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.
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
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
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
In this Ethiopian Shabbat classic, chicken and eggs are coated with a rich tomato sauce spiced with ginger and berbere
This recipe for stracotto, or tender braised beef in tomato sauce, is wonderful for the holiday—or anytime you’re entertaining.
Chef Yehuda Sichel’s grandmother used to make cholent that looked like a potpie. Today he makes his own version of it.
There are several versions of this dish, the most famous of which is made with zucchini, but this is with eggplants.
Nechama Rivlin had a deep passion for Jerusalem and its diverse flavors, and this recipe comes from an Iraqi-Jewish neighbor of hers
This riff on Shabbat cholent is typical of Jerusalem. It uses chicken and slow cooked pasta, which is common in the Sephardic cooking styles
Nechama Rivlin’s collection of recipes contains several for hamin from a range of communities with varying levels of complexity.
Ashkenazi chicken soup is an integral part of Israeli cuisine. Add pasta and a few pieces of vegetables for a classic chicken noodle soup.
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.
Writer Sherri Ansky describes kubbeh hamusta, a sour soup with meat-filled dumplings, as “a Friday noon-time delicacy.”
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.
Guvetch (meaning earthenware pot) is a casserole of vegetables and tomatoes that entered Israeli cuisine via Jewish immigrants from the Balkans.
