Come Thursday and Friday, I’ll be in my kitchen making a fresh loaf of sourdough and Shabbos dips. There are few things as delicious as a homemade loaf of bread and something yummy to enjoy it with! All of the dips are made without mayonnaise and with wholesome ingredients. It’s amazing what you can make with the most simple ingredients!
What are the shabbos dips?
- Garlic confit: The definition of “confit” is “preserve” in French. The term “confit” can be used to describe any ingredient that has been slow cooked in fat at a low temperature. I like mine simple, with peeled garlic, good quality extra virgin olive oil, freshly ground black pepper, kosher salt, and occasionally a bunch of fresh herbs.
- Eggplant Salad: This salad originated with Sarah of @spiceandzest (www.spiceandzest.com.) This version of the salad is made with roasted eggplant cubes, israeli pickles, sauteed onions, and fresh parsley. The addition of pickles always surprises everyone, and it’s crazy delicious!
- Matbucha: Matbucha is a red pepper and tomato salad of North African and Moroccan origins. Sina, of @sinamizrahi (www.gatheratable.com) inspired my first batch of matbucha a couple of years ago. This version starts with broiling red & green peppers and roma (or plum) tomatoes. Next, saute garlic and jalapeno and toss in the broiled and chopped peppers and tomato along with more olive oil, paprika, and salt.
About the sourdough recipe:
I chose to include my sourdough recipe in the post, including the method I use to make it for Shabbos. You can make the dough Thursday night and bake it off Friday morning with amazing results!
With this sourdough recipe and technique, it’s possible to put up a dough on Thursday night, then bake it off as early as about 1 hour after you wake up on Friday morning. I’ve also included an option to bake it later in the day, if that works better for you. In order to make beautiful bread, your starter must be strong and healthy. If yours is stored in the fridge during the week, I suggest taking it out Wednesday morning and giving it 2 feedings BEFORE you start this recipe. It is NOT a beginner recipe, and I would definitely recommend previous sourdough experience before attempting this one. It has been tried with much success with King Arthur brand of flour. I highly recommend them for quality and consistency.
- Food scale
- Bench scraper
- Proofing basket
- Scoring tool
- Cast iron pot
- 100 grams active sourdough starter
- 350 grams room temperature water
- 450 grams King Arthur bread flour
- 50 grams King Arthur whole wheat flour
- 9 grams fine sea salt
- Start by feeding your starter around 3 or 4 PM on Thursday afternoon.
- When the starter is bubbling and doubled in size, you can begin to make your bread.
- Weigh out the starter and water on the food scale. MIx together with a fork.
- Add in both flours and salt and mix until combined. You may wet your hands and use them to mix, if that works for you. Make sure all the flour is incorporated. The dough will be very shaggy at this point. Cover the bowl with a towel and set aside to rest for 30 minutes.
- When 30 minutes are up, wet your hands and fold the dough by taking a piece from the outside and bringing it towards the middle. Do this until you've come full circle, or the dough begins to resist.
- Cover the bowl with a towel and set aside to rest in a warm place (about 71 F) for 8-10 hours.
- Go to sleep!!
- In the morning, the dough should have risen up the bowl, doubling in size. You may leave it for another couple of hours if it's not at that point yet.
- Wet your hands and gently ease the dough from the bowl onto a floured surface. Fold the dough again, starting from the outside and bringing it towards the middle. Once you've come full circle, flip the dough over with your bench scraper and use it to shape the dough into a nice round loaf. Let the dough rest on the counter for 10 minutes.
- Flour a proofing basket. When 10 minutes are up, lift and flip the dough into the floured proofing basket using the bench scraper. The bottom part of the dough should be facing you with the rounded end in the basket.
- Set the dough aside to rest for 30-1 hour.At this point, you may also place your dough in the fridge for up to 24 hours before proceeding to the next step.
- Place your cast iron pot, covered, in the oven and preheat to 450F.
- After 30 minutes -1 hour invert the basket onto a small-medium sheet of parchment paper. Score.
- Carefully remove the pot from the oven and take off the lid. Gently lift the parchment paper and place the loaf inside of the pot. Cover and bake for 20 minutes.
- After 20 minutes, remove the lid and continue to bake for 30 minutes.
- When 30 minutes are up, carefully remove the loaf from the pot and set on the oven rack to crisp up for an additional 5-10 minutes.
- When the loaf is ready, remove it from the oven and cool on a cooling rack for at least 1 hour before slicing.
This is more of a technique then a recipe. Feel free to add in your choice of fresh herbs (rosemary and thyme are great examples) or even a quartered shallot or small tomatoes. It’s a little bit inconvenient to keep your oven on a low temperature for 2 hours when preparing for Shabbos, but it’s well worth the wait. The result is a perfectly smooth and spreadable garlic clove that tastes amazing on your challah or sourdough.
- A shallow oven safe dish
- plump peeled garlic cloves
- Extra virgin olive oil
- Kosher salt, for sprinkling
- Freshly ground black pepper, for sprinkling
- Herbs or vegetables of your choice
- Place the peeled garlic cloves in a single layer into a shallow oven safe dish like a pyrex or even a pie dish. This is key for making sure all the cloves get cooked evenly.
- Drizzle olive oil over the cloves until they are just covered.
- Sprinkle in the salt and pepper. Add herbs or vegetables if desired.
- Cover and bake on 250F for 2 hours.
- Remove from the oven, uncover and cool completely.
- Store in the fridge for up to 2 weeks. Let it sit at room temperature for about 20 minutes before serving.
This combination of ingredients makes an addictive salad that everyone will LOVE! I don’t find that the salad needs any additional dressing, as the oil from the roasted eggplant and sauteed onions, and the juice from the pickles brings it all together.
- 1 large eggplant, diced into small cubes
- olive oil, divided
- 6 medium israeli pickles, diced about the same size as the eggplant
- 1 small bunch fresh parsley, roughly chopped
- 1 medium onion, diced
- salt and pepper to taste
- Preheat the oven to 400 F. Line 1 large or 2 small baking sheet with parchment paper and set aside. Dice up the eggplant and toss it in a single layer on the baking sheet. Drizzle generously with olive oil and season with salt and pepper. Roast for 15-20 minutes, tossing 1-2 times during cooking, unt the pieces are golden and soft. Remove from the oven and set aside.
- For the onion, heat 2 Tbsp olive oil up over a medium-low flame. Cook the diced onion, stirring often, until it gets soft and the edges start to brown. Lower the flame to low and cook until the onions are beautifully golden and soft.
- While the eggplant and onion are cooking, chop up the pickles and parsley and toss it into a bowl.
- Combine all the components into the bowl. Season with additional salt to taste.
I’m going to be honest, this one is the most time consuming. However, IT FREEZES beautifully!
- 8 soft roma or plum tomatoes
- 1 large red pepper
- 1 large green pepper
- 3 cloves garlic, peeled
- 1 medium jalapeno
- 4 Tbsp olive oil, divided
- Salt to taste
- 2 Tbsp paprika
- Turn the oven to broil. Place the peppers and tomatoes on a good quality baking sheet. Broil for 5-10 minutes per side. Remove the pan from the oven, cover loosely with foil and set aside.
- When the peppers and tomatoes are cool, gently rub off the skins and discard.
- Chop the peppers and tomatoes up until the tomato is essentially pulp and the peppers are very finely diced.
- Heat 2 Tbsp of olive oil up in a heavy bottomed pot. Dice the garlic and jalapeno and saute for 2 minutes. Add in the chopped peppers and tomatoes with all their juice. Pour in remaining 2 Tbsp of olive oil and the 2 Tbsp of paprika. Season with a pinch of salt.
- Cook the matbucha on low storring often, until almost all the liquid is absorbed. This can take up to 3 hours. Cool and store in an airtight container in the fridge for up to a week.
- Store in the freezer in an airtight container if desired.
More delicious Shabbos recipes
I hope you enjoyed this round up of sourdough and shabbos dips! Feel free to comment below with any questions!