Now Inducting into the Challah Fame: Yasmine Hartung

The Challah Fame is a OneTable series that celebrates someone who loves to make challah (or other delicious food!) and does so as a form of self-care, self-expression, as a business, or for any other reason.

Throughout the pandemic, for most of us, lockdown meant more time at home, and in turn (maybe?!) more opportunities to cook. We got the scoop on how OneTable hosts used this unusual time to level up and try new recipes and traditions at their Shabbat table. Now, we’re sharing their dishes and stories to celebrate the power of Shabbat during  *an unprecedented time* and inducting them into the Challah Fame!

Then, we invite you to make this dish or one of your favorites, and tag us @onetableshabbat. 

Yasmine is a software engineer and OneTable host and guest in New York. 

Earlier in the year, she shared with us:

My brother-in-law is very into wine, and each region of Italy has different types of wines and cuisines. This inspired us to use Shabbat as a way to elevate recipes and foods from different cultures. Over the pandemic, we’ve hosted themed Shabbat dinners, including a Greek, Middle Eastern, and Moroccan-themed Shabbat dinner, so that we can learn new recipes and cooking techniques. It’s been a really fun way to cook and host Shabbat at home during quarantine, and we’re learning new things about different cultures along the way. 

One of Yasmine’s favorite things to make became this Greek Pita Bread for Souvlaki from Greek celebrity chef Akis Petretzikis. 

Yasmine’s tip: Add skordalia (almond spread), tzatziki, souvlaki, greek pitas, stuffed grape leaves, olives, and a classic Greek salad. They also drank some Greek wines.

OneTable empowers people who don’t yet have a consistent Shabbat dinner practice to build one that feels authentic, sustainable, and valuable. The OneTable community is funded to support people (21-39ish), not in undergraduate studies, and without an existing weekly Shabbat practice, looking to find and share this powerful experience.

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