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.

Ican 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!

CHICKEN CURRY

WITH WARMING SAFFRON INFUSED RICE

Ahhh chicken and rice. What’s more comforting than that? In every cuisine around the world, there is a version of this celebrated dish. This recipe is a culmination of many chicken and rice dishes and is sort of a mix between a Kabsa and a curry, which does combine different cuisines but I am all for it! Now I’m asking you: Please don’t turn away when you see the word ‘curry’, I promise you that this is far easier and simpler than your traditional curry recipe but tastes just as delicious. It’s simply a blend of spices here, a little caramelising of onions there and into the oven it goes so you can start the rice and do whatever you need to do.

INGREDIENTS For the chicken: • 1 whole chicken cut into eighths OR • 8 chicken legs and thighs • 2 onions sliced into half moons • 2 tablespoons silan (date syrup) or honey • Pinch of salt • 3 tablespoons vegetable oil

For the curry paste: • 2 teaspoons garlic powder or 3 cloves of minced garlic • 2 teaspoons cumin • 2 teaspoon ground coriander • 2 teaspoon ground ginger • 2-3 cardamom pods • 1 tablespoon turmeric • 2 cloves • 2 teaspoons ground black pepper • 2 teaspoons kosher salt • 2 bay leaves • 1 teaspoon garam masala • 1 teaspoon fenugreek seeds • 1/4 cup tomato paste • 1 teaspoon cayenne pepper • 1 teaspoon chilli flakes (if you like it spicier) • 3-6 tablespoons water

For the sauce: • 1 cup tomato passata • 1.5 cups water • 1 tablespoon chicken consommé • 2 tablespoons honey or date syrup METHOD Curry chicken: 1. To start, place your onions and oil in a pot and cook on medium heat until they have a nice colour. Turn down the heat and add the salt and honey or date syrup and stir. Cook for about 30 mins until caramelised and soft. 2. Preheat your oven to 180°C. Place your chicken pieces in a roasting dish, or a foil dish. 3. For the curry paste: In a bowl mix all the spices. Add the tomato paste and mix until you get a smooth paste which you’ll need to thin out with the water. Add more water as needed until you achieve a smooth paste. 4. Rub the paste all over the chicken pieces, on the front and back of each piece and under the skin. Use it all up - the flavour is here!!! 5. Pour the caramelised onions over the chicken and then place them underneath so that they don’t burn when cooking. 6. In a bowl mix the passata, ketchup, honey or silan and chicken consommé with the water. Pour over the chicken. Cook uncovered for 1 hour, then cover and cook for an additional 30-40 min.

Rice: 1. In a small bowl, pour the boiling water and the saffron and gently mix until the colour turns to a beautiful deep yellow. 2. In a medium pot, heat the oil on medium heat for about 2 minutes and add in 1 cup of rice. It will start to sizzle fast and can burn easily, so keep a close watch on it and stir constantly until it’s golden and toasted. Turn off the heat and quickly add all the water to the pot, then add the rest of the rice and stir together. Add the salt and the saffron water mixture, and turn on the heat to medium heat until it comes to a boil. Once boiling, cover with a lid, turn down the heat to the lowest setting, and cook for around 30 minutes until rice is fluffy and all the water has evaporated. 3. Serve the chicken over the rice and spoon the curry sauce all over the chicken and rice. Sprinkle fresh coriander on top and serve hot.

For the rice: • 3 cups basmati rice • 4.5 cups water • 3 tablespoons oil • 2 teaspoons salt • 1/2 teaspoon good quality saffron threads • 3 tablespoons boiling water

To serve: • Fresh coriander

SLOW ROASTED LAMB SHANKS

WITH ROSEMARY, LEMON AND SUMAC

By far my favourite way to eat lamb is when it’s slow cooked in this lemony, rosemary-infused deliciousness. This recipe is simple and easy and always absolutely mouth-watering. The sumac contributes a further tang to this outstanding crowd pleaser.

INGREDIENTS • 6 lamb shanks • 2 tablespoons tomato puree • 1 teaspoon sumac • 1 tablespoon paprika • Sprinkling of salt • Lots of black pepper • 1 large onion cut into half moons • 4 garlic cloves • Juice of 2 lemons • 1 tablespoon soy sauce • 2 tablespoons chicken consommé • 1.5 tablespoons dried Rosemary or 4-5 sprigs of fresh Rosemary • 4 bay leaves • 2-3 cups water

METHOD 1. Preheat your oven to 180°C. Place your lamb shanks in a roasting dish. 2. In a small bowl, add the tomato purée, salt, sumac and paprika and mix to form a paste. Rub this all over the meat making sure to coat on both sides. 3. Slice the onions and place under the lamb. Add the whole cloves of garlic, lemon juice, rosemary, soy sauce, water and chicken consommé over the lamb. 4. Add the bay leaves along with a generous sprinkle of fresh black pepper. 5. Roast for 1.5 hours, turning half way, and then lower the oven to 150°C and cook for another 2 hours.

ROASTED BUTTERNUT SQUASH

WITH CINNAMON, DATE SYRUP AND BALSAMIC

A dish exuding warming, wintery, cinnamony aromas, this butternut is the best you’ll ever try. Combining warmth with sweetness and tang, the flavours marry perfectly together. Try a sprinkle of pomegranate seeds for extra tang, or stick with the pumpkin seeds for nuttiness and crunch.

INGREDIENTS • 2 butternut squashes • 3 tablespoons oil • 1 teaspoon cinnamon • Salt and pepper to taste

Glaze: • 3 tablespoons date syrup • 1.5 tablespoons balsamic vinegar • Pinch of black pepper • 2 teaspoons pumpkin seeds • Fresh mint • Edible rose petals (optional)

METHOD 1. Cut open your butternut squash and scoop out the seeds. Cut into large chunks. 2. Preheat oven to 200°C. Place your chunks on a roasting dish lined with parchment paper and pour the oil over along with the cinnamon, salt and pepper. Mix the chunks around and make sure the oil coats it all well. 3. Roast for 1/2 hour or until relatively crispy. 4. Mix the silan, balsamic and black pepper together. Place your butternut on your desired serving dish and drizzle over the glaze. Sprinkle the pumpkin seeds, mint and rose petals on top. Serve at room temperature.

DARK CHOCOLATE ORANGE BLOSSOM TART

WITH CANDIED ORANGES

A wickedly decadent tart infused with the delicate scent of orange blossom water, this tart combines silky dark chocolate with zesty oranges to fabricate this luxurious, sophisticated dessert. Don’t be fooled by the name - this tart has only one baking aspect and that’s the pastry. If you’d like, you can use cookie crumbs instead and then you’ll have yourself a completely no bake dessert!

INGREDIENTS For the pastry: • 175g flour • 100g cold margarine • 25g icing sugar • 1 egg yolk • 1 tablespoon cold water

Filling: • 450 grams non-dairy whipping cream • 250g good quality dark chocolate • 2 teaspoons orange blossom water

Topping: • Candied oranges • Orange zest METHOD 1. Preheat the oven to 180°C. 2. Place the flour, margarine and icing sugar in a bowl and rub together until it looks like sand. 3. Add in the egg yolk and water, and mix and knead gently until a dough forms. 4. Grease and line a 23cm loose-bottomed tart tin. 5. Roll out the pastry in between two sheets of parchment paper and place into your tart tin. If some pieces break a little, simply press together to seal. Prick the bottom and sides with a fork and chill in the fridge for 1/2 hour. Bake for 1/2 hour until golden. Remove and let cool. 6. In a small pot, on low heat, heat the cream until warm, then add the chocolate and stir until fully combined and silky. Add in the orange blossom water and mix. Remove from heat. 7. Carefully pour the chocolate mixture into the tart tin. Top with orange zest and candied oranges, and chill overnight in the fridge. 8. Carefully remove the tart from the tin and serve chilled.

HALVA & ROSES

Halva & Roses products available for purchase: Halva & Roses luxury 200g dark chocolate bark is one of our most popular and best-selling products, selling around 40 bags a week! Handmade in London, these chocolates are created from the finest dark chocolate and a variety of delicious quality homemade flavours and toppings. The decadent unique chocolates make the perfect Shabbos gift or treat for just about any occasion!

Halva & Roses dark chocolate orange and almond bark, £14 Halva & Roses dark chocolate mint bark, £14 Purchase via @halvaandroses on Instagram

Fluffy yet dense, with a perfect moist and sweet crumb, these challahs make a wonderful alternative Shabbos gift.

Halva & Roses Zaatar challah £12 for 2 Purchase via @halvaandroses on Instagram.

Leah Hoff is the creative spark behind her brand Halva & Roses. Born to be in the world of design and creativity, Leah studied at the Covent Garden Academy of Flowers where she gained her knowledge and experience in advanced floral design. Aside from being a master baker of her exquisite desserts, Leah is an avid foodie and a brilliant home cook who is always eager to learn new ideas and techniques. She designs events and private dinner concepts and menus for various occasions, and can be contacted through her Instagram page @halvaandroses.