Shalom!

My name is Lian Bar Zohar, and I’m Indianapolis’ new shlicha, or Israeli emissary. This is my first time in the U.S., and I’m so excited to get to know this community.

To help you get to know me, I’ll be sharing some of my favorite recipes. I love to cook and bake, and I can’t wait for you to learn more about me and my heritage through my food.

Want to connect with me and share photos of how these recipes turned out? Friend me on Facebook at Lian Bar Indy Shaliach and tag me in your posts!

Challah

Adapted from "10 Minute Recipes" by Efrat Siacci

Ingredients

• ½ cube fresh yeast OR 1 tbsp dry yeast

• 3 ½ cups all-purpose flour

• 4 tbsp sugar

• 1 egg

• ¼ cup canola oil

• 1 tsp salt

• Egg wash topping: 1 beaten egg mixed with sesame seeds and 1 tsp oil

Directions

If using fresh yeast: Crush yeast cube, mix with 1 tbsp sugar. Add ½ cup lukewarm water. Let rest for 10-15 minutes until foamy.

Mix with flour, egg, remaining sugar, oil
• If using dry yeast, add directly to this flour/egg/sugar/oil mixture; no need to go through the "fresh yeast" process above.

Pour in another ½ cup (minus 2 tbsp) lukewarm water and stir until mixture begins to come together.

Knead for 3-4 minutes. At this point, the dough should be slightly sticky. If it's too sticky, add more flour, and if it's too dry, add more water. Spread salt evenly over the dough and knead another 4-5 minutes until smooth.

Cover with cloth and let rise somewhere warm for 1-1 ½ hours, until volume is doubled.

Split dough into two strips. Twist together, and roll into spiral.

Cover with cloth and let rise again another 1-1 ½ hours until volume doubles again. Brush with egg wash.

Preheat oven to 350° approximately 7 minutes before baking. Place challah on baking paper-topped tray and bake 30 minutes or until golden brown. B'teyavon (bon appetit)!

 

Apple, Carrot, and Honey Bundt Cake

Photo via "Ochel Tov (Good Food)" by Chen Shukrun

Ingredients

• 2 ½ cups all-purpose flour

• 1 ½ tbsp baking powder

• ¼ tbsp baking soda

• 4 eggs

• ¾ cup canola oil

• ¾ cup white sugar

• 1 large carrot, peeled and grated

• ¼ cup honey

• 2 tsp cinnamon

• 1 apple, peeled and grated (squeeze out moisture)

• Pinch of salt

• Pinch of ground cloves

• Powdered sugar and/or chopped nuts (to top when complete)

• Brown sugar (for pan coating)

Directions

Lightly mix all ingredients together.

Spray bundt pan with canola spray (i.e. PAM), then pat some brown sugar along the sides. This will make your cake crispy and give it a kick!

Pour batter into bundt pan.

Preheat oven to 350° approximately 10 minutes before baking. 

Bake 40 minutes or until toothpick comes out clean when poked into the cake.

Let cool, then flip onto plate.

Sprinkle with powdered sugar and/or nuts. Enjoy!