Where Hands Meet Heart:
Hands of Passion By Leah Hoff
Leah embarks on a journey in creating magnificent recipes inspired by her travels, experiences and knowledge of the Middle East and North Africa.
I
can never really pinpoint when exactly I started cooking. What I do remember is that from the age of 12, I was already experimenting with all sorts of unique desserts, cakes and sweets. I made everything from Turkish Delight to Rose ice cream to a fluffy sponge cake filled with layers of caramel and topped with every single kind of chocolate under the sun. I would definitely give my mother the most credit for this - she grew up in South Africa where food is a huge concept, and I believe that they have the best food over there. She taught me the very basics of a kosher (South African) kitchen; how to perfectly roast a chicken, how to cook every cut of kosher meat including lamb, veal, tongue - and the list goes on. When I was 14, I decided that I wanted to make the entire Shabbos meal myself; soup, meats, chicken, side dishes and desserts. So I googled a bunch of recipes, and cooked a Saudi chicken Kabsa, which is a chicken dish served over rice with all sorts of spices. I also made a meat dish, roasted vegetables, and I can’t remember what else. Needless to say, some of it was not so memorable! Now, here comes the part where I became fascinated by Middle Eastern and Magrebi (North African) cuisine and culture, and even - when I was a little older - Indian cooking. Whilst this was essentially the start of my cooking journey, I am not really sure where the fascination started. I don’t come from a Middle Eastern background - I come from Lithuanian roots on both my parents’ sides. I also have a huge influence from South Africa where my great grandparents were able to emigrate after leaving Lithuania to escape persecution. This is also where I was born and lived before moving to London when I was eight years old. I have always loved cooking shows, and used to watch MasterChef every day after school at some point during my teens. I was also an avid follower of the Great British Bake Off, Chef’s Table on Netflix, Nigella Lawson, and even vegan cooking reels on Instagram (and I’m still strong at it)! At some point, I began to do research on the flavours and cooking techniques of Lebanon, Syria, Algeria, Iraq and Iran, and in seminary, where most of my friends were Persian, they taught me all that I know about Persian food. I can now safely say that I have mastered making Khoresht Sabzi (beware Persian Maman’s around the world!). Fast forwarding a few years, at the age of eighteen, I went to Morocco for the first time and explored the
cities of Tangier and Tetouan. There I soaked up the smells and sights of the Souks and explored the cultures and food of the Medina. Although nothing was Kosher so I couldn’t taste anything, I inspected, smelt, felt and experienced it all instead! I later travelled to Mauritius where 48% of the population are Hindu and cook traditional Indian dishes, and there again, I watched their cooking techniques and the way they cooked which taught me volumes. Travelling to France later also gave me a huge insight into Algerian, Tunisian and Moroccan cooking. After my extensive research, I then began the process of learning how to cook Indian food; watching multiple videos and reading countless articles (thanks dad!). With my dad an avid curry lover for as long as I can remember, I was inspired to keep perfecting the skill. Whilst I am no expert in Indian cooking, I experimented and tried out the different spices and the different cooking techniques, and finally, after around three years, I finally got it right and created a perfect chicken curry recipe. Through my experimenting, I learnt the basics of Indian cooking: the base spice mixes, how to roast the spices and seeds, and how to cook various dishes. I found cooking addictively relaxing, with nothing exact and perfectly measured, and I loved the freedom that this gave me. However, ultimately, I went back to my initial and far more precise and temperamental culinary art the desserts and sweets. During the 2020 lockdown, I began food styling and photographing my creations. I decided to photograph my cheesecakes which are baked lovingly according to the original South African recipe of my paternal grandmother, who taught me everything I know about cheesecake. (My maternal grandmother taught me the best cheesecake baking techniques). By May 2020, I was already receiving requests for cheesecakes for Shavuot, and thus, my little company Halva & Roses was born. A few weeks later by popular demand, I created a limited menu of some deluxe cakes, luxury chocolates, and of course my original challah flavour on the menu cinnamon challah, which I grew up with. I also created my perfect challah recipe and tried out a Zaatar challah which is now my best-selling challah. In this article you can take a look at my products and you can purchase my deluxe chocolate bark and challahs as well as many other whimsical things via my Instagram page. In this little collection of recipes, I have created a whole array of cuisine dishes for a menu that blends beautifully together. I wanted to provide you with recipes that are original and totally delicious, yet not too exotic; recipes that will enhance your cooking experience and change up your Shabbos menu. With flavours inspired by India, Persia, Lebanon and France, there is something for everyone, and I hope you enjoy making these wonderful recipes as much as I do! With love, Leah
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