We are calling on our readers to send us the most delicious homemade challah recipes so that we can determine the best challah in the tri-state area.
Let me guess: It’s Friday night or Shabbat afternoon. You just had a Shabbat meal, maybe you’re feeling a bit overstuffed, and you’re winding down on the couch, curled up with The Jewish Link. Perhaps you ate your family’s homemade challah during hamotzi, or even “accidentally” filled up on it.
Like many, you may boast that your homemade challah recipe is “the best in the world.’ Well, we at The Jewish Link want to put that to the test with our summer-inspired Challah Recipe Competition.
Challah, as an inherently spiritual food, is a combination of many different components, both wet and dry. It may vary in quantity, brand or variation, but contains universal essential features and necessary baseline ingredients that makes this sweet bread dough into what is acceptably challah. Similar to the Jewish community, challah brings pieces together that may not have fit originally, but ultimately creates something beautiful that everyone can share.
As a core Shabbat mitzvah as well as a culturally Jewish food item, challah acts as both a traditional staple and halachic component of Judaism. Well known among Jews and non-Jews alike, challah has the power to uplift Shabbat and holidays, and its absence on Pesach and weekdays are noticeable. Therefore, it requires a recipe that produces the best results.
The inspiration for this competition comes from the extra free time that summertime provides, the deeper message of challah, as well as the genuine search for the best possible recipe. After all, if everyone is so confident theirs is the best, why not step up to the challenge?
Submit your recipes to [email protected] or DM them to @jewishlinknews on Instagram by the last day of June to be eligible (you may include toppings if you choose). Remember: The winning recipe will be the most generally liked challah, so perhaps consider refraining from out-of-the-box concoctions. We will bake each recipe, and have our editors choose the best one for a prize to be announced.
By Hannah Kirsch
