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Recipe

Tupishti

This cake has many names and many versions - Nonna's is less well known, but very tasty

Some people argue and say that tupishti should only be made from semolina, but this cake has many versions (and also many names for example, tishpishti) – from regular flour, semolina or from matzah flour and some, whose economic situation was slightly more dire, would even make it from bread crumbs, the main thing is that there will be tupishti on the holiday table.

Nonna prepared tupishti for the Rosh Hashanah meal and for breaking the Yom Kippur fast. She used to make another tupishti for her friend, who in return made her noodles for fresh soup.

Ingredients for Tupishti

  • 2 cups canola oil
  • 2 cups water
  • ¼ teaspoon (1 gram) baking soda
  • ¾ teaspoon cinnamon
  • 2.2 lbs (1 kilogram) flour
  • handful walnuts shelled and unroasted
  • 2 cups Sugar
  • 2½ tablespoons honey
  • lemon juice from one lemon
  • oil to oil the baking dish
  • flour to coat the baking dish

Instructions

Prepare the Dough:

  • 1. Place 2 cups of oil, 1 cup of water, baking soda and cinnamon in a pot and heat until boiling.

  • 2. After boiling, remove from the heat and add the flour gradually, while stirring with a wooden spoon, until the dough separates from the sides of the pot.

  • 3. Note: you may not need the entire amount of flour in the recipe.

  • 4. Grease a baking pan with the oil, sprinkle flour over the oil and shake the pan to get rid of the unnecessary flour.

  • 5. Transfer the dough in the pot to the greased baking pan and press to a uniform height.

  • 6. Using a sharp knife, cut slits in the dough (make sure you are cutting to the bottom of the dish) forming cookies in the shape of a rhombus.

  • 7. Place half a walnut on each rhombus.

  • 8. Bake in the oven at 355F degrees (180 degrees) for about half an hour until the dough hardens, turns a little golden and separates from the sides of the pan.

Prepare the Honey Sauce:

  • 9. While the dough is in the oven, prepare the honey sauce.

  • 10. Place 2 cups of sugar, 1 cup of water, honey and lemon juice in a saucepan and heat until bubbling and a white foam forms.

  • 11. Remove from heat and cool.

Finishing:

  • 12. At the end of baking, while the cookies are still warm, pour the chilled honey sauce evenly over the entire pan.

  • 13. Wait about two days before serving.

  • 14. When serving, cut into cookies, according to the markings made earlier.

◆ ◆ ◆

Nona would use the back of the spoon and use it to measure the baking soda.

The recipe is taken from the book “Bendichas Manus [Blessed Hands] – Flavors from Nonna’s House” compiled by the grandchildren of the late Esther Raphael (née Vivanta) – Chaim, Revital and Assaf – and carefully preserved by her daughter, Simcha Yosef.

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