Product Review: Voilà! Hallah Part 2 AND September Kosher Connection Challenge: Spread the Joy

Many Thanks to Leah Hadad of Voila!Hallah (Tribes a Dozen)  for the product used in this review. All opinions are my own – the only compensation received was a case of Voila!Hallah for testing

So, remember a little while ago, I did a review on Voilà! Hallah, (see the first part of the review here (http://foodwordsphotos.com/product-review-voila-hallah-part-1) and promised to come back with a second post about experimenting with it? Thanks for bearing with me on this. To everything there is a season, and there was a reason why! I believe if it would not have been for Voilà! Hallah, the following incidents would have never happened.

Imagine a group of Hasidic housewives, dressed in long housecoats with their heads covered with various scarves and kerchiefs waiting in front of their apartment building in Boro Park for their children’s respective camp buses.  It was a Wednesday afternoon, and of course we all are discussing food for Shabbat. Which reminded me..

“Dassi, I’m making my challah that you like so much again, with the seeds. Want me to send you one?” That’s me, asking my neighbor who lives on the other side of my building if she wants my roasted pepita-sunflower seed-zaatar-Hungarian paprika challah. She had it once, on a Shabbat afternoon and loved it.  I never let my guests leave empty-handed, so that time a half- loaf went home with her.

” Sure! I’d love some!  It was really yum, and thanks for sending some home with me last time. My husband ate it the next morning with cream cheese – he said it was so good!” Dassi replied. ” Whoops! There’s my son’s bus – gotta run!”

My third friend turned to me, a funny look on her face. “You OK, Rifki?” I asked her. She just tilted her head and asked me a question I never considered. “How can you say that was challah?” she asked. ” Challah has to have certain ingredients in it for it to be challah. In my house we use seven, to represent the days of the week.” As she went on to list the ingredients, I was puzzled. Thinking for a few moments, I decided to answer.

” I believe that any bread, as long as it is shaleim (perfectly whole) and hamotzi (made with water and flour, versus a dough made with juice) can be considered challah. Why not? I made it in honor of the Sabbath, who says it can’t have seeds and flavors?” I asked her.

” On the outside, sure. But you put it in the inside, that just makes it fancy bread, not challah. Lots of people put sesame seeds, or everything mix (a spice blend of dried onion, garlic, salt. pepper, poppy and sesame seeds)  on the outside. My husband would never eat such a bread for a Shabbat meal” she pointed out.

” Tell you what. Come over Shabbat afternoon with your kids, and you’ll try it. It is so good, you’ll see why I can say it is challah, and special for the Sabbath.” I told her. My son’s bus came then, so I had to go.

I had made this before, and I wanted to perfect the recipes before using it on my last few boxes of  Voilà! Hallah. Now, usingVoilà! Hallah as the challah dough, I knew the challah would be exceptional.  I was not disappointed.

I had four boxes left, which I did in two batches of two boxes each. One batch got roasted pepitas and sunflower seeds with zaatar and Hungarian paprika, where I oven roasted the raw seeds with the spices til it was rich and fragrant. The second batch got the herbes de Provence treatment – garlic powder, and fresh parsley, sage, tarragon and basil.

My friend Rifky brought her kids that Shabbat afternoon, and she could not stop raving over the challahs. We agreed to disagree, after a bit more discussion, but she said she would make these for a fancy weekday lunch or dinner. She said the pepita challah tasted a lot like pita with zaatar, and the herbes de Provence challah tasted like a really good garlic knot. When I told her my mix for the challah dough came from a box, she was amazed – she said would have never guessed, it was that good!

In the end, she understood my point of view, I understood hers, we respectfully agreed to disagree, and I thought this was a good story to share for the September Kosher Connection Challenge. The theme is ‘spread the joy‘. Food is a universal ground-leveler, peacemaker, conversation-starter. In a way like nothing else can, it can overcome prejudices, cross social-economic divides, and bring healing to both body and soul.  In this case, this lady (myself) from Philadelphia, a semi-recent transplant to Boro Park who only became religious in her twenties and Hasidic a whole lot later started a discussion and gave food for thought to a woman ten years younger than herself, who was born and raised in Boro Park with a strong, European/Hasidic background, who does things the way her great-grandmother did them.  If sharing food and dialogue doesn’t spread the joy, I can’t think what else can. Can you?

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Comments

  1. You are exactly right. Food builds bridges and breaks barriers. Maybe we should send this post to politicians and world leaders.

    • sarahklinkowitz says:

      I really think if some really good bakers and cooks made a few delicious meals and sat some people down – well, who knows what could happen. I truly believe food is a language of its own – universally understood by all and appreciated. We all might do it a little differently, but in the end it is what makes it so amazing and rich!

  2. I’m on your side! Those challahs look amazing! Totally inspired by your challah toppings!

  3. Sarah,

    Totally inspirational! I will have to try your toppings! The hallahs look delicious and wholesome.

    Food brings us together, and, by breaking bread together, I believe we share our humanity. I agree with you about the Hallah. Hallah is portion we separate from the dough as symbolic offering. The leftover bread does not require a particular shape to qualify as Shabbat bread. Sephardi and Mizrahi Jews did Hamotzi on pita bread and other type of breads. The dozen breads the Kohanim placed on the altar weekly did not bear the shape of what we call Challah. That being said, made from flour, my mixes instruct for the use of water. So they should qualify:). For a delicious dairy preparation, substitute milk and butter for the water and oil and add a Tbsp. or two of sugar. Thank you for this thought provoking post! GMAT Hatima Tova and Shanah Tova to all!

  4. They look amazing!

  5. i always make my challah plain, because i hate getting the seeds all over my dining room… but this is so interesting! i know people who only use pita bread for shabbat.

  6. Fabulous and delicious as usual!

  7. ephraim himelstein says:

    I always bake water challah for Shabbos but this Shabbos I had a surprise for my wife and children.Since I was also backing sour dough rye breads I braided a six braid challah and used sour dough rye for 1 of the six it was buried in the challah only appearing in one top braid but since I use an egg wash you could not see it . I made the Motzie and cut the challh it was a surprise the loaf had a rye taste and was delicious I can give you the recipe if you want it

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