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1 and 1/2 cups Gefen Almond Flour
1 teaspoon baking powder
1 extra-large egg
1 tablespoon Gefen Olive Oil
1/4 teaspoon salt
1/2 teaspoon pepper
2 pizza crusts (recipe above)
2–2 and 1/2 pounds (910 g–1.15 kilograms) second-cut brisket
3 tablespoons Gefen Olive Oil
1/2 teaspoon salt
1 teaspoon pepper
2 small onions or shallots, cut into quarters
1 cup red wine
1 cup chicken stock
daikon radish, shredded, for garnish (optional)
1 jalapeño, peeled and cut in half (if you like it hot, don’t remove the seeds)
1/4 red onion, cut into chunks
1/4 cup Gefen Olive Oil
salt, to taste
pepper, to taste
1/2 cup mayonnaise (homemade or store-bought, such as Gefen)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Mix all ingredients together in a bowl. Use your hands to form a four-x-10-inch (10-x-26- centimeter) rectangle; it should be about 1/4 inch (1/2 centimeter) thick. Bake for nine to 10 minutes. Remove from oven and allow to cool.
Once cooled, top with your favorite toppings (recipe below).
This dough can be made in advance and frozen, however, it’s extremely delicate and can break easily.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place meat in a baking pan and rub with olive oil, salt, and pepper. Place onions or shallots around the meat in the pan. Add wine and chicken stock. Cover and bake for three to three and a half hours, until fork-tender.
Remove the meat from the oven and shred using two forks. Add about 1/4 cup of sauce to the meat. Separate the onions or shallots into individual pieces and set aside.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place jalapeño and onion in a small pan. Drizzle with oil and sprinkle with salt and pepper.
Bake for 30 minutes, until the vegetables soften.
Transfer the veggies to a food processor.
Add the mayonnaise and blend.
Smear a layer of jalapeño mayo onto the crust. Add a nice amount of meat and bake for four to five minutes.
Add the onion or shallot segments and drizzle with some more of the jalapeño mayo.
Sprinkle shredded daikon radish on top for some extra crunch, if desired.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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is there anything to substitute almond flour?
We haven’t tested other kosher for Passover flours in this recipe, but you can test different nut flours or KFP flour mixes/blends available on the market.