The Big Jewish Nosh Fest

nosh fest thin banner nosh 15


The Big Jewish Nosh Fest is a lively interactive foodie celebration enjoyed by both Jewish and wider communities in the north of England.

This colourful Festival celebrates Jewish recipes worldwide with food and drink, tastings, live cooking demonstrations and all that’s new and interesting.






Ingredients and Method:

In a large bowl put:

1 kg plain flour

3 tsp dry instant yeast

4 tbs caster sugar

Mix together and then add:

1/2 cup veg oil

550-650 ml warm water

Mix about 2 minutes and then add 1 tbs of table salt- then knead the dough for 7 more minutes.

Prove the dough until it doubles in size.

Prepare 20 balls (weigh each one to the same size) – 50 gr. for each ball should be enough.

Arrange them as a bunch of grapes- 1 at the bottom, 2 on top of it, then 3, then 4, then 5.

Make a leaf from the dough by the shape of your hand, and some tendrils for decoration.

More bread/challah can be made from the rest of the dough.



SIMA RAW’S PERSIAN  MEATBALL STEW WITH OKRA, TOMATO AND LIME                     (Khoresht’e Bamieh)


Khoresht is a generic name for Stew in Persian cuisine. This Stew is usually made with beef/lamb or chicken thighs, which take longer to cook than meatballs

A lot of people have never tasted Okra (or Lady’s finger).  Not because there is anything wrong with it, but because most people don’t know how to cook it.  To me Okra is a funky looking veggie, and this stew is exotic-looking  but also very easy to make!


For the meatballs

1 lb minced beef

1 onion minced or very finely chopped

½ tsp salt

¼ tsp pepper

½ tsp turmeric

½ tsp cumin (Optional)

For the Stew:

1 Large onion, chopped

4 garlic cloves, crushed

¼ cup of Olive oil or Rapeseed oil,( enough to fry onion and meatball)

2 tsp salt

1 tsp pepper

2 cups of water

8 oz tomato puree (or 500 ml Passata, add water as necessary)

2 large whole tomatoes diced

½ cup bottled Persian lime juice or juice of 3-4 fresh limes

500 g x2 bag of frozen whole baby okra

Basmati Rice


  1. Combine all meatball ingredients very well, then shape the meatballs in the size of a chestnut
  2. In a large deep saucepan gently fry the onion and garlic in olive oil until the onions start to become translucent (about 2 minutes).  Then add the meatballs and cover and cook, stirring from time to time until the meatballs are no longer look red. Add salt and pepper
  3. Add water, tomato puree (or Passata), chopped tomatoes and lime juice, mix well.  Bring to boil stirring, add some water if the sauce too thick,  then simmer for 20 minutes, stirring occasionally checking the sauce to see if needs a bit more water
  4. Then afterwards lay the frozen Okra gently on the top of the stew in one layer.
  5. Put the lid on the pan and continue to cook for 25-30 minutes on low-medium heat, until the Okra is well cooked.  No need to defrost the Okra before using it.  It will cook beautifully in the stew and defrost in the Juices to perfection, but keep an on the sauce consistency
  6. Serve hot with Persian Rice/Polo



Nosh Richard Fisher cookery demo publicity

For the pie filling:

Veg oil
2 larger onions
500g chicken Breasts
3-4 table spoons of self raising flour
Tomato purée
4 fl oz of palwyn or Kedem
3 chicken stock cubes
Parav yogurt

Sour Cream Crust pastry.
130g Tomar Margerine
300g tofutti non dairy sour cream
1 egg large
250g self raising flour
1 table spoon chopped fresh parsley.


  1. To make the filling, heat half the oil in a frying pan. Cook onions until soft and golden brown. Remove from pan and set aside.
    2.Take a carrier bag and put 2 table spoons of seasoned flour ,salt ,pepper and 1 and a half table spoons of paprika.
    3. Place the strips of chicken into the bag , hold the bag closed and coat the chicken in combined paprika and seasoned flour.
    4.Heat remaining oil in the pan. Cook the chicken for 4-5 mins.) return the onions to the pan, stir in combined purée wine and stock.

5.Bring to the boil, stirring constantly , then reduce the heat and simmer covered for 7-8 mins.
6. Remove from the heat and stir in the yogurt.




mafrum 2


Fresh garlic

1 packet mince meat

2 Onions

Fresh Basil, Dill and Coriander

3 Carrots

2  Eggs (eggs must be broken in separate dish

2  medium to large potatoes

Chicken stock

Salt and black pepper


Paprika Four

1 bag of matzo meal

1 XTomato puree

Spring onions

1 bag of fresh spinach

2 courgettes

1 Tinned tomatoes

2 Fresh large tomatoes




  1. Put the mince into a bowl.
  2. Foods process the onions, basil, dill, coriander, carrots, salt, pepper, cumin and paprika. Add this mix to the meat. Mix well with the meat and add remaining spices for taste.
  3. Add an egg and a small amount of matzo meal to bind the mixture.
  4. Cut potatoes into thick scallops three quarters of the way down (without cutting right through to the bottom) so that the potato fans out.
  5. Stuff the meat mixture between the potato scallops.
  6. Roll the potato in flour, then egg and flour again.
  7. Fry with cooking oil until sealed and golden brown. (You can also stuff courgettes by taking out the inside of a courgette).
  8. For the sauce, mix chicken and beef stock with a tin of chopped tomatoes, onions, spring onions,sliced fresh tomatoes and garlic. Add cumin, paprika salt and pepper and the spinach and broccoli.
  9. Transfer the fried mafrum to the sauce and put in the oven for one hour.





Roasted Aubergines


2x Aubergines                                                                                                                                       Tehini

Optional: Sea Salt & Olive Oil

If you’d like to cook the aubergines traditionally, wrap them in tin foil and place directly on the open onto a gas flame/barbecue (10 mins – turn every so often) otherwise place on a baking tray until soft and steamy (be careful, the aubergine will be very hot!).

Once cooked, dispose of the tin foil and place on a serving dish. Cut of  the ends and cut the aubergine down the middle scoring the pulp of each half to make easy lift bites.

Add small amount of Tehini to each half.

The aubergine can also be served with a small amount of sea salt and olive oil . A traditional way of eating the aubergine is to add the tahini salad straight on to the aubergine.

The cooked aubergine pulp and final tehini mix can be added together in a bowl to make a aubergine/tahini dip and can be refrigerated and used later.

Israeli Salad

3 tomatoes

1 cucumber

Half red Onion


Quarter bunch fresh parsley

Black pepper

Olive oil



Chop salad and parsley into small cubes/pieces. Put in mixing bowl.  Add pinch of salt and black pepper. Drizzle small amount of olive all and squeeze lemon into bowl just before serving and mix.

Tasty Israeli Tehini

Tehini Paste

Five lemons

6 garlic cloves


Pita Breads


Crush or finely chop 2 cloves of garlic.

Put in mixing  bowl.

Add 4 table spoons of raw Tehini.

Squeeze 2 large lemons into bowl and add small amount of water.

Mix will with a fork (not spoon)

Continue adding water until you reach the desired consistency

Add half a teaspoon of salt, chopped parsley/coriander to your liking and stir well.

This Tehini mix can also be used as a lovely sauce for salad if more water/lemon juice is added.


4 thoughts on “The Big Jewish Nosh Fest

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: