Bejma: Tunisian Challah

This is my second challah from Joan Nathan’s new book about Jewish cooking in France (the first challah I made was the Moroccan Pain Petri). I think this recipe has appeared under Joan Nathan’s name before (New York Times Jewish Cookbook, p. 438, where it is credited as being from Nathan’s book The Foods of Israel Today).

Here is the idea of the bread: a dough similar to Ashkenazi challah, but the dough is shaped into three balls that are placed together in a triangle shape.

I love the shaping technique and would use it again with another challah dough. This makes a striking looking loaf.

Sending this to Yeastspotting.

Prior challah recipes:
Moroccan Challah (Joan Nathan)
Yemenite Challah, Chubzeh (Maggie Glezer)
Sarah Schecht’s Challah (NYT)
Stollen-style Challah
Food Processor Challah (Charles Van Over)
Macrina Bakery Challah
Russian Challah (Maggie Glezer) (plus Tamar Ansh’s round braiding technque)
Tamar Ansh Round Braid
Whole Wheat Challah (Peter Reinhart, but my variation)
Lithuania Challah (Maggie Glezer)
ABin5 Challah (Artisan Bread in Five Minutes a Day)
Apple Honey Challah (Got Kosher, LA Times)
100 Minute Challah
Chernowitzer Challah (Maggie Glezer)
Poor Man’s Brioche Challah (Peter Reinhart)
Peter Reinhart’s Challah

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6 Responses to “Bejma: Tunisian Challah”

  1. Rivki Locker (Ordinary Blogger) Says:

    What a pretty loaf, and probably less labor intensive than traditional braided challah!

  2. Julia @ Mélanger Says:

    Wow, such a simple idea for a shape but so effective. Looks great!!!

  3. Chavi Samet Says:

    Those challot look beautiful! Looking forward to trying many new recipes! My favorite egg challah is actually Joan Nathan’s Ultimate Challah from Jewish Holiday Baker Book- check it out on my blog!

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