1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with Gefen Parchment Paper.
2. Make flavoring mixture: In a small bowl, combine olive oil, garlic, parsley, rosemary, salt, and black pepper.
3. Press each dough ball into a six to eight-inch (15–20-centimeter) rectangle and smear some of the seasoning mixture down the middle, reserving any remaining seasoning mixture. Pinch the edges of the rectangle together lengthwise to seal and form a log. Roll each strand out to your desired length, then twist into a roll.
4. Arrange rolls in a ring shape on the baking sheet. Ball up a large piece of foil for the middle and spray with oil or cooking spray (so it doesn’t stick). Beat egg with a little water and brush all over the challah rings.
5. Bake until golden, about 40–45 minutes.
6. To prepare the Onion-Meat Dip: In a large frying pan, heat one and 1/2 tablespoons oil and sauté onions until very well browned, about 45 minutes. Remove onions to a dish.
7. Add remaining oil to the pan. Brown the beef very well, then add back the onions. Season with salt and one tablespoon reserved seasoning mixture, and add chicken stock. Simmer for five minutes or until the liquid is thickened. Serve warm (reheat covered) in a bowl in the center of the challah.
A major pet peeve of mine is under-browned ground beef. And if you find yourself having to drain a lot of liquid from your pan, I hate to tell you, but you’re doing it wrong. Beef should be browned in a very hot pan. Smash the beef down into the pan so it forms a huge burger-like patty and allow it to b.r.o.w.n. like you would let a burger brown. Then flip it over and break it up into pieces. Browned meat should not be gray. Liquid in your pan means your pan isn’t hot enough to evaporate the liquid from the meat, which also means it’s not hot enough to brown anything.