#bulk cumin seed

[barterinternational]

Barter International is well founded exporter of cumin seeds, coriander seeds, sesame seeds from Rajkot, Gujarat (India). Also importing drywall screws, drywall tape, self drilling screws, and potassium humate.

[priytoshtradologie12]

Bulk Cumin Seeds_ A Flavorful Addition to Your Cuisine

Explore the rich flavor and health benefits of bulk cumin seeds. Perfect for enhancing a variety of dishes, these aromatic seeds add depth to your cuisine. Discover recipes, tips, and ways to integrate this versatile spice into your cooking for a more flavorful experience.

[om-international]

Top Cumin Seeds Exporter and Supplier in India – Om International 

Cumin seeds, known for their distinct flavor and wide range of health benefits, hold a significant place in Indian cuisine and traditional medicine. As one of the most sought-after spices worldwide, the demand for high-quality cumin seeds continues to grow. At the forefront of this supply chain is Om International, a leading exporter and supplier of premium cumin seeds from India. 

The Importance of Cumin Seeds 

Cumin seeds (Cuminum cyminum) are a staple in many cuisines, particularly in Indian, Middle Eastern, and Mediterranean dishes. They are known for their warm, earthy flavor and are used both whole and ground. Beyond their culinary uses, cumin seeds have been valued for their medicinal properties. Rich in iron, magnesium, and antioxidants, cumin seeds aid digestion, improve immunity, and support overall health. 

Why India? 

India is the largest producer and exporter of cumin seeds in the world, accounting for a significant portion of global production. The favorable climate, fertile soil, and traditional farming techniques in regions like Gujarat and Rajasthan contribute to the superior quality of Indian cumin seeds. These regions produce cumin with high essential oil content, enhancing both flavor and aroma. 

Om International: A Trusted Name in Cumin Seed Export 

Om International has established itself as a top exporter and supplier of cumin seeds from India. With a deep understanding of global market demands and a commitment to quality, the company has built a strong reputation in the spice industry. 

Quality Assurance: Om International is dedicated to providing cumin seeds of the highest quality. The seeds are sourced from trusted farmers who use organic and sustainable farming practices. Each batch undergoes stringent quality checks to ensure it meets international standards in terms of purity, flavor, and aroma. 

State-of-the-Art Processing: To maintain the integrity and quality of the cumin seeds, Om International utilizes advanced processing techniques. The seeds are cleaned, sorted, and packaged in hygienic conditions to preserve their freshness and nutritional value. The company also offers customized packaging solutions to meet the specific requirements of clients. 

Global Reach: Om International has a wide distribution network that spans across continents. The company exports cumin seeds to countries in North America, Europe, the Middle East, and Asia, catering to a diverse range of customers including wholesalers, retailers, and food manufacturers. 

Commitment to Sustainability: Sustainability is at the core of Om International���s operations. The company supports eco-friendly farming practices and ensures fair trade by working closely with local farmers. This commitment not only helps in producing high-quality cumin seeds but also contributes to the well-being of the farming communities. 

Applications of Cumin Seeds 

Cumin seeds are incredibly versatile and are used in a variety of applications: 

Culinary Uses: Cumin seeds are a key ingredient in many spice blends, such as garam masala, curry powder, and chili powder. They are also used in pickles, sauces, and soups, adding depth and warmth to dishes. 

Medicinal Uses: In traditional medicine, cumin seeds are used to treat digestive disorders, respiratory issues, and skin conditions. The seeds are also known to boost immunity and promote weight loss. 

Aromatherapy: The essential oil extracted from cumin seeds is used in aromatherapy to relieve stress and improve mental clarity. 

Conclusion 

As the top cumin seeds exporter and supplier in India, Om International continues to set benchmarks in quality, service, and sustainability. Whether you are a global wholesaler, a food manufacturer, or a retailer, partnering with Om International ensures you receive the finest cumin seeds that meet your exact needs. With a strong commitment to excellence and a focus on building long-term relationships, Om International is your trusted partner in the world of spices. 

[ambenatural]

Ambeorganic Natural Essential Oils are perfect for aromatherapy, skin care and more. Our range of pure and natural essential oils contains everything from Sweet Basil, Orchid and Geranium to Jasmine, Lemongrass and Peppermint. Each of our oils is of the highest quality, sourced from our organic farms around the world. Our natural essential oils are free of colorants, additives and preservatives and have been harvested responsibly. Perfect for therapeutic massage, aromatherapy and bath soaks, these pure essential oils have many therapeutic benefits such as relieving stress and improving the mood. Add a few drops to your favorite natural cream or lotion for soft and moisturized skin.

[foxxxyana]

Hey you!

It’s fall and you’re probably thinking “damn I wanna make a hearty stew but I don’t have a recipe in mind maybe a cute girl could give me her recipe for beef stew and show hole while doing so?” Well I’m not showing hole for free but I do have a pretty damn good stew recipe that’ll make your holes quiver more than a chilly lot lizard at a truck stop Arby’s.

In some seriousness I made this a couple weeks ago, came a little eating it and I want to spread that seed of joy as much as I can this Mariah Carey season.

———

Alright so here is a list of ingredients in very rough measurements

1 pound stew beef (could also be any fairly lean and cheap cuts of beef) cubed

1 cup of carrots chopped or whole baby carrots

One medium onion chopped (any variety is fine but I used yellow onions)

1 pound of red potatoes quartered (you can add another half pound if you love potatoes a Samwise Gamgee amount)

2 32 oz cartons of unsalted or lightly salted beef stock (+ maybe one smaller carton or jar of beef bone broth to add a bit more flavor or top off the pot if the stock doesn’t cover the ingredients fully)

Some all purpose flour like maybe a quarter cup if that

Finally some red wine vinegar

That’s it for the bulk items, you can add or subtract anything you want with something more your taste like celery instead of carrots or russet potatoes instead of reds. The world is your stew so get wet and have fun with it.

The spices are the key to this dish since it brings out a lot of the subtle flavors of each component

2 tsp Thyme

2 tsp Rosemary

1 tsp Tarragon

1/2 tsp red chili flake

1 tsp parsley

2 bay leaves

2 tsp black pepper and salt

Garlic (if using fresh garlic 2 cloves to start and if you want add another clove if using pre minced Jarlic use about 2 heaping tsps)

And finally the crucial ingredient. 1 and 1/2 tbsps Garam Masala. I used a pre made mix and this what it looks like and what spices it has exactly

If you can’t find this then get as many of this spices as you can and mix them together using the ratio of 2 tsp coriander, cardamom, cinnamon, and cumin, 1 and 1/2 tsps of black pepper and celery seed, then 1/2 tsp anise, allspice, clove, and salt, you can leave out the salt and pepper and just add a little bit more later on.

———

Ok now that we have ingredients let’s slap this bitch together

On medium high heat with a tbsp of oil or butter brown the meat off in a large stock pot, you don’t want to cook it through just getting some color on all sides, if it starts to smell like burning turn the heat down a little and add more oil, if you add too much it could get watery and not brown the meat effectively. If that happens just drain as much of the liquid as you can into a separate container, just before you take it off the heat and it’s almost all browned then add a teaspoon and a half of garam masala and then keeping browning until it’s a good color then set aside

Next in the same pot add your chopped onions with a little butter or oil and cook til translucent and aromatic, then add another teaspoon and a half of garam masala along with the red chili flake and garlic to wake up those flavors in direct heat then turn the heat down to med low and add your flour, go slow with this little by little, we’re not making a roux or anything just trying to cook off the raw flour taste to help thicken the stew a little down the line, you don’t have to add all of the amount listed just enough until it start to thicken and coat the onions

Next add your beef back in and stir a little bit coating the beef in the onion and flour mixture and then add a couple splashes of red wine vinegar just enough to lift the flour off of the bottom of the pot, make sure to scrape all the onion and beef bits at the bottom of the pot off with a spoon or spatula before moving on from this step.

Next add your stock and other vegetables along with all the spices including the last 1 and 1/2 tsps of garam masala. The stock liquid should cover all the ingredients but if not, add in your reserved bone broth or rest of the beef stock if you used bone broth earlier.

Let it simmer on medium low heat for about 1 hour, though you can leave this on the stove for longer if you want the flavor a bit more concentrated but no more than 3 hours.

And there we go! Serve by itself or over mashed potatoes, and make sure to take out the bay leaves! You can’t eat them. Also if you want it a little thicker just add some cornstarch and water to a small measuring glass stir to combine then pour stirring it well into the stew though keep in mind once you add the cornstarch slurry you cannot keep it on the heat for more then 5 more minutes. Any longer and the cornstarch will turn more gummy and nobody wants that.

———

Anyways here’s the only picture I took of the stew it may or may not be that flattering depending on how hungry you are.

Pictured is also a pot of garlic and sage mashed potatoes, I don’t have the energy to write that recipe down but if I get enough requests for it I’ll add it here.

Most importantly just have fun with it, if you want more hot spice throw it in, if you want more salty umami flavors add mushrooms or dark soy sauce, do whatever you want this stew is yours to customize as you please.

Anywho I hope you all enjoy my slutty slutty stew >:3

[theoutcastrogue]

A Nepalese khukurī glossary

[abridged article by Peter Dekker, Mandarin Mansion Antiques, 2020; text and photographs licensed under a Creative Commons Attribution 4.0 International License]

Introduction

A lot of the khukurī ( खुकुरी ) related vernacular in use today among collectors is based on oral traditions, and there is a lot of variety between the various glossaries that are scattered over the web. This is in part due to the various languages and dialects in use in the cultural melting pot that is Nepal.

Over time, concepts and terminology change, and on top of that many things are simply forgotten, misinterpreted, or misremembered. This article presents an annotated overview of historical khukurī terminology. The bulk of the terms come from the first Nepali-English dictionary, compiled by Sir Ralph Lilley Turner (1888 - 1983). In 1931 he wrote "A Comparative and Etymological Dictionary of the Nepali Language" which serves as the main source for the overview of terms that follows below. [1]

Overview of khukurī parts 

# English Devanagari Transliteration

1   Blade बाड़् bāṛ

2  Edge धार् dhār

3  Notch कौड़ो kauro

4   Grooves along the base of the blade खोल् khol

5   Shoulder of blade पातो pāto

6   Ridge (of fuller)* चिरा cirā

7   Grip बिँड़् bĩṛ

8   Bolster काँजो kã̄jo

9   Scabbard दाप् dāp, dāb

10 Silver chape कोथि kothi

11 Purse carried in the sheath खिसा khisā

12 Small utility knife कर्द karda

13 Fire striker / sharpening steel चक्मक् cakmak

*Cirā is the only word in the list that is not directly related to the khukurī in the dictionary, but it is probably the word that is widely known today as chirra. 

According to Taylor, cirā is derived of cirnu, literally "To split, rip up, cut, lacerate" is the word used for the ridges between each groove. [2] It is also used in the slightly different form, ciro (चिरो) to describe: "A splinter; cut, slice; (esp.) a slice of cucumber cut lengthwise."

A number of khukurī types are differentiated by the layout of their fullers, or the absence thereof:

Āṅa (आङ); flat, like a kitchen knife. [3]

Āṅa khol (खोल् आङ); a single fuller running along the spine. (Commonly called ang khola.)

Du'i cirā (दुइ चिरा); "two split", two fullers in the blade. (Commonly called dui chirra.)

Tīna cirā (तीन चिरा); "three split", three fullers in the blade. (Commonly called tin chirra.)

Terms relating to decoration

Buṭṭā (बुट्टा) or buṭo; Embroidery; braid; filigree work.

Bel-buṭṭā (बेल्-बुट्टा); Scroll-work on a khukri-sheath.

Belahari (बेलहरि); Embroidery, scroll-work.

Belahari buṭṭā (बेलहरि बुट्टा); Scroll-work on a khukri sheath.

Jire buṭṭā (जिरे बुट्टा); Fluted ornamentation (e.g. that on the silver of a khukri sheath). Jire means of or like cumin-seed.

Haikale buṭṭā (हैकले बुट्टा) a kind of ornamentation on a khukri handle like a succession of hooks.

Mākhe buṭṭā (माखे बुट्टा); Ornamentation consisting of lines of small dots. Mākhe means "pertaining to flies or like flies.

Sã̄gle buṭṭā (साँगले बुट्टा); Ornamentation in chains.

Materials

Paṭpaṭe (पट्पटे); adjective: Striped. Also a particular kind of tree the wood of which is used for making khukri handles (= bhālu kāṭh). Talauma Hodgsoni also known as Magnolia hodgsonii, or Chinese magnolia.

Gilaṭ (गिलट्); Nickel, German silver. Sometimes used for the bolster of a khukri.

Ispāt (इस्पात्); Steel.

Phaulād (फौलाद्); A kind of hard and tough steel. From the Persian faulād, a name for wootz.

Jhulo (झुलो); Fibre; tinder made of the bark of the sago palm or bamboo or plantain and carried in the pocket of the khukurī sheath.

Relating to the khukurī

Pāin or pain (पाइन्); Blade temper, especially of a khukurī.

Lāgne (लाग्ने); Applicable, sharp (of knife).

Bhutte (भुत्ते); Adjective. Blunt, e.g. bhutte khukri: a blunt khukri.

Ujyāunu (उज्याउनु); To sharpen, give an edge to.

Lagāunu dhār (लगाउनु धार्); to give an edge, sharpen. Lagāunu literally means: To put on, wear (clothes); arrange, fix, set up, plant.

Macāunu (मचाउनु); To make rise, flourish (e.g. a khukri).

Kāṭnu (काट्नु ); To cut, cut off; kill; reap.

Jār kāṭnu (जार् काट्नु) to kill an adulterer. (When the husband has killed the adulterer with his khukri and cut off the nose and hair, he proclaims openly in the village 'jār kāṭẽ' and displays the blood-stained khukri. This proclamation saves him from the accusation of murder.). Jār (जार्) means paramour, adulterer.

Caṛkinu (चड़्किनु); To crack, split (e.g. dewāl caṛkyo the wall cracked, khukuri ko bẽṛ carkieko cha the haft of the khukri is split).

Kāmi (कामि); Blacksmith, iron-worker, armorer. (This is one of the pohoni or despicable castes, and the word kāmi, implying contempt, is often replaced by lohār.)

Lohār (लोहार्) Iron-worker, blacksmith.

Notes 1. Sir Ralph Lilley Turner; A comparative and etymological dictionary of the Nepali language. London: K. Paul, Trench, Trubner, 1931. 2. I owe Jonathan Said for explaining that the chirra actually denote the ridges and not the fullers themselves. Personal communication. 3. Resham Shercha, an ex Gurkha. Personal communication.

[butts-bouncing-on-the-beltway]

I'll want to break down the chicken and beef into pre-marinaded freezer baggies with any roots or beans or sauces paired with them in a lil bundle of baggies, that way meals become as simple as popping a baggie set into a cast iron in the oven or on the stove. The last of the current priority garden, home, and body ingredients are in the mail, and I'm just waiting until I have the last of my salts and amino acids to mix them up.

Upcoming projects:

1) add compost cultivator to The Stacks now that there is a sizeable hay patch and an existing decomposition culture to support

2) Start tree seed trays (wild plum and black cherry)

3) Start greens seed trays (amaranth, turnip, beet, collard)

4) start shrub seed trays (Alleghany blueberry)

5) start wildflower seed trays (flax, marshmallow)

6) bury seed trays in coco coir and compost when The Stacks are fully decomposed

7) infuse olive oil with shea butter cubes, resins, cracked seeds, and salts in pourable cruets

8) break down chicken and beef into ready-prep single meal and bulk meal portions and freeze (burger/meatloaf mix, chili mix, carne asada, carne criolo, buttermilk chicken for battered cutlets, pulled chicken and ranch for pizza root-fries, kung pao chicken, green curry chicken, pulled chicken for matzoh soup, meatballs, lemon garlic chicken, ground beef crumbles, Date Night Steaks, sliced roast beef packets, jerky, BBQ for beans, dumpling filling, seasoned battered chicken for fried chicken strips and cheesy chicken pasta/veggie-noodle lasagnas, etc)

9) sauce tomatoes and freeze

10) bake a round of washing soda

11) ferment some rice for washing cakes and scalp scrubs

12) mix laundry detergent (epsom salts, resin infused oils, seed infused oils, washing soda, hand soap)

13) mix body scrubs

14) mix and set washing cakes

15) mix and jar scalp scrubs

16) mix and jar hair cremes

17) mix and jar hair masques

18) mix and jar skin masques

19) mix and bottle serums

20) mix and bottle texture spray

21) mix and jar bath salts

22) deep clean kitchen (wash counters, wash sink, treat drain, sweep and mop floors, wash cabinetry, wash appliances, run cleaning cycles on oven and dishwasher, clean out traps and catches, wash trash can and deoderize, empty and sanitize recycling bag, clean cat cozies, sanitize kitty meal plates, sanitize communal water fountain, sanitize water pitcher and replace filter, etc)

23) juice citrus (lime, lemon) and bottle/refridgerate

24) make citrus paste (lime, lemon) and freeze

25) make chimichurri base and freeze

26) make basil, garlic, and sesame paste and freeze

27) make kefir

28) make garlic confit and freeze

29) make caramelized onions and freeze

30) make pepper paste and pepper jelly and freeze

31) make pickles (onion, garlic, peppers, sundried tomato) and freeze

32) make curried carrot and lentil soup and freeze

33) make chicken stock and freeze

34) make kimchi

35) make samosa and empanada wrappers (corn masa pastry dough)

36) make dumpling wrappers (rice paper)

37) make and freeze dumplings, samosas, and empanadas (veggie mince, meat mince, kimchi and rice, Oaxaca and honey, Oaxaca and beans, Oaxaca and pepper jelly, curry chicken, veggie curry)

38) mix and bag sazon rice packets

39) prep herb and spice mix bottles

40) season and freeze root-fries and root-wedges

41) marinade and freeze veggie side dishes

42) air fry and package chickpea pops

43) make candied snickie snacks (nuts, jerky, coffee beans, carrots, citrus)

44) cut and batter Oaxaca strips for battering (seasoned lentil and rice flour) for paneer pakora and fried cheese sticks

45) cut Oaxaca strips for cheesy pastas

46) make and freeze queso fundido (Oaxaca cubes, peppers, garlic confit, coriander, oregano, paprika, chili pepper flakes, cumin, salt, cracked peppercorns, sundried tomatoes, shea butter curls, buttermilk, meatmince)

47) mix and freeze omelet/egg casserole mixes (queso fundido, onions, salt and pepper, fresh herbs, liquid whole egg mixed with buttermilk and rice flour, sundried tomato mince)

48) repot Pomegranate in compost and coco coir

49) identify and butcher the rooster

50) source scrap wood for laying nests, cat climbers, garden stakes, cat toys, chicken toys, carry/storage crates, etc)

51) mix dehumidifer/air filter pack for upstairs bathroom

52) deep clean upstairs bathroom (wash sink, wash floors, wash toilet, wash cabinetry, refill hand soap, wash counters, polish hardware, wash mirror)

53) wash towels and hang out to dry

54) wash blanket/bed linens and hang out to dry

55) wash clothes and hang up to dry in rounds of 2× outfits or 1× linens per basin

56) deep clean our bathroom (wash sinks, wash counters, sweep and wash floors, wash cabinetry and walls, refill deoderizer, clean shower, polish hardware, wash mirrors, refill hand soap, organize shower and sink products, wash toilet)

57) deep clean bedroom (take out trash bins, pick up floors, vacuum and sanitize carpets, wash walls, organize clothes, organize dog toys, sanitize dog meal dishes, wash and polish side tables/trunk, wash bedframe, sanitize mattress, change sheets and blankets)

58) vacuum and sanitize upstairs carpets

59) wash walls upstairs

60) clean guest bedroom (sanitize mattress, wash and replace bed linens and blanket, pick up floors)

61) move office couch to living room

62) move office desk/supplies to guest bedroom (for now)

63) plan a workout routine (minimum 2x gym days/wk for rowing and cycling and traction, min 2 home workouts/wk -> prioritize range of motion, balance, and gradual endurance building)

64) plan a hygeine routine (min 3x wash day/wk for skin, max 1x wash day/wk for hair)

65) organize my next round of plans

[annieeats]

Curried Lentil and Coconut Soup by Ottolenghi

Yotam Ottolenghi's curried lentil and coconut soup. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop Styling: Jennifer Kay.

Click here for the recipe on The Guardian website

One of my favorite soups ever. What makes it a winner for me is its simplicity - no need for an overnight lentil soak, and the ingredients are mostly staples found in the pantry. I always ensure my pantry is stocked with these items, just in case I need a reliable Plan B. When I plan my meals in advance, I like to opt for some fresh ripe tomatoes instead of the canned ones. But, moreover the taste of this soup is just amazing.  

Throwing in some leftover carrots or green onions doesn't compromise the taste at all. A dollop of sour cream adds a festive touch, perfect for weekends or when entertaining guests. Ottolenghi's recipe doesn't include broth or stock, so I skip the salt and instead use chicken or vegetable tablets (1 per half a liter) to give the soup more substance. Additionally, I personally find the soup tastes better without the ginger the recipe calls for – a choice you can make for yourself.

For those looking to elevate the dish, try using coarsely or partly ground curry (Madras is my favorite) powder, or make your own blend. Adding some coriander, cumin, and fenugreek seeds to your existing curry spice blend makes a difference already! This adds a delightful complexity to the soup, creating subtle flavor variations as you enjoy each spoonful.

Furthermore, finding the red variety lentils can be challenging but Sprouts offers them both prepackaged and in bulk. Nevertheless, any lentil is okay! Here's a parting thought: imagine reducing the water, skipping the blending altogether, and serving it with potatoes or rice and some lush green beans? I'll keep you posted once I give it a try!

[hadarmarkin]

Beyond Latkes: Sephardic Hanukkah Recipes and Traditions 🕎

Hanukkah is here and if you are already tired from Latkes dipped in sour cream, here are  some traditional alternatives from the Sephardic kitchen. 

For a healthier version of Latkes, try Keftes de Prasa- leek patties-  popular among Sephardim in the Balkan communities, such as  Bulgaria and Turkey. Here the dominant flavor is leek, which is paired with herbs and sometime feta cheese. The use of leek is ubiquitous in the Sephardic repertoire from ancient times. In fact, according to Jewish folklore, being caught cooking leek or smelling of it during the Spanish Inquisition, immediately revealed one’s Jewish identity and led to a sentence of death by torture. Despite this dark chapter, Sephardim remained loyal to their favorite allium for its tender flavor, abundance and low cost. Leeks are the main ingredient in many Sephardic holiday dishes, and here is the Hanukkah one. 

Leek Fritters (adapted from Yotam Ottolenghi’s Plenty)

For the sauce (optional but recommended)

-½ cup greek yogurt (I increased to almost 1 cup)

-½ cup sour cream (I reduced to 2 tbsp)

-2 garlic cloves

-2 tbsp lemon  (I used 3 tbsp)

-3 tbsp olive oil

-½ cup parsley leaves

-2 cups cilantro leaves 

-Blend all the ingredients together in the food processor until they turn green.

For the fritters

-3 leeks cleaned; white and light green parts sliced into 1 inch slices

-5 shallots finely chopped

-⅔ cup olive oil (you may use less depending on need)

-1 fresh red chili pepper, seeded and finely chopped

-½ cup parsley - leaves and thin stalks finely chopped

-¾ tsp ground coriander

-1 tsp ground cumin

-¼ tsp ground turmeric

-¼ tsp ground cinnamon

-1 tsp sugar

-½ tsp salt

-1 egg white

-¾ cup +1 tbsp self-rising flour

- 1 tbsp baking powder

-1 egg

-⅔ cup milk

-4 tbsp melted butter

-Sauté the leeks and the shallots for 15 minutes or until soft on medium heat.

-Transfer into a large bowl and add the pepper, all the spices, sugar and salt. Mix well and allow to cool.

-Whisk the egg white until foamy and add into the veggie mixture. 

-In another bowl mix together the flour, baking powder (I recommend sifting dry ingredients to avoid bulks), whole egg, milk and butter to form a batter. Gently pour the batter into the veggie - egg white mixture. 

-Put 2 tbsp of oil in a frying pan over medium heat. Spoon half of the mixture into the pan and form 4 large patties. Fry each side for 2-3 minutes or until golden and crisp. Transfer to a platter with paper towels to absorb the oil. Repeat the process to create 8 patties total. 

-Serve warm with a spoonful of the green yogurt sauce on top.

On the sweeter side of things, the Israeli national obsession with Sufganiyot (traditionally jelly and nowadays extremely sinful) is definitely rooted in the diaspora. Almost each Sephardic and Mizrachi community makes its own variation of a sugary fritter using the spices common in their country of origin. In India, for example, Jews celebrate Hanukkah with Gulab Jamun- also a popular street food- that is yogurt based and often flavored with cardamom and rose water.

In Greece, Turkey and the Balkans, Jews made Bimuelos often scented with orange blossom, dipped in honey syrup and fried in olive oil. The Iraqi-Syrian’s Zengoula is closer in texture and shape to an American funnel cake.

Last but certainly not least- is the Sfenj- the ultimate North African competitor to the Ashkenazi Sufganiyot. Similar to its French cousin the beignet, Sfenj is simply pastry dough randomly shaped and coated with powdered sugar. It’s extra delicious when eaten fresh off the frying pan.

Ditch the Deep Fryer for Ricotta Pancakes

If frying is not your thing, rest assured that Hanukkah is also celebrated with dairy. Apparently, the miracle of the everlasting oil in the temple and the bravery of the Maccabees is not the only Hanukkah story. In fact, many Sephardic communities honor the heroic act of Judith - Yehudit. According to the Book of Yehudit and Talmudic tales, Judith lured into her home the Syrian Greek General Holofernes, who was attempting to besiege the city of Bethulia. She offered him salty cheese and wine. Once sedated, she killed him and displayed his corpse at the city gates. Seeing what had been done to their commander- terrified the soldiers, and they fled immediately. The liberation of Bethulia raised morale among the tired Maccabee fighters, and helped bring victory one step closer. 

'Judith and Holofernes,' 1605, by Jan de Bray.

The crucial role of cheese in the story of Judith gave reason for certain cultures to celebrate Hanukkah with a variety of dairy dishes.  A particularly decadent one is the Ataiyef-  the Syrian answer to mundane breakfast pancakes. These are stuffed with ricotta cheese, dipped in rose water syrup, sprinkled with pistachio pieces and deep fried, in honor of Hanukkah of course. 

A similar and more attainable recipe is the Roman-Jewish Cassola. This simple gluten-free sweet ricotta pancake is perfect for a weekend breakfast on Hanukkah and throughout the year.  

Cassola (adapted from Claudia’s Roden Book of Jewish Food)

-1 lb (500 g) ricotta

-1 cup sugar (recipe calls for 200 gram I reduced to 170, and it was still a little too sweet)

-5 eggs

-2 tbsp oil (I subbed for 1 tbsp butter)

-Grated rind of 1 lemon (optional but adds significantly)

-Blend the ricotta and sugar with the eggs in a food processor. 

-Heat oil/ butter in a large ovenproof pan.

-Pour mixture into the pan and cook on medium-low flame until the bottom has set firmly. 

-Put under the broiler and let it brown for a couple of minutes. 

I served it with cherries and berries and a spoonful of homemade granola. No syrup needed!

A Women’s Fest

The story of Judith inspired several Jewish communities to add other customs in addition to the dairy feast. In North Africa, the sixth (and sometimes seventh) night of Hanukkah was known as Chag Ha’Banot - (Eid Al Bana', in Judeo-Arabic), or The Festival of Daughters.  During this night, women went to synagogue to pray for the health of elderly women in their community, and to ask for a good match for their single daughters.  They lit the Menorah recalling remarkable Jewish heroines, such as Judith and many others. The praying sometimes turned into a lively party featuring singing, dancing and drinking wine.

The feast usually included dairy foods, followed by several desserts, such as sweet couscous with chopped nuts and dried fruit.  

This ritual is representative of the endless number of mini traditions existing in the Sephardic-Mizrachi world around Hanukkah. To that point, I am sharing one last non-food tradition- the extra candle.  Ladino speaking communities and in Aleppo, Syria, had the custom to light an extra candle each night of the holiday in honor of their ancestors, who were exiled during the Spanish expulsion of 1492. A popular song that accompanied the candle lighting was Ocho Kandelikas (8 little lights in Ladino). Enjoy listening!

#sephardic

#Hanukkah

[thessalian]

Thess vs Travel

It stopped raining so I did in fact go out. Did pretty well, too, all things considered - didn’t get everything I wanted, but remembered a few things I needed.

Picked up some more mallet meds. I wasn’t entirely out but was going to be out by tomorrow, probably, so I figured better to get everything done in one yomp than to have to go drag myself out on a Sunday. Not that Saturdays aren’t bad (because they very much are) but Saturday and Sunday in succession are worse.

The grocery store in Peckham did not have little marshmallows for my hot chocolate. Woe. Still, I do have some; I just like to stockpile.

Speaking of stockpiling, on my hunt for basmati rice, I fould bulk bags of various spices I use in curry rather cheaper than I find them at my local corner shop. So I stocked up on turmeric, cumin seeds, ground coriander, chilli powder, and some paprika because I use that a fair bit too. Shouldn’t need to do that for awhile, and I can probably experiment with different curry recipes too. I’m kind of keen on trying chicken tikka masala next; it’s another of my favourites.

I got my basmati - just a small bag since I only have it when I’m having curry and I was going to be dragging home enough as it is. Though I might actually make pilau rice, since I worked that one out when I invited Mum over last month. I also got some ready-prepared pappadoms and some raita, because I deserve a treat.

I also took advantage of that grocery’s store 3-for-2 offer on fruit, so I have grapes, cherries, and Pink Lady apples (my favourites but I don’t indulge that often because of the cost). Like I said - I deserve a treat. And this treat is healthy, even.

I also remembered I kept meaning to get some toilet cleaner, mostly because the hard water in this country is a nightmare and I’m fed up with looking at the hard water stains. A little more expensive than I like, getting the good stuff that’s supposed to be ideal for breaking up hard water stains, but probably worth it.

So now I’m home and a little sore with it, because yomping around a grocery store is less than fun for me. Turns out I don’t have a Shenanigans session tonight because poor @lovefrometernity is still not feeling well and I would like the ability to teleport because SOMEONE I CARE ABOUT REQUIRES TAKING CARE OF AND THERE IS AN OCEAN AND A CONTINENT IN THE WAY AND I HATE IT. Small silver lining is that I get more gaming time, and a real full 100% week off where I don’t really have to do anything. But I’d rather be gaming with my friends, and I’d much rather have my friend not be sick.

EDIT: This is apparently my 100,000th post. I have been here THAT LONG, and posted THAT MUCH. Thank you for putting up with me.

[motherhenna]

Some recipe suggestions/tips from someone who hates cooking, doing dishes, and dealing with produce:

Ingredients I get in bulk/always have on hand:

corn tortillas (get the giant bag of them and stick it in the freezer, they make great snacks on their own, and you can put mish mash in there and call it a taco!)

Pasta/Lentils/Rice

Tomato sauce and paste

Canned/frozen veggies (I like beans, corn, potatos, and peas especially but to each their own. Chickpeas are usually pretty good too.)

canned refried beans

Ground meat (I buy in 1lb increments and stick in freezer for easy protein)

frozen chopped onions

diced garlic in water

spices (Garlic and onion powder, cumin, curry powder, paprika, cayenne, oregano, basil, rosemary, bouillon, etc)

condiments (soy sauce, sweet n sour sauce, mustard/ketchup, honey, peanut butter, balsamic vinegar, olive oil, etc)

Recipes:

Samosa filling

Boil potatos or heat up canned ones until hot and soft. Microwave frozen peas, corn, carrots (or whatever veggies u like) until not frozen, or used canned. Put some fennel seeds into a pan for a little while until toasty, then add some oil/ghee and dump in your veggies/taters, plus some onions and garlic. Mush with a spatula and add curry powder/cumin/paprika or other savory spice mix to taste and cook until it smells/tastes good. Put in a tortilla/pita with some sweet n sour sauce if u want.

Lentil/Chickpea mishmash

Boil lentils until soft and the skins are kinda peeling, drain. Add to pan w canned chickpeas. Add some broth or water, just enough not to burn. Add savory spices, stir until chickpeas are softened. Optional: Cook garlic/diced onions in pan before adding lentils and chickpeas.

Soup

In a pot, cook some ground meat until browned, add some italian/savory spices. Dump in canned veggies, if using frozen then microwave first so it doesnt mess w cooking time too much. Season to taste. Add broth or water and buillon until desired soup consistency. Bring to a boil, then add short pasta noodles (like bowtie or fusili). Cook until pasta is almost done, then turn heat down and simmer and add spices until it tastes/smells good. You can freeze portions for later too.

Homemade pasta sauce

Storebought is expensive so: diced onions in a pan until soft. Add garlic, then tomato sauce (enough to coat amount of pasta u want). Add some tomato paste and italian seasonings (oregano, basil), then cook until it doesn't taste like raw tomato. Salt to taste. (Optional: cook ground meat until browned with the onions. if cooking from frozen wait to add the onions until meat is halfway cooked.) Boil ur pasta, then drain mostly (leave a little water) and pour pasta into the pan ur cooking the sauce in. stir to coat pasta.

Smashed cucumber salad

look up a recipe, there's a thousand out there, but usually i just cut up persian cucumbers, pour some vinegar/soy sauce/sesame seeds/chili flakes on there and boom

Peanut cucumber salad

Peel and slice american cucumbers, put in bowl with a lid. Add halved cherry tomatoes and peanuts. Add balsamic vinegar, olive oil, peanut butter/peanut sauce. put lid on, shake vigorously. If u dont have lid, then combine sauce ingredients separately and whisk to emulsify before adding to salad.

Also quick and great: Bean and cheese burritos, peanut butter sandwiches, eggs, caprese salad.

Thanks so much! There's definitely a couple in here I could fuck with, and yeah having more canned stuff sounds like a good idea. Not as good as fresh obviously but better than fast food right? Also, truly wish I could eat refried beans without shitting myself to death afterwards lmao that and chalula or tapatillo is why almost every mexican dish makes my intestines radioactive

[priytoshtradologie12]

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[legacydiveexim01]

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[tarityfoods]

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