Bulgur Keftas (Kubbeh) Stuffed with Chicken
Valerie Chen learned to make this Kurdish soup with chicken-filled bulgur dumplings from a neighbor on Moshav Manot by the Lebanon border.
Valerie Chen learned to make this Kurdish soup with chicken-filled bulgur dumplings from a neighbor on Moshav Manot by the Lebanon border.
During the Chefs in Shifts | Food for the Frontline project, many chefs cooked their version of a nourishing and uplifting chicken dish, providing soldiers with a taste of home. We asked six of them what inspired their dish
When it’s cold outside, soup is more than just a nutritious steaming meal.
Tami’s keftas are coated in eggs and breadcrumbs, fried, and then simmered in a tomato sauce. She always serves them with couscous on the side
One of Aharoni’s family favorites — across both generations — was sweet and sour chicken. Hi’s Chinese restaurant closed in 2008, but they still make the dish at home.
You won’t be able to stop eating the soft rice, soaked in the flavors of the roasted chicken, fried onions and tomato juice.
A recipe for Moroccan chickpea and lentil soup to break the fast. In this version with chicken and herbs that give it a deeper flavor
This Persian chicken will beamed with pride in front of your guests
Chef Einat Adomani’s pomegranate preserves gives the deep flavor and the beautiful color to this festive chicken
While traditionally used in stocks and soups, turkey necks have wonderfully tender and flavorful meat when braised like they are in this recipe from chef Tomer Tal.
Chef Raz Rahav says this recipe for chicken stew with semolina dumplings is the only one his mother knew how to cook. He made it in her honor recently at Cafe Asif
Recipe by the singer Shai Tsabri for Yemenite chicken soup seasoned with black Hawayej as it is usually prepared in his family
In this Ethiopian Shabbat classic, chicken and eggs are coated with a rich tomato sauce spiced with ginger and berbere
Hagit Bilia, who is more known as Liza Panelim, shares her aunt’s recipe for chicken soup with kreplach.
The well-spiced chicken stew doro wat is traditionally served in Jewish Ethiopian homes for Shabbat. In this recipe, the classic gets an update.
Growing up on a homestead in northern Minnesota, Julia Silverberg Nemeth’s family had chicken soup every Friday. The recipe hinted at a secret her family kept from her — she was Jewish.
Mussakhan, a Palestinian dish of roasted chicken with sumac, is probably the recipe most associated with the olive harvest.
This recipe can be served in chicken broth or fried with onions. To make it ahead of time, prepare the filling a day or two in advance and store it in the refrigerator.
A Rosh HaShana dish from the “Kitchen Hindi” (Baghdadi Jews of India), brought to us by Max Nye.
Fatteh, a dish that combines pieces of pita bread with tahini and yogurt, is usually eaten for breakfast.
This riff on Shabbat cholent is typical of Jerusalem. It uses chicken and slow cooked pasta, which is common in the Sephardic cooking styles
Ashkenazi chicken soup is an integral part of Israeli cuisine. Add pasta and a few pieces of vegetables for a classic chicken noodle soup.
“I want to return boiled chicken back to its former glory,” says chef Israel Aharoni. In this recipe, he puts his spin on a French classic.
A festive dish, this whole chicken stuffed with freekeh, is at the center of the table in Muzna Bishara’s family kitchen in Kafr Qara.
In this new interpretation of the beloved tabbouleh salad from Muzna Bishara, the bulgur is replaced with local freekeh.
Taibeh style: Roast chicken served on a thin wide pita covered generously with chopped onion, sumac and olive oil