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Shir HaNosh TV: Making Tadelicoos with Reba Meshulam

Sunday, August 2, 2020 12 Av 5780

5:00 PM - 6:00 PMZoom


Shir HaNosh TV, Shir Hadash's very own member-led cooking network! Streaming live from our  computers and phones, we're bringing you a series of exciting cooking classes taught by Shir Hadash members. Come cook with us!

For our first class, Reba Meshulam will be making tadelicoos, Sephardic cookies from the Jews of Turkey. They are very crunchy and not too sweet!

Zoom details will be sent out the week of the event. Please RSVP below so we know that you're interested in this activity!

There are two ways to join us. You can sit back and relax while watching, or you can cook along!

If you're going to cook with us, check out the recipe below.

Prior to the Zoom call, you'll want to:

  • Prepare 2 baking sheets by lining them with foil or parchment paper.
  • Have a beaten egg in a bowl and some sesame seeds in a shaker at the ready.
  • Have all the other ingredients measured out! We'll do all the other steps together.


Tadelicoos - Little Sephardic cookies (aka Biscochos)

From my Sephardic kitchen - Reba Meshulam


3 eggs

1 cup sugar (scant maybe 7/8 cup)

4.5 oz oil

1 tsp vanilla

1 tsp baking powder

3.5 cups flour

Sesame seeds to shake on top

Preheat oven to 350. Prepare 2 baking sheets with foil or parchment.

Beat together eggs, sugar, oil and vanilla.

Sift together flour, baking powder, salt.

Add dry ingrendients slowly to wet ingredients.

Add additional flour to make the dough the right consistency, easy to handle, not so sticky. If the dough is too limp, put it in the fridge for 10 minutes - it will be easier to roll.

Use your hands to roll out dough worms about a half inch thick. Form them into small circles or rings. Put them on a baking sheet on foil- they don't stick.

Brush egg on top before baking. Shake sesame seeds on top. Bake at 350 for 20-30 minutes. They don't stick to foil. Go for nice brown color. 

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Tue, January 26 2021 13 Shevat 5781