United Hebrew Congregation, 13788 Conway Road, St. Louis, MO 63141 | 314-469-0700

Women of UH: Why Do We Eat That and Other “Jewish” Food Questions

March 8, 2016, 7:00 pm - 8:30 pm
United Hebrew Congregation
13788 Conway Road
St. Louis, MO 63141

Spielberg Chapel

All UH women and their friends are invited to join us for an evening of “Jewish Food Questions.”

Please bring a batch of your Mandel or Kamish bread, if you have one, or a food donation to UH’s Backpack Buddies program. We will have coffee and other treats as well.

RSVP to April Hickman. Please e-mail your recipe to her as well if you have one and we will share them with everyone.

*rescheduled from 2/24/16

 

Did your Bubbe call it…MANDEL BREAD or KAMISH BREAD?

Mandelbrodt, also known as mandel bread in English-speaking countries and kamishbrot in Ukraine, is a Jewish cookie popular amongst Eastern European Jews. The Yiddish word mandelbrodt literally means almond bread, a reference to its common ingredient of almonds. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well.
Its precise origin is unknown, as is its historic relationship with biscotti, a similar Italian cookie. While mandelbrodt and biscotti both consist of a crunchy exterior, mandelbrodt is slightly softer than biscotti due to its higher oil and/or butter content. Additional ingredients vary between bakers, but common additions include almonds,walnuts, cinnamon, chocolate chips or diced candied fruit. Mandelbrodt is called kamishbrot in Ukraine, and the two terms are often used interchangeably in the United States.

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