Everything Spiced Challah Turkey Pastilla Recipes

TURKEY SHAPED CHALLAH

Steps:

• 1. Start with Jamie Geller's Challah Dough recipe. 2. Lightly grease a baking pan. 3. After dough has completed the first rise, place on a floured surface and divide the dough ball into 3 sections. Divide so that the middle section is bigger than the two ends (see photo). Body: 1. Roll the middle/largest piece of dough into a ball shape about 5 to 6 inches across. Place on prepared pan. Feathers: 1. Divide one of the smaller sections into 3 pieces and roll into balls. Divide each of those balls into 3 more pieces, you'll have 9 total pieces. 2. Roll each ball into a 6- to 8-inch rope. Braid 3 ropes together. Repeat for a total of 3 braids. Place the 3 braids next to each other to the right side of the turkey's body on the prepared pan (see photo). Head and Feet: 1. Divide last section into 2 pieces. Roll one piece into a thick 10- to 12-inch rope that's slightly fatter on one end. This will be the head. Curve into a backwards "S." 2. Snip ½-inch off the thinnest end, and flatten. This is will be the turkey's waddle. Place across the head (see photo). 3. Place the thinner end under the turkey's body on the prepared pan. 4. Divide the remaining piece of dough in half. Roll each into a 5- to 6-inch fat rope. Using kitchen shears or a sharp paring knife, snip one end of each rope into 3 "toes." Place the unsnipped end under the body (see photo). Decorating and Baking: 1. Cover dough with a clean towel and rise for 1 to 2 hours, or until the dough has doubled in size. 2. Preheat oven to 350°F.Brush turkey with egg wash. Decorate body, neck, and feathers with pumpkin seeds and flax seeds. Add 1 whole clove for the turkey's eye. See video for decorating inspiration. 3. Bake at 350°F for 15 minutes. Then rotate pan and bake for 15 minutes more. Cool slightly before serving.

EVERYTHING-SPICED FLATBREAD

Steps:

• Mix 1 1/2 cups flour, 3/4 cup whole-milk yogurt, 2 teaspoons everything seasoning, 1 teaspoon each baking powder and kosher salt and 1/4 teaspoon baking soda with a fork. Cover and let rest, 20 minutes. With floured hands, pat into a 10-by-12-inch rectangle on floured parchment. Bake (on the parchment) on a hot pizza stone at 475˚ until the bottom is browned, 8 minutes. Top with melted butter and more everything seasoning.

SEPHARDIC CHALLAH WITH WHOLE SPICES

Steps:

• If using, cover raisins in 2 cups/500 milliliters warm water and let plump for 30 minutes. Drain well and set aside.
• In a skillet, toast 1 tablespoon sesame, the caraway and the anise or other seeds over moderate heat until fragrant, 2 minutes. Transfer to a plate and let cool.
• In a small bowl, combine yeast with 2 tablespoons warm water (you can use the soaking water from the raisins if handy). Let stand until thoroughly moistened, about 5 minutes.
• In the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (3/4 cup/180 milliliters if using eggs; 1 1/2 cups/360 milliliters if not).
• Mix at low speed until a very soft dough forms. If it is stiff, add warm water a tablespoon at a time. Add salt, yeast mixture and toasted seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Mix in raisins. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is doubled in size, 1 1/2 to 2 hours.
• Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Take 1 of the ropes and, starting from 1 end, form the dough into a coil; tuck the ends under the completed coil. Repeat with the remaining rope.
• Transfer each coil to a baking sheet and cover each loaf with a large inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk. (The risen loaves can be frozen, wrapped, for up to 2 weeks; top and bake just before serving.)
• Heat oven to 400 degrees. In a bowl, whisk egg yolks with 1 tablespoon water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved sesame seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool before serving or slicing.

GRANDPOP JOE'S CHALLAH BREAD STUFFING

Steps:

• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the liver; cook and stir until the liver is evenly browned, 5 to 7 minutes. Remove from heat, and cool until just warm.
• Place challah bread in a large bowl. Toss with the onion and liver mixture, squeezing lightly to distribute any liquid. Stir in the beaten eggs, and season with salt.