Friday, November 6, 2009

Sephardic Style Challah with toasted Caraway and Anise


Thank you BreadBasketCase for posting your version of this and inspiring me to bake this. For this bread I used sugar and eggs (it is a challah after all...) and the Anise definitely added authentic flavor.


The real Sephardic "Challah" that was used in the middle-east is simply pita bread. As far as I know my grandfather never saw Challah until he came over from Syria to the States. However, this recipe incorporates some of the indigenous flavors and mixes them with the beautiful Ashkenazi tradition of braided Challah for the Holy Shabbat day.


  1. Mendy,
    Now I wish I would have made one loaf with anise and one without so I could have decided how I felt about authentic vs. not-so-authentic. These look good!

  2. ב''ה

    Thanks Marie.

    These actually went really well with our chicken soup with Matzo balls! Another great Ashkenazi-Sephardi marriage.