Jewish Cuisine Archives

Chicken Soup With Kreplach

Hagit Bilia, who is more known as Liza Panelim, shares her aunt’s recipe for chicken soup with kreplach.

Zom soup in white bowl with dot of harissa on top

Zom (Yemenite Yogurt Soup)

This Yemenite yogurt soup comes together quickly, making it an ideal recipe for a quick weeknight meal or to break the Yom Kippur fast.

Jewish Cuisine, Soup, Vegetarian, Winter, Yom Kippur

Shifteh Berenji (Persian Soup with Prune-Stuffed Meatballs)

Chef Ayala Hodak’s recipes for shifteh berenji, a meatball-laden soup, brings together Persian limes, bunches of fresh herbs, and prunes.

Jewish Cuisine, Meat, Persian Cooking, Rosh Hashana, Soup, Winter, Yom Kippur

Honey Cake

This honey cake from New York baker Zoe Kanan is best made a few days before the holiday. The extra time allows the flavors to come together.

Baking, Dessert, Jewish Cuisine, Rosh Hashana, Vegetarian

Onion Mahshi (Onions Stuffed With Beef and Rice)

Stuffing onion sleeves requires practice and patience but the reward is well worth it. This recipe comes from a Lebanese Jewish family.

Jewish Cuisine, Meat, Rosh Hashana, Winter

Zucchini stuffed with meat and rice on red oval plate

Zucchini Mahshi (Zucchini Stuffed With Beef and Rice)

In this recipe, small zucchini are stuffed with beef and arborio rice and then cooked in a tangy lemon and pomegranate sauce.

Jewish Cuisine, Meat

Plum Tart

This plum tart recipe from award-winning cookbook author Joan Nathan makes the most of the short period when Italian plums are in season.

Baking, Dessert, Jewish Cuisine, Rosh Hashana, Vegetarian

Ingriye (Eggplant With Tomatoes and Beef)

This layered dish of roasted eggplant, tomato, and beef comes from a Iraqi-Jewish cook Annabel Rabiya.

Jewish Cuisine, Rosh Hashana, Vegetarian

Apple and challah bread pudding in oval baking dish

Apple and Date Challah Bread Pudding

This bread pudding from chef Einat Admony brings together two classic Rosh Hashanah flavors, apples and dates, in one dessert.

Baking, Bread, Dessert, Jewish Cuisine, Rosh Hashana, Vegetarian, Winter

Kurdish stuffed hand pies are served on a white ceramic platter next to bowls of olives and yogurt sauce — Photography by Armando Rafael and food styling by Judy Haubert

Alon Hadar’s recipe for a stuffed bread filled with cheese that honors the tradition of eating dairy-laden dishes on Shavuot. The kadeh “was the queen on the table,” says Alon, served alongside a rich yogurt sauce called zijik that’s made with fresh purslane. This recipe, which adds spinach to the filling, is Alon’s riff on the kadeh his grandmother made.

Jewish Cuisine, Shavuot, Vegetarian