Watch acclaimed food writer Leah Koenig bake up some modern takes on Jewish classics! She’ll show you how to make bulemas, a savory, spiraled Sephardic pastry commonly eaten around the Jewish New Year. Then, we’ll learn to make Iraqi sambusak, bite-sized turnovers filled with chickpeas.
Hungry for something sweet? Leah will cap off her demonstration with pizza ebraica, a fruit- and nut-studded bar cookie that hails from the Jewish community in Rome. We’ll taste all her delicious creations as we learn, too!
Leah Koenig is a food writer whose writing and recipes have appeared in The New York Times, The Wall Street Journal, Food52, Epicurious, Saveur, Rachael Ray Everyday, and Tablet magazine, among other publications. She is the author of six cookbooks, including The Jewish Cookbook and Modern Jewish Cooking.