In
Judaism the term “Parve” describes food that has no meat or dairy in it. Jewish
dietary laws require separation between dairy and meat foods. It includes
separate serving and cooking dishes and waiting time between eating one kind of
food after another. After eating meat there is a longer waiting time before an
observant Jew can have any dairy product. The waiting time varies among the
different Jewish communities; Dutch Jews wait only one hour between meat and
dairy, while Yemeni Jews wait for six hours, and some Germanic Jews wait for
three.
This
dietary law developed because of the biblical prohibition to cook a kid (baby
goat) in its mother’s milk. This
prohibition is mentioned three times in the bible (old testament): in Exodus 23:19, “You
shall not boil a kid in its mother’s milk”,
in Exodus 34:26 “You shall not
boil a kid in its mother’s milk”, and in Deuteronomy
14:21 “Do not cook a young goat in its mother's milk”. There is an old
Jewish joke about this dietary law and its reason: When God taught Moses the laws of keeping Kosher he said “Do
not cook a kid in its mother’s milk”. Moses thought for a while and then said
in response “You mean that we
should never eat dairy and meat together?” “That is not what I meant.” Said
God, “I said ‘Do not cook a kid in its mother’s milk’, because it is a cruel
thing.” “Ah, I got it.” Said Moses, “You are telling us to wait six hours
between eating meat and dairy, so the food would not mix together in the
stomach.” “Moses, listen to me.” Cried God in frustration “I said ‘Do not cook
a kid in its mother’s milk’ because it’s not moral, it is inhuman.” Moses
considered the rule again then said, “Do you mean that we should have two sets
of dishes in the kitchen; one for dairy food and another for meat?” At this
point God lost his patience “Damn it Moses. Do as you please….”.
The idea for my coconut oil and pine nut
cookies recipe came to me when I wanted to treat a friend who keeps Kosher with
cookies that he will be able to eat after a chicken dinner. I found coconut oil
to be a great Parve alternative to butter and much healthier than what is
commonly used, margarin (which should be banned from all stores). There are two
kinds of coconut oils: with aroma and without aroma. For cooking I use coconut
oil without aroma because I don’t think fried onions go well with the scent of coconut,
but I love the aroma in baking. My favorite coconut oil brand is Nutiva – it
has the best coconut aroma.
Coconut Oil and Pine Nut Cookies
Ingredients:
2
cups flour
1
cup coconut oil with aroma in solid state (not melted)
1
cup pine nut (roasted or not roasted).
1tsp
baking powder
1tsp
baking soda
½
tsp salt
2/3 cup sugar
2
eggs
1
tbsp coconut extract/ vanilla extract
3 tbsp powdered sugar
Preparation:
Preheat
oven to 425F/220C
Mix
together flour, baking powder, sugar, baking soda, and salt. Mix with coconut
oil by hand, by using a pastry blender, or in a food processor.
The
next stages should be done manually:
Mix in Pine nut.
Add eggs and
coconut/vanilla extract mix until you receive a smooth and soft cookie
dough.
Use an ice-cream scooper to
form balls and place them on a cookie sheet.
Use the palm of your hands to
flatten the balls in to 1/2” thick round shapes.
Another way to create the cookies is by flattening the dough in to 1"/ 3cm thick layer and use a cookie cutter to create the shape of the cookies.
Bake for 15 minutes. Let cool. For additional sweetness and flare, you can sprinkle powdered sugar on top.
Bake for 15 minutes. Let cool. For additional sweetness and flare, you can sprinkle powdered sugar on top.
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