Rifat, Tishfishti and Reiva: 3 cookie recipes for breaking the fast

Rifat cookies with an anise aroma, tishfishti cake made of semolina filled with dates and nuts and jam cookies that melt in your mouth.

The cook Chen Mizrahi prepares to break the fast of Yom Kippur in the sweetest and tastiest way possible

Hen Mizrahi

02/10/2022

Sunday, October 02, 2022, 2:30 p.m

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A plate of Yom Kippur cookies (Photo: Dror Einav)

Rifat cookies with anise aroma

The cookies will get the anise flavor thanks to the ground fennel seeds and a small addition of a little arak.

It is very important to let the dough rest so that the flour will absorb the liquids and it will be easier to work with.

It is also recommended to roll it between two baking papers.

The cookies will rise a little while baking, so it is important to roll the dough as thin as possible.

We usually make these cookies in double quantity, because they disappear quickly.

more recipes for cookies to break the fast

Rifat cookies with anise aroma

Recipe by: Chen Mizrahi, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 30 minutes work

• 90 minutes in total

• Easy to prepare

• 50 units

• Moroccan

• vegetarian

• Recipes for Yom Kippur

• fur

• desserts

• cookies

• cakes and cookies

• kosher

Moroccan rifat cookies

Ingredients

• For 40-50 cookies

  • 500 grams of flour

  • ½ cup sugar

  • A bag of baking powder

  • A bag of vanilla sugar

  • ¼ teaspoon of salt

  • A tablespoon of ground fennel seeds

  • A spoonful of sesame seeds

  • Grated orange peel from half an orange

  • 2 small or medium eggs

  • ½ cup of oil

  • a palm tree

  • ½ orange juice

• For the conversion table click here >

Preparation

How do you make rifat cookies with anise aroma?

• 1 Heat the oven to 180 degrees.

• 2 Toast the sesame in a dry pan over medium heat until it becomes slightly brown.

• 3 In a bowl, mix together all the dry ingredients: flour, sugar, baking powder, vanilla sugar, salt, toasted sesame, ground fennel and orange peel.

• 4. Add the wet ingredients to the bowl: the eggs, the oil, the orange juice and the artichoke and mix well.

  The dough comes out a little sticky and that's fine.

  Let it rest for half an hour.

• 5 Divide the dough into 3 parts and roll each part between two pieces of baking paper as thinly as possible.

• 6 Lift the top baking paper and cut the dough into rectangles or rhombuses using a serrated cutter or a sharp knife and make holes on the surface of the cookies using the tines of the fork.

• 7 Transfer the baking paper with the cookies on it to the baking tray and bake in the hot oven for about 20 minutes or until the cookies are brown.

  Continue like this with the rest of the additional pieces of dough.

• 8 Remove from the oven and cool.

From the Balkan cuisine: Tishfishti filled with dates and nuts

Tishfishti (Photo: Dror Einav)

I got the recipe from my husband's uncle's wife who is a master baker.

The cake is made of semolina-based dough, filling, dough again and, above all, sweet syrup.

Many recipes use semolina dough only, but the combination of flour and semolina makes it softer.

I used to place the top layer of the dough on the cake in sections, recently I discovered that it is much more convenient to flatten the dough on baking paper and turn over the filling.

The cake can be prepared as a fur, or milky with butter.

Tishfishti filled with dates and nuts

Recipe by: Chen Mizrahi, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 30 minutes work

• 100 minutes total

• Moderate level of difficulty

• Rectangular pattern

• vegan

• Recipes for Yom Kippur

• fur

• pastries

• desserts

• cakes and cookies

• kosher

Tishfishti

Ingredients

• For the dough:

  • 2 cups of oil (one cup of oil can be converted into 200 grams of butter)

  • Glass of water

  • 3 cups of salt

  • 2 cups of flour

  • 2 bags of baking powder

  • ½ teaspoon of salt

• To fill:

  • 200 grams walnuts

  • A bag of vanilla sugar

  • A pinch of cinnamon

  • ¼ teaspoon ground cloves (pure)

  • 450 grams of date spread

• For sugar syrup:

  • 2 cups of sugar

  • 2 cups are sealed

  • ½ lemon (the juice)

• For decoration:

  • Sesame

• For the conversion table click here >

Preparation

How do you make tishpishti filled with dates and nuts?

• 1

  Start making the syrup:

  in a small pot or cauldron, bring the sugar, water and lemon to a boil.

  Lower the heat and cook for 10 minutes until done.

  Cool well so that we can pour the cold syrup on the hot cake.

• 2 Heat the oven to 180 degrees.

• 3 Preparing the dough: put the oil and water in a bowl and heat in the microwave for about 2 minutes or until the mixture is warm to hot, but not boiling.

• 4 In a separate bowl, mix all the other dry ingredients for the dough: semolina, flour, baking powder and salt.

  Pour in the oil and water mixture in small batches, a little at a time and mix well after each addition.

  Let the dough rest for about 15 minutes in the refrigerator.

• 5 Preparation of the filling: in a food processor or with a knife, chop the walnuts into medium size, add the vanilla sugar, cinnamon and cloves and mix.

• 6 Assembling the cake: after the dough has rested, take half of it and spread it on the bottom of the pan.

  Gently spread a thin layer of date spread with the back of a spoon and sprinkle the nut mixture on top.

• 7 Take the second half of the dough, place it on baking paper and flatten the dough with your hands to the size of the mold.

  Gently lift the baking paper and quickly turn it over the cake.

  Tighten the dough a little with your hands so that it covers the entire filling and remove the baking paper.

• 8 If you like, sprinkle sesame seeds over the cake and put it in the hot oven for 15 minutes.

• 9 Take the cake out of the oven, cut into rhombuses or squares without removing.

  Return to the oven and continue to bake for another 35 minutes or until the cake is browned on top.

• 10 Take the cake out of the oven and pour the sugar syrup over it (it is important to do this when the cake is hot and the syrup is already cold).

  At first the syrup will float but little by little it will seep and absorb into the cake.

  Cool completely and slice into the marked slices.

Melts in the mouth: Jeriva cookies

Jariba cookies (Photo: Dror Einav)

There are slightly different versions of the eastern jereba or jereba cookies, but they all melt in the mouth and all have a slightly sandy texture.

The powdered sugar and oil are responsible for the unique texture and I also add a little tahini which contributes to the crumbly texture, but its taste is not noticeable.

It is important to sift the flour and powdered sugar to get a fine dough.

The oil should be added gradually, a little at a time and only until you can make a ball out of it without it crumbling in your hands.

At the end of baking, the cookies should remain light and only at the bottom get a light brown shade.

Oriental jam cookies

Recipe by: Chen Mizrahi, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes work

• 60 minutes in total

• Easy to prepare

• 45 units

• east

• vegan

• Recipes for Yom Kippur

• fur

• desserts

• cakes and cookies

• kosher

Jam cookies (Jariba)

Ingredients

• • 2 cups of flour

  • A bag of powdered sugar (100 grams)

  • ½ teaspoon of salt

  • A spoonful of baking powder

  • teaspoon of vanilla extract

  • Captahina

  • ¼ teaspoons of Zohar

  • ¾ cup oil (start with 2/3 cup and check the texture of the dough)

• For decoration:

  • A little cinnamon

• For the conversion table click here >

Preparation

How do you make oriental jam cookies?

• 1 Heat the oven to 170 degrees.

• 2 Sift the flour and powdered sugar into a bowl.

  Add the salt and baking powder and mix.

• 3 Add the vanilla extract, the Zahar water and the tahini and start adding the oil in small batches, a little at a time.

  Try to form a ball the size of a cookie - if the dough crumbles in your hands, add more of the remaining oil.

  Let the dough rest for half an hour.

• 4 Make balls with a diameter of about 2 cm and place them on a tray lined with baking paper at intervals from each other.

• 5 Sprinkle a little cinnamon powder over the cookies and put them in the oven.

  Bake for about 9-10 minutes or until the cookies are slightly golden on the bottom.

  The cookies themselves should remain light.

• 6 Remove from the oven, cool and serve.

• Storage:

  can be kept for up to two weeks in a sealed jar or in the freezer for about two months.

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Tags

• Yom Kippur

• cookies

• Pie

• Tishfishti

• jam

• Rifat

• recipe