This biscuit recipe is one of my tried and tested favourites. I took a particular interest in Jewish history and Judaism while at school after visiting the Synagogue in Reading. I studied Religious Studies after school as an extra GCSE and during the year in which we looked at Judaism, Joe Perl and his wife Sylvia who were Holocaust survivors, would come in and tell us about their beliefs and feed us scrumptious food that they would normally eat over festivals or holy days such as the Sabbath. A year or so after I left school I came across a giant Jewish cookery book. I’ve used it so much and its dessert recipes are usually good. This is my adaptation of the traditional Jewish Kipferl biscuits which originated and continue to be popular in the former Austro-Hungarian Empire states. They make great presents when tied up in some cellophane, and I usually hand them out, somewhat ironically, at Christmas time. I suppose I should really call them my Hanukkah gifts!
Sacivi is a Georgian dish with a thick sauce containing onion, garlic, walnuts, spices and herbs. Although this is a pretty easy dish to make, it requires plenty of time. The dish must be prepared in advance and chilled for 24 hours before serving. So it’s a good one to serve at a dinner party (particularly if you are serving a tapas or mezze style dinner) as it can all be prepared in advance and all you need to do before putting it on the table is add some garnish. Although this recipe uses chicken, a firm white fish such as monk fish or halibut are viable alternatives.