Shavuot Cooking with Sigal and Rabbi Amy Bolton

May 28, 2020    
5:00 pm - 6:00 pm

Join Sigal and Rabbi Amy Bolton as we prepare a Shavuot Dairy Dinner together! Make Khachapuri, a Georgian cheese-filled bread with Sigal, and then make cheesecake with Rabbi Amy as we gear up for the holiday, which begins later that night. The Khachapuri can be eaten as an appetizer, side dish, or main course. It can be eaten with a side salad as a full meal, or as a smaller part of a more extensive dinner.

Link to Join:

Here is what you’ll need to prepare each dish:

For the Khachapuri (From “Jewish Soul Food” by Janna Gur)
The quantities below are for two different-sized batches, depending on how many people you are cooking for.
The first quantity is for a small batch, that makes 4 small or 2 large Khachapuri, and the second is for a larger batch, that makes 12 small or 6 large Khachapuri.

Item Small Batch Large Batch
Flour 1 1/4 cups 3 1/2 cups
Instant Yeast 1 tsp 2 1/4 tsp (1 packet)
Salt pinch 2 pinches
Water 1/2 cup 1 1/4 cups
Unsalted Butter (softened) 6 tbsp (3/4 stick) 14 tbsp (1 3/4 sticks)
Cottage Cheese 1/4 cup 1/2 cup
Egg 1 1
Grated Mozzarella 3 oz (80 g) 9 oz (250 g)
Feta Cheese 1 oz (40 g) 4 oz (110 g)

Optional topping:

Item Small Batch Large Batch
Eggs 2-4 (1 per bread) 6-12 (1 per bread)
Unsalted Butter 1 tbsp 2 tbsp


  • Stand mixer with dough hook
  • large mixing bowl (in addition to mixing bowl for mixer)
  • Measuring cups and spoons
  • plastic wrap
  • knife
  • clean surface or silicon mat to roll out dough
  • rolling pin
  • 1-2 baking sheets
  • parchment paper
  • bowl for filling
  • fork/spoon to mix filling
  • knife

For the Berry Swirl Cheesecake Triangles
(From “Kosher by Design, Short on Time” by Susie Fishbein)


  • 1 3/4 cups all-purpose flour
  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 tablespoon ice water


  • 2 (8-oz) blocks cream cheese, at room temperature for 15 minutes
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup blueberry preserves
  • 1/2 cups raspberry or strawberry preserves
    (total of 1 cup of preserves – you can use any kind you have on hand!)


  • 9-by-13 inch baking pan
  • parchment paper
  • stand mixes or food processor
  • measuring cups and spoons
  • spoon and knife

Contact Sigal with any questions about ingredients,