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Falmer Ex-Private Chef… DJ… DUMB B**CH
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It’s only cringy till it works

09/10/2026

✡️ SHABBAT SHALOM ✡️

KUBBEH SELEK

* 2 cups (340g) fine semolina
* ¾ cup (180ml) cold water, plus more as needed
* 1 tbsp neutral oil
* 1 tsp salt

* 1 lb (450g) ground beef
* 1 small onion, very finely grated and squeezed dry
* ½ cup (15g) parsley, finely chopped
* 2 tbsp celery leaves, finely chopped
* 1 tsp baharat
* 1 tsp salt
* ½ tsp black pepper

* 3 tbsp neutral oil
* 1 large onion, finely chopped
* 2 celery sticks, thinly sliced
* 3 garlic cloves, crushed
* 2 tbsp tomato paste
* 4 medium raw beetroot (about 1½ lb / 700g), peeled and cut into big bite size chunks
* 7 cups (1.75L) water or light chicken stock
* Juice of 2–3 lemons
* 1.5 tbsp sugar
* 2 tsp salt

1. In a large bowl, mix: semolina, salt and oil. Add the water gradually and knead for 5-8 mins into a soft dough like play-dough. Cover and rest for 20 mins
2. In a separate bowl, mix: ground beef, small onion, parsley, celery leaves, baharat, salt and salt. Until everything is thoroughly mixed. Set aside
3. Heat oil in a large pot over medium heat. Heat up oil until it’s shimmering, then add onions and celery, cooking down for 8 mins, stirring occasionally. Add garlic and tomato paste and cook for couple of mins
4. Add raw beetroot and water. Bring to a boil, then simmer for 40-45 mins until the beetroot is just tender. A knife should glide in easy
5. With wet hands, roll walnut-size balls of dough, roll each into thin disc about ⅛ inch (3mm) thickness. Add a heaped tbsp of filling in the centre, and work around the disc folding each time until it’s sealed. Chill them on a tray as you go
6. Add lemon juice, sugar and salt to the kubbeh selek. You want it clearly sweet and sour. Bring the soup to a gentle boil and lower the kubbeh in one at a time. Simmer uncovered for 25 mins without stirring hard, until the kubbeh float and the dough is cooked through
7. ENJOY

07/10/2026

LOUDER & PROUDER TO BE JEWISH

THREE YEARS ON… WE WILL NEVER FORGET

🇮🇱 AM YISRAEL CHAI עמ ישראל חי 🇮🇱

- 9 oz (300g) petit beurre or digestive biscuits
- 7 tbsp (100g) unsalted butter, melted

- 7 oz (200g) dark chocolate, 70%, chopped
- ¾ cup + 1 tbsp (200ml) double/heavy cream
- Pinch of salt

- 9 oz (250g) mascarpone
- ⅓ cup (80g) tahini
- ¼ cup (30g) powdered/icing sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- 1¼ cups (300ml) double/heavy cream, cold
- 3½ oz (100g) halva, crumbled

- Raspberries, for garnish
- Seeds of 1 pomegranate

1. Line the base of the springform with baking paper, and line the sides with a strip of baking paper for clean edges
2. Blitz the biscuits to fine crumbs in a food processor or bash in a bag with rolling pin
3. Melt butter in the microwave till melted and stir in the butter to the crumbs, until it looks like wet sand. Press firmly into the base with the bottom of a glass making it even and compact. Chill in fridge for 15 mins
4. Heat cream over medium heat for 3-4 mins, until small bubbles form at the edge. Don’t let it boil!
5. Pour in dark chocolate and leave it untouched for 2 mins. Stir from centre outward for 1 min until glossy. Cool for 8-10 mins, stirring once halfway. It should be warm and pourable. Pour over the ganache over the chilled base. Chill in fridge for 20 mins until it’s set
6. Beat mascarpone, tahini, sugar, honey and vanilla on medium speed for 1 min until smooth. Add cold cream and whip on medium-high for 1-2 mins, check every 30 seconds. You want smooth peaks… you don’t want it over-whipped. Fold in the halva bits. Spread the cream gently over the set ganache. Smooth out the top and cover
7. Place in the fridge for minimum 4 hours or overnight (recommended)
8. Garnish with raspberries and pomegranate seeds
9. ENJOY

02/10/2026

✡️ SHABBAT SHALOM ✡️

BAKED KAFTA (Serves 5-6)

- 2¼ lb (1000g) ground lamb or beef
- 2 small onions, grated
- 3 garlic cloves
- 2 small bunches flat-leaf parsley, finely chopped
- 4 tsp baharat
- 3 tsp salt

- 3 medium potatoes, peeled and thinly sliced ⅛ inch (3mm) thick
- 3 tomatoes, slice
- 3 onions, sliced

- 3⅓ cups (800ml) passata
- ⅔ cup (150ml) water
- 2 tbsp tomato paste
- 4 tbsp (60ml) olive oil

1. Preheat oven to 400°F (200°C), or 350°F (180°C) fan/convection
2. Using a mandolin, slice peeled potatoes to 3mm slices. Do the same thing with the onions, but making sure not to cut the root off, keeping them in whole slices
3. Using a sharp knife, slice tomatoes to resemble the same sizes as the onions and potatoes
4. In a separate bowl, mix: both meats, grated onion, parsley, garlic, bharat and salt. Mix until evenly combined throughout
5. In a large circular metal baking dish, spread olive oil at the bottom
6. Make small patties with the meat mixture, then place a tomato on top, then potato and then onion slice and lay in the baking dish. Repeat process until it is tightly snug with all ingredients
7. In a jug, mix: passata, water, tomato paste and whisk until combined
8. Tightly cover in foil and bake for 45-50 mins, until the potatoes are tender. Once cooked, take off foil and bake in oven for 10-15 mins to caramelise top
9. Rest for 5 mins, garnish with more parsley
10. ENJOY

01/10/2026

PEOPLE REALLY GO ABOVE AND BEYOND TO PROVE THEIR STUPIDITY SOMETIMES…

DATE CARAMEL KUBANEH (WORLD’S 1ST)

עמ ישראל חי

- 4 cups (500g) bread flour
- 2¼ tsp (7g) instant yeast
- 3 tbsp (40g) superfine sugar
- 1¾ tsp (10g) fine salt
- 1¼ cups (300ml) lukewarm water
- ⅔ cup (150g) soft unsalted butter, for layering and the pot
- ½ cup + 2 tbsp (200g) date syrup (silan), for the caramel
- 4 tbsp unsalted butter, for the caramel
- 1 tsp ground cinnamon
- ½ tsp flaky sea salt
- 6 medjool dates, pitted and chopped

1. Make the dough, mix: flour, yeast, caster sugar and fine salt. In a bowl, add lukewarm water and bring together into a shaggy dough. Knead for 8-10 mins by hand, or 6 mins in stand mixer, until smooth and elastic. Oil bottom of the bowl and place dough in, cover and leave somewhere warm until doubled in size (about one hour). I usually leave it in an off oven
2. Gently melt butter in a pan on medium low heat. Once melted, whisk in date syrup (Silan) with salt and cinnamon. Then simmer for 2-3 mins until glossy and slightly thickened. Take off heat
3. Heavily grease a 20-22cm lidded overproof pot with a generous amount of soft butter… don’t hold back!
4. Divide dough into 8 balls. Grease work surface and hands with butter, then stretch each ball paper-thin. Brush with butter into a thin layer and spread a thin layer of the date caramel and scatter over 1 date chopped ontop
5. Fold the long sides into the middle, then roll it up tightly, and sit it steam-side down in the pot. Repeat with the rest, packing them in snugly
6. Brush the lid generously with butter and place, butter side down, onto the top of the pot. Cover and let rise for around 1 hour until doubled in size
7. Preheat oven to 325°F (160°C) or 300°F (150°C) for a fan/convection oven
8. If you don’t have a lid, loosely cover with foil but make sure that the side of foil touching the dough is covered generously in butter. Bake for 1 hour with foil on and then take off foil for last 10-15 mins until the top is golden and caramelised
9. Take out the oven and let rest for 10 mins, then flip out
10. ENJOY

30/09/2026

JEWISH MOTHERS KNOW BEST… ALWAYS

CHAYA’S MUM’S PUMPKIN BREAD RECIPE

FANTASTIC WITH A CUP OF TEA

- 1 3/4 cups (200g) Flour
- 1.5 cups (300g) Sugar
- 1.5 tsp Baking Soda
- 0.5 tsp Ground Cinnamon
- 0.5 tsp Ground Nutmeg
- 0.75 tsp Salt
- 2 Large Eggs
- 0.5 Cup (120ml) Oil
- 0.3 Cup (80ml) Water
- 1 Cup (240g) Pumpkin Puree
- 1 Cup (170g) Dark Chocolate chips

1. Preheat your oven to 300 degrees Fahrenheit (160 degrees celsius)
2. Add pumpkin puree, oil, eggs and water into a blender. Mix for 2 minutes until thoroughly mixed through. Make sure it doesn’t overheat in the blender!
3. After, add dry ingredients: flour, sugar, baking soda, ground cinnamon, ground nutmeg and salt
4. Pulse the blender 3 or 4 times MAXIMUM! If it doesn’t mix through, then mix it using a spatula until no flour is showing and it’s thoroughly mixed
5. Get a rectangular baking tin and spray with oil. Add the pumpkin mixture into the tin and bake for 55 mins - 65 minutes - using a skewer to ensure that it’s cooked
6. Once the timer has finished, turn the oven off, leave the pumpkin in the oven and leave it for 5 mins - so it doesn’t sink!
7. Take out the oven, let cool for 15 mins, then take out the tin and place onto a wire rack and wait another 20-30 mins to let it cool down
8. ENJOY

28/09/2026

WHY WOULDN’T YOU WANT YOUR CHILDREN TO EAT THE BEST FOOD IN THE WORLD?

SHUK HACARMEL FOOD TOUR WITH TAGLIT BIRTHRIGHT ISRAEL UK

FREE 10 DAY TRIP TO ISRAEL APPLICATIONS FOR DECEMBER 2026 & JANUARY 2027 OPEN NOW

23/09/2026

NOTHING MORE COMFORTING THAN THIS…

STUFFED ONIONS (w/ beef, rice and veg)

GET A HEAD START ON SUKKOT

- 6 extra-large onions
- 4 tbsp olive oil
- 2 garlic cloves, minced
- 500g beef mince
- 200g short-grain rice, rinsed
- 2 tomatoes, finely chopped
- 4 tbsp parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- 1 tbsp tomato paste
- 1 tbsp pomegranate molasses
- 1.5 tsp salt
- 0.5 tsp black pepper
- 0.5 lemon, juiced

- 0.5 lemon, juiced
- 3 tbsp tomato paste (for sauce)
- 2 tbsp pomegranate molasses (for sauce)
- 2 tbsp honey
- 1 tbsp dried mint
- 500ml leftover onion water or chicken stock

1. Preheat oven to 190°C (170°C fan) and bring a large pot of water to boiling
2. Peel 6 large onions and cut the tops and bottoms off. Cut each in half through the middle (not root to tip). Place the onions in the boiling water and boil for 10 mins
3. Remove onions and let cool down
4. In a separate bowl, mix: ground beef, olive oil, rinsed rice, parsley, mint, tomatoes, onion, garlic, tomato paste, pomegranate molasses, salt, pepper and lemon juice. Mix until everything is mixed in
5. Peel the outer layer of onions and place 1 tbsp of filling in the end and roll tightly into a cacoon shape
6. Get a large pot, with lid, and spray bottom with olive oil. Place the prepared stuffed onions around the edge, seam side down, and follow until the whole pan is covered
7. Make sauce - mix tomato paste, pomegranate molasses, lemon juice, honey, dried mint and either reserved onion water or chicken stock. Mix until evenly incorporated
8. Pour sauce onto the onions, and cover with baking paper, then tightly with foil and then with the lid
9. Cook for 50 mins then remove all covering, baste with sauce and bake for another 20-25 mins until the top is caramelised
10. Garnish with fresh mint and fresh parsley
11. ENJOY

18/09/2026

✡️ SHABBAT SHALOM ✡️

GOLDEN CHICKEN BROTH (w/ RICE & DILL) KOL NIDREI EDITION

WISHING EVERYONE A SAFE & HEALTHY FAST

- 1 whole chicken
- 1 onion, halved
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp fine sea salt (kept light)
- 3L cold water, or enough to cover
- 150 g white rice, uncooked & washed
- 3 tbsp fresh dill, chopped, plus extra to serve
- 2 tbsp fresh parsley, chopped

1. Place onion, celery, carrots, whole chicken, bay leaves and peppercorns into a large pot. Cover with water. Bring to boil, then reduce to gentle simmer, skimming any scum that floats. Simmer for 2 hours
2. Once the broth is clear, add salt. Keep seasoning minimal, we want to avoid any excess salt before the fast
3. Once the timer is finished, strain everything using a fine sieve, discarding the vegetables but keeping the chicken to shred all of the meat off - discarding the bones and skin
4. Return the strained broth to the pot, bring to gentle simmer and add the washed rice. Cover with lid and cook for 18-20 minutes
5. Stir in the shredded chicken back in along with dill and parsley. Warm through gently
6. Ladle into bowls, serve warm alongside a challah
7. ENJOY

15/09/2026

JEWS AROUND THE WORLD

Episode 24: Bhukarian (Bakhsh - green rice with lamb or beef) 🇺🇿 🇹🇯

- 700g lamb shoulder or beef chuck, diced into 0.5 inch (1cm) cubes
- 1.5 cups short or medium-grain rice (round rice or Arborio)
- 2 large bunches fresh cilantro, finely chopped
- 1 bunch fresh dill, finely chopped
- 1 bunch fresh mint or parsley, finely chopped
- 2 onions, finely chopped
- 0.5 cup neutral oil
- 1 tbsp salt, plus more to taste
- 1 tsp black pepper
- 2-2.5 cups water

1. Since rice thoroughly until water runs clear, then soak in warm water for 20-30 mins while you prep everything else. Drain rice well once soaked
2. Heat oil in a heavy-bottomed pot over medium-high heat. Add chopped onion and (beef/lamb fat - if using) and cook for around 5-7 mins until golden
3. Add diced lamb or beef, season with salt and pepper, and cook, stirring occasionally until browned on all sides, for around 8 mins
4. Stir in most of the chopped cilantro, dill, mint/parsley (reserve a small handful for garnish). Cook for 2-3 mins until the herbs wilt down and release aroma
5. Add drained rice on top of the mixture. DO NOT STIR! Spread evenly and press down gently
6. Pour in 2-2.5 cups of cold water (just enough to sit slightly above the rice). Bring to boil uncovered, then use the back of a spoon to poke a few holes through the rice to release steam. Turn to low heat and cover with kitchen towel and then cover with lid. Cook for 40-45 mins without lifting the lid.
7. Turn off the heat and let it rest, covered for 10 mins. Then fluff and mix gently with a fork
8. Traditionally served warm, garnished with reserved fresh herbs
9. ENJOY

11/09/2026

✡️ SHANA TOVA ✡️

HONEY CAKE (LEKACH)

THANK YOU ALL OF YOU FOR CHANGING MY LIFE

DETAILS FOR 100K GIVEAWAY NEXT WEEK

I LOVE ALL +100,000 OF YOU

- 1 cup honey
- 0.75 cup vegetable or sunflower oil
- 0.75 cup dark brown sugar, packed
- 3 large eggs
- 0.75 cup hot strong brewed coffee
- 0.5 cup fresh orange juice
- 2 tbsp wh**ky or brandy (optional)
- 1 tsp vanilla extract
- Zest of 1 orange
- 2.5 cups all-purpose flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 tsp fine salt

1. Preheat oven to 350°F (185°C) (fan assisted oven - 325°F - 165°C) Grease a line a 9-inch loaf tin with parchment paper
2. In a large bowl, whisk together honey, oil and brown sugar until smooth. Add the eggs one at a time, whisking well after each. Stir hot coffee, orange juice, wh**ky, vanilla and orange zest
3. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt until no lumps are left in the mixture - don’t over mix!
4. Pour into the prepared tin and bake for about 1 hour, until a skewer comes out with a few moist crumbs and not we batter
5. Once complete, turn oven of and leave in oven for an extra 10 mins, to ensure it doesn’t sink
6. Cool in the tin for 20 mins, then turn out onto a rock and cooled fully before wrapping
7. (Optional - but recommended) leave overnight, so the flavour turns from good to the best on earth
8. ENJOY

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