THE Shavuot holiday has come and gone, but many of us have bountiful
quantities of cheese, milk, cream and yoghurt left over.
There are all the soft cheeses — labaneh, ricotta, mascarpone; semi-hard
cheeses — Brie, Camembert; hard cheeses — Parmesan, kashkaval, Gouda,
Emmental, Emek; and salty cheeses — Tzfat, Bulgarian, feta.
Sometimes we have leftover bread, fresh vegetables and fruits,
eggs and fish.
These recipes, from chef Sa’ar Mor, can be served as appetisers
or desserts, or even as the main dish.
Grind one-third of the oats coarsely in a food processor.
In a large pot, cook the rest of the oats. Stir constantly until
oats begin to emit a fragrant aroma. Be careful not to let oats
Add ground oats to pot and then add a little milk while stirring.
Lower the flame to medium-low and cook while stirring constantly.
Keep adding more liquid when needed. When all of the liquid has
been absorbed, add the butter, cheeses and spices. When the mixture
becomes thick, add the seeds and remove from flame. Stir.
Grease the pans and line with baking paper. Leave lots of paper
hanging over the edge and make sure these parts are greased, too.
Pour mixture in pans so that they’re ²/3 full. Flatten mixture
and then fold down extra baking paper. Cover with plastic wrap and
put in fridge for 8 hours. Remove from fridge and slice into slices
that are 1½ cm. thick. Grease a grill pan with ridges lightly with
olive oil and toast slices until they turn dark. Remove them carefully
and serve as a base for cheese and vegetables.
Mix the flour with the sugar and yeast. Pour water and milk into
the bowl of an electric mixer with a dough hook. Add the flour,
and mix on low speed for 3 minutes.
Add the salt and continue mixing for another 5 minutes. Gradually
add the butter cubes. When it’s finished mixing, add the pine nuts,
black pepper and thyme leaves. Mix another 30 seconds.
Transfer dough to a greased work surface and knead dough. Return
dough to the bowl, cover and let sit for 20 minutes. Knead dough
again and let rise for another 20 minutes. Repeat a third time.
Cover and put in the fridge for an hour. Take out and let rest on
your work surface for 10 minutes.
Separate dough into balls the size of ping-pong balls). Fill the
balls with cheese cubes and then roll them in your hand until they’re
Fill a bowl with olive oil or butter and another bowl with chopped
herbs. Take some of the cubes and roll in oil/butter, then in the
herbs. Leave some without coating.
Spray Kugelhopf pan with oil spray. Fill with balls in an organized
fashion or haphazardly until pan is ¾ full. You can sprinkle with
pine nuts and thyme, if you like. Cover and let sit in a warm place
until balls double in volume.
Place a bowl with boiling water in an oven that has been preheated
to 180ºC. Place pan with dough in oven and bake for 10 minutes.
Remove bowl of water and lower temperature to 170ºC and continue
baking for another 20- 25 minutes. For the last 10 minutes of baking,
remove dough from the pan and place on a flat tray. In this way,
all of the dough will become crispy and golden brown. Remove and
place on a rack.
In a bowl, mix flour with sugar and yeast. In the bowl of an electric
mixer with a dough hook, pour in water. Add the oil and mix. Add
the flour mixture and mix on low speed for 3 minutes. Add 10g salt
and mix for another 5 minutes.
Transfer dough to a lightly greased work surface and knead. Return
to bowl, cover and let sit for 20 minutes. Then take out and knead
again and then let rise for 20 minutes again. Repeat a third time.
Cover and let sit in the fridge for an hour. Take dough out of
fridge and let rest on work surface for 10 minutes.
Separate into 3 balls. Rub them with olive oil and let rise, covered,
for 30 minutes.
Roll out each ball on a floured work surface with a rolling pin
into a rectangle that is 15x30cm and ½ cm thick.
Place baking paper on a tray that has been flipped over. Sprinkle
with semolina or coarse durum flour. Place first layer of rolled
out dough on baking paper and brush off any extra flour. Spread
tomato sauce on top and sprinkle with basil. Place second layer
of dough on top and spread with olive oil. Sprinkle on cheeses and
antipasti, salt and thyme.
Place third layer of dough on top and brush with olive oil. Sprinkle
with Parmesan cheese and kosher salt. Let rise 10 minutes.
Bake in an oven that has been preheated to 180ºC. Let tray heat
up inside oven and then place baking paper and then focaccia on
Bake for 10 minutes at this relatively low temperature to let
focaccia bake evenly and cheese begin to bubble. Raise temperature
to 230ºC and turn it to turbo. Bake for another 10 minutes until
focaccia turns golden brown, the cheese spills out the sides, and
the bottom is crispy.
Remove from the oven, peel off baking paper and place on a raised
wire rack for a few minutes. Transfer to a cutting board and slice
using a sharp knife or a pizza cutter. Serve hot.