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Do you know those cookies that have already been eaten before they could even make it from the oven to the cooling net? Those that if one is not in the area when they are ready, there is a slim chance of getting any? At our home these were the Ma’amoul. Read more
It doesn’t matter if you know them by Ghriba, Rayvah or Jrieva these cookies are addicting. When I make them I have to hide some so that my family won’t devour them before they are chilled. I can’t really remember the first time I ate them, it seems as if they were always there, part of my mom’s Shabbat cookies. Over time I forgot about them.
Usually, I try to avoid eating carbs. This is not an easy task, because I really love pastries. Bourekas, pizza, empanadas, eggrolls, dumplings, cakes, cookies…I like almost anything wrapped with, baked or fried dough. The biting aroma of baked goods that fills the house makes my taste buds tingle and throws me back to my childhood Fridays and to my mom’s homemade bourekas, cakes and cookies that we used to eat while they were still warm.
“Half or full?” asked Jacob. “Full” I answered, “I’d finish half before I get home”. Naturally, he didn’t have to ask which cake. Weiss’ Bakery’s legendary poppy-seed cake was the ultimate Saturday treat. For me, where Saturday was not Saturday without at least two different cakes at home, Weiss’ poppy seed cake was an adequate substitute for moms’ cakes.
“What do you plan on cooking for the young one’s birthday?” asked my better half, “I haven’t really thought about it”. I answered ,“maybe finger food?” “sounds good” she said “I’m sure it will be finger licking good”. The expression on the birthday boy face that was sitting by the table changed from joy to light concern.