Vegan Red Lentil Kofta

22 Apr

Inspired by Trudy over at MediterrAsian

Red lentil kofta

Serves 4

Perfect served as an appetizer with a cheesy dauce like tzatziki or tahini sauce for dipping, stuffed into pita bread or make into large patties and eat on burger roles.


  • 1½ cups dried red lentils
  • ½ small onion — chopped
  • 2 large garlic cloves — chopped
  • Half a thumb of fresh ginger, chopped
  • 3 green onions, white and green parts washed and shopped
  • 1 tablespoon tomato paste
  • 1 teaspoon of cumin
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons grapeseed oil


  • Soak the red lentils for two hours in plenty of cold water, covered (the dried lentils will swell to around 3 cups worth of soaked lentils).
  • Drain the lentils well and place in a food processor.
  • Add all of the ingredients except the oil to the food processor (the onion, garlic, ginger, green onion, tomato paste, cumin, salt and pepper.)
  • Pulse until the ingredients are well combined and the mixture holds together, scraping the sides occasionally.
  • Form around 24 golf ball-size spoonfuls of the mixture (about 1 heaped tablespoon each) and flatten slightly with the palm of your hand. Leave on a plate to easily transfer into frying pan.
  • Have an empty plate ready for the cooked kofta
  • Heat the frying pan  over medium heat and once it is hot,  add in 2 tablespoons of room temp grapeseed oil
  • Cook between 4-6 of the koftas for 4 minutes on each side. Don’t crowd the frying pan.
  • Repeat the process with the rest of the koftas, making sure to add more oil when necessary

Serve and enjoy.


Berger-Burcat Birthday Cake

21 Apr

Violet Bakery Chocolate Devil’s Food Cake 


1 1/2 cups plus 1 tablespoon / 200g all-purpose flour
1 cup / 100g cocoa powder
1 teaspoon kosher salt
2 teaspoons baking soda
1 teaspoon baking powder
2 1/4 cups / 450g sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons / 200g buttermilk or plain yogurt
7 tablespoons / 100g vegetable oil*
1 cup / 225g hot water


Preheat the oven to 320˚F / 160˚C (285˚F / 140˚C convection).
Butter and line two 8-inch (20-cm) cake pan with paper, or two 6-inch cake pans.
Measure the dry ingredients, including the sugar and sift into a large mixing bowl and whisk with a balloon whisk to distribute the salt, baking soda, and baking powder evenly throughout the other the dry ingredients.

In another bowl, whisk together the wet ingredients (except for the hot water). Once they are well whisked together, slowly whisk in the hot water.

Make a well in the center of the dry ingredients and pour half of the wet mixture. Starting in the middle of the bowl, whisk in a clockwise, circular motion. **Don’t switch direction or you’ll end up with lumps.

Gradually add the remaining wet ingredients until you have a smooth, liquid batter.

**this tip is revolutionary – always follow this instruction for any cake.

If you are making a large cake, pour the batter into your pan(s) right away and bake for 40 to 50 minutes until the top is springy to the touch and an inserted skewer comes out clean.


Wait till the cake cools completely before icing.

Icing by Mary Bostow

1/3 cup butter
2/3 cup cocoa
2 – 2/3 cups powdered sugar
1/3 cup milk
1 Teaspoon vanilla
Melt the butter in a small sauce pan over low heat. Add the cocoa, stir until the mixture is smooth and thick. Remove the pan from the heat and place the cocoa mixture into a medium size bowl. Let it cool slightly.

Add the milk and vanilla alternately with the powdered sugar to the bowl and beat with an electric mixer or whisk until you have the spreading consistency you desire.

Matzah balls – fluffy and yummy

3 Jan

Yesterday I made the fluffiest matzah balls, ever and wanted to save the recipe here. It is based on Genius Kitchen’s kosher matzo balls. 

For Fluffy Matzah Balls:

  • 1 cup matzo meal
  • 1 teaspoon kosher salt
  • 4 tablespoons oil
  • 2 teaspoons baking powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon freshly chopped parsley
  • 1 teaspoon freshly chopped dill weed
  • 1⁄2 teaspoon freshly ground pepper
  • 4 large eggs
  • 4 tablespoons broth

Follow these instructions carefully.

  • Measure and mix dry ingredients + spices into one bowl, mix with a fork.
  • Break the eggs into a into a second bowl.
  • Add oil to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
  • Pour egg mixture into the dry mixture and gently mix with the fork.
  • Add 4 tablespoons of chicken soup broth and just mix it enough for the broth to be incorporated into the mix.
  • Place in the fridge for 1 hour.
  • Fill a large pot of water + 2 cups of chicken soup broth and bring it to a rolling boil.
  • Roll mixture into 1-2″ balls and drop into the water.
  • When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzah balls will be ready.


The matzah balls may be removed from the water with a slotted spoon and served in soup.