Shabbat wouldn't be complete if I didn't bake fresh hallot that week. I make a big effort to vary the toppings and textures, and on holidays I go that extra mile to make really special hallot. This Sukkot, I thought it would be fitting to incorporate the Seven Species in the hallot I prepare so that they would match the fruits and grains decorating the ceiling and walls of the sukkah. To that end, I joined pastry chef Lior Mashiach for the day in her Tel Aviv studio. Mashiach says that as a child she would hang out with her mother in the kitchen and loved nothing more than to watch as ingredients changed form in front of her eyes. She loves the hands-on experience of learning as she kneads, forms shapes, and designs with food, using ceramic bowls that she made herself. Mashiach got her start at Rafael in Tel Aviv, but after 18 months she realized she wanted to learn more and so she took off for New York to learn at the International Culinary Center in Manhattan, where she graduated with honors. But she wasn't satisfied, and so continued with her studies to learn more about baking and bread. During her stint in New York, Mashiach worked at Mario Batali's Eataly, Jean-Georges Vongerichten's The Mercer Kitchen, and at Ron Ben Israel's RBI Cakes. In 2015, she was hired to work at the Danish Noma, which is rated the best restaurant in the world, and began to write a blog. Currently, Mashiach holds baking and cooking workshops and provides catering for special events. She's working on a cookbook that focuses on baking from a personal perspective. She can also be followed her on Instagram (Lioroooosh). Hag sameah! Translated by Hannah Hochner. OLIVE-TREE HALLA Makes 1 halla. The ingredients are similar to the fig and date halla – just add the following ingredients: ¾ cup pitted kalamata (or other) olives 2 Tbsp. fresh thyme Egg wash: 1 egg, beaten Serving suggestion: Olive oil and balsamic vinegar, poured into bowl inside halla The only difference in the preparation is that the olives and thyme need to be added to the halla before mixing. Separate halla into 7 sections – each one should weigh 140 grams. Fold each section over twice and let them rise for 10 minutes. Roll out each section into long strips.You'll be placing a ceramic bowl on top of each halla. Braiding: Step 1: Weave 4 strips together to form a + shape. Step 2: Braid right and left sides of halla. Step 3: Braid top and bottom sides of halla. At this point, place ceramic bowl in the middle of the halla and continue braiding strips. Step 4: Braid the remaining strips until you come to the ends of the strips. You can add a second bowl if desired. It's important that there be at least two braids after you add the bowls. Place the halla on a tray that is lined with baking paper. Brush with egg wash. Step 5: Roll out the 3 remaining strips so that they're longer and thinner than previous ones. Brush them with a little water and then roll them in poppy or black sesame seeds, so that they look black. Braid the 3 strips into a braid and then wrap braid around the halla and near the ceramic dish. You can leave the ends free. Let rise for 30-40 minutes. Brush with egg wash and bake for 30-40 minutes at 180° until halla turns golden brown even where the braided pieces connect. WINE HALLA Makes 1 halla. 550 gr. (4 cups) white flour 160 gr. (1 cup) red wine 25 gr. (1 Tbsp.) honey 40 gr. (2 Tbsp.) sugar 2 eggs 3 egg yolks 12 gr. salt 8 gr. dry yeast 60 gr. (¼ cup) oil Decoration: 6-8 grape leaves, depending on size Egg wash: 1 egg, beaten In the bowl of an electric mixer that is fitted with a dough hook, put the flour, wine, honey, sugar, eggs, egg yolks, salt and yeast. Mix for 2 minutes on low speed. Switch to medium speed and mix for another 10 minutes. Add the oil and mix until oil is completely mixed in. Transfer dough to a lightly greased bowl and let rise for 45 minutes. Knead dough again and let rise another 45 minutes. Place dough on a lightly floured work surface. Separate dough into 4 sections. Each section should weigh about 240 grams. Fold each section over and let rise another 10 minutes. Roll out each section into long logs with similar diameters. Wrap each log with one or two grape leaves. Braiding: Step 1: Place two of the logs vertically and then place the other two on top horizontally so that the two sets are perpendicular to each other and form a + shape. Step 2: Weave the pieces together so that on the right side it goes under and over and the opposite on the other side. Step 3: Now there should be 4 pairs of legs coming out of the center. Criss cross one of each pair with the one closest to it of a different pair. Continue to do this until there is no length left and then tuck the ends underneath the halla so that they don't pop up during baking. You should end up with a round halla. Transfer halla to a tray covered with baking paper and brush with the beaten egg. Let halla rise for 30-40 minutes and then brush with more egg wash. Bake in an oven that has been preheated to 180° for 25- 35 minutes until it's browned nicely even where the braided pieces connect. Remove from oven and let cool completely. FIG AND DATE HALLA You can integrate ceramic dishes when braiding this halla. Makes 1 halla. 550 gr. (4 cups) white flour 160 gr. (1 cup) water 25 gr. (1 Tbsp.) honey 40 gr. (2 Tbsp.) sugar 2 eggs 3 egg yolks 12 gr. salt 8 gr. dry yeast ½ cup dried or fresh figs, chopped coarsely ½ cup medjool dates, chopped coarsely Serving suggestion: Pour honey into ceramic dish and serve. Note: If you'd like to make this halla sweet, add syrup made from 150 grams white sugar mixed with 75 ml. water. In the bowl of an electric mixer fitted with a dough hook, put flour, water, honey, sugar, eggs, egg yolks, salt and yeast. Mix for 2 minutes on high speed. Reduce to medium speed and mix for another 10 minutes. Add the oil and mix well. Add the figs and dates and mix for another 30 seconds. Transfer the dough to a lightly greased bowl and let it rise for 45 minutes. Punch down to let the air out and let dough rise another 45 minutes. Transfer dough to a lightly floured work surface. Separate dough into 6 sections. Each one should weigh 160 grams. Fold each section over twice and let rise another 10 minutes. Roll out each section into long strips. Braiding: Step 1: Take 4 of the strips and form a + shape. Press together. Step 2: Braid strips on right side and on left side. Step 3: Braid top strips and lower strips. At this point, you can place a ceramic bowl on top of the dough, and form the rest of the braids around the dish. Step 4: Continue braiding the top, bottom, right and left sides of the halla until all the strips have been incorporated into halla. You can add another ceramic dish at this point. It's important to do this step when there are at least 2 braids before the halla is finished. Brush the halla with egg wash. Step 5: Roll out the 2 remaining strips so that they're longer and thinner than the previous 4 pieces. Brush them with a little water and then roll them in poppy or black sesame seeds. This way, the strips look black. Twist the 2 strips around each other like a rope and then wrap it around the halla as if you were wrapping a ribbon around the halla. You can leave the ends loose if you desire. Transfer the halla to a tray covered with baking paper and let it rise for 30-40 minutes. Brush it with egg wash and bake in an oven that has been pre-heated to 180° for 30-40 minutes until it becomes golden brown even where the braided pieces connect. To prepare the syrup, bring the sugar and water to a boil in a pot and cook until it becomes rubbery. Brush halla with syrup after it comes out of the oven. Then sprinkle straight away with crystalline sugar.
The hallot of seven spices(photo credit: PASCALE PEREZ-RUBIN)