Uri Scheft opened Lehamim Bakery in Tel Aviv in 2001, and ever since, locals and tourists alike have flocked to the space to tear into his crusty breads and sweet, delicate pastries. In 2014, Scheft opened Lehamim's New York outpost, Breads Bakery, a name that's since become synonymous with chocolate rugelach and Nutella-filled babka.
For those who can't get to one of the shop's three NYC locations—or who just want to try re-creating these wonders at home—Scheft's recently released cookbook, Breaking Breads, will inspire rewarding baking projects to last through the winter. The comprehensive guide to Israeli baking delves deep into baked goods as varied as challah, Jerusalem bagels, flatbreads, and kubaneh—honoring classics, while also providing variations and fresh recipes for those who want to try something new.
In Breaking Breads, you won't just find typical European Jewish recipes, though there are quite a few of those. You'll also discover techniques and flavors from a wide array of cuisines, representing Israel's own melting pot of Middle Eastern, North African, and European cultures.
To round out your Shabbat table, try one of Scheft's multiple challah recipes, complete with detailed step-by-step photo guidelines on braiding. Looking for a twist on the classic? Scheft offers add-ins that include chocolate and orange confit, marzipan, and even flax (and you definitely won't want to miss the sticky pull-apart cinnamon challah braid). For those looking to explore Shabbat traditions from Yemen, recipes for malawach or kubaneh are available, as well. A recipe for chocolate babka, a perennial favorite at Breads, obviously makes the cut.
From there, Breaking Breads moves on to a beloved Israeli specialty: pita or flatbread, the indispensable fluffy companion to a freshly made batch of hummus. For something more out of the ordinary, the book offers lachmajun, a Turkish bread that Scheft describes as "somewhere between a flatbread and a pizza," and mofleta, a Moroccan dessert crepe that's spread with butter and honey and rolled up like a cigar.
Other chapters cover recipes for light brioche, Jerusalem bagels, ciabatta, and pain de mie, plus stuffed breads and pastries like flaky cheese burekas and fruit-filled hamantaschen. And, just in time for the holidays, Scheft gives a recipe for sweet sufganiyot (doughnuts), which plump and gently brown as soon as they meet the hot oil.
Whether you're breaking bread with family or on your own—we can't blame you for not wanting to share—the recipes from this truly creative baker will ensure that your results are as good to eat as they are beautiful to behold.