Buttermilk Pancakes
Keren Flash shared this recipe in honor of her parents Cindy and Igal Flash, who were murdered on October 7th. This recipe is part of our commemorative project “A Place at the Table.”
Shabbat
Roasted Chicken and Potatoes
Annie Levy shared this recipe in honor of her daughter Sigal Levy, who was murdered on October 7. This recipe is part of our commemorative project “A Place at the Table.”
Beef Bourekas
Tami Cohen Shapira shared this recipe for meat-filled bourekas in honor of her son Ziv Pepe Shapira, who was killed on October 7. This recipe is part of the commemorative project “A Place at the Table.”
Syrniki (Russian Cheese Pancakes)
“My parents used to make syrniki for breakfast on Shabbat, and the sweet-sour smell of the frying pancakes became a symbol of home and togetherness. Everyone in our family had their own favorite way of eating them”.
Schnitzel
Michael Wiener shared her recipe for schnitzel in honor of her son Yahav, who loved it. Yahav was murdered on October 7. This recipe is part of the commemorative project “A Place at the Table.”
Stuffed Vegetables in Tomato Sauce
The combination of caramelized sugar at the bottom of the pan, tomato sauce, and the delicate anise aroma of chopped dill creates a deep, slightly sweet, and unique flavor.
Schnitzel and Matbucha
Linda Trabelsi’s son Mor Meir Trabelsi was murdered on October 7. She shared this recipe, which she made for him every Friday, with the commemorative project, “A Place at the Table”
Moroccan S’china-Hamin (Overnight Shabbat Stew)
“Food has a magical way of connecting us to our roots and creating cherished memories,” says Ilanit Israeli Nagar, whose grandmother was born in the Atlas Mountains of Morocco. When Ilanit craves the comforting flavors of her upbringing, she makes a Moroccan style hamin called s’china (also spelled shkena) for Shabbat. Ilanit’s recipe includes beans andContinue reading “Moroccan S’china-Hamin (Overnight Shabbat Stew)”
Ma’amra (Beef and Peanut ‘Cake’ for Hamin)
According to author and food historian Claudia Roden, there are endless versions of “kora,” a rich and savory mixture of beef and ground nuts which is formed into a meatloaf and cooked on top of s’china. In Ilanit Israeli Nagar’s family, they make this dish with ground almonds and peanuts, flavor it with cinnamon andContinue reading “Ma’amra (Beef and Peanut ‘Cake’ for Hamin)”
Polish Pastilla
Former Cafe Europa chef (and competitor on the show “MKR My Kitchen Rules,” Yarden Shay recently joined us for our House Pot project, where guest chefs prepare a dish from their home at Cafe Asif. She made her signature pastilla — and shared the recipe. Pastilla is a festive pastry from Moroccan cuisine, made of phylloContinue reading “Polish Pastilla”
Quick Iraqi T’bit (Chicken with Spiced Rice)
One of Israeli-American recipe writer Ruhama Shitrit’s first viral recipes was for t’bit, Iraqi stuffed chicken. A beloved Shabbat staple in Iraqi households, t’bit traditionally cooks overnight, low and slow stuffed with and over a bed of rice. It’s a time consuming dish, but Ruhama, in a feat of culinary genius, condensed the cooking timeContinue reading “Quick Iraqi T’bit (Chicken with Spiced Rice)”
Beef and Potato Sofrito
Tal and Alon Bar — the duo behind the hit Instagram food account talandalon — made a bold decision just over a year ago to leave their jobs and pursue a shared dream. They purchased Coffeeshop 51 in Tel Aviv and later opened D298 on Dizengoff Street. Alon joined us as a guest chef asContinue reading “Beef and Potato Sofrito”
Moroccan Fish
On October 7, Etti and Itay Zack, their young son Sagi, and their dog were murdered. Rachel, Etti’s mother, shared this dish in their memory. This recipe is part of “A Place at the Table.”
Spicy Brain Stew
Beef or lamb brain cooked in a spicy red tomato sauce is a classic of Moroccan cuisine. With its bold color and rich flavor, this dish begs to be enjoyed with a piece of fresh challah, perfect for soaking up its spicy, flavorful juices. This recipe comes from Reut Ezer-Asaraf and Michal Waxman’s new cookbookContinue reading “Spicy Brain Stew”
Baghrir: Moroccan Pancakes
Although baghrir is simple to make, Moroccans treat it with great care, as if it carries the curse of the evil eye — too much attention during preparation can result in performance anxiety, preventing the signature bubbly texture from forming
Beef-Stuffed Cauliflower
“A Place at the Table” is a commemorative project that documents the favorite dishes of those lost on October 7 with the help of their families. Even though Shira-Emunah Amsalem was older than her late brother Avichay Amsalem, she always thought of him as her teacher, she says. She looked up to Avichay who oftenContinue reading “Beef-Stuffed Cauliflower”
Chraime
“A Place at the Table” is a commemorative project that documents the favorite dishes of those lost on October 7 with the help of their families. When Ofek travelled for six months in South America, he would call his parents every Friday, before Shabbat to wish them Shabbat Shalom. He would tell his mother, Liat,Continue reading “Chraime”
Rafi Cohen’s Beef Ktzitzot
For nearly two decades chef Rafi Cohen ran the beloved restaurant Raphael in Tel Aviv. He helped pioneer elevating Israeli home cooking in restaurants and trained a generation of leading chefs. Below, he shares his recipe and tips for classic ktzitzot. It sounds very homey and simple; after all, every culture has its version ofContinue reading “Rafi Cohen’s Beef Ktzitzot “
Spicy Moroccan Fish
Vera Moshe shares a recipe for spicy Moroccan fish in honor of her son Eden
Pomegranate Chicken
Pomegranates remind me of my home and orchard, so for me, it was about adding a personal dimension into cooking for a large number of people who I don’t necessarily know.
Grandpa Antonio’s Chicken
Tamar Cohen Tzedek: “I learned this recipe from a friend in Italy. His father used to make it. He would take a whole chicken, mix some chopped garlic and rosemary with salt, pepper, and olive oil, and massage the chicken under its skin
Citrus and Date Molasses Chicken
The sauce has date molasses, orange juice, lemon juice, and Atlantic sea salt, freshly ground black pepper, and some minced ginger and soy sauce
Chicken Pastilla Cigars
Etti Cohen traditionally prepares this Moroccan dish for special occasions when she’s home in Ofakim. Evacuated to Tel Aviv because of the war, she made it recently at Daniela Holtz’s home for our Open Kitchen initiative.
Sambusak
As part of Asif’s Open Kitchen Project, Tamar visited Shira Zaretsky’s kitchen in Moshav Kahal to make her sambusak, stew, and couscous.
Spicy Fish
This recipe for spicy fish was a favorite of Shani Gabay, who was killed at the Nova party on October 7. Her mother Michal shared it with us as part of “A Place at the Table.”
Homemade Bread (Challah)
Every Shabbat, Valerie Chen bakes three challahs — two for her Shabbat table and a third for family to snack on. It’s often enjoyed with her homemade matbucha.
Stuffed Artichokes
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.
Matbucha (North African Tomato Dip)
This recipe for matbucha comes from Kiryat Shmona resident Aliza Zwigi. It’s perfect in a sandwich with schnitzel and fried eggplant on a Friday afternoon
Kubaneh (Yemenite Shabbat Bread)
She baked thousands of kubanehs in her life, now that she is away from home all she wanted is to bake again. This is Shosh Yosef’s recipe for Kubaneh including all its secrets
Spicy Moroccan Fish With Potatoes and Chickpeas
The first time Sharona Dahan entered to the kitchen after the Black Shabbat, all she wanted to cook is Spicy Moroccan Fish With Potatoes and Chickpeas like her mother used to make
Coffee-Braised Brisket
The brisket recipe in chef Michael Solomonov’s family has evolved with each generation. This is his version with coffee and dried apricots
Traditional Doro Wat (Ethiopian Shabbat Chicken Stew)
In this Ethiopian Shabbat classic, chicken and eggs are coated with a rich tomato sauce spiced with ginger and berbere
Stracotto (Beef Braised with Tomatoes)
This recipe for stracotto, or tender braised beef in tomato sauce, is wonderful for the holiday—or anytime you’re entertaining.
Cholent Potpie
Chef Yehuda Sichel’s grandmother used to make cholent that looked like a potpie. Today he makes his own version of it.
Medias (Beef & Eggplants)
There are several versions of this dish, the most famous of which is made with zucchini, but this is with eggplants.
Meatballs with Okra
Nechama Rivlin had a deep passion for Jerusalem and its diverse flavors, and this recipe comes from an Iraqi-Jewish neighbor of hers
Chicken and Bucatini Hamin (Cholent)
This riff on Shabbat cholent is typical of Jerusalem. It uses chicken and slow cooked pasta, which is common in the Sephardic cooking styles
Winter Hamin (Cholent)
Nechama Rivlin’s collection of recipes contains several for hamin from a range of communities with varying levels of complexity.
Nechama Rivlin’s Chicken Noodle Soup
Ashkenazi chicken soup is an integral part of Israeli cuisine. Add pasta and a few pieces of vegetables for a classic chicken noodle soup.
Pastelicos
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.
Kubbeh Hamusta
Writer Sherri Ansky describes kubbeh hamusta, a sour soup with meat-filled dumplings, as “a Friday noon-time delicacy.”
Peppery Jerusalem Kugel
In his book “Schmaltz”, Shmil Holland explains that when kugel arrived in Israel in the 19th century, the ingredient list was adapted to what was available locally.
Bulgarian Guvetch
Guvetch (meaning earthenware pot) is a casserole of vegetables and tomatoes that entered Israeli cuisine via Jewish immigrants from the Balkans.