Harira (Moroccan Lentil and Chickpea Soup)
A recipe for Moroccan chickpea and lentil soup to break the fast. In this version with chicken and herbs that give it a deeper flavor
Chicken
Saffron Roast Chicken
This Persian chicken will beamed with pride in front of your guests
Fesenjan (Persian Chicken With Walnuts and Pomegranate Preserves)
Chef Einat Adomani’s pomegranate preserves gives the deep flavor and the beautiful color to this festive chicken
Braised Turkey Necks with Pomegranate Glaze
While traditionally used in stocks and soups, turkey necks have wonderfully tender and flavorful meat when braised like they are in this recipe from chef Tomer Tal.
Chicken Stew with Semolina Dumplings
Chef Raz Rahav says this recipe for chicken stew with semolina dumplings is the only one his mother knew how to cook. He made it in her honor recently at Cafe Asif
Yemenite Chicken Soup
Recipe by the singer Shai Tsabri for Yemenite chicken soup seasoned with black Hawayej as it is usually prepared in his family
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
Chicken Soup With Kreplach
Hagit Bilia, who is more known as Liza Panelim, shares her aunt’s recipe for chicken soup with kreplach.
Contemporary Doro Wat (Ethiopian Chicken Stew)
The well-spiced chicken stew doro wat is traditionally served in Jewish Ethiopian homes for Shabbat. In this recipe, the classic gets an update.
Hen Soup with Galuska Dumplings
Growing up on a homestead in northern Minnesota, Julia Silverberg Nemeth’s family had chicken soup every Friday. The recipe hinted at a secret her family kept from her — she was Jewish.
Mussakhan (Palestinian Chicken With Sumac)
Mussakhan, a Palestinian dish of roasted chicken with sumac, is probably the recipe most associated with the olive harvest.
Kreplach (Chicken and Liver Dumplings)
This recipe can be served in chicken broth or fried with onions. To make it ahead of time, prepare the filling a day or two in advance and store it in the refrigerator.
Pantras (Crispy Chicken-Filled Pancakes)
A Rosh HaShana dish from the “Kitchen Hindi” (Baghdadi Jews of India), brought to us by Max Nye.
Chicken Fatte
Fatteh, a dish that combines pieces of pita bread with tahini and yogurt, is usually eaten for breakfast.
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
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.
Chicken Pot-au-Feu
“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.
Chicken Stuffed With Freekeh
A festive dish, this whole chicken stuffed with freekeh, is at the center of the table in Muzna Bishara’s family kitchen in Kafr Qara.
Musakhan (Palestinian Chicken With Flatbread)
Taibeh style: Roast chicken served on a thin wide pita covered generously with chopped onion, sumac and olive oil
Freekeh Salad with Chicken and Roasted Apricots
In this new interpretation of the beloved tabbouleh salad from Muzna Bishara, the bulgur is replaced with local freekeh.