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.
Asif’s culinary director Guy Ben Harush decided to revive one of the recipes for a Passover cake that calls for almonds and mashed potatoes
Before the holiday, Ben Harush scoured Asif’s library for a recipe that could help him recreate the memory of those wine cookies
This veal sweetbread stew was passed down to Liza Ezra from her mother. It’s perfect for a holiday gathering or special occasion
“My children could eat this cabbage cake every day, all day,” remarks Nurit Levy
This gluten-free cake takes center stage at Aharoni’s Passover table and is a favorite year round, particularly when it’s served with coffee
This roasted lamb shoulder comes from Rome, and is wonderful on its own or served as part of a complete Roman Seder menu.
A beaten egg added at the last moment helps make the dish creamy without any dairy.
For a long time, Benedetta Jasmine Guetta debated the origins of bocca di dama, a delicate almond cake her Libyan grandmother made. Was it Italian or Libyan?
Roman Jewish tour guide Micaela Pavoncello serves these sweet matzo fritters drizzled with honey at her home to cap off Seder.
Inspired by the spring in Rome, this recipe makes the most of the fresh vegtables as prickly artichokes, and fresh fava beans and peas in their pods.
This roasted rendition for Passover comes from tour guide Micaela Pavoncello, whose family has lived in Rome since Julius Caesar’s time.
This recipe for stracotto, or tender braised beef in tomato sauce, is wonderful for the holiday—or anytime you’re entertaining.
This Roman recipe for tender braised artichokes, called carciofi alla Romana in Italian, is from tour guide Micaela Pavoncello’s family
For this recipe, chef Ohad Levi likes to use black coffee crushed with cardamom in a traditional mortar and pestle from Wadi Attir.
Chef Ohad Levi stuffs lamb’s leg with dates, browned whole garlic cloves, and a charoset made with salted almonds and date molasses.
Fish stuffed with spinach, herb and afiq (yogurt stone) roasted in warm Yogurt Sauce.
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In this French preparation, called barigoule, artichokes along with small carrots and whole cloves of garlic are gently braised in white wine and lots of olive oil. At the very end, garden peas, are added for a pop of color and freshness
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An Iraqi eggplant stew with meatballs and a sweet and sour sauce
Charoset recipes vary both by region and from house to house. This Persian version is made with bananas, apples, pears, dates, and nuts.
A Mexican play on gefilte fish from chef Pati Jinichi’s family, fish patties are poached in a spicey tomato sauce with pickled peppers.
Examine the charoset on any Passover table and you can likely tell where the host traces their roots. This one comes from a family in Mexico.
These crepes served with honey and butter are the star of a traditional Moroccan Mimouna celebration held at the end of Passover.
Chilled fruit soups originate in Eastern Europe and they were especially popular in Israel during the austerity era. This is a modern take.
Chilled fruit soups originate in Eastern Europe and they were especially popular in Israel during the austerity era. This is a modern take.
Like many other recipes from 1950s Israel, this one uses vegetables and eggs to stand in for meat that wasn’t readily available.
These fritters are inspired by a recipe from the early 1960s book “The Folklore Cookbook – Delicacies for the Israeli Holidays.”
This seasonal vegetable stew is infinitely adaptable and also fitting for Passover when spring vegetables are just arriving in the markets.
This is a classic example of a meat-focused dish that was adapted to be vegetarian during the Tzena era, a time of austerity in early Israel.
This bright and briny salad gets an extra punch of flavor from cumin seeds, sweet paprika, and cinnamon and fresh cilantro.
This bone-in lamb shoulder seasoned with thyme, honey, and lemon comes from a family that lived in the western Mediterranean for centuries.
These festive pistachio and rosewater cookies, which can also be served during Passover. Pair them with mint tea.
Lasagna-like dish can be made with meat or vegetarian fillings like this one with spinach, cheese, and potatoes
This recipe comes from eastern Europe, where cooks would grate beets and cook them with honey and vinegar to make eingemacht for Passover.
“Our dessert is a classic Bavarian cream paired with a chocolate and black coffee sauce instead of the classic chocolate sauce”
Chef Anat Neta-Kepten’s take on Bavarian cream is less sweet than traditional ones and lighter. She serves it with blood oranges and praline.
Chef Gal Dotan of B12 restaurant in Tel Aviv adds caramel sauce for richness and meringue for crunch to his take on Bavarian cream.
Broitman’s interpretation of Bavarian cream includes local honey from Porat Farm in Ein Yahav and Pini Gorelik’s citron liqueur.
Chef Ido Feiner and pastry chef Dana Malkes of Roberta Vinci add flavors from the restaurant’s backyard to this Bavarian cream recipe.
This recipe has notes of pine that come from a tree resin called mastic, which can be found online and in select grocery stores.
This kosher for Passover rendition of kibbeh (also known as kubbeh), replaces the common semolina exterior with ground meat and rice.
This kubbeh is commonly found in Iraqi Jewish kitchens, especially during Passover, as it uses potatoes instead of bulgur wheat.
This elevated bishbash salad is a colorful dish for winter that celebrates the season’s finest: cured olives, oranges, greens, and sumac.
A Passover recipe typical of the kitchens of Eastern European Jews, one still finds these noodles in traditional rural kitchens in Central Europe.
Ashkenazi chicken soup is an integral part of Israeli cuisine. Add pasta and a few pieces of vegetables for a classic chicken noodle soup.
Chef Erez Komarovsky reinvents the yekke potato salad, using freshly-made mayonnaise, mustard, and fresh hyssop leaves in place of dill.
“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.
These artichokes, inspired by the iconic Israeli cookbook “The Book of Pleasures,” are cooked with lots of olive oil and fresh herbs.
Adoration for stuffed vegetables cuts across religious and ethnic boundaries and is shared by all residents of Jerusalem.
Chef Erez Komarovsky shakes off the dust from the buckwheat and prepares a dish inspired by the local and regional mujadara.
