Join us every Thursday from 3:45 to 5:00 for our CKids Cooking & Baking Club. Children will make tasty treats, learn about Kosher, Shabbat and holidays. Snacks served, smiles guaranteed – a perfect blend of cooking, learning, and fun!

  • Start date:  9 May, 2024
  • Time: Thursdays, 3:45 - 5:00
  • Location: Chabad Lubavitch Leeds Centre - 168 Shadwell Lane LS17 8AD
  • Age Group: Year 2-6
  • Bonus: Special discount if your kids are part of CKids Cool Club 
  • Snacks will be provided






🥐Recipes 👇


2 oz fresh yeast or 6 ¾ teaspoon dry yeast

1 cup orange juice, room temperature

5 ¾ cups flour

5 tablespoons sugar

1 teaspoon vanilla sugar

⅛ teaspoon salt

3 sticks margarine, at room temperature

3 eggs

Cocoa Filling:

Oil, for smearing

1 cup sugar

½ cup cocoa

Prepare the dough: Dissolve yeast in orange juice. In the bowl of an electric mixer, combine flours, sugars, and salt. Add margarine, eggs, and yeast/juice mixture. Knead until smooth. Preheat oven to 350⁰F. Line 3 baking sheets with parchment paper. Divide dough into 4 parts and shape into balls. Roll each part into a circle ⅛ inch thick. Prepare the filling. Combine sugar and cocoa or confectioners’ sugar and vanilla sugar. Smear dough with oil, then sprinkle on the filling. Spread with cocoa mixture. Slice into 24 wedges. Roll up rugelach-style. Place on prepared baking sheet (there is no egg wash necessary on top). Bake for 20-25 minutes. Bake for 20-25 minutes.


Matza Ball Soup

4 eggs, slightly beaten

4 Tbsp. oil

4 Tbsp. ice cold water

1 cup matzoh meal

1 tsp. salt

1/2 tsp pepper

8 cups water

1 tsp. salt

In a large bowl mix eggs, oil and cold water together. Add matzoh meal, salt and pepper and mix well. Refrigerate for 1 hour. Bring water and salt to a boil in a 4 quart pot. Lower flame. Wet palms of hands with cold water and form mixture into balls. Drop into simmering water. Cover pot and cook for 30 minutes. Be sure to keep cover on pot during entire cooking time and 10 minutes after while pot cools.



1½ cups dried chickpeas (soaked overnight)

¼ cup fresh parsley

1 small onion, cut into quarters (or half a larger onion)

3–4 cloves garlic

2 tbsp. flour

2 tsp. kosher salt

1 tsp. cumin

1 tsp. paprika

Vegetable oil for frying

Pour the chickpeas into the food processor, with all the other ingredients (except the oil).

Pulse until mixture resembles a coarse crumb. Stop and scrape down the sides of the bowl a couple of times.

Put in the freezer for about 10 minutes. Form mixture into balls and fry it about 3 minutes on each side.


1 1/2 cups Chickpeas

3/4 cup water

1/3 cup tahini

2 cloves garlic

1/2 Tbsp salt

1/2 tsp. Cumin

1/2 lemon

Pour all ingredients in a food processor and mix well. Enjoy!