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
This Persian chicken will beamed with pride in front of your guests
Chef Einat Adomani’s pomegranate preserves gives the deep flavor and the beautiful color to this festive chicken
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.
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
Recipe by the singer Shai Tsabri for Yemenite chicken soup seasoned with black Hawayej as it is usually prepared in his family
In this Ethiopian Shabbat classic, chicken and eggs are coated with a rich tomato sauce spiced with ginger and berbere
Hagit Bilia, who is more known as Liza Panelim, shares her aunt’s recipe for chicken soup with kreplach.
The well-spiced chicken stew doro wat is traditionally served in Jewish Ethiopian homes for Shabbat. In this recipe, the classic gets an update.
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, a Palestinian dish of roasted chicken with sumac, is probably the recipe most associated with the olive harvest.
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.
A Rosh HaShana dish from the “Kitchen Hindi” (Baghdadi Jews of India), brought to us by Max Nye.
Fatteh, a dish that combines pieces of pita bread with tahini and yogurt, is usually eaten for breakfast.
This riff on Shabbat cholent is typical of Jerusalem. It uses chicken and slow cooked pasta, which is common in the Sephardic cooking styles
Ashkenazi chicken soup is an integral part of Israeli cuisine. Add pasta and a few pieces of vegetables for a classic chicken noodle soup.
All the ingredients of this recipe — a classic of Middle Eastern and Mediterranean cuisine — are integral to the home kitchens of Israelis.
“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.
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.
Taibeh style: Roast chicken served on a thin wide pita covered generously with chopped onion, sumac and olive oil
In this new interpretation of the beloved tabbouleh salad from Muzna Bishara, the bulgur is replaced with local freekeh.