ROSKA

Sepharic Kitka

While on lockdown due to the Covid 19 virus, I was not able to buy fresh kitka and I thought of looking for a recipe that my Tante Lucie used to make. The web was not very helpful and so I looked in real cooking books. One of them was “Cosinando al Estilo Sepharady” that my cousin Henrique had brought to me from Argentina. And there was a recipe for Roska. BUT not any recipe, it was my cousin Yale Sigura who had written it.  The problem as with all old recipes the measurements are not very precise and it called for one full spoon of Yeast. I assume in those days it could only be fresh yeast and looking at other recipes from the book I worked out that “one full spoon” was the equivalent of 50 gr fresh yeast and 18gr instant yeast!!!!  And then, by pure chance,  Estelle Tracy published a recipe called Roska de Tante Julia! I contacted her as again I had a problem with the yeast. Here in South Africa I could not get active dry yeast. Estelle reassured me that I could use the same quantity of instant yeast and not to bother with the pre-mixing procedure. So here is the Roska de Tante Julia, Tante Lucie and Cousine Yale.

Roska big.jpg

18 gr Instant Yeast

+- 1 kg Flour

500 ml warm milk

120 ml sugar

2 eggs

1 tbsp oil

1 tsp cinnamon

1 yellow egg with few drops of water to paint the roska.

Sesame seeds

  • In Kenwood bowl mix dry ingredients.

  • In another bowl mix the eggs, milk and oil.

  • Make a well in the flour bowl and add the wet ingredients. Mix till dough comes smooth.

  • Form the Roska as you wish and let it rise in a warm place for about 2 hours.

  • Paint the Roska and spread some sesame seeds on top.

  • Place in an oven at 180 C for about 20 min.

Please leave a comment to carry on this culinary tradition and help each other with tips, suggestions and maybe some other recipes. If you add in the comments field below a  recipe, please give exact measurements and steps, as the recipe  will be added on the site with your name