After reading this week’s portion of Metzora, it’s understandable if you’re not the least bit hungry. Leprosy and the details surrounding ritual impurity do not exactly give one inspiration for a Shabbat menu, but the challenge remains. The kohen (Jewish priest) purifies the recovering leper with an elaborate ritual involving two birds, spring water in an earthen vessel, a piece of cedar wood, a scarlet thread and a bundle of hyssop. Somehow, we’ve got a mouthwatering menu that includes EVERYTHING if you consider Saffron the scarlet thread. Who knew this parsha could taste so good?
The Weekly Challah
Hummus with Pine Nuts and Za’atar
Hummus gets a bit of elegance with a topping of pine nuts and za’atar, which is an herb mix made from hyssop.
Honey Baked Salmon on a Cedar Plank
Our fish coarse this week is cooked on a cedar plank, hopefully it’s warm enough to cook outside where you live.
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More Love
Orange and Apricot Chicken Tagine
Our birds are cooked in an earthen vessel, which means it just so happens to also stay really well until you’re ready to eat as these Shabbat nights get later.
Tagine always needs a couscous on the side.
An interesting take on a sweet rice dessert, and the best way to feature saffron.
For Metzorah menus click here.
Took a stroll around your website and am entranced by the flavors. I read cookbooks like some people read novels. I would love to have a regular dose of your recipes.
Looks wonderful
great recipe