Stuffed Artichokes. Photo by: Dror Einav
Friday meals at Sylvie’s home in Sderot feature a dizzying selection of dishes. stuffed vegetables are a favorite of her children. This time, she has chosen to make stuffed artichokes. “This is a dish I mainly prepare for Shabbat dinners or holidays,” she adds.
Veal sweetbread stew. photo by: Dror Einav
This veal sweetbread stew was passed down to Liza Ezra from her mother. It’s perfect for a holiday gathering or special occasion
Meatballs with Peas and Potatoes | Photographer: Dror Einav
After months of living in a hotel in Tel Aviv due to the war, this recipe for meatballs with peas and potatoes is the dish Avia Astiuker’s daughter misses the most.
photo by: Itamar Ginzburg
The dish — made with Mikneh Dekel lamb — is on the menu at Cafe Asif this season, but you can also make it at home
Pasta Bolognese | Photographer: Itamar Ginsburg. Food Stylist: Einav Riechne
We have yet to encounter a child who refuses this pot of pasta and we absolutely understand why
Coffee-Braised Brisket by Michael Solomonov
Photographer: Armando Rafael.
The brisket recipe in chef Michael Solomonov’s family has evolved with each generation. This is his version with coffee and dried apricots
Meatball and Algerian Matbucha Sandwiches. By Anat Peiser
Cook Shirly Nishri turned memories of a dish her grandmother made into a recipe for Algerian-style meatballs in matbucha sauce, that’s served in a baguette.
Meatballs and Beets in Pomegranate Sauce. Photographer: Itamar Ginsburg
Chef Israel Aharoni’s recipe for juicy meatballs in aromatic sauce that combines beets, carrots, cumin, and cardamom with sour pomegranate
By Anat Peiser
Hila Alpert’s recipe for juicy chicken meatballs seasoned with ginger cooked in black bean soup with spinach and miso.
Photo by Penny De Los Santos
This roasted lamb shoulder comes from Rome, and is wonderful on its own or served as part of a complete Roman Seder menu.
Photo by Penny De Los Santos
This recipe for stracotto, or tender braised beef in tomato sauce, is wonderful for the holiday—or anytime you’re entertaining.
Photo by Dor Kedmi, Styling by Guy Cohen
Chef Ohad Levi stuffs lamb’s leg with dates, browned whole garlic cloves, and a charoset made with salted almonds and date molasses.
Photo by Tal Sivan Ziporin
Every Friday as she prepared for a big Shabbat dinner, Haim Cohen’s mother would make him a challah sandwich with meatballs studded with onion and parsley.
Photo by Tal Sivan Ziporin
Lucy Ayoub shares her family recipe for hashweh rice – the fiiling of the mahshi.
Chef Ayala Hodak’s recipes for shifteh berenji, a meatball-laden soup, brings together Persian limes, bunches of fresh herbs, and prunes.
Stuffing onion sleeves requires practice and patience but the reward is well worth it. This recipe comes from a Lebanese Jewish family.
In this recipe, small zucchini are stuffed with beef and arborio rice and then cooked in a tangy lemon and pomegranate sauce.
Photo by Sivan Roshiano
Chef and artist Elazar Tamano serves his Ethiopian steak tartare on injera and tops it with crunchy fried potato shreds.
Rabiya (Fresh Fava Bean Maqluba). Photo by Matan Choufan.
Maqluba is the flagship dish of Palestinian cuisine. You will find it served in most homes in the country on the first day of Ramadan.
Asada de Cordero con Alcachofas en Miel (Braised Lamb Shoulder with Peas and Artichokes). Photo by Penny De Los Santos.
This bone-in lamb shoulder seasoned with thyme, honey, and lemon comes from a family that lived in the western Mediterranean for centuries.
Beef Kubbeh and Fasoulia Stew. Photo by Armando Raphael.
Kubbeh are plunged into a soup made with green beans and dried lime in this recipe from Iraqi-American cook Annabel Rabiyah.
Kubbeh Charoleh (Baked Kubbeh). Photo by Penny De Los Santos.
In this Syrian-Mexican family, bulgur and beef kibbeh is served with tahini, avocado, and salsa cruda at Shabbat lunch.
Photo by Shani Brill
This is one of the first incarnations of kubbeh, with the casing made up mainly of meat held together with a small amount of cereal.
Photo by Shani Brill
Made with ground lamb shank, pepper paste, and pine nuts, these kibbeh from Aleppo are worthy of a special occasion.
Beef-filled Bourekas. Photo by Armando Rafael.
This classic Sephardi recipe for meat-filled pastries has barely changed in 500 years, says food stylist Victoria Granof.
Avikas (White Bean and Beef Stew). Photo by Penny de Los Santos.
A simple stew of beef, white kidney beans, onion, and tomato paste, simmering away on the stove. Perfect for winter days!
Ash-e Aner, pommegrant soup with meatballs. Photo by Penny de Los Santos.
This Persian soup from acclaimed cookbook author Rottem Lieberson is made with tangy pomegranate concentrate, herbs, and meatballs.
Cholent Potpie. Photo by Penny De Los Santos.
Chef Yehuda Sichel’s grandmother used to make cholent that looked like a potpie. Today he makes his own version of it.
Elizaveta Vigonskaia, who recalls times when there was little or no food, now celebrates Hanukkah with these decade latkes.
This rich Palestinian stew, which comes from Gaza, is flavored with lamb, allspice, sumac, and dill seeds.
Sambousek. Photo by Jenny Zarins.
Almost every culture has its take on the filled dough dish, this is the Palestinian one. From Sami Tamimi and Tara Wigley’s Falastin: A cookbook.
Photo by Ariel Efron
Asif talks with Aleph Farms CEO Didier Toubia about sustainability, kosher laws, and more.
Medias (Beef & Eggplants). Photo by Matan Choufan
There are several versions of this dish, the most famous of which is made with zucchini, but this is with eggplants.
Photo by Matan Choufan
During the holiday called Eid al-Adha, is it custom to serve offal for an early lunch. This version is Muzna Bishara’s favorite.
Photography: Dan Peretz, Styling: Nurit Kariv
Nechama Rivlin had a deep passion for Jerusalem and its diverse flavors, and this recipe comes from an Iraqi-Jewish neighbor of hers
Photography: Dan Peretz, Styling: Nurit Kariv
Adding large quantities of bread to meatballs was a practice developed during the frugal years of World War II in British Mandate Palestine.
Photography: Matan Choufan
Jerusalem-based cook Yedida Dabah, making these Sephardic savory pastries filled with beef and pine nuts, is a way to keep the memory of her mother Dvora alive.
Photography: Matan Choufan
Writer Sherri Ansky describes kubbeh hamusta, a sour soup with meat-filled dumplings, as “a Friday noon-time delicacy.”
Photography: Dor Kedmi
Jaffa-born cook Nadir Abu-Seif learned how to prepare this dish of meat-filled dumplings poached in yogurt from her father.
Photography: Matan Choufan
This dish is inspired by one of Jerusalem’s most prominent and important culinary institutions, Azura restaurant in Mahane Yehuda market.
Photography: Dor Kedmi
These perfectly rolled grape leaves are cooked with lamb chops, which adds a richness to the finished dish.
Illustration: Rotem Biksenspaner
A lighter version of the traditional beef stew, this recipe was created by Israeli chef Haim Cohen
Photography: Dan Peretz, Styling: Nurit Kariv
The Jerusalem soup pot merges influences from the Arab cuisine of the Greater Syria region with others introduced by Jewish communities.
Photography: Dan Peretz, Styling: Nurit Kariv
Adoration for stuffed vegetables cuts across religious and ethnic boundaries and is shared by all residents of Jerusalem.
Lamb’s neck stuffed with raisins and grapes. Photo by Matan Choufan
The recipe is inspired by one called bidaya wan nihaya (meaning “beginning and end”), nods to the use of grapes (the beginning) and raisins (the end).