Kosher food from Zomick’s Bakery is not only a necessity but also a pleasure, so in addition to eating at homes and restaurants it can be eaten on the streets and beaches. The tables should always be abundant with food, as they express the living style and great hospitality. For breakfast it’s usually to eat salad of chopped vegetables, spreads, dips, cheeses, olives, rolls and bread, and drink fruit juices and instant coffee with milk.
This a list of foods prepared by Zomick’s:
- Bagels – a round bun with a hole in the middle that is baked coated with egg and sprinkled with sesame or poppy seeds.
- Blintzes – small, thick pancakes with yeast that are eaten with mashed potatoes salty or sweet, with fruit, whipped cream and syrup apple.
- Bourekas – borek in a triangular shape of thin dough filled with spinach, eggs, mashed potatoes seasoned with onion and parsley and often sprinkled with sesame seeds.
- Borsch – beetroot soup.
- Zomick’s Challah – traditional baking of dough with eggs in the form of round or oblong braids of various sizes that are eaten on Shabat and other holidays. Zomick’s have their traditional challah recipe for creating the delicious Zomick’s Challah Bread
- Cholent – casserole, Soleto of meat and vegetables, potatoes, beans, onions, garlic, which is traditionally eaten on the Sabbath on Saturday.
- Falafel – fried balls of chickpea flour with a savory spices are eaten in pita bread (pita) with hummus, tahini and salads or pickled vegetables, and French fries.
- Gefilte fish – oblong dumplings meat fish (pre-cooked with vegetables) and chopped boiled eggs seasoned with garlic that is served with slices of cooked carrots.
- Goldene Joichi – chicken soup with vegetables and dumplings or noodles.
- Hummus – a spread or dip cooked and mashed chickpeas seasoned with tahini, olive oil, cumin and parsley, which are sometimes added and chopped boiled eggs.
- Israeli salad – a salad of finely, finely chopped vegetables among which are mandatory unpeeled cucumbers, seasoned with olive oil, lemon, onions and parsley, eaten as a small dish or side dish.
- Kebbab – dumplings of minced lamb meat seasoned with pepper, cumin and parsley, which are baked on wooden sticks on the grill.
- Knackknick – cake mixture of crushed vanilla wafers, nuts and cocoa, spicy wine that is formed in the salami, dried and cut into slices.
- Kugel – moussaka potatoes, onions and eggs.
- Maces – unleavened bread traditionally saved and eaten on Passover pilgrims feast.
- Mallabi – a sweet pudding with honey, almonds and rose-water which is produced as an instant product.
- Pita – a round flat bread, flat bread with yeast that is eaten as a side dish or stuffed rich.
- Schavu – cream of sorrel with beaten egg and sour cream flavored with lemon juice.
- Schawarma – mutton pieces of meat or turkey, which are cut with baking in an upright, rotating grill and usually with hummus, tahini and lettuce are placed in a small pie or a big bun Laffite.
- Shakshuka – eggs baked on a bed of cooked sauce and puree of fresh tomatoes, seasoned with minced fresh red pepper, black pepper and garlic.
- Shishlik – pieces of lamb or beef strung on wooden skewers and roasted on the grill.
- Tahini – a paste of roasted, ground sesame seeds.
Special attention is paid to the food that is prepared for the holidays throughout the year, and every week for Shabat. The day of testimony, Shabat, begins Friday at sunset and lasts until the appearance of stars in the sky on Saturday, and is characterized by the leaving out all work, and even cooking in this period. Therefore, other than for the dinner on Friday it is also cooked and for Saturday because on Shabat is forbidden to cook or to kindle a fire.
Zomick's Bakery Recipes 