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
Shabbat
Stracotto (Beef Braised with Tomatoes)
This recipe for stracotto, or tender braised beef in tomato sauce, is wonderful for the holiday—or anytime you’re entertaining.
Cholent Potpie
Chef Yehuda Sichel’s grandmother used to make cholent that looked like a potpie. Today he makes his own version of it.
Medias (Beef & Eggplants)
There are several versions of this dish, the most famous of which is made with zucchini, but this is with eggplants.
Meatballs with Okra
Nechama Rivlin had a deep passion for Jerusalem and its diverse flavors, and this recipe comes from an Iraqi-Jewish neighbor of hers
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
Winter Hamin (Cholent)
Nechama Rivlin’s collection of recipes contains several for hamin from a range of communities with varying levels of complexity.
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.
Pastelicos
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.
Kubbeh Hamusta
Writer Sherri Ansky describes kubbeh hamusta, a sour soup with meat-filled dumplings, as “a Friday noon-time delicacy.”
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.
Bulgarian Guvetch
Guvetch (meaning earthenware pot) is a casserole of vegetables and tomatoes that entered Israeli cuisine via Jewish immigrants from the Balkans.