Cook With JCC Krakow!



  • 3/4 cup warm milk
  • 1/2 cup plus 2 teaspoons sugar
  • 3 teaspoons active dry yeast
  • 3 1/4 cups all-purpose flour
  • 2 whole large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter



Stir together warm milk and 2 teaspoons sugar in a mixing bowl. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)

Add 1/2 cup flour to yeast mixture and beat at medium speed in a mixer until combined. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.)
Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.



Cinnamon: mix 1 cup of brown sugar, 1 tbsp of cinnamon, 1 tspn of water or oil. Add raisins if preferred
Chocolate: mix and heat 5 tablespoons unsalted butter, 2 (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate, 1/4 cup sugar


  • Line each loaf pan with parchment paper 
  • Roll out 1 piece of dough on a well-floured surface into an 18- by 10-inch rectangle
  • Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around
  • Sprinkle cinnamon mix or spread chocolate over dough
  • Roll one of rectangle to the other and then twist to form a figure 8 and fit into pan
  • Brush egg wash on top of babka 
  • Bake in oven for 40mins at 350°F



Mix 1/2 cup margarine, 1 cup sugar, 1 cup flour. Press it together lightly until it forms small clumps. Do not smooth out to make it feel like dough. Sprinkle on top of babka to make a crumb topping. 





  • 2 eggplants
  • 2 teaspoons of lemon juice
  • salt
  • 1 tablespoon of extra virgin olive oil
  • 1 clove of garlic
  • 1/2 tablespoon of cumin
  • 2 tablespoons of tahini



Heat the oven up to 370°F. Wash the eggplants and make small holes in the skin with a fork. Place the eggplants on the aluminum foil and bake them in the oven for around 45 minutes. Eggplants should be baked until the skin starts to shrink (the skin should be thin and well baked, inside the eggplant should be well baked and soft).

Cool the eggplants, cut in two halves and take out inside with the spoon. Put the eggplant squash into the bowl, add lemon juice, salt, olive oil, and tahini. Mix all the ingredients into paste. Keep the paste in the fridge. 


JCC Krakow Global Shabbat - Morocco & Greece

The JCC has taken on a new Shabbat initiative - Global Shabbat! Every month we will have at least one themed Global Shabbat dinner that will include a short, interesting, and fun presentation about the Jewish community from a chosen country and a delicious meal that will feature the cuisine from that location.

Today we wanted to share two recipes from our past Global Shabbat dinners - the moroccan tabouleh and a vegan salad straight from Greece! Our community members enjoyed them very much so we hope you will too!



Prep time: 10 minutes

What you need as a side dish for 6 people.

- 7 oz fresh parsley (curly or flat)
- 1oz fresh mint
- 3.5oz (whole wheat) bulgur
- 1lb tomatoes, ripe and flavorful
- 3 spring onions
- 1/2 Cucumber
- 8 tbl extra virgin olive oil
- 2 tbl pomegranate molasses (optional, you can also get it exhausts)
- Juice of 1/2 lemon (do not you use pomegranate molasses, use more lemon)
- Ground black pepper
- Salt
- Optional: pomegranate seeds

Wash the parsley and mint, lettuce out the water and pat possibly a little dry.

Place the bulgur in a large bowl or pan. Halve the tomatoes and squeeze them out over the bulgur so that all the liquid enters the bowl. Then cut the flesh of the tomatoes finely and place the pieces in a large bowl. Pour a small amount of boiling water over the bulgur so that it is just covered and let a minute or 15 to 20 are covered.

Chop the parsley and mint finely with a sharp knife. Do not chop it too fine. This can then be added with the tomato wedges. Cut the spring onions into thin slices. Halve the cucumber and scrape out the seeds with a spoon. Cut half a cucumber then into small cubes. Both the spring onion and cucumber go into the dish.

Make a dressing of olive oil, pomegranate molasses, lemon juice, black pepper and salt. Toss the bulgur with 2 tablespoons of olive oil and then mix with the herbs and vegetables, along with the dressing. Mix together well and taste. Add any additional olive oil, lemon juice and salt and pepper.

Serve tabouleh on a large flat dish or in a bowl and sprinkle with some pomegranate seeds on top.




Prep time: 10 minutes
Total time: 10 minutes

½ red onion
1 cucumber
1 green pepper
Cherry tomatoes
Vegan tofu Feta cheese
40 black olives
Mixed greens
1 tbsp oregano
Extra virgin olive oil
Salt and pepper to taste (optional)


Cut Cut tomatoes in half, diceToss all ingredients together with desired amount of extra virgin olive oil, salt and pepper, until well mixed.


Do you have a favourite recipe you'd like to share with us? Leave a comment below and get our chef inspired!