Ingredientscannoli hamantaschen6

Cannoli Filling:

  • ¼ cup ricotta cheese
  • 4 oz. cream cheese, softened
  • 1/4 cup confectioners’ sugar
  • ½ tsp cinnamon
  • ½ cup mini chocolate chips

Hamantaschen Dough:

  • 1 stick (4 ounces or 1/2 cup) unsalted butter or margarine, room temperature
  • 3 oz. cream cheese, softened
  • ½ cup sugar
  • ½ cup milk
  • 1 tsp vanilla
  • 3 cups flour
  • ½ tsp salt
  • 1 egg white beaten with 1 tablespoon water, for sealing the hamantaschen
  • ½ cup chocolate chips, for drizzling
  • confectioners’ sugar, for dusting


Make the cannoli filling: In the bowl of a mixer, beat all ingredients except the chocolate chips till light and fluffy. Fold in the chocolate chips and refrigerate, covered, till needed.

Then, make the dough: Beat the butter, cream cheese and sugar till light and fluffy; scrape down the sides. Add the milk and vanilla and beat till incorporated. Scrape down the sides. Add the flour and salt and beat again. Divide the dough into two pieces and place each between two sheets of parchment paper or plastic wrap. Roll each to a ¼” thickness, stack the doughs on a baking sheet and refrigerate for at least one hour (or up to three days).

Pre-heat oven to 375.

Line 2 baking sheets with parchment paper. Working with one dough at a time, place on your prepared baking sheet and cut out circles using a drinking glass or cookie cutter (I used a 2 1/2” cutter). Gather trimmings, re-roll and cut.

Brush the edges of the circles with a bit of the beaten egg white and place ½ teaspoon of cannoli filling in the center. Fold the dough into a triangle shape and pinch the corners and edges firmly together. Brush the dough with some more of the egg white.

Bake hamantaschen till golden brown, about 15 minutes. Transfer to a wire rack to cool completely. When cooled, place on two baking sheets lined with parchment paper.

Last, melt the ½ cup of chocolate chips in the top half of a double boiler set over barely simmering water. Cool slightly and transfer to a disposable pastry or ziploc bag. Snip a small opening in the corner and drizzle the chocolate over the hamantaschen. Refrigerate till set. Dust with confectioners’ sugar just before serving.



Izak, Sheba and Shabazi – Recipe by Christian Leue

makes 2 thin-crust 12″ pies


If making dough from scratch:
1 cup warm water (around 115°F)
1 packet active dry yeast
1/2 teaspoon salt
1 tablespoon olive oil
about 3 cups (450g) all-purpose flour (depending on humidity and age of flour)

Shakshuka sauce:
3 Tbsp olive oil
1 onion, 1/4″ dice or thin strips depending on how chunky you like it
3 sweet peppers (your choice, I like a mix), 1/4″ dice or thin strips
2 big cloves garlic, thinly sliced
4 tsp Izak N37
2 tsp Sheba N40
1 28 oz can of tomatoes with juice, roughly crushed by hand
2 Tbsp tomato paste
2 tsp shio koji
2 tsp preserved lemon rind, finely minced
1 tsp raw sugar (or to taste, you want the sauce lightly sweet)

Basic toppings:
1 cup of fried lamb merguez sausage (1/2″ crumbles) (substitute grilled eggplant or zucchini chunks seasoned with Tangier N.23 for a vegetarian version)
1/2 cup crumbled feta
4 eggs
1 tsp Shabazi N38

Fun additions:
oil cured labneh balls
chopped calabrian chiles


Make the dough

• Add all ingredients to a large mixing bowl. Stir with a wooden spoon until a loose dough forms. If a dough does not form, add a bit more water, if the dough is very wet and sticky, add a bit more flour. Once the dough can no longer be mixed easily, pull it out with your hands and knead on a lightly floured cutting board until you form an elastic ball of slightly sticky dough (about 12 minutes).

• Divide the dough in two and form each half into a ball. Add a bit of olive oil to the surface of each and cover them with a kitchen towel. Allow to rise for about an hour in a warm place.

Make the sauce

• In a heavy skillet warm the olive oil over medium heat. When fragrant add the onions and cook for 3-5 minutes. Add the peppers and cook for 5-7 minutes more or until everything is softened and lightly browned. Add garlic and spices and cook for 2-3 minutes more, stirring more frequently. Add the tomatoes, tomato paste, shio koji, and preserved lemon and drop the heat to low. Cook, stirring occasionally, for another 20-25 minutes or until thick. Taste and adjust with sugar/salt as necessary.

note: if starting from leftover shakshuka sauce, heat on low for 10 minutes to thicken it and adjust sweetness with raw sugar (you want it to be lightly sweet)

Make your pie

• Preheat the oven to 500°F. For best results place a thick sheet of steel in the oven (alternatively you can use a pizza stone or baking sheet, but the crust will not get as crisp).

• Roll one of your dough balls out on a floured surface until you get a 12″ rough circle. Place on a sheet of parchment paper on a flat sheet pan or pizza peel, and trim the paper so it’s only a bit bigger than the dough. Top the dough with half of the sauce, merguez, and feta, and make two wells in the sauce for the eggs. Crack each egg into its own small bowl, discarding any bits of shell. Carefully transfer the dough and parchment to your steel/stone. After 3 minutes of baking place an egg in each divot and then cook until crust is crisp and eggs are barely set (about 3-4 minutes more). Top with a dusting of Shabazi (and/or fresh cilantro leaves), slice, and serve. It’s a bit messy, and totally delicious.

Fun to try

• Shabazi and Izak garlic knots! Roll pizza dough into skinny 8″ long cylinders, coat liberally in a mix of Izak and Shabazi (I prefer 3:1), fresh chopped garlic, and olive oil. Tie in a knot and bake until crispy (about 8 minutes).

• Calzones! Make a mixture of differently textured cheeses (ricotta, feta, haloumi is a good place to start). Mix with merguez and fold your calzone. Bake at 450° until well puffed and golden. Break and stir two eggs into your shakshuka sauce and cook on low until creamy. Use for dipping the slices of calzone.

• Dessert Pizza. Perfect if you’re having dinner for two or three and want to make one regular pizza and one dessert from a batch of dough. Labneh, goat cheese, and ricotta are great. Try fresh figs, chopped dates, and/or thinly sliced apples as toppings. When the pie is almost done cooking finish with nuts, spices, and syrups (some ideas: chopped pistachios, sesame, pomegranate molasses, Apollonia, Noga, Aleppo pepper).

Past February Recipes

2017 – Shakshuka with Izak N37 and Sheba N40

Food image and recipe © Christian Leue. Questions? Contact

(From Cooking Light)

IngredientsTahini-Carrot Soup with Pistachios

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric
  • 2 garlic cloves, chopped
  • 1 pound carrots, peeled and chopped
  • 3 cups unsalted chicken or vegetable stock (such as Swanson)
  • 3 tablespoons tahini (sesame seed paste), well stirred
  • 8 teaspoons Tahini Sauce
  • 6 tablespoons unsalted pistachios, coarsely chopped
  • 2 teaspoons fresh oregano leaves


  • Heat oil in a large Dutch oven over medium-high.
  • Add onion; sauté 5 minutes.
  • Stir in salt, paprika, turmeric, and garlic; cook 1 minute.
  • Add carrots; cook 1 minute.
  • Stir in stock; bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes or until carrots are very tender.
  • Combine carrot mixture and 3 tablespoons tahini in a blender. Remove center piece from blender lid (to allow steam to escape); secure lid on blender. Place a clean kitchen towel over opening in lid (to avoid splatters). Process until smooth.
  • Divide soup evenly among 4 bowls. Drizzle 2 teaspoons Tahini Sauce over each serving.
  • Top each serving with 1 1/2 tablespoons pistachios and 1/2 teaspoon oregano leaves.


  • Beets — peeled, 1/4 inch dice
  • Carrots — peeled, cut on diagonal
  • Parsnips — peeled, cut on diagonal
  • Broccoli (or broccolini) — trimmed and cut
  • Shallots — thinly sliced
  • Garlic — whole cloves (2-3)
  • Whole thyme sprigs


  • Toss with olive oil, salt and pepper
  • Put on roasting sheet
  • Layer thyme on top
  • Roast @ 425 for about 25-35 minutes
  • Remove thyme before serving


Dry Rub Chicken Wings


  • Chicken wings (14 pieces)
  • ½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp black pepper


  • Mix the garlic powder, chili powder, salt and pepper in a bowl.
  • Add the chicken wings and mix until they’re all coated.
  • Put your wings in the basket of an air fryer and cook at 180°C for 15 minutes.
  • Make sure to shake the basket few times during the cooking process.
  • Again, cook at 180°C for 5 minutes.
  • Serve hot.


  • 1 medium onion, chopped
  • 8 garlic cloves, minced
  • 7 ounces fresh kale, stems removed and chopped
  • 2½ lbs sweet potatoes, peeled and cubed
  • 2 carrots, peeled and chopped
  • 3, 14-oz cans cannellini beans, drained and rinsed
  • 2 tsp olive oil
  • 3-4 pints chicken stock (use vegetable broth for vegetarian soup)
  • 3 tsp za’atar (or Italian seasoning, or any soup seasoning blend you like)
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • Optional: Cooked, shredded chicken meat


  • Warm olive oil in soup pot over medium heat; saute onions and garlic until onions are tender
  • Add kale, sweet potatoes, carrots, beans (and chicken) and mix
  • Add stock to cover all ingredients (or more if you like a thinner soup)
  • Add salt and pepper. Stir
  • Bring to boil and immediately reduce to simmer and cover. Let summer for 25-30 minutes. Adjust seasoning to taste