For ten days I was debating what to make for my upcoming pop-up (see flyer). It’s happening in one of my favorite coffee shops in Austin. They don’t have a kitchen there, so I have to prepare the food at home and bring it with me — which means I have to stick to things that don’t require heating. So: cakes and pastries.

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For years I’ve been toying with the idea of opening my own coffee shop or a delicatessen, but knowing myself, I knew I’d be constantly stressed out, worried that someone might not like my food. Also, the idea of cooking the same thing over and over, and committing to one place, would kill me. Don’t misunderstand me — I’m a big believer in commitments. I know that not committing can keep us stuck. But I won’t commit to something that will hurt my other commitments: my family, my health, my commitment to discover and see the world.

So a pop-up is exactly what I needed.

I get to make whatever I feel like and let people try my creations, without the headache.

Honestly, cooking and baking is the easiest part. The hardest is deciding what to make. I know people in Austin love their meat and BBQ. I know they have pretty high standards; the food scene here is impressive, with so many great places to eat. So the only way to do that well is to bring my home and culture to the plate. Although I didn’t mention on the flyer where home is — I just said Mediterranean. Unfortunately, I have a feeling some people wouldn’t give me a chance if they knew where I’m from. I’m planning on revealing that little detail while they chew on my kayak-shaped stuffed breads 🙂 If they don’t like it, they can choke on it.

Anyway, for ten days I was obsessed with what to make. Shall I make something healthy? Sweet? Savory? A childhood dish? I called my mom, my sisters, my friend Karen, and dug into my favorite books (Shabbat, Open faced, The Turkish Cookbook). I tried out some recipes — my sister’s yogurt lemon cake, Liza Panelim’s plum and cheese cake, mini challah smeared with tahini and homemade jam. Everything was delicious, but none of it represented me. I wanted people to taste my home, my simple and nourishing recipes, my humble kitchen.

So I’ll be making two savory pastries: mini kayak-shaped breads stuffed with ground beef, grape tomatoes, and scallions, served with lemony tahini and homemade harissa. With the same dough, I’ll be making parcels of goat cheese, figs, and fresh oregano, drizzled with honey. My signature orange-turmeric carrot cake with yogurt frosting, sticky date cake, and smoky chocolate-halva chunk cookies.

If you’re in Austin, you should come! If you’re not, please forward the flyer to your Austinite friends. It’s going to be delicious.

About the recipe:

First, I’d like to give credit and say thank you to Itheiela for the perfect dough recipe. I’ve made many yeasted pastries in my life; hers is simply perfect.

Second, you can use other fruit, like plums, nectarines, or tomatoes, and substitute the cheese with another kind or a vegan cheese. Same with the herbs — you can swap the fresh oregano for thyme, sage, or rosemary. Look at this pastry as a canvas: draw whatever you like, make different combinations. As I always say, life without improvising is not worth living.