• Ofri, Yuval, and Uriah Brodach. Photo courtesy of the family
    Ofri, Yuval, and Uriah Brodach. Photo courtesy of the family
  • Ka'ak. Photo: Adi Shilon
    Ka'ak. Photo: Adi Shilon
Recipe

Grandma Geula’s Ka’ak for Ofri, Yuval and Uriah Brodach

Their favorite dish: Ofri, Yuval, and Uriah Brodach returned home after 51 days in captivity. Adi Shilon makes Grandma Geula's ka'ak for them

An autumn morning at Grandma Geula’s house. Ofri, Yuval and Uriah play soccer, while Eric Einstein sings about doe’s in the night in the background. Fresh pastries are piled on the kitchen table and the smell of fresh bread wafts from the oven. “Grandma, will you bake for me today?” ten-year-old Ofri asks her grandmother with a look that she knows she cannot refuse. “Of course, my love,” Grandma Geula answers. Yuval shoves a delicious puff into his mouth – his mother, Hagar, baked them – he takes another and then uses his hands to focus on his controller and get back to his Minecraft game. He knows that he is lucky to have a mother like that, one who goes to study pastry for fun. Four-year-old Uriah rides his bicycle and shouts to his brothers to come ride with him. “We’re coming,” they shout and remain seated, each absorbed in their own pursuits.

Grandma Geula rolls the small pieces of dough into small balls and smiles at the sound of Ofri’s voice, singing with “HaKeves HaShisha Asar” (The sixteenth lamb) less than a second after the song starts playing. She always knows. By the time the house is full of friends and the floor is overflowing with toys and games, the oven will ding and the cookies will be ready. This is an excellent morning, thinks Grandma Geula.

Hagar Brodach and her three children, Ofri, Yuval and Uriah, were kidnapped by Hamas and taken to Gaza on October 7th.

After 51 days in captivity, Hagar, Ofri, Yuval and Uriah were returned.

Ingredients for Ka'ak

  • 2¾ cups (350 grams) flour
  • 2¼ teaspoons (7 grams) Dry yeast
  • 2/3 cup (130 grams) butter softened
  • 1/3 cup (70 grams) olive oil
  • scant 1/2 cup (100 ml) water
  • 1/2 teaspoon Salt
  • 1 egg L
  • a little more water
  • Sesame seeds

Instructions

  • 1. In the bowl of a stand mixer fitted with the hook or paddle attachment, place all the ingredients except the egg and the sesame and mix for a few minutes until the bowl is clean and the dough is smooth and soft. Wrap tightly in plastic wrap and put in the fridge for half an hour.

  • 2. Divide the dough into equal pieces weighing 1/2 an ounce (15 grams), or whatever size you want. Roll each piece into a long log and connect the two ends. Place on a tray lined with parchment paper and put in the freezer for twenty minutes.

  • 3. Heat the oven to 355F (180C) degrees on fan/turbo/convection. Beat an egg with a little water, dip both sides of each cookie in the liquid and place them at intervals on a baking sheet lined with parchment paper. Sprinkle generously with sesame seeds and bake for about half an hour until properly browned.

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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