To Oma & Bella

Last year my australian cousin called me really overwhelmed! She just had seen the documentary Oma & Bella in Melbourne thanks to the Jewish International Film Festival.

“It’s awsome! she told me! This two ladies rocks! So vivid and full of life! You would love it she concluded. Yes me and my cousin we share a passion for food and specially eastern jewish recipies! When i last visited her, I learnt a lot watching her cooking even though she will argue she was not…

So i made some research. Who are Oma & Bella?

The 80 something Oma & Bella are two friends and there are living together in their appartment in Berlin for more than five years. One is from Poland, the other from Vilnus. They go to the market together and cook as it used to be in their home before the war, with passion, without recipies or graduation measures…!!!!

Oma’s granddaughter Alexa decided to make a movie and to catch these instants of life, humour, cooking and above all friendship.


During the war, Oma went to camp, and Bella escaped from the Vilnus ghetto. They lost everything and instead of flying away as many after the war, they stayed in Berlin because it was their home…

In the past two years, Oma & Bella ‘s story travelled to New York, Beirut, Melbourne, Sydney, Tel Aviv… A cook book is now available written both in German and English. Last month the movie won the Grimme Price in Berlin!

Today, i’m sorry to tell you that Bella passed away… She will be forever in our hearts.



Bella taught me what it means to love, to be a friend and to stand by what you believe, no matter the consequences. She will be so missed and forever remembered. Please send all your love and strength to my grandmother. And please, if you see her around the streets of Charlottenburg, always say hello.Thank you.” Said Alexa Oma’s granddaughter.

Lomir tanzn, lomir singen, lomir lachn with Oma & Bella forever! Lchaim!!!!! To life!



Apple pie is the ultimate dessert. This recipe takes a classic and literally wraps it up and serves it with a modern twist. The outside is crunchy and the inside is deliciously sweet.

5 granny smith apples, peeled and diced
1 tablespoon cinnamon
1 tablespoon sugar
1/2 cup of apple cider
1 package of eggroll wrappers

Combine diced apples with cinnamon and sugar. Place in pan with apple cider and cook until tender. Place 1 tablespoon apple mixture in center of eggroll wrappers and roll as directed on packaging. Bake in oven on 350′ for 15-20 minutes until crispy on outside. Serve with powdered sugar and ice cream.

~ Recipe submitted by Nina Safar


Noch nicht gesehen? Dann ab ins Kino Oma & Bella gucken






1 lb tilapia fillets
¼ cup olive oil
juice of 1 lime
1 small red onion, diced
1 small bunch of cilantro, chopped (about 1/2 cup)
1/2 tsp. teaspoon cajun spice or cumin or fajita seasoning
salt and pepper to taste
Hard tacos
SALSA & PURPLE SLAW to garnish

Combine olive oil, lime juice, red onion, cilantro, cajun spice as well as salt & pepper in a large zip lock bag. Add the tilapia fillets to the bag then seal and let it marinate in the fridge for 20-30 minutes. After it has marinated, place the fish in a baking pan and place in oven on 400′ for 20 minutes. Using a fork, flake the fish into pieces. Serve in taco shells with salsa and purple slaw.

~ Recipe submitted by Nina Safar





The heat of summer is hitting us full blast! I’m hot and sweaty and the last thing I want to do is turn the oven on or have to stand in front of the stove for a long time. This recipe is quick and easy at it’s best. It’s a one pot dish that makes for a flavorful dinner with an easy cleanup. I like ginger however if you don’t simply keep it out and replace it with your favorite spices.


1 small onion, diced
2 tablespoons olive oil
2 cups chopped spinach (I use frozen)
1 cup of rice, raw not yet cooked
2 cups of vegetable or chicken broth
4 pieces of chicken breast, cut into small pieces
Salt, pepper, garlic, and ginger to season with

Saute onions with olive oil in a large pot until golden. Season with salt, pepper, garlic and ginger. Add the chicken pieces and cook until no longer pink. Add rice, broth and spinach to the pot. Cover and simmer until liquid is absorbed.

~ Recipe submitted by Nina Safar



Ingredients for Buger:

1 lb ground chicken
1/4 cup chopped scallions
1/4 cup chopped cilantro
1/2 cup of panko crumbs
1 tbl. hoisin sauce
1 tbl. soy sauce
1/4 tsp. chilli pepper
1 tsp. ginger powder
1/2 tsp. garlic powder


Ingredients for Serving:
Buns, whole wheat bread or lettuce
Sweet chili sauce
Hoisin Sauce


Combine the chicken, scallions, cilantro, panko crumbs, hoisin sauce, soy sauce, chilli pepper, ginger powder & garlic powder in a large mixing bowl. Shape 4 – 6 patties (depending on how large you want them) You can either broil, bake or grill the patties. I used a grill pan with some oil heated on it and grilled the patties until cooked through. Serve over toasted bun, bread or on a bed of lettuce if you want to keep it low carb! I topped mine with some hoisin sauce and chilli sauce with a serving of MANGO CORN SALAD.

~ Recipe submitted by Nina Safar




I hate baking. Just the idea of making dough from scratch exhausts me. I love eating baked goods though, so every now and then I will shuffle my way into the kitchen and bake me up something sweet and sugary. I used ready made puff pastry dough from the freezer which makes for a flaky thinner crust, if you have the time and want something thick and doughy, this would also work with your fav pastry dough recipe.

1 8oz package of cream cheese
1/3 cup of sugar
1 tsp. of vanilla extract
1 package of puff pastry dough, which includes 2 sheets

You can either combine both sheets to form one long sheet or make two danishes one sheet per danish. Roll sheet out, then combine cream cheese, sugar and vanilla in a large bowl. Mix well. Place in center of sheet leaving room on both sides. (if you are making two danishes, save half of the cheese mixture for the other sheet of dough) You can add toppings of your choice to the cheese, such as fresh fruit like blueberries or chocolate spread. Then cut slits into the dough on either side of the cheese mixture. Starting from one end, crisscross them over the cheese filling creating a braid. Bake on 350′ for 20-25 minutes till slightly golden. Once it has cooled off, drizzle a glaze of confectionery sugar and water over the danish.

~ Recipe submitted by Nina Safar



I enjoy cereal and oatmeal for breakfast but sometimes the usual morning grub gets boring. I don’t always have time to prepare an omelet and I don’t like grabbing breakfast bars on the go. I find that the bars are never as satisfying as a home-cooked meal and always leave me hungry by 11:00 am. This recipe is great since it’s easy and can be prepared in advance. You freeze it and simply reheat it on your way out the door.


4 eggs
8 egg whites
1 small onion, diced
2 cloves of garlic, diced
2 cups chopped spinach, fresh or frozen
1/2 cup low fat shredded cheese, cheddar or mozzarella
1 tsp. salt
1 tsp. pepper

Preheat oven to 350 degrees. Sauté onions until golden. Add garlic and spinach and cook on low flame until heated through. Whisk the eggs in a large bowl. Add the spinach mixture to the bowl and season with salt and pepper. Sprinkle in the cheese and mix together. Spray two 6 cup capacity cupcake pans with nonstick cooking spray. Pour the batter into the muffin pans. Cook for about 20 – 25 minutes or until slightly brown on top.

~ Recipe submitted by Nina Safar



When I am not running late, this is the dish with which I like to start off my day. There is nothing as satisfying as a light and fluffy omelet filled with sweet red pepper and salty feta cheese. I am obsessed with cilantro and the flavor works wonderfully with the pepper and cheese. Serve the omelet with sliced avocado or create the ultimate breakfast burrito by serving it in a wrap with some salsa and guacamole.


1 egg
2 egg whites
A small bunch of cilantro
1 red pepper, diced
2 tablespoons crumbled Feta cheese

Whisk the eggs in a bowl, then pour them in a frying pan. Once the eggs have become slightly firm, add the feta cheese, cilantro, and red pepper going down one side. Once the eggs are firm, flip over in half, forming a half moon. Allow it to cook for an additional minute or so before removing from flame. As mentioned above, I often serve this in wraps with salsa and sliced avocado and it’s fantastically simple and flavorful!

~ Recipe submitted by Nina Safar



My mom’s got the best brownies on the block. It’s one of the reasons I don’t dread Pesach, I know there will be something delicious to nosh on. My sister Rivky has taken my holiday favorite and created something even more decadent with it. This cheesecake brownie is so amazing, you will want to make it all year round!

Ingredients for Brownie Batter:

1/2 cup of vegetable oil
4 eggs
1 1/2 cups of sugar
1/2 cup of potato starch
1/2 cup of cocoa (use Hershey’s cocoa for the best taste!)

Ingredients for Cheesecake Batter:
3 8oz. containers of whipped cream cheese
1 cup of sugar
4 eggs
1 8oz. container of sour cream
1 tsp. vanilla extract

Prepare the brownie batter and pour into a 9×13 pan. Then combine the cheesecake ingredients in a mixing bowl and layer on top of the brownie batter. Bake uncovered on 350′ for about an hour. When you remove the pan from the oven the cheesecake will not be completely firm but will harden outside the oven. (These are also great served as cupcakes. Bake them in cupcake pans on 350′ for 15-20 minutes.)

~ Recipe submitted by Nina Safar