Magi Azoulay, the long-standing cook at the Or Early Childhood Center in Modi’in, infuses more than just ingredients and spices into her food. As the head cook for over 12 years, Azoulay views the organization as nothing less than a second home. “Cooking for me is not just about taste and quantities, but about love, creativity, and connecting people,” said Azoulay.
As a mother of five and grandmother of six with another on the way, Azoulay also brings all the love and warmth she gives her family to the Or Center kitchen.
The children at the Or Center eagerly await their favorite dishes. Among the raved-about favorites are oven-baked chicken, lentil patties, cheese latkes, and couscous with simply irresistible soup. However, the undisputed star is the pasta with meatballs in tomato sauce, which has become the Center's signature dish. The children always ask when Azoulay’s famous meatballs will be served again.
One of the most emotional moments at the Center is every Friday before Shabbat when Azoulay bakes fresh and fragrant challah. The children eagerly wait to taste the challah she bakes with her hands, creating a touching moment of connection with everyone who enters the Center.
In honor of the holiday, she decided to share with us a special recipe that the children love very much—Magi Azoulay’s sweet challah. The recipe, like Azoulay, is filled with love, tradition, and the taste of a true home.
Recipe for Magi Azoulay’s Sweet Challah
Ingredients for two challahs:
- 1 kg flour (8 cups)
- ½ cup oil
- 2 ½ tablespoons honey
- two eggs
- ¼ cup sugar
- one tablespoon salt
- two tablespoons dry yeast
- 1 ½ cups lukewarm water
For coating:
- one egg
- one tablespoon brown sugar
- A handful of blanched, sliced almonds
Syrup for brushing:
- 1 cup sugar
- ¾ cup water
Preparation:
- Place the yeast, honey, and water in a bowl. Stir and let it sit for 10 minutes to activate the yeast.
- Add the flour, sugar, eggs, water, and salt, and knead for 10 minutes by hand or in a mixer. Let the dough rest for about 20 minutes.
- After 20 minutes, fold the dough from the edges inward. Repeat this process three times, allowing the dough to rest for about an hour.
- Divide the dough into three equal parts. Roll each part into a long, rope-like shape.
- Take the three ropes of dough, pinch the ends together, and braid them to form a challah.
- Once braided, pinch the ends together to seal the challah.
- Let the challah rise: Place it on a baking sheet lined with parchment paper, cover it with plastic wrap or a damp towel, and let it rise for about an hour.
- Preheat the oven to 180°C (350°F).
- Beat the egg and brush the challah with it. Sprinkle brown sugar and sliced almonds on top.
- Bake for about 35-40 minutes until golden brown.
- While the challah is baking, prepare the syrup: Combine the water and sugar in a small saucepan, boil until the sugar dissolves, then remove from heat.
- When the challah comes out of the oven and is still hot, generously brush it with syrup.
