MONDAY, DECEMBER 23, 2019
THE OBSERVER & BAKER CITY HERALD — 3B
HOME & LIVING
HANUKKAH
remaining ½ teaspoon salt and starch, 1 ½ carb, 7 lean protein,
¼ teaspoon black pepper.
6 fat.
Season
the
chicken
gener-
Continued from Page 2B
ously with salt and black pep-
Koenig has a recipe for
them in another of her books per. Place each piece between
Makes about ¾ cup.
2 pieces of plastic wrap and
from 2019 (she had a busy
pound
lightly
with
a
mallet
to
year), “Little Book of Jewish
achieve a thickness anywhere
Sweets.” Typically topped
Note: Dukkah is an
between 1/8 and ¼ inch. If
with sugar or honey, Koenig
Egyptian spice blend used
you prefer your schnitzels to
dusts them with cardamom
as a topping. Hazelnuts can
for a warming hint of spice — be smaller, this is the time to
be swapped for almonds,
halve them.
her own spin.
pistachios or peanuts. From:
Line a sheet tray with parch- “Sababa,” by Adeena Suss-
“I think people get really
hung up on Hanukkah foods ment. Dredge the cutlets in the man.
having to be a specifi c thing,” fl our, then the egg, then the
breadcrumb mixture, shaking 1 cup hazelnuts,
she said.
“But what binds everything off the excess after each step
preferably blanched
together is the use of the oil. and pressing the crumbs in
½ cup raw white sesame seeds
fi rmly on both sides. Arrange
Use Hanukkah as a time to
3 tablespoons whole
them on the sheet tray as you
play and celebrate.”
coriander seeds 3 tbsp.
fi nish the breading process.
whole cumin seeds
If desired, wait 30 minutes
2 teaspoons freshly
before frying (this helps the
ground black pepper
crumbs adhere better).
1 teaspoon sugar
In a heavy skillet, heat the
Serves 4.
½ teaspoon kosher salt
vegetable oil over medium
Note: To add extra season- heat for 2 to 3 minutes; the oil
Preheat the oven to 325
ing to your schnitzel, add 1/4 should be hot but not smoking. degrees.
cup dukkah (see recipe) to the Working in batches, lay 2 cut-
Place the hazelnuts on a
lets in the pan and fry until the rimmed baking sheet and
breadcrumb mixture. From:
underside is golden brown and toast until the nuts are lightly
“Sababa,” by Adeena Suss-
crisp, 2 to 3 minutes. Flip and
man.
browned, 9 to 10 minutes.
fry for 2 to 3 more minutes.
Remove from the oven and
Drain on paper towels, season cool completely. If the nuts
1 cup dried regular
with salt and pepper to taste,
breadcrumbs
have skins on them, rub them
and serve hot.
½ cup panko breadcrumbs
between two clean kitchen
¼ cup sesame seeds
towels to remove and discard
1 teaspoon fi ne sea salt,
Nutrition information per as much of the loose, papery
divided, plus more
serving: 750 calories, 43 g skins as possible (if you don’t
for seasoning
fat, 920 mg sodium, 39 g get them all, it’s OK).
½ teaspoon garlic powder
carbohydrates, 8 g saturated
While the hazelnuts are
½ teaspoon paprika
fat, 2 g added sugars, 50 g roasting, toast the sesame
½ teaspoon freshly ground
protein, 200 mg cholesterol, 3 seeds in a medium, dry skillet
black pepper, divided,
g dietary fi ber over medium heat, stirring of-
plus more for seasoning
Exchanges per serving: 1 ten, until golden and fragrant,
¼ teaspoon cayenne pepper,
or more if you like it hot
2 leggs, beaten
½ cup fl our
4 (6-ounce) boneless, skinless
MONEY AVAILABLE
chicken breast halves
Community Connection of Northeast Oregon, Inc., has
½ cup vegetable oil, for frying,
Housing Rehabilitation money to loan to qualified local
plus more as needed
homeowners.
DUKKAH
CRISPY SESAME
SCHNITZEL
3 to 4 minutes. Transfer to a
plate to cool.
Add the coriander and
cumin seeds to the same skillet
and toast until fragrant and
the seeds begin to pop, 1 to 2
minutes. Transfer to a separate
plate to cool.
Grind the cumin and cori-
ander in a spice grinder until
powdery and transfer to the
bowl of a food processor. Add
the hazelnuts, pepper, sugar,
and salt and process until the
mixture looks like fi ne sand,
being careful not to overpro-
cess the nuts into paste, 15 to
20 seconds.
Transfer to a bowl and add
the sesame seeds. Store in
an airtight container in a cool
place for up to 1 month.
CHEESE SAMBUSAK
(TURNOVERS)
Makes about 2 dozen.
Note: From: “The Jewish
Cookbook,” by Leah Koenig.
Dough:
½ cup vegetable oil
1 egg
1½ teaspoons kosher salt
2 ½ cups fl our
In a shallow dish, combine
the dried breadcrumbs, panko,
sesame seeds, ½ teaspoon of
the salt, garlic powder, paprika,
¼ teaspoon of the black pep-
per, and the cayenne. Place
the beaten eggs in another
shallow dish.
In a third shallow dish,
combine the fl our with the
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of the round. Fold one side of
the round over to the other to
make a half-moon, pinching it
tightly to seal the fi lling inside.
Repeat with the remaining
dough and fi lling.
To make the dough: In a
large bowl, whisk together
the oil, ½ cup water, egg, and
salt until well combined and
foamy. Stir in the fl our, a little
at a time, until a soft dough
forms (you might not use the
full 2 ½ cups). Form the dough
into a disc, wrap with plas-
tic wrap, and let sit at room
temperature while making the
fi lling.
To make the fi lling: In a food
processor, combine the feta,
Parmesan, eggs, onion powder
(if using), salt and pepper and
pulse until a thick paste forms.
To assemble: Pinch off a
walnut-size piece of dough
and roll it into a ball. Working
on a lightly fl oured surface,
roll it out into a 4-inch round.
Place a heaping tablespoon
of the fi lling into the middle
Filling:
8 ounces crumbled feta cheese
4 ounces Parmesan
cheese, grated
2 eggs
½ teaspoon onion
powder, optional
¼ teaspoon kosher salt
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¼ teaspoon freshly
ground black pepper
For assembly:
Flour, for dusting
1 egg beaten with 1
teaspoon water
Sesame seeds, for
topping, optional
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