Jewish Cooking Course – Menu A

Jewish Eggs With Challah

Challah: It is a Jewish braided bread. There are longish and round versions, but the round ones are made for celebrations.  Some people prefer the salty one while others like the sweet one. On the top we could strew poppy-seed or sesame. The freshly baked Challah has a fine fragrance and it looks perfect.
Jewish eggs: Many houses, many customs – so the saying. And this is especially true for the Jewish egg. Everybody knows it, loves it and makes it in a different way. Great-grandma does not put either chicken or goose liver, the attraction of her version is its simplicity and the added spices.

Main ingredients: flour, egg, yeast, dairy product, onion.

Roast Goose Leg With Sauted Cabbage

In Hungary the Jewish families prefer the goose meat (which I fully understand) and they eat it in a different way: in soup, main course, they use the goose fat and they make the delicious goose liver paté.

It is a real festive food which is very tasty and very filling as well. The meat is crispy outside, soft on the inside. In our family we really like dishes which mix salty and sweet tastes on the same plate and their contrast creates a real harmony. This dish is exactly like that.

Main ingredients: goose meat, red cabbage, potato, onion, garlic.


Here is a great Jewish dessert. I think it is more delicious than Flodni. I did not learn this cake from the great-grandma, but in a cooking class with a famous gastro blogger.

The Rugelach is a Polish Hanukkah dessert. The original recipe was more modest than today’s version because a long time ago some spoonfuls of sour cream or curd were used, rather than the cream cheese we use today. A lot of people are afraid to make it, although the secret is that you should let it rest overnight. You must taste it!

Main ingredients: flour, egg, dairy product, jam, almond.


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