We have yet to encounter a child who refuses this pot of pasta and we absolutely understand why
The brisket recipe in chef Michael Solomonov’s family has evolved with each generation. This is his version with coffee and dried apricots
Cook Shirly Nishri turned memories of a dish her grandmother made into a recipe for Algerian-style meatballs in matbucha sauce, that’s served in a baguette.
Chef Israel Aharoni’s recipe for juicy meatballs in aromatic sauce that combines beets, carrots, cumin, and cardamom with sour pomegranate
Hila Alpert’s recipe for juicy chicken meatballs seasoned with ginger cooked in black bean soup with spinach and miso.
This roasted lamb shoulder comes from Rome, and is wonderful on its own or served as part of a complete Roman Seder menu.
This recipe for stracotto, or tender braised beef in tomato sauce, is wonderful for the holiday—or anytime you’re entertaining.
Chef Ohad Levi stuffs lamb’s leg with dates, browned whole garlic cloves, and a charoset made with salted almonds and date molasses.
Every Friday as she prepared for a big Shabbat dinner, Haim Cohen’s mother would make him a challah sandwich with meatballs studded with onion and parsley.
Lucy Ayoub shares her family recipe for hashweh rice – the fiiling of the mahshi.
Chef Ayala Hodak’s recipes for shifteh berenji, a meatball-laden soup, brings together Persian limes, bunches of fresh herbs, and prunes.
Stuffing onion sleeves requires practice and patience but the reward is well worth it. This recipe comes from a Lebanese Jewish family.
In this recipe, small zucchini are stuffed with beef and arborio rice and then cooked in a tangy lemon and pomegranate sauce.
Chef and artist Elazar Tamano serves his Ethiopian steak tartare on injera and tops it with crunchy fried potato shreds.
Maqluba is the flagship dish of Palestinian cuisine. You will find it served in most homes in the country on the first day of Ramadan.
This bone-in lamb shoulder seasoned with thyme, honey, and lemon comes from a family that lived in the western Mediterranean for centuries.
Kubbeh are plunged into a soup made with green beans and dried lime in this recipe from Iraqi-American cook Annabel Rabiyah.
In this Syrian-Mexican family, bulgur and beef kibbeh is served with tahini, avocado, and salsa cruda at Shabbat lunch.
This is one of the first incarnations of kubbeh, with the casing made up mainly of meat held together with a small amount of cereal.
Made with ground lamb shank, pepper paste, and pine nuts, these kibbeh from Aleppo are worthy of a special occasion.
This classic Sephardi recipe for meat-filled pastries has barely changed in 500 years, says food stylist Victoria Granof.
A simple stew of beef, white kidney beans, onion, and tomato paste, simmering away on the stove. Perfect for winter days!
This Persian soup from acclaimed cookbook author Rottem Lieberson is made with tangy pomegranate concentrate, herbs, and meatballs.
Chef Yehuda Sichel’s grandmother used to make cholent that looked like a potpie. Today he makes his own version of it.
Elizaveta Vigonskaia, who recalls times when there was little or no food, now celebrates Hanukkah with these decade latkes.
This rich Palestinian stew, which comes from Gaza, is flavored with lamb, allspice, sumac, and dill seeds.
Almost every culture has its take on the filled dough dish, this is the Palestinian one. From Sami Tamimi and Tara Wigley’s Falastin: A cookbook.
Asif talks with Aleph Farms CEO Didier Toubia about sustainability, kosher laws, and more.
There are several versions of this dish, the most famous of which is made with zucchini, but this is with eggplants.
During the holiday called Eid al-Adha, is it custom to serve offal for an early lunch. This version is Muzna Bishara’s favorite.
Nechama Rivlin had a deep passion for Jerusalem and its diverse flavors, and this recipe comes from an Iraqi-Jewish neighbor of hers
Adding large quantities of bread to meatballs was a practice developed during the frugal years of World War II in British Mandate Palestine.
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.”
Jaffa-born cook Nadir Abu-Seif learned how to prepare this dish of meat-filled dumplings poached in yogurt from her father.
This dish is inspired by one of Jerusalem’s most prominent and important culinary institutions, Azura restaurant in Mahane Yehuda market.
These perfectly rolled grape leaves are cooked with lamb chops, which adds a richness to the finished dish.
A lighter version of the traditional beef stew, this recipe was created by Israeli chef Haim Cohen
The Jerusalem soup pot merges influences from the Arab cuisine of the Greater Syria region with others introduced by Jewish communities.
Adoration for stuffed vegetables cuts across religious and ethnic boundaries and is shared by all residents of Jerusalem.
The recipe is inspired by one called bidaya wan nihaya (meaning “beginning and end”), nods to the use of grapes (the beginning) and raisins (the end).