You don’t just have to be Jewish to appreciate the aroma of freshly baked challah bread, or nurturing chicken soup with matzo balls, and with the 50th anniversary edition of The Menorah Cookbook in hand, tried and tested recipes from the families of the Auckland Hebrew Congregation make Jewish-Kiwi cuisineaccessible and appealing to all us hearty food tribes alike.
Originally published in 1967, this much loved cookbook has been updated to include more modern recipes, as well as edited to exclude the more “exotic and unusual” (say goodbye to the overzealous use of tinned pineapple and MSG).
Traditional recipes for challah, chopped liver, chicken soup, borscht, gifilte fish, latkes, blintzes, and all things matzo, are here, alongside great family meal ideas, salads, breads, cakes, cheesecakes, strudels, and desserts.
The Menorah Cook Book is available at the Greys Avenue Deli, 108 Greys Avenue, Auckland, or online at cookbook@ahc.org.nz RRP $35. All proceeds from the sale of the book go towards refurbishing the upstairs community kitchen at 108 Greys Ave.
Traditionally served as an appetiser in Jewish households, often spooned into fish broth or soup as dumplings, these fried fish balls are delicious dipped in a sour cream sauce, or served with hot sauce. Get the recipe
Chopped liver
Traditionally served as a side dish, the phrase "What am I, chopped liver?" expresses the feeling that one is being overlooked, as this rustic side dish might be. But look again and this chicken liver, apricot, egg and nut pate is a sweet, crunchy winner. If you prefer a creamier texture, blitz all in the food processor to desired smoothness. Get the recipe
