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Tag: Jewish Food

Vegan Red Lentil Soup w/ Ptitim – מרק עדשים עם פתיתים

// A b o u t T h e V i d e o //

Hi, guys! Welcome to my video! This is my all-time fall favorite: a vegan red lentil soup. For this recipe, I added Ptitim/Pearl Couscous, this way it is consistent enough to be an entire meal. If you omit the pasta it will be low in carbs, so super delicious, vegan and healthy. This is my own creation so please, make this soup but don’t share this recipe on other websites without my permission. Hope you enjoy this video! Please give it a thumbs up and subscribe to my channel!


1 cup red lentils

2 big carrots

1 or 2 onions

2 gloves of garlic

2 liters of water

1 small can of tomato paste

2 cubes of vegetable stock

2 tablespoons of olive oil 

2 tablespoons of cumin

2 tablespoons of curcuma

2 tablespoons of paprika 

1 tablespoon of black pepper

A bit of salt to taste (I often omit this ingredient)


  • Sautée the onion and garlic in olive oil;
  • Add half of all the spices;
  • After 1 minute or 2, add the diced carrots, sautée for a minute or two as well;
  • Add the red lentils, mix it with all the other ingredients;
  • Add the rest of the spices; the bouillon cubes; water and tomato paste;
  • Mix well and simmer for 20 to 30 minutes on a medium heat;
  • Mix the soup with a mixer;
  • Taste the soup to check if the seasoning is right, if not, add spices to taste, add water to the desired consistency;
  • Add the ptitim/pearl couscous and cook it following the packaging instructions.
  • Ready to serve, enjoy!

Until Next Time,

Love | Sarah K.



Simple Recipe: Poppy Seed Rugelach


By now, you should know I love baking, poppy seeds and Jewish cuisine. One lazy Sunday afternoon, I was craving sweet, and the two ingredients I bumped up to in the kitchen were: puff pastry and poppy seed filling. I quickly decided to make these delicious poppy seed Rugelach. You really need few ingredients, so if you were going to make a quick and easy dessert, follow along.

Rugelach II

You will only need these few ingredients: Puff pastry, milk, sugar and a poppy seed filling (or anything you want, really).

Rugelach III
Roll out the puff pastry, and use a fork to make holes in the dough, this method makes sure your dough won’t expand massively.

Rugelach IIII

Mix a couple of table spoons of filling with a couple of table spoons of milk; this will create a more managable filling that is easy to spread out. Spread it out on your dough to have a good layer of poppy seed filling. You use as much or as little as you want, it is up to your taste (don’t use too much, though).

Rugelach V

Cut your dough into 8 to 12 pieces of triangles. This is the base of the croissant shaped rugelach. Roll each piece out, starting from the lager side into the smaller side. The dough will stick to itself as the filling is sticking, already.

Rugelach VI

Place them onto a baking sheet with parchement paper, brush some milk onto the unbaked Rugelach, sprinkle some sugar on top, and bake in the oven on 200 degrees celcius for around 15 minutes.

Rugelach VII

This is what they look like once removed from the oven. Golden brown, crispy, croissant shaped Rugelach. Mmm, delicious! Obviously, I didn’t use the entire can of poppy seed filling, so what I did is freeze the rest in freezer bags and flatten them out, so once you want to defrost some filling, it defreezes easily. By all means, this is not a traditial recipe. This is only a quicker version, that is why it’s made with premade puff pastry and not the homemade dough which isn’t puffy at all.

TIP: Omitting the milk and using a parve dough, this recipe could be ideal for your dessert table on Rosh Hashanah. I hope you enjoyed this quick recipe. Comment down below what you’ve though of it, all feedback is welcome. Shana Tova!

Until Next Time,

Love | Sarah K.