Prep time: 40 minutes

Serves: 2 (challahs)

Ingredients:
For dough
2.5 cups (350 g) white flour
1 teaspoon dry yeast
1 medium egg
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons olive oil
2/3 cup of water
For filling
2 tablespoons olive oil
2 thinly chopped white onions
3 chopped garlic cloves
1 teaspoon smoked paprika
Salt and pepper to taste
7 oz. (200 g) grated Tnuva Edam Cheese or a pack of Tnuva Edam Sliced Cheese
For brushing
A whisked egg
For topping
Sesame and poppy seeds.

Instructions:
1. Prepare the filling: heat oil and sauté the onion 2-3 minutes until golden.
2. Add garlic, paprika, salt and pepper and sauté for another minute. Remove from the fire, cool and add grated Edam cheese.
3. Put the dough ingredients in a bowl and mix for 5-6 minutes until the dough is smooth and flexible. Cover and let rise for about an hour at room temperature until the dough nearly doubles its volume.
4. Transfer the dough to a lightly floured surface and divide into two parts. Roll them out into 0.5’’ thick, 12’’ long strips.
5. Place half of the onion-cheese mixture in the center of each strip, and close it by stretching the dough and pressing the ends together. You should end up with two thin rolls.
6. Braid the rolls together into a challah shaped loaf. Transfer to a pan lined with a baking sheet.
6. Brush the challah with a whisked egg and sprinkle with sesame and/or poppy seeds. Place into the oven preheated to 370 ⁰F.
7. Bake for about 25 minutes or until golden-brown.