Upcoming Class: Sunday, June 13th, 10:00am
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Jew-“ish” Recipe: Turkish Izmir Cookies and Coffee
Meet our CRC Chef – Lea Kosnik
Lea has been a CRC member since her son was born,10 years ago. She’s originally from Detroit, where her Jewish, Turkish, immigrant mother met her Polish, Catholic, Maryknoll Priest of a father. This unlikely match raised two daughters steeped in Sephardic tradition! Lea’s house was so Sephardic growing up she didn’t eat matzo ball soup until her twenties, and while she’s familiar with Ladino, never a word of Yiddish was spoken. It is impossible to know which of her family food sand traditions are Sephardic, or Turkish, or a bit of both at this point, but they are all special, they all have long histories, and they are all definitely meant to be shared! Lea will also impart authentic wisdom about “Turkish Coffee”… the how’s, what’s & whys! These Izmir cookies are a favorite in Lea’s household, in part because they are so versatile. Make them exactly according to the recipe, or, for example, add a couple of tablespoons of cinnamon and bake them a tad longer to give them a crispier, winter cookie feel. You can also dip them in melted chocolate and make them more of a dessert cookie. Feel free to experiment as it is difficult to truly ruin these special cookies from the Sephardic region of Izmir, Turkey.
- 3 eggs, slightly beaten
- ¾ cup sugar
- ¾ cups oil (canola or vegetable, not olive oil)
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 3 – 3.5 cups flour
We hope you’ll plan to ZOOM & join us! We welcome you to simply watch or to cook along with us!
“ The secret ingredient is always love! ”
Sponsored by the Weil Interfaith Grant from the Jewish Federation of St. Louis.