Ashkenazi egg noodles (lokshen)
Handmade Ashkenazi egg noodles are a labor of love, a lot of love. The cook needs to make a dozen or ...
Ashkenazi Passover board
It's hard not to get inspired by all those over-the-top cheese and chocolate boards on social media ...
Braised brisket with root vegetables & prunes
Ashkenazi Jews specialize in making the best out of cheap cuts of beef (tongue, anyone?) and brisket ...
Bumuelos, Sephardi matzo and cheese Patties
Bumuelos, or burmuleos, are fritters from the Sephardi cuisine, from Turkey and the Balkan, that are ...
Cauliflower and cheese pashtida (kugel)
Israelis love pashidot (plurals of pashtida, which is a crustless pie, or a casserole, or simply put, ...
Cauliflower, Tahini and Za’atar Salad
This salad is a variation of a classic Palestinian salad of cauliflower and tahini. Za’atar is a Palestinian ...
Celery root and Swiss chard pashtida (kugel)
In Israel we would've called it Pashtida. Kugel, casserole, or spoon bread sounds as good.
Chicken and White Wine Soup With Spinach Matzo balls
An Italian-inspired delicacy, perfect for any Jewish holiday. If you’re making this soup for Passover, ...
Chicken in red wine and orange
Chicken liver stuffed matzo balls
Matzo balls, the beloved Ashkenazi dumplings, need no introduction here. This version, which I've seen ...
Chicken, potato and eggplant in pomegranate and date syrup
This recipe is influenced by traditional the Persian cuisine's use of sour pomegranate syrup in cooking, ...
Chopped liver
I can't think of anything more indulgent, more comforting, than freshly made, still warm, chopped liver ...
Classic tzimmes
Tzimmes, the classic sweet carrot dish, started as a very meaty dish of carrots and beef cooked in goose ...
Date and walnut haroset truffles
These dessert truffles are play on the classic Iraqi haroset of date molasses (known also as date honey ...
Deconstructed Niçoise Salad
Tunisian fricassee sandwich is made with tuna, potatoes, hard-cooked egg, olives and harissa or filfel-chuma ...
Eajeh/arouq herb omelette
Eajeh/arouq herb omelette A green, chopped herb omelette, sometimes prepared as latkes, comes ...
Fennel, Kohlrabi and green onion salad
This crisp, fresh-tasting side dish can be made 2 to 3 hours ahead and refrigerated, but in that case, ...
Fish kebab with artichoke and fava bean
Spring is a wonderful time, if only for fresh artichoke and fava bean. Stuffed artichoke bottoms, with ...
Fried eggplant in lemon and mint
Fried eggplant in lemon and mint Simple fried eggplant is a classic Iraqi delight, and when done ...
Georgian kidney beans and walnut stew (Lobio Nigvzit)
This is a quick (speedy!) version of the Georgian classic stew of kidney beans with walnuts. It ...
Georgian stuffed eggplant rolls (Nigvziani Badrijani)
Nigvziani Badrijani combines everything that's good about the Georgian cuisine, including eggplant, ...
Horseradish and beet sauce (chrein)
Is there anything that says Ashkenazi food more than a bowl of chrein? Try this homemade version, that ...
Hungarian stuffed cabbage
Stuffed cabbage recipes are found all over Europe and the Middle East. Whether it’s the Hungarian ...
Iraqi haroset of date syrup and walnut
Iraqi haroset is as simple as it gets. It consists of only date syrup and nuts. Date syrup is a staple ...
Iraqi meatballs in sweet and sour apricot-tomato sauce
My great-aunt Victoria (Toya) Levy was an incredible woman. Born in Baghdad in 1922, she moved to Israel ...
Iraqi stuffed onions and tomatoes
My grandmother Rachel was a gifted cook. After moving as a young mother from Baghdad to Tel Aviv in ...
Israeli avocado salad
Avocado salad Found on many Israeli breakfast or dinner tables, this salad is traditionally spread ...
Israeli/Arab chopped vegetable salad
Here's a great idea to adopt: Eat more Israeli/Arab salad. Just to emphasize some of the benefits of ...
Italian chestnut and orange haroset
Like most Italian dishes, Italian haroset is different in one region from the other. While most recipes ...
Key shaped challah (shlissel challah)
Shlissel challah is a key-shaped bread prepared by Ashkenazi Jews for the first Shabbat after Passover. ...
Khenagi, Georgian walnut matzo balls
Khenagi are Georgian matzo balls made with matzo meal, ground walnuts, onion and eggs and cooked in ...
Khoresht fesenjan – Persian chicken, pomegranate and walnut stew
Khoresht fesenjan is one of the most beloved stews from the Persian cuisine. Walnut with pomegranate ...
Kubbeh batata
From my grandmother’s Iraqi kitchen, fried potato patties filled with ground beef that she used to ...
Lamb shoulder with spring vegetables
"You shall have a perfect male lamb in its [first] year; you may take it either from the sheep or from ...
Leek kifteh (kiftikas de prasa)
Excellent with or without meat, these latkes are hard to resist, especially hot straight out of the ...
Manoras – Turkish matzo with cheese and eggs
Here's a recipe that comes from the Turkish-Jewish community, that I've learned about thanks to the ...
Matzo lasagna
Growing up in Israel in the 1970s, I was exposed to only one kind of lasagna: my mother’s. It was ...
Meatballs in spring vegetables and oregano-lemon sauce
This dish celebrates spring abundance in all its beauty and flavor. Feel free to include any spring ...
Mina de carne, Sephardi meat and matzo pie
Mina is a Jewish Sephardi Passover pie made with matzo crust. There are many variations of minas throughout ...
Mina de kezo, Sephardi matzo & cheese pie
Mina is a Passover pie from the Sephardi cuisine, made with layers of matzo and filling. The most traditional ...
Moroccan potato and carrot pie (Maakouda)
Maakouda is a Moroccan potato pie, served either in slices or as individual fritters. Moroccan Jews ...
Moroccan Potato pie with dandelion (Maakouda)
Maakouda is a Moroccan potato dish, served either as pie or as fritters. For Moroccan Jews maakouda ...
New tzimmes
A new take on ashkenazi tzimmes, with heavy Persian influence. The rainbow carrots are roasted ...
North African stuffed artichoke bottoms in red sauce
Stuffed artichoke bottoms are a traditional dish from the Moroccan, Tunisian and Libyan cuisine. Jews ...
Orange, polenta and olive oil cake
This olive oil based cake is very moist and full of flavors, but make sure to use a mild ...
Oshpelo, Uzbeki lamb, carrot and rice dish
Oshpelo, (also osh or plov,) is Uzbekistan’s national rice dish that’s cooked with meat, carrots ...
Persian beef, herb, kidney bean and dried lime stew (ghormeh sabzi)
To make this delicious stew vegan, just omit the beef from the recipe and replace water with vegetable ...
Persian chickpea & chicken matzo ball soup (Gondi)
Gondi are dumplings of chickpea flour and ground chicken from the Persian cuisine that are very popular ...
Persian haroset
This haroset incorporates some of the Persian cuisine's favorite staples: pistachio, walnut and pomegranate. ...
Persian rice
Persian rice is known everywhere for how good it is, and the secret to a good Persian rice is the crispy ...
Polish braised red cabbage and apple
A classic sweet and sour Polish combination of cabbage and apples. It's so simple to make, the ingredients ...
Pre-Seder nosh: cold beet borscht
There are many advantages to making your own chrein (which is, for those who missed out on their Jewish ...
Quick Matzo Ball Soup
To save time, and frankly, on calories too, the recipe calls for boneless and skinless chicken cuts. ...
Rice paper feta & green onion burekas
In this recipe, a Turkish pastry, the borek, takes an Asian turn, using rice paper instead of the classic ...
Rice with fava bean and herb
Fresh fava beans are in season in spring, and so it is no surprise that it became part of the Passover ...
Roasted baby potato in rosemary and garlic
Use either baby gold potatoes or fingerling potatoes. The advantage of the latter is that you do not ...
Roasted Whole Eggplant in Tahini
A classic combination that works every time.
Sephardi celery root and carrot in lemon (apio)
Celery root, or celeriac, is available in supermarkets year long, but is younger and fresher in fall. ...
Sephardi chicken and potato stew (Sofrito)
In Latin America and Spain, sofrito is a tomato and garlic or onion base for many dishes. But for Israeli-Sephardi ...
Sephardi fish in lemon and egg sauce (Pescado con limon y huevo)
Pescado con lemon y huevo is a Sephardi fish in lemon-egg sauce, that is served year round, but is great ...
Sephardi Fritada de patata e kalavasa (Zucchini and potato frittata)
Kashkaval is a hard cheese from the Balkan. It’s available at Eastern European supermarkets. ...
Sour Cherries, Pomegranate and Saffron Polow
The family of rice and meat stews named polow, or pilaf (or pilau, pulao, pilav) can be found throughout ...
Strawberry in pomegranate & arak soup
Fresh strawberries swim in a cold sweet-tart pomegranate soup (Or better yet, make it alcoholic by adding ...
Stuffed artichoke
This is an easy way, full of flavor, to stuff an artichoke, with a combination of herb, parmesan and ...
Stuffed artichoke bottoms
Since Passover arrives in spring, it is customary to incorporate many spring vegetables on the Seder ...
Swedish Almond and potato cake (kronans kaka)
Kronans kaka, a Swedish almond and potato cake, is a traditional cake from the 1800s. Potatoes replaced ...
Swiss chard kifteh (latkes)
A classic recipe from the Sephardi cuisine, these kifteh are part of the Rosh Hashanah blessing table ...
Tahini and halva brownies for Passover
Passover is a wonderful holiday that brings to the table the exodus of the Israelites from slavery to ...
Tahini bread
This sounds almost too good to be true. But there's a reason why this recipe, that first appeared on ...
Tbeet, a Jewish-Iraqi Shabbat overnight stew of chicken and rice
In her modest, shack-like home in southern Israel, my great aunt Toya served some of the best food I’ve ...
Tomato shakshuka
There’s one staple that requires cooking, but still fits summer dinners (or brunches) really well, ...
Tunisian fish in spicy sauce (chraimeh)
Chraimeh is a classic recipe from the Tunisian cuisine, and a favorite among Israelis of all origins. ...
Tunisian haroset
This haroset comes from the Tunisian cuisine, and what makes it unique is the use of pomegranate juice, ...
Tunisian Swiss chard stew (pkaila)
Pkaila is a Jewish Tunisian dish that starts with the “essence” of slow-cooked Swiss chard (or spinach) ...
Two-ingredient vegan coconut macaroons (sure, you can add chocolate)
These macaroons are both vegan and parve, and as juicy as they get, thanks to the use of condensed coconut ...
Vegan borscht soup
There are so many versions of borscht, but most include beets that give the soup its signature color ...
Whole roasted cauliflower in dukkah
The roasted whole cauliflower craze, as announced by the NY Times, was started in Israel by celebrity ...
Yam, kale and quinoa salad
(Also known at my home as the salad I cooked for President Obama)
Yemeni haroset
Full of flavors of sesame, dates and ginger, this haroset Sia very special one. Notice that sesame seeds ...
Zucchini pashtida (kugel)
The popularity of Pashtida, a crustless pie or simply put, kugel, peaks during the holiday of Shavuot. ...
