It’s officially fall, which means it’s also pumpkin spice season. If you are into that sort of thing. If you aren’t into pumpkin spice, then you probably hate chubby babies and cute puppies and fall foliage too, so just skip over this post.
I love the warm cozy smell and feel of pumpkin spice, and am always looking for ways to bake and cook with pumpkin, cinnamon, clove, ginger, nutmeg and allspice. Here are a few ways to combine your love of Jewish food with pumpkin spice flavor. So pull on your cozy boots and a sweater, pour yourself a cup of tea, and get ready for fall.
Pronounced: khEYE, Origin: Hebrew, life, composed of the Hebrew letters khet and yud (whose numerical values add up to 18). A “chai” pendant features these letters, and is a common Jewish symbol, along with the Star of David and the hamsa.
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.