my loaf, I was thinking about how beautiful it would be to have a rainbow challah. Growing up, my mother would occasionally dye the braids different colors to celebrate different holidays (Halloween was orange and black; Memorial Day and July 4 were red, white, and blue; Valentine’s Day was red, pink, and white in a heart shape) or big sport weekends (maize and blue for Thanksgiving Shabbos, orange and blue for Tigers opening day, red and white when the Wings made the playoffs, etcetera). But I thought of the color scheme too late to dye the sections.

I then thought I could dye sesame seeds and put them in a stripe pattern, inspired by the seeded challahs at Breads Bakery and My Most Favorite Food. But I didn’t have enough food coloring, so I had to do something else. Fortunately, I was struck with a great idea: make a stenciled message! So lo and behold, I made a Hebrew stencil.

You can use most any challah recipe you’d like for the dough (though check out the award-winning one from my family below), and then follow the instructions below to step up your challah game.

Some inspiration for messages include Shabbat Shalom (this one says so, in Hebrew) or Good Shabbos in Yiddish/English, heart shapes or peace signs, the name of the weekly parsha, an edible wedding proposal, or simple stripes of seeds. Do whatever you feel comfortable with, and it will be great.

1. Prepare a stencil (cut the letters out of wax paper with a utility knife).
2. Brush braided and risen challah with egg wash. Then lay the stencil on the challah.
   
3. Carefully pour/place seeds over stencil.
4. Blow or shake off extra seeds. Careful— they may go onto uncovered sections of your challah.
   
5. Remove stencil (gently!). Disclaimer about using a lot of small seeds: you will need to sweep.
6. If desired, carefully fill the void around stenciled design. This is unnecessary and purely aesthetic, but the black-on-white looks good.
7. Sweep up or vacuum the floor, which may by now be covered in seeds.

You can use any recipe, but I have been using my mother’s for as long as I could make a braid, and you’re welcome to it, too.

It has never lost a challah competition (but it has tied for first in a handful)!

Davida Robinson’s Challah recipe

• 2 packages of dry yeast (4.5 tsp)
• 3/4 cup + 1 teaspoon sugar
• 3 tablespoons vegetable oil
• 2 cups hot water + ¼ cup
• 3 eggs
• 7 – 8 cups flour (can split it whole wheat and white, but all white works too)
• 1 tablespoon honey

1. Dissolve yeast with one teaspoon of sugar in warm water.  Let stand 10 minutes to “proof.” (It will bubble up.)
2. Mix sugar, and oil in hot water.  Beat in 2 eggs, and then add proofed yeast mixture.
3. Gradually add flour and knead until smooth (not sticky).
4. Place dough in greased bowl, cover, and let rise for about one hour.
5. Divide dough in half to make two challot. At this point you can braid, wrap or knot your dough into whatever shape you wish and let rise on cookie sheet with parchment paper for another hour.
6. Brush with egg yolk and honey mixture and bake in oven at 350F for 30 minutes.  If you push in the top and it springs back it is done.

Feel free to share pictures of your decorated Challah! Tweet @JewcyMag, or tell us about it in the comments below.

Avery Robinson is a culinary historian from Detroit. He limits his baking during the summer to special occasions and when his roommate is not home.

Images courtesy of Avery Robinson

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Having a traditional, sweet dessert on Rosh Hashanah is almost a bit passé: you need a little something extra for it to be amazing. Maybe I’m just getting older, but I’ve come to realize that apple dipped in honey isn’t quite hitting the spot, and neither is your run-of-the-mill honey cake or apple pie. Life is a bit too complicated for things to just be “sweet,” and I think the finale of the Rosh Hashanah meal should reflect that.

Instead of creating a twist on an old-fashioned classic, I decided to do something a little more modern: a Salted-Caramel Apple Galette. With a light flaky crust, slices of baked apple, and a salty caramel drizzle, this is one delicious—and complex—dessert. A good amount of sweet and a tasteful amount of salt brings all the ingredients together and elevates the flavors to something better than just sweet.

Ingredients

The Crust

1¼ cups all purpose flour
½ tsp sea salt
Pinch of pepper
½ cup unsalted margarine (cut into cubes)
¼ cup non-dairy creamer
1 tsp lemon juice
1 tsp vinegar
¼ cup cold water

6 red apples (peeled, cored, and sliced thinly)

Salted Caramel Drizzle

⅓ cup sugar
2½ tbsp unsalted margarine (cut into small pieces)
½ tsp coarse sea salt
2½ tbsp non-dairy creamer

Directions

​Start by making the crust. Combine the flour, salt, and pepper in your food processor with the dough blade in it. Turn the food processor on, and gradually add the margarine, mixing between additions. In the end you should have crumbs of dough with a mealy consistency.

In a small bowl combine all the liquids for the crust. Turn the food processor on and gradually pour in the liquids until the dough is a very sticky  solid.

Oil the sides of a large bowl and place the dough inside. Cover the bowl with cling wrap and let the dough rise for 1 1/2 hours.

While you wait for the dough to rise, start making your salted caramel drizzle.

Place a medium pan over a medium high heat. Place the sugar in the pan, allowing it to melt and brown. After about 5 minutes the sugar should turn a deep copper color. Remove the pan from the heat and add the sea salt and margarine, stirring constantly until it is completely incorporated. Gradually add the non-dairy creamer to the pan, stirring consistently. Don’t be startled if the pan sizzles. You should end up with a solid, bronze-colored sauce. Pour the sauce in a glass bowl and set aside for later use.

When your dough is almost done rising, peel and cut your apples. Place them on a large plate or cutting board so that you will have easy access to them when laying out the dough.

Once the dough has risen, place it on a flat and floured surface and roll out until you have a circle about a foot in diameter. Place the apple slices in an overlapping circular pattern across the center of the galette, leaving about 4 inches of dough around the edges. Once the apples are in place, preheat the oven to 400 degrees and fold the “apple-less” edge over the apples, pleating the pastry together as you go.

Place the galette on a flat baking sheet and bake for about 40 minutes or until the dough is golden brown and flaky.

Take the galette out of the oven and set aside. Heat the salted caramel sauce again so that it will be easier to spread. Once warm, drizzle it in a pattern across the galette. Serve while hot.

Shana tova!

Related: Jewish Mothers Cooking: Healthy Rosh Hashanah Apple Cobbler

(Image by the author)

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Last Friday at 5am I awoke to a moment of clarity: challah-shaped pretzels. Or pretzel-style challahs, if you will. What could be a more perfect way to start Shabbat than a hot pretzel straight from the oven?

I tested my theory and it was a success (if I do say so myself).

I adapted the kitchn’s recipe for soft pretzels. My recipe makes approximately five small braided challahs, so you will likely want to double the recipe. You can also make larger challahs by rolling thicker and longer ropes, but keep in mind that you will need to be able to manoeuvre the challahs in and out of the water bath. You will also need to adjust the baking time accordingly.

For added authenticity, serve the challahs with shot glasses of mustard. L’chaim!

Challah Pretzels

Ingredients

1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 tablespoon sugar
1½ teaspoons salt
¼ cup baking soda
1 tablespoon molasses or dark brown sugar
Coarse sea salt

Directions

1. Combine the warm water, sugar and yeast in a large bowl. Let stand for a few minutes, then stir to dissolve yeast. Add the flour and salt. Mix on a low speed using a dough hook attachment or wooden spoon to combine.

2. Knead the dough by using a dough hook at a low speed for 5 minutes or by hand on the counter top for 5 to 7 minutes. The dough is ready when it is able to form a ball shape and is only slightly sticky. If your dough is too sticky, add an additional tablespoon of flour and mix until combined.

3. Coat a large, clean bowl with oil and put the dough in the bowl. Cover the bowl and leave in a warm place to rise for an hour.

4. To make braided challahs: Pinch off three golf-ball portions of dough. Roll each piece of dough between your hands to form three ropes. Lay down the ropes so the tips of each of the strands are stacked on each other and the tails are fanned out. Pinch the tips together and then braid the strands together. When there is no more dough to braid, pinch the tails of the ropes together.

To make snail-shaped challahs: Pinch off an egg-size amount of dough. Roll the dough between your hands to form a rope.  Shape the dough into a spiral, starting from the base and winding up.

5. Place the challahs on parchment paper, cover the challahs loosely and leave to rise for 20-30 minutes.

6. While the challahs are rising, pour 8 cups of water into a wide pot and bring to a rapid simmer. Add the molasses and baking soda. The baking soda will foam up.

7. Pre-heat the oven to 450 degrees Fahrenheit (230 degrees Celsius).

8. Lower one or two challahs into the pot. Use a slotted spoon to flip the challahs after thirty seconds. After a further thirty seconds, remove the challahs from the pot and place them on a tray lined with baking paper.

9 Sprinkle coarse salt over the challahs and place them into the oven. Bake for approximately 12 to 15 minutes, until the challahs are deep brown. Rotate the tray after 8 minutes of baking.

10. Place baked challahs on a cooling rack.

11. Serve while challahs are warm. To freeze, wait until challahs have cooled and place in an airtight container. Once thawed, reheat in an oven before serving.

Ari Perlow is an antipodean Jewess who is obsessed with vegan analogues and digital media. She co-hosts the podcast Yeah Nah But and tweets at @ari_perlow.

(Image by the author)

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This White Chocolate-Sour Cherry-Browned Butter Challah Pudding (whew!) is the lavish result of a frugal plot. Composed of leftover challah, Sparkling Sour Cherry Float remnants, and the standard fridge triumvirate of butter, eggs, and milk, it has modest beginnings but a rich finish.

The white chocolate chips provide a sweet, melty contrast to the sour cherries, and the thick custard that binds the recipe together adds a tart edge. This bread pudding would be the star of any Sunday brunch, and also doubles as a dairy-delicious Shavuot dessert.

White Chocolate Cherry Challah Pudding
Yields 3-4 cups of liquid (about 6 serves)

Ingredients

Butter, or cooking spray for casserole dish
8 cups stale challah cubes* (5-6 1-inch slices)
4 tablespoons butter
1½ cups white chocolate chips
Reserved Sparkling Sour Cherry Float cherries or 1 can of Morello cherries, drained
5 eggs
1 cup milk (not skim)
1 cup sour cream, Greek yogurt, crème fraiche
3/4 cup sugar
2 teaspoons vanilla extract or ½ vanilla bean scrapings
½ cup semi-sweet chocolate chips or white choc chips, optional

Directions

1. Place challah cubes in a well-buttered casserole dish (13″x9″).

2. Melt butter in a small skillet over medium-high heat. Continue cooking, constantly swirling pan until butter is dark golden brown (about 1-2 minutes). Drizzle the browned butter evenly over the challah cubes.

3. Spread the chocolate chips and cherries over the challah cubes. Set aside momentarily as you prepare the custard.

4. In a large mixing bowl whisk the eggs, then add the milk, sour cream/greek yogurt/crème fraiche, sugar, and vanilla. Pour the egg mixture over the bread cubes. Push down on the bread cubes with the back of a spoon, making sure the bread is submerged and fully absorbing the eggy mixture.

5. Allow to sit for at least 30 minutes and up to 2 hours. Bake uncovered at 350F for 40-50 minutes or until  golden brown, and when a knife inserted in center comes out clean.

Optional: Melt extra choc chips (semi-sweet or white) and drizzle artfully over cooled pudding.

*To dry challah cubes: Spread the challah out in a single layer on a baking sheet. Bake at 300F for 10-15 minutes, stirring 2 or three times.

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American cherries are plumper and sweeter than Hungarian varieties, but fresh lemon or lime juice will pucker those suckers right up and help achieve the sweet-tart flavor the dish is known for. The cinnamon stick nestled in with the simmering fruit adds a hint of warmth and spice to the bright, rich cherry juice. After removing the cherries, reserve a few to drop into the cocktail for some fruitful last bites, and in reference to the original dish.

Splash in some bubbly with the cherry concentrate, and then because it’s Shavuot, or because it’s summer, or because you are one-eighth Hungarian, plop in a dollop of sour cream, or Greek yogurt if you need the live active cultures, or crème fraiche if you are already cultured. Vanilla ice-cream if you are an iconoclast with a sweet tooth. This recipe is so good, it inspired another one.

Sparkling Sour Cherry Floats
Yields 3-4 cups of liquid (about 6 serves)

Ingredients

2 lbs. fresh cherries, pitted OR 5 cups frozen pitted cherries
4 cups water
¼ -½ cup sugar (depending on how sweet you like it)
2 x 2″ strips lemon or lime peel
1 cinnamon stick
2 tbsp. fresh lemon juice or lime juice + 1-2 tbsp. lemon or lime juice to finish off recipe

To Serve:
Champagne, sparkling wine, or seltzer
Reserved cherries (from broth)
Sour cream, Greek yogurt, or crème fraiche
Lemon or lime wedges

Directions

1. In a large pot, bring the cherries to a boil with the water, sugar, lemon or lime peel, cinnamon stick, and 2 tbsp. of fresh lemon or lime juice. Cover pot, reduce heat, and allow cherries to simmer for about 30 minutes, until soft and tender.

2. Strain the soup into a large bowl, discarding the peels and cinnamon sticks. Reserve some of the whole cherries for garnish, and use the remainder of the cherries to make White Chocolate Cherry Pudding. If not using immediately, the cherries can be sealed and frozen for later.

3. Allow Meggyleves to cool completely before stirring in extra 1-2 tbsp. lemon or lime juice.

4. To serve: Pour desired amount of chilled Meggyleves concentrate into glasses. Top off with champagne or seltzer. Drop in a few of the reserved cherries, then add a scoop of crème fraiche, sour cream, or Greek yogurt. Drizzle in some extra lemon/lime juice if you’d like to enhance the tartness.

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Dulce de leche is a popular South American confection made from condensed milk, usually roasted in a water bath. It has a caramel-like taste and a custard-like texture. Put this rich and creamy syrup in a cheesecake and you definitely cover all your “eating dairy on Shavuot” bases—it literally means ‘candy of milk’.

This recipe consists of two parts, the dulce de leche, and the cheesecake. Both are nearly as simple as they are delicious. When combined they create a decadent and beautiful dessert that will leave you wondering how anyone would pass on a cheesecake on Shavuot.

Not Your Bubbe’s Dulce de leche Cheesecake
Yields one large cheesecake or three small loaves

Ingredients

Dulche Deleche:
14 oz. can condensed milk
¼ tsp sea salt

Crust:
2¾ cups crushed cinnamon crackers
½ tsp cardamom
¼ tsp orange peel
Pinch of cinnamon
½ cup sugar
⅓ cup butter (melted)
2 tbsp orange juice

Filling:
40 oz. cream cheese
1½ cups sugar
¼ cup brown sugar
1 tbsp orange peel
1 tsp orange juice
¼ tsp cardamom
¼ tsp salt
1 tbsp flour
5 large eggs
2 large egg yolks
¼ cup coconut milk
½ cup of sour cream

Directions

1. Start by making the dulce de leche: pour the condensed milk into a small baking dish and preheat your oven to 450 degrees.

2. Sprinkle the sea salt on top of the condensed milk and tightly wrap the dish with aluminium foil. Then, fill a slightly larger baking dish with boiling water and place the wrapped dish inside it. The water should reach ¾ of the way up the outside of the smaller baking dish; be careful that none of the water spills inside the baking dish.

3. Bake the condensed milk for 60 to 90 minutes, until it turns a caramel-like brown. Be sure to whisk the condensed milk every twenty or so minutes to keep the consistency smooth. Keep your eye on the water level as well, add water occasionally so that the level remains steady.

4. Set dulce de leche aside, let cool. Store in the refrigerator while you prep the cake crust and filling.

5. Next, start the cheesecake by preheating the oven to 350 degrees and preparing the crust. Place the graham cracker crumbs in a medium sized bowl and stir in the spices, orange peel, and brown sugar.

6. Pour the melted butter and orange juice into the bowl and mix. The final result should have the consistency of wet sand.

7. Spray a large spring fold pan (or three small loaf pans) with oil, then press the wet graham cracker crust onto the bottom and sides of the pan. Bake the cheesecake crust for 15 minutes, then set aside.

8. In a large bowl, beat cream cheese, sugar, flour, spices, salt, and orange juice until just combined. (Too much beating will cause the cake to crack.)

9. Fold in eggs and yolks, one at a time, mixing well between each addition.

10. Beat in coconut milk and sour cream until just combined.

11. Pour cheesecake filling into the cooled crust.

12. Remove dulce de leche from fridge and and place single tablespoon circles, about half an inch apart, across the top of the cake. (You’ll probably have some dulce de leche leftover, which you can serve as an extra dessert.)

13. Take a knife and run it through the circles of dulce de leche, creating swirls like you would if you were making a marble cake.

14. Bake cake for about 50 minutes at 350 degrees, or until the middle of the cake no longer wobbles when you begin to pull it out of the oven.

15. But don’t pull it all way out of the oven! Turn off the oven and leave door ajar. Let the cheesecake reach room temperature in the oven, which will help prevent it from collapsing.

16. When cooled, refrigerate the dulce de leche cheesecake for at least six hours (preferably overnight) before serving.

Image: Shutterstock

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No. More. Matzah.

Right about now you’ve reached your limit.  The novelty has worn off.  The crunch doesn’t thrill like it did on that first seder night. Your tastebuds are dangerously close to slipping into a coma. And your TMJ is flaring up again, due in no small part to the matzah grinding motion your jaw is fixed on. Dayenu! No more matzah… But wait a minute, what’s this? A roasted tomato fried-cheese matzah pizza? Hmmm…

You know I wouldn’t waste your time, or insult your good taste, on a standard slap-on-some-canned-tomato-sauce-sprinkle-some-shredded-cheese kind of kiddie fare. No, this is a matzah pizza that you invite friends over for. A matzah pizza to uncork a good bottle of wine over. A matzah pizza with a zesty zetz of flavor. A matzah pizza that renews your faith in Jewish holiday food.

Instead of using one-note canned tomato sauce, in this recipe fresh plum tomatoes are sliced thick and doused with olive oil, chopped garlic, and an invigorating splash of balsamic or red wine vinegar. And then it’s roasted to a sweet-savory full-flavored juiciness and toothsome suppleness.

Halloumi is a white cheese that’s mild in flavor and firm in texture. One of its exemplary qualities is that it is available kosher-for-Passover, and the other is that you can grill or fry it without melting it into a puddle of goo. To add even more pizzalicious flavor, the halloumi cubes are dredged in garlic power and gently sautéed to a warm and tasty goldenness. A scattering of watercress, arugula, spinach, or basil adds extra color and a nice herbal undertone.

Sharp parmesan shavings, spicy dashes of red pepper flakes, a smattering of earthy oregano, a few strategically placed salty olives would all be tasty add-ons to this mouthwatering matzah pizza. A matzah pizza that makes the bread of our affliction into a platform for fun flavor, pleasing color, and a variety of textures.

Roasted Tomato and Fried Halloumi Matzah Pizza

Ingredients

4 pieces of matzah
1 tablespoon olive oil
A few handfuls of fresh spinach, arugula, watercress, or basil
Shaved parmesan cheese
Optional add ons: red pepper flakes, dried oregano, olives, capers

Oven Roasted Tomatoes:
10-12 plum tomatoes
3 tablespoons olive oil
2 tablespoons red wine vinegar or balsamic vinegar
3 garlic cloves, minced (1 tablespoon)
2 teaspoons sugar (if using balsamic vinegar scale sugar back to 1 tsp.)
1 teaspoon salt
½ teaspoon fresh ground pepper

Fried Halloumi Cheese:
7 oz. halloumi, cut into ½ “ cubes (approximately 1 ½ cups)
2 tablespoons garlic powder
2-3 tablespoons safflower or grapeseed oil

Directions

Oven Roasted Tomatoes:

1. Place oven rack in top third of oven and Preheat to 450F.

2. Cut tomatoes across width-wise. Scoop out the core and seeds with a melon baller or a spoon. Then cut each half in half (width-wise again).

3. Place tomatoes on a parchment lined baking sheet in a single layer. Drizzle evenly with olive oil, vinegar. Sprinkle with minced garlic, sugar, salt, and pepper. With a spatula give it a good stir.

4. Place in oven to roast for 30-35 mins. Remove 15 minutes into cook-time to stir tomatoes again. Once tomatoes are good ‘n roasted, remove from oven and allow to cool. Chop coarsely if you prefer a less chunky texture.

Fried Halloumi Cheese:

1. Dredge halloumi cheese cubes in garlic powder until completely coated.

2. Heat oil in frying pan until it shimmers. Place halloumi cubes in hot oil, making sure not to over-crowd the pan. Stir and saute until crispy golden brown. Drain cubes on paper towel.

To assemble Matzah Pizzas:

1. Preheat oven to 375F. Brush olive oil over each piece of matzah. Scatter roasted tomatoes evenly over matzah. Then intersperse matzah with fried cheese cubes. Place a layer of greens over the tomatoes and cheese. Sprinkle with shaved parmesan and your add-ons of choice. Drizzle each matzah pizza with some of the seasoned oil from the roasted tomatoes.

2. Place matzah pizzas on a baking sheet and cook for approximately 8-10 minutes or until parmesan is melted, greens are wilted, and the matzah itself is deep golden brown.

For year-round eating, the roasted tomatoes and fried cheese would be excellent tossed with pasta, in a Panini sandwich, or as flatbread pizza toppings. Heck! They’re delicious even on their own.

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