In Rebecca’s Kitchen

Our Rebbetzin Rebecca Starr hosts occasional virtual cooking classes from her home. Recipes and ingredients are below. Rebecca advises everyone to adapt and adjust for your taste.

Lentil Soup (Barbara Becker)
1 TBSP olive oil
2 cups lentils
8 cups water or stock
1 medium onion chopped
2 stalks celery chopped
2 carrots chopped
1 cooked potato diced
3 T parsley
1/2 tsp. Garlic powder
2.5 tsp salt or to taste
1/4 tsp pepper
1/2 tsp oregano
1 14 oz can diced tomatoes
2 T red wine vinegar

Saute onions, celery, and carrots with olive oil for 5 minutes. Add lentils after rinsing. Add spices, but do not add tomatoes or vinegar. Cook for an hour and a half covered. Add tomatoes and vinegar and simmer again for 30 minutes. Season to taste. Enjoy.


Potato Leek Soup (adapted from Kosher Delicious)
2 TBSP olive oil
3 leeks
3 carrots
2 turnips
3 large baking potatoes
8 cups stock
Kosher salt and pepper

Heat oil in a large stockpot over medium high heat. Saute leeks until soft and transparent. Add carrots, turnips, and potatoes to leeks and sauce 5 more minutes. Add stock. Reduce hear and cover. Simmer for 1 hour. Blend in a blender or with a handheld blender.  


Sweet and Sour Meatballs
2 lbs Ground Beef
2 Eggs
Salt, Pepper
1/2 t Garlic Powder
1/4 C Water
3 T Matzah Meal
20 oz Tomato Juice
1 C Ketchup
1/2 C Sugar
1/4 C White Vinegar

Combine beef, eggs, salt, pepper, garlic powder, water and matzah meal. Roll into small meatballs and place into a pot. Mix the remaining ingredients together and pour over the meatballs. Bring to a boil and simmer for 1.5 hours covered, then cook uncovered for an additional half hour. Serve over brown rice. This is best made a day ahead so it can be refrigerated and the fat removed before serving.


2 T Dry Yeast
2 1/4 Cups Lukewarm Water
4 Eggs Beaten plus 2 Yolks or One Whole Egg for Glazing
1 T salt
1/2 Cup Vegetable Oil
Approx. 7 1/4 Cups Flour (I use about 1/3 whole wheat)
1/4 Cup Honey

Dissolve yeast in the water with 1 tsp. of sugar.  Beat well and leave 10 minutes until it froths.  

In a large bowl,  lightly beat the eggs and add honey.  Then add salt, and oil and beat again.  Add the frothy yeast mixture and beat well.  Add flour gradually and just enough to make a soft dough that holds together, mixing well, first with a wooden spoon and then with your hands.  Knead vigorously for about 15 minutes until very smooth and elastic. Add flour if dough gets too sticky.  Pour a little oil in the bowl and turn the dough so that it is greased all over.  Cover the bowl with plastic wrap and put in a warm place to rise for 2-3 hours.  Punch down and let rise again for another hour.  Braid the challah loaves.  You should get 4 or 5.  Place them on a well oiled baking pan leaving room for them to expand.  Brush with egg and add brown sugar or other toppings if you wish.  Bake in preheated over at 350 degrees about 30 minutes until golden brown.  Enjoy!

Blessing for the Challah: