Or, why do we eat wheat berries on Beshalach Torah portion?
Overnight dishes
Bukharian rice, meat and dried fruit stew for Shabbat (Oshisavo)
Oshisavo (or Yoshi save or Âsh-i Sabbâh, according to Max Malkiel, an expert on Jewish cuisine of this region) is […]
Hamin macaroni
Hamin macaroni is a Sephardi Shabbat recipe from Jerusalem of macaroni and chicken cooked overnight to perfection. Just imagine the […]
The crock-pot and the Shabbat stew
Slow cookers are back. Not the clunky ones your mother used to have, but shiny, multifunction contraptions that are now […]
Vegan cholent
Cholent is that famous Ashkenazy Shabbat overnight stew of potatoes, white beans and kishka (stuffed beef intestines.) But what gives […]
Tunisian Swiss chard stew (pkaila)
Pkaila is a Jewish Tunisian dish that starts with the “essence” of slow-cooked Swiss chard (or spinach) to very dark […]
Ashkenazi cholent – Shabbat overnight stew
When I was growing up in Israel, every shabbat afternoon was spent at my Polish grandmother’s, Rachel. As we sat […]
Moroccan chickpea and meat Shabbat stew (adafina/s’heena)
Moroccan and Tunisian adafina (or dafina, t’feena, s’heena, s’cheena) is a dish of chickpea, meat and vegetables that is cooked […]
Yemenite overnight pastry rolls (jachnun)
In 2023, Tel Aviv celebrated its first ever Jachnun Festival. Celebrity pastry chefs, jachnun joints and hungry crowds gathered at […]
Tunisian wheat overnight stew (hareesa)
Hareesa is a Tunisian Shabbat overnight stew that started as an Arab overnight dish of wheat and meat. The dish […]