Stuffed Artichokes. Photo by: Dror Einav

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. 

Cholent Potpie. Photo by Penny De Los Santos.

Cholent Potpie

Chef Yehuda Sichel’s grandmother used to make cholent that looked like a potpie. Today he makes his own version of it.

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

Kubbeh Hamusta

Writer Sherri Ansky describes kubbeh hamusta, a sour soup with meat-filled dumplings, as “a Friday noon-time delicacy.”

Photography: Matan Choufan

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.