Find Everything on Asif Archives about Winter

Yemeni Lung Stew

Yemeni Lung Stew is a dish that’s hard to find today. Here you can find the recipe.

Beef, Winter, Workers' Restaurants

Kreplach (Jewish dumplings) soup with clear broth, carrots and zucchini — Photo by Tal SIvan Ziporin

Chicken Soup With Kreplach

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

Chicken, Jewish Cuisine, Soup, Winter

Rice with sauce on plate next to bowls of roasted vegetables — Photo by Tal Sivan Ziporin

Kifteh Siniya With Hashweh

Lucy Ayoub shares her family recipe for hashweh rice – the fiiling of the mahshi.

Meat, rice, Winter

Sukkot spread including challah, fava bean soup, couscous and more on green tablecloth

Moroccan Fava Bean Soup With Harissa

This simple fava bean soup with harissa from Ron Arazi’s family is perfect for a meal in the Sukkah. Serve it with fresh pita for dipping.

Soup, Winter

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, Yemeni cooking, Yom Kippur

Persian meatballs made with rice in large dutch oven with chunks of carrots, onions, and prunes

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

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

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

Silver platter with injera and doro wat sits atop a wood tray and a colorful table cloth — Photo by Sivan Roshiano

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.

Chicken, Ethiopian Cooking, Winter

White bowl of chicken soup with dumplings and chunks of root vegetables sits atop brown tablecloth — Photo by Jewish Food Society

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.

Chicken, Jewish Cuisine, Soup, Winter

Woman holding bowl of kubbeh hamusta and silver spoon — Kibbeh noo’ah (Kubbeh Hamusta with Kardi). Photo by Shani Brill.

Kubbeh Noo’ah (Kubbeh Hamusta With Arum)

This recipe is an intriguing combination ancient culinary traditions, seasonality, and the meticulousness of a chef.

Jewish Cuisine, Kubbeh, Winter

A bowl of broad bean stew called Bissara — Bissara. Photo by Matan Choufan.

Bissara (Broad Bean and Mulukhiyah Stew)

This thick stew made from dried broad beans and mulukhiya leaves comes from the Palestinian kitchen. Serve it with warm pita.

Palestinian Cooking, Vegan, Vegetarian, Winter

Hamin (cholent) in an oval Dutch oven with eggs, beans, and bone marrow — Photography: Dan Peretz, Styling: Nurit Kariv

Winter Hamin (Cholent)

Nechama Rivlin’s collection of recipes contains several for hamin from a range of communities with varying levels of complexity.

Cholent, Hamin, Shabbat, Winter

Citrus Leaf Powder

This pantry item elevates the strength of a dish’s aroma not flavor. Try it as a finishing garnish on seafood dishes or desserts.

Citrus, Fruit, Preserving, Vegan, Vegetarian, Winter

Kumquat jam in a glass canning jar — Photography: Matan Choufan

Julius’ Kumquat and Marc de Galilee Jam

Jam is probably the most common method of preservation. Here an Eau de Vie is added to the kumquat jam to deepen its range of flavors.

Citrus, Preserving, Winter

Candied citrus peel in a teal ceramic bowl on a floral tablecloth — Photography: Matan Choufan

Spicy Candied Citrus Peel

Chef Izhar Sa’ar of Rutenberg restaurant adds heat to one of the most nostalgic and beloved sweets in Israel — candied citrus peel.

Citrus, Preserving, Vegan, Vegetarian, Winter

Fermented clementines in a glass jar — Photography: Matan Choufan

Fermented Clementines With Fennel Seeds

These fermented clementines and fennel seeds are wonderfully fragrant and slightly bitter. Use them to make a vinaigrette.

Citrus, Fruit, Preserving, Vegan, Vegetarian, Winter

Burnt Lemon Spread

You can use this as a spread on toast or as a condiment alongside a meat dish or blue cheese, or alternatively in a marinade for baked white fish.

Citrus, Fruit, Preserving, Shavuot, Vegan, Vegetarian, Winter

Lime Curd

Sweet and sour, this curd is perfect as a tart filling. The recipe is easily adaptable to other varieties of citrus.

Citrus, Fruit, Preserving, Shavuot, Vegetarian, Winter

Orange bavarian dessert in a glass baking dish atop a yellow and orange tablecloth — Photography: Dan Peretz, Styling: Nurit Kariv

Orange Bavarian Cream with Jam

This dairy Bavarian cream recipe is best served with a homemade orange peel jam, which is one of the best ways of preserving the fruit

Citrus, Dairy, Dessert, Fruit, Shavuot, Winter

Orange jam in a blue and white ceramic bowl — Photography: Dan Peretz, Styling: Nurit Kariv

Nechama’s Orange Jam

This jam is quick and easier to make than most orange jams since it includes some of the peel and a little sugar

Citrus, Dessert, Fruit, Winter