Our Best Easy Dinner Recipes
23 Recipes
Our Best Easy Dinner Recipes
23 Recipes
We appreciate overnight Shabbat recipes and baking projects like coconut layer cake. But, great cooking doesn’t always require lots of time or fuss. Our best easy dinner recipes can make it to the table in about an hour — or much, much less.
There’s silken tofu topped with chili crisp from Jamie Wei of Chopsticks Meets Fork, hearty broccoli and pasta soup with an undercurrent of anchovies from Sara Pavoncello in Rome, and several salads that you can throw together while chicken with prunes and olives from Anna Gershenson simmers away on the stove.
We’ve also included breakfast-for-dinner options like Alison Roman’s matzo brei and a white shakshuka where rich labneh stands in for tomatoes. And even on a busy night, there’s still time for chocolate tahini truffles — simply melt chocolate and tahini together, pour it into a lined baking dish and pop into the freezer before you sit down for dinner. An hour later, your truffles are ready.
Find more Jewish recipes here.
Recipes in This Collection
1. Broccoli Soup with Pasta and Anchovy
2. Apple, Honey, and Fig Salad
Sukkot
3. Tofu and Chili Crisp Salad
4. Artichoke Heart Salad
5. Cabbage Salad With Lemon and Garlic
Easy
6. Shorbat Adas (Syrian Red Lentil Soup)
Easy
7. Arugula Salad with Fennel
Rosh Hashanah
8. Chopped Herring (Forshmak)
9. Alison Roman's Matzo Brei (Fried Matzo)
Passover
10. Oven-Poached Salmon
Easy
11. Pan-Fried Sole With Lemon
Easy
12. Braised Chicken with Onions, Olives, and Prunes
Rosh Hashanah
13. White Shakshuka With Labneh
14. Mujadara (Rice With Lentils and Fried Onions)
Easy
15. Kuku Sabzi (Persian Omelet with Fresh Herbs)
Shavuot
16. Fasírt (Chicken Patties with Challah)
Sukkot
17. Chicken Schnitzel and Cherry Sauce
18. Spaghetti al Tonno (Spaghetti With Tomatoes and Tuna)
19. Fried Chicken Wings (Bubbie Chicken)
Shabbat
20. Turmeric Chicken Stew
21. Chicken Wings With Paprika and Thyme
Easy
22. Chocolate Tahini Truffles
Easy
23. Compote
Quick
Shared by Sara Pavoncello
1. Broccoli Soup with Pasta and Anchovy
Yield: 8 servingsTime: 1 hourShared by Sara Pavoncello
![Broccoli soup with pasta and anchovy in white serving bowl over white linen tablecloth with a cloth napkin, cup of white wine and pecorino cheese on the side.](https://images.prismic.io/jewishfoodsociety/65a839467a5e8b1120d5a252_Sara_Pavoncello_Italian_Broccoli_Tomato_Pasta_Soup_0391.jpg?auto=format%2Ccompress&rect=100%2C0%2C6371%2C4380&w=1600&h=1100)
1. Broccoli Soup with Pasta and Anchovy
Yield: 8 servingsTime: 1 hourWhen the Jews lived in the Roman ghetto, they weren’t allowed to buy large fish, so they made do with smaller ones like anchovies and sardines, explains Sara Pavoncello, a historian and tour guide who grew up right near the famed Jewish ghetto. Those ingredients continue to play a large role in Roman Jewish cuisine, lending savory touches to everything from vegetable dishes to this soup. A typical winter dish for the Jews of Rome, this recipe comes from Sara’s grandmother Speranza, who used to prepare it for Sara after school. If you can’t find romanesco, use regular broccoli.
Read more about Sara’s family in “For Sara Pavoncello, Keeping Roman Jewish Traditions Alive Is an Honor” and try her recipes for vitello al forno, baccala with onion and tomato, and Roman Jewish carbonara.
Ingredients
- 1 head of romanesco broccoli, stem cut off
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, peeled and minced
- 7-8 anchovy filets
- ½ teaspoon chili flakes
- 2 tablespoons tomato paste
- 24 oz. smooth tomato puree
- 6 cups water
- 2 tablespoons kosher salt
- Black pepper, to taste
- 8 oz. pasta, such as dittalini or casarecce, or spaghetti, broken in half
- Fresh parsley, finely chopped for garnish
- Pecorino, for serving
Preparation
Step 1
Using your hands, remove broccoli crowns one by one. Rinse and set aside. If the leaves are still green and undamaged, wash them too.
Step 2
In a medium saucepan over medium heat, add two tablespoons of olive oil and saute the garlic, anchovies, and chili flakes, until the anchovies have dissolved and the garlic is golden and fragrant. Add the tomato paste, stirring until bright red, around 1 minute.
Step 3
Add the tomato puree and 5 cups of the water, along with the kosher salt and black pepper to taste. Once it comes to a boil, add in the broccoli.
Step 4
Let the broccoli cook over low heat for about 35 minutes, stirring every 10-15 minutes. Using a fork, test to see if the broccoli is done.
Step 5
When the broccoli has softened, add in the pasta and the remaining one cup of water. Stir together and cook for 10-15 minutes, on a low flame, stirring often, until the soup has thickened and pasta is fully cooked. Season to taste with more salt as needed.
Step 6
To serve: Drizzle the pasta mixture with olive oil, and sprinkle with fresh parsley and chili flakes. Shave fresh pecorino on top.
Shared by Chanie Apfelbaum
2. Apple, Honey, and Fig Salad
Yield: 6-8 servingsTime: 10 minutesShared by Chanie Apfelbaum
![Apple, honey, and fig salad in serving bowl atop yellow tablecloth.](https://images.prismic.io/jewishfoodsociety/7c46bef4-6401-4824-816a-8645b868a4c7_Chanie_Apfelbaum_Fig_Salad_0269.jpg?auto=compress,format&rect=51,0,3258,2240&w=1600&h=1100)
2. Apple, Honey, and Fig Salad
Yield: 6-8 servingsTime: 10 minutesFor the autumn holiday Sukkot, cookbook author Chanie Apfelbaum makes this salad with fresh figs, apples, beets, and pecans. Sweet and fresh, it lends a refreshing crunch to heartier meats and starchy sides.
Serve this salad alongside Chanie’s pomegranate roast, and read about her Sukkot traditions in “Cookbook Author Chanie Apfelbaum Brings a Playful Spirit to Sukkot.”
Ingredients
For the dressing:
- ½ cup neutral oil
- ¼ cup honey
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon finely minced shallot
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
For the salad:
- 4 cups mixed greens
- 1-2 Chioggia beets, thinly sliced on a mandolin
- 1 green apple, cored and thinly sliced
- 1 red apple, cored and thinly sliced
- 6 oz. fresh figs, quartered
- ½ cup honey-roasted pecans
- ½ cup pomegranate seeds
Preparation
Step 1
In a bowl, whisk together the dressing ingredients until emulsified. Set aside.
Step 2
Arrange the beets around the edge of a large serving platter and fill the center with mixed greens. Top the greens with the apple slices and figs.
Step 3
Sprinkle with the pecans and pomegranate seeds. Drizzle with the dressing. Serve immediately.
Shared by Jamie Wei
3. Tofu and Chili Crisp Salad
Yield: 4 servingsTime: 30 MINShared by Jamie Wei
![3. Tofu and Chili Crisp Salad](https://images.prismic.io/jewishfoodsociety/bd24cedd-3ab2-4c7a-9623-7cd135c63eab_Jamie_Wei_Tofu_Chili_Crisp_Salad_0588.jpg?auto=compress,format&rect=48,0,3103,2133&w=1600&h=1100)
3. Tofu and Chili Crisp Salad
Yield: 4 servingsTime: 30 MINIn this dish, Jamie Wei serves a silken block of tofu with a nutty, tahini based sauce, quick cucumber pickles and fiery chili crisp. We love it alongside her Taiwanese brisket.
Read more about Jamie’s family in “The Brisket Recipe That Bridged The Gap Between New York and Taiwan” and find her recipes for cucumber curry soup, pomegranate honey jelly, and date challah mantou.
Ingredients
For the salad:
- 1 block silken tofu, sliced into 8
- 1 Persian cucumber, thinly sliced
- 1 tablespoon rice vinegar
- ¼ teaspoon salt
- ½ teaspoon sugar
- 2 cups radish or broccoli microgreens
- Red pepper flakes, for topping
For the sauce:
- ⅓ cup (80 grams) smooth peanut butter
- ½ cup (80 grams) tahini
- ¼-½ cup (100 grams) water
- 1 tablespoon (8 grams) chili oil
- 1 tablespoon (10 grams) maple syrup
- 2 tablespoons (30 grams) soy sauce
- Chili crisp, such as this one, for topping
Preparation
Step 1
Place the cucumber in a bowl with rice vinegar, salt and sugar. Mix well to coat. Cover and set in the fridge for at least 30 minutes.
Step 2
Add all the sauce ingredients in a food processor, mix until smooth. Add more water if needed, until the sauce is thin enough to drizzle with a spoon. Spoon the sauce on a serving platter, topped with some microgreens.
Step 3
Carefully transfer the tofu slices on top of the greens. Place some pickled cucumber onto the platter. Top with chili crisp and more microgreens. Serve.
Shared by Léa Karsenty
4. Artichoke Heart Salad
Yield: 1 quart, serving 4-6Time: 15 minutesShared by Léa Karsenty
![Sliced artichoke hearts and lemon slices in white bowl with golden rim.](https://images.prismic.io/jewishfoodsociety/1a8b0899-b18b-4bb9-96df-7f99c7165844_Lea_Karsenty_Pre-fast_Artichoke_Hearts_Salad_0399.jpg?auto=compress,format&rect=61,0,3879,2667&w=1600&h=1100)
4. Artichoke Heart Salad
Yield: 1 quart, serving 4-6Time: 15 minutesLéa Karsenty’s grandmother, Mamie Sara, makes this artichoke salad with lemon and saffron for the meal before the Yom Kippur fast starts. Simple and piquant, it’s delicious alongside rich chicken loubia and warm anise seed challah. This dish can be prepared 1-2 days ahead of time and refrigerated.
Read more about the Karsenty family’s pre-fast Yom Kippur spread in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for fried eggplant with preserved lemon, saffron chicken broth with toasted pasta and vegetables, and cumin fava beans.
Ingredients
- 2 lbs. artichoke hearts (frozen is fine)
- 3 cloves garlic, peeled and minced
- 3 tablespoons olive oil
- 1 whole, organic lemon
- Salt and pepper, to season
- ¼ teaspoon saffron threads
- ½ cup hot water
Preparation
Step 1
Cut each artichoke heart into quarters. Slice the lemon into eight wedges. Set aside.
Step 2
Heat the olive oil in a large frying pan over medium heat. Add the minced garlic to the oil and cook until fragrant and lightly golden, 1-2 minutes. Add the artichokes and lemon slices to the frying pan. Season with salt and pepper.
Step 3
Bloom the saffron in the hot water. Add the saffron water to the pan and let the artichokes cook on low heat until the liquid has partially reduced, 5-7 minutes. Remove from the heat and serve warm.
Shared by Emanuelle Lee
5. Cabbage Salad With Lemon and Garlic
Yield: 4 servingsTime: 15 minShared by Emanuelle Lee
![Cabbage salad with chopped almonds alongside dish with lemon wedges atop white tablecloth.](https://images.prismic.io/jewishfoodsociety/3670ea16-c005-40ac-b140-9819bb4922e8__50A9730.jpeg?auto=compress,format&rect=0,169,1080,743&w=1600&h=1100)
5. Cabbage Salad With Lemon and Garlic
Yield: 4 servingsTime: 15 minThis recipe was shared by Emanuelle Lee. Read more about his family in "The Syrian Macaroni Dish That Made Its Way Around the Globe" and try his recipe for macaroni chicken.
Ingredients
- 1 clove garlic, crushed
- Juice of 2 lemons
- 2 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- ½ green cabbage, thinly sliced crosswise
- 1 cups fresh parsley leaves, roughly chopped
- 2 tablespoons toasted chopped almonds (optional)
Preparation
Step 1
Place the garlic, lemon juice, olive oil and sea salt in a large bowl and mix well until the ingredients are combined. Place the cabbage in the bowl and mix thoroughly to coat cabbage with the dressing. Cover the bowl with plastic wrap and place the dressed cabbage in the refrigerator for 30 minutes before serving.
Step 2
Remove the salad from the refrigerator. Add ¾ of the parsley and mix well.
Step 3
Transfer the salad to a serving bowl. Garnish with the remaining parsley and chopped almonds (if using). Serve cold.
Shared by Adeena Bleich and Sharon Fargo
6. Shorbat Adas (Syrian Red Lentil Soup)
Yield: 4 servingsTime: 40 minShared by Adeena Bleich and Sharon Fargo
![Two bowls of soup with cilantro, toasted bread, atop yellow and blue tablecloth.](https://images.prismic.io/jewishfoodsociety/0a491343-80cf-41a7-a044-5cc82d68c575_JFS_2862.jpeg?auto=compress,format&rect=23,0,1455,1000&w=1600&h=1100)
6. Shorbat Adas (Syrian Red Lentil Soup)
Yield: 4 servingsTime: 40 minThis recipe was shared by Adeena Bleich and Sharon Fargo. Read more about their family in "The Lentils That Sustained a Family as They Fled Syria" and try their recipe for harissa (overnight chicken with wheat berries).
Ingredients
- 3 tablespoons vegetable oil
- 1 yellow onion, finely chopped
- 2 cups dried red lentils
- 1 teaspoon ground coriander
- ¼ teaspoon ground sweet paprika
- 6 cups water
- ¼ bunch fresh cilantro leaves, roughly chopped
- 1 ½ teaspoons kosher salt
Preparation
Step 1
Place the oil into a pot over medium heat and add the onions. Saute the onions for 5-8 minutes until softened and translucent, mixing often.
Step 2
Add the red lentils, ground coriander, paprika, water, cilantro and kosher salt. Mix well and bring the mixture to a boil. Reduce heat to low, cover with a lid and cook on a simmer for about 25 minutes or until the lentils have broken down and the soup thickens.
Step 3
Serve the soup hot with bread on the side.
Shared by Anna Gershenson
7. Arugula Salad with Fennel
Yield: 4-6 servingsTime: 15 minsShared by Anna Gershenson
![Arugula salad with shaved fennel in black and white striped bowl.](https://images.prismic.io/jewishfoodsociety/fcfa585c-ccb9-4a22-bb60-a76775b04ba5_Arugula_Fennel_Salad_386.jpg?auto=compress,format&rect=99,0,6361,4373&w=1600&h=1100)
7. Arugula Salad with Fennel
Yield: 4-6 servingsTime: 15 minsThis bright and zingy arugula salad from Anna Gershenson offers a fresh note to a menu of Rosh Hashanah recipes like braised tongue with raisins, chicken with prunes and olives, and teiglach for dessert. For a vegetarian menu, follow Anna’s lead and add ½ cup of crumbled feta on top.
This recipe was shared by Anna Gershenson. Read more about her family in “The Rosh Hashanah When Anna Gershenson Became the Family Matriarch” and try her recipes for sweet-and-sour tongue, jam crumble bars, and braised chicken with onions olives and prunes.
Ingredients
For the Dressing
- ½ teaspoon fennel seeds, toasted in a skillet over medium heat, cooled and ground
- 1 medium garlic clove, grated
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons freshly-squeezed lemon juice
- 4 tablespoons olive oil
For the Salad
- 1 small fennel head, cut in half and thinly sliced (chopped fronds saved for garnish)
- 2 cups arugula
- ½ large Granny Smith apple, cored and julienned
- ½ cup toasted walnuts, coarsely chopped
- 2-3 teaspoons capers
- zest of a small lemon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Preparation
Step 1
Make the dressing: Combine the first 5 ingredients and let sit for about 10 minutes. Gradually whisk in olive oil and then set aside.
Step 2
Make the salad: In a large bowl, toss together all of the ingredients until well combined.
Shared by Anna Gershenson
8. Chopped Herring (Forshmak)
Yield: 4 to 6 servingsTime: 30 minShared by Anna Gershenson
![Chopped herring served on triangular pieces of toast on orange plate atop cream tablecloth.](https://images.prismic.io/jewishfoodsociety/65c29d469be9a5b998b57814_Chopped_Herring_0095.jpg?auto=format%2Ccompress&rect=102%2C0%2C6516%2C4480&w=1600&h=1100)
8. Chopped Herring (Forshmak)
Yield: 4 to 6 servingsTime: 30 minDuring the peak of the Covid pandemic, Berkshires-based culinary educator Anna Gershenson taught us to make her mother Rhoda’s chopped herring recipe for a special project we called Tradish.
Rhoda grew up in Riga, Latvia and was just 16-years-old when World War II broke out. She fled the city with her mother and uncle and “she [lost] her whole family in the process,” Anna explains. “After the war was over, my mom returned to Riga where she married my dad and together they started their own family.”
When Anna was growing up, Rhoda would cook her mother’s recipes including one for chopped herring or forshmak, which means pre-taste or appetizer in Yiddish. “The dish was said to originally be made with fried herring,” Anna explains. But in Jewish homes, it evolved into a pâté of chopped herring — sometimes with apples and onions. Latvian Jews typically call the dish gehakte herring, meaning chopped herring, she adds.
Look for jars of herring with a clear marinating liquid, not those with a cream or mustard sauce.
Read more about Anna’s family in “The Rosh Hashanah When Anna Gershenson Became the Family Matriarch” and try her recipes for kreplach, braised chicken with olives, and sweet-and-sour tongue.
Ingredients
- ½ thin slice of white bread, crust removed
- 12-ounce jar marinated herring
- 1 small yellow onion, peeled and chopped into quarters
- 1 small Granny Smith apple, peeled, cored, and chopped into ½ -inch pieces
- 3 hard-boiled eggs, peeled and cut in half, divided
- 1 tablespoon sunflower or vegetable oil
- ¼ teaspoon granulated sugar
- Kosher salt to taste, if needed
Preparation
Step 1
Place the white bread into a small bowl submerged in room temperature water. Soak the bread for about 10 to 20 minutes or until it is completely tender. Drain the bread from the water. Discard the water.
Step 2
Place the herring into a strainer. Drain the liquid and discard the marinated onions.
Step 3
Place the onion, apple and soaked bread into a food processor and run the food processor until the ingredients are finely chopped. Add the herring and pulse the mixture about 5 times or until it is finely chopped and incorporated. Make sure not to over-process the mixture. Add 2 hard-boiled eggs and pulse a few more times until the eggs are finely chopped and incorporated well.
Step 4
Transfer the chopped herring mixture into a mixing bowl. Add the sunflower oil and sugar and stir to combine. Taste for seasoning, adding salt or additional sugar if needed. Set aside.
Step 5
Separate the yolk and egg white from the remaining hard boiled egg. Chop both separately. Set aside.
Step 6
To serve, transfer the chopped herring into a serving plate and shape it into a square mound. Garnish by sprinkling 3 vertical stripes of the chopped egg: sprinkle half of the chopped egg whites on the left third of the mound, sprinkle the chopped egg yolk on the center third of the mound and sprinkle the remaining chopped egg whites on the right third of the chopped herring. Serve the chopped herring at room temperature with a slice of rye bread.
Shared by Alison Roman
9. Alison Roman's Matzo Brei (Fried Matzo)
Yield: 4 servingsShared by Alison Roman
![9. Alison Roman's Matzo Brei (Fried Matzo)](https://images.prismic.io/jewishfoodsociety/1ad24440-4284-49cf-a318-db26ed97d2b8_image-asset.jpg?auto=compress,format&rect=22,0,1456,1001&w=1600&h=1100)
9. Alison Roman's Matzo Brei (Fried Matzo)
Yield: 4 servings"The key to good matzo brei lies in two things: very seasoned, very caramelized onions; and properly soaked matzo boards. Not enough soaking and it’ll be dry; too much, and it’ll feel bland and waterlogged. It may take you a few tries to see what I mean. It is, after all, an art," explains Alison Roman in her book "Dining In: Highly Cookable Recipes."
Read more about her family in "Alison Roman’s Family Brunch: Gravlax + Matzo Brei" and try her recipe for Scotch gravlax. Plus, find more Passover recipes here.
Ingredients
- 4 tablespoons (½ stick) unsalted butter
- 1 medium yellow onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 4 salted matzo boards (unsalted will work, too, just be sure to compensate by adding salt when making it)
- 6 large eggs
- Sour cream and applesauce, for serving
Preparation
Step 1
Melt the butter in a large skillet over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onions have caramelized and softened completely, about 15 minutes; don’t rush this part! Low-and-slow caramelized onions are key to its deliciousness. Remove from the heat and set aside while you deal with the matzo.
Step 2
Soak the matzo in a large bowl of warm water for a few seconds to soften and just soak through (leave them in there too long and they’ll fall apart). You’ll know they’re properly soaked when they are soft and no longer snap like a cracker. Drain the matzo in a colander.
Step 3
Beat the eggs in a large bowl and season with salt and pepper. Add the soaked matzo and, using your hands or a spatula, stir to coat so that all the matzo is evenly coated with the egg mixture. Let this sit for 2 to 3 minutes.
Step 4
Return the skillet to medium-low heat and add the matzo mixture to the caramelized onions; season again with salt and pepper. Cook, scraping the bottom of the skillet occasionally, almost like you’re making a soft scramble. Cook until the eggs are just set, then remove the skillet from the heat (they will continue to cook off the heat).
Step 5
Transfer the matzo brei to a large bowl (or serve straight from the skillet) and serve with plenty of sour cream and applesauce.
Shared by Evan Bloom
10. Oven-Poached Salmon
Yield: 4 ServingsTime: 30 minShared by Evan Bloom
![Poached salmon with sliced lemon and dill fronds on oval dish atop wicker surface.](https://images.prismic.io/jewishfoodsociety/e4752096-faea-4f4a-b955-8c17ee5addab_061820_JFS_June_PoachedSalmon_114.jpeg?auto=compress,format&rect=0,97,1500,1031&w=1600&h=1100)
10. Oven-Poached Salmon
Yield: 4 ServingsTime: 30 min"Leftover salmon will keep in a tightly sealed container in the refrigerator for up to 5 days. Cooked salmon is extremely versatile. It’s great scrambled with eggs and onions; stuffed into a toasted sandwich with a slice of tomato and crisp lettuce; shredded over salad greens; or in a creamy fish salad. My favorite is to blend 1 part chopped smoked salmon, 1 part poached salmon, and 2 parts sour cream; it makes a great party dip," explains Evan Bloom in his cookbook "Eat Something: A Wise Sons Cookbook for Jews Who Like Food and Food Lovers Who Like Jews."
Read more about his family in "For Wise Sons’ Evan Bloom, Salmon Is Jewish" and try his recipe for peaches and sour cream.
Ingredients
- ¼ cup mayonnaise
- 1 tablespoon plus 1 teaspoon kosher salt
- Four 6 ounce skin-on salmon fillets, about 2 in wide, patted dry with a paper towel
- 1 bunch fresh dill, separated into 4 smaller bunches, plus 1 tablespoon roughly chopped
- 16 lemon wheels, about ⅛ inch thick (from about 2 lemons), plus 1 lemon, cut into wedges
Preparation
Step 1
Preheat the oven to 350°F [180°C].
Step 2
In a medium bowl, whisk together the mayonnaise and salt. Lay out a sheet of heavy-duty aluminum foil roughly 12 in [30.5 cm] square on a flat surface and place one salmon fillet in the center, skin-side down. Slather 1 tablespoon of the mayonnaise mixture all over the salmon, including the skin, coating the fish evenly. Return the salmon to the center of the foil. Lay a small bunch of dill sprigs on top of the salmon, and arrange 4 lemon wheels across the top in a line. Carefully fold up the edges of the foil to make a packet, and crimp the seams. (This will help keep the steam inside and keep the fish moist when cooking.) Repeat the process with the remaining salmon fillets. At this point the packets are ready to cook, but they can be stored in the refrigerator overnight.
Step 3
Space the four salmon packets evenly on a large rimmed baking sheet. Bake for 20 minutes and remove from the oven. Immediately open each packet, being careful not to burn your fingers as the hot steam escapes. The salmon will easily pull away from the skin, if desired, or it can be carefully removed whole with a flat spatula.
Step 4
The salmon can be served hot right away, at room temperature, or cold. Sprinkle with chopped fresh dill and serve with lemon wedges.
Shared by Henry Glucroft
11. Pan-Fried Sole With Lemon
Yield: 6 filletsTime: 10 minShared by Henry Glucroft
![Fried Sole with lemon wedges and parsley, white wine and green salad atop fruit-patterned tablecloth.](https://images.prismic.io/jewishfoodsociety/fd452219-2044-417e-abf3-09d7b375f0ed_05A_Pan_Fried_Sole_with_Lemon_318.jpeg?auto=compress,format&rect=11,0,727,500&w=1600&h=1100)
11. Pan-Fried Sole With Lemon
Yield: 6 filletsTime: 10 minThis recipe was shared by Henry Glucroft. Read more about his family in "A Romanian Summer Meal Served on the Beaches of Belgium" and try his recipes for mamaliga (Romanian cornmeal porridge) and guvetch (vegetable stew).
Ingredients
- 6 4-ounce skinless, boneless sole fillet, patted dry
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons olive oil
- Juice of 1-2 lemons
Preparation
Step 1
Season the fillets with salt and pepper on both sides.
Step 2
Heat 2 tablespoons of oil in a large non-stick skillet over high heat. Once the oil is hot, place three of the fish fillets in the pan and sear until the fish is just done, about 1 ½ minutes per side. Transfer the fish onto a plate. Add 2 more tablespoons of oil into the skillet and repeat cooking the remaining fillets. Transfer the cooked fish fillets onto a serving plate and sprinkle with the juice of 1 lemon.
Step 3
Serve immediately.
Shared by Anna Gershenson
12. Braised Chicken with Onions, Olives, and Prunes
Yield: 8-10 servingsTime: 15 min, plus 1 H inactiveShared by Anna Gershenson
![Chicken braised with prunes, olives, and lemon on white plate with serving spoon](https://images.prismic.io/jewishfoodsociety/52035e8e-f6ea-4dc5-ace2-a5f1a2272d3a_Braised_Chicken_355.jpg?auto=compress,format&rect=18,0,1164,800&w=1600&h=1100)
12. Braised Chicken with Onions, Olives, and Prunes
Yield: 8-10 servingsTime: 15 min, plus 1 H inactiveWhen Anna Gershenson was little, her mother Rhoda made a simple chicken with onions, letting the bird cook in its own juices. As a professional cook and culinary educator, Anna has added olives, prunes, and lemon for a dish that’s special enough for Rosh Hashanah, but simple enough to make during the week.
This recipe was shared by Anna Gershenson. Read more about her family in “The Rosh Hashanah When Anna Gershenson Became the Family Matriarch” and try her recipes for sweet-and-sour tongue, jam crumble bars, and arugula salad with fennel.
Ingredients
- 4 pounds chicken leg quarters, drumsticks and thighs separated
- 4 tablespoons olive oil
- 2 teaspoons kosher salt
- ¾ teaspoon ground black pepper
- 2 large onions, peeled, cut in half and sliced thinly
- 2 bay leaves
- peel of a lemon removed with a vegetable peeler
- Juice of ½ lemon
- ½ cup pitted olives, green or Kalamata
- 10-12 prunes
- Parsley for garnish
Preparation
Step 1
Season the chicken with ¾ teaspoons salt and ¼ teaspoon freshly ground pepper. If desired, you can separate chicken drumsticks from thighs.
Step 2
In a large roasting pot or Dutch oven, add the oil then cover the bottom with half of the sliced onions and season them lightly with ½ teaspoon salt. Place all the chicken pieces on top of the onions, then cover them with the remaining onion slices and sprinkle again lightly with ¾ teaspoons salt. Tuck the lemon peel, bay leaves and olives between the chicken pieces.
Step 3
Cover the pot and place it over medium-high heat. After about 10 minutes, reduce the heat to medium to medium-low to make sure it is cooking slowly. Braise the chicken for 30 minutes, then flip the pieces upside down and tuck in the prunes, distributing them evenly throughout.
Step 4
Continue braising for about 20 more minutes or until the chicken is completely cooked. Serve sprinkled with chopped parsley.
Shared by Hedai Offaim
13. White Shakshuka With Labneh
Yield: 4 servingsTime: 45minShared by Hedai Offaim
![White shakshuka with labneh in cast iron skilled alongside fresh pita, atop speckled grey surface.](https://images.prismic.io/jewishfoodsociety/b61faaa0-6826-4e5c-82fb-5a2f989522ac_190716_JFS_Shakshuka_205.jpg?auto=compress,format&rect=23,0,1455,1000&w=1600&h=1100)
13. White Shakshuka With Labneh
Yield: 4 servingsTime: 45minThe table at writer, chef, and farmer Hedai Offaim’s home an hour outside of Jerusalem is always full. A typical Saturday brunch spread might include this white shakshuka, a glowing orange and tomato salad, fried eggplants, crispy corn latkes, and a fish panzanella made with leftovers from Shabbat dinner the night before. “If we have guests, we might even have more,” he says. And there are always guests — his table can seat up to 25 people.
In classic shakshuka recipes, eggs are nestled and gently cooked in a spiced tomato sauce. In Hedai’s version, the sauce is replaced with creamy and tangy labneh that’s seasoned with herbs, and just the egg yolks are used. (You can freeze the leftover egg whites for up to two months, or use them to make many Passover-friendly desserts). Since the yolks cook quickly, make sure to have the rest of your meal ready and on the table before you add them to the pan.
This recipe was shared by Hedai Offaim. Read more about his family in "Hedai Offaim’s Table Is Always Open — And Covered with the Bounty of Israel."
Ingredients
- ¼ cup extra virgin olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, finely chopped
- 4 tablespoons coarsely chopped hyssop leaves (or you can substitute a mix of coarsely chopped fresh mint, oregano, sage, and/or thyme)
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 pound labneh cheese
- 8 large eggs yolks
- Warm pita, for serving
Preparation
Step 1
Heat the oil in an 8-inch skillet over medium heat. Add the onion and sauté until golden, 10 to 12 minutes. Add the garlic and 3 tablespoons of the herbs and sauté 1 minute more. Season with salt and pepper to taste.
Step 2
Stir the labneh into the onion mixture and spread evenly in the pan. Cook until the labneh begins to steam and form bubbles at the edges, about 15 minutes.
Step 3
Meanwhile, separate the eggs: Crack each egg in half and carefully transfer the yolk back and forth between the two halves of the shell several times over a medium bowl, tipping the shell enough to allow the egg white to slide into the bowl beneath. Place the half of the shell containing the yolk interior-side up into an empty egg carton and repeat the process with the remaining eggs and yolks. Reserve the egg whites for another use.
Step 4
Using the back of a spoon, create 8 depressions in the labneh mixture and gently nestle an egg yolk in each. Cook until the yolks begin to grow firm and opaque at the edges but remain soft in the centers, 3 to 5 minutes more. Sprinkle with the remaining tablespoon of the herbs, season with salt and pepper, and serve immediately in the pan with warm pita.
Shared by Lottie Bildirici
14. Mujadara (Rice With Lentils and Fried Onions)
Yield: 4-6 servingsTime: 1 hShared by Lottie Bildirici
![Mujadara with fried onions and yogurt with diced cucumber and mint, atop blue tablecloth.](https://images.prismic.io/jewishfoodsociety/bc24776e-723e-4a4f-adbe-cc1ff272f51c_BROWN_RICE_MUJADARA_FULL.jpeg?auto=compress,format&rect=23,0,1455,1000&w=1600&h=1100)
14. Mujadara (Rice With Lentils and Fried Onions)
Yield: 4-6 servingsTime: 1 hThis recipe was shared by Lottie Bildirici. Read more about her family in "In This Syrian Community, There’s Always Mujadara on" and try her recipes for jibon (spinach and cheese casserole) and cauliflower mujadara (cauliflower and lentils).
Ingredients
- 3 yellow onions, finely chopped, divided
- 2 cups short grain brown rice
- 1 cup brown lentils
- 5 tablespoons olive oil, divided2 ½ teaspoons salt
Preparation
Step 1
Place 3 tablespoons of olive oil into a medium pot over medium heat and add 2 of the chopped onions. Saute the onions until they are translucent and golden brown, about 5-7 minutes.
Step 2
Add the rice into the pot and let it cook for about 3 minutes, stirring often.
Step 3
Pour 4 cups of water into the pot along with the lentils and 2 teaspoons of salt. Bring the mixture to a boil, about 10 minutes. Place a lid on the pot and reduce the heat to low. Continue to cook the mujadara on a simmer for 45 minutes or until the rice and lentils are cooked through.
Step 4
Meanwhile, place the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Add the rest of the onions and ½ a teaspoon of salt. Fry the onions until they are a deep golden brown.
Step 5
Serve the mujadara hot and garnished with fried onions.
Shared by Ronit Drucker, Rozita Gol, Evelyn Siouni and Coby Gohari
15. Kuku Sabzi (Persian Omelet with Fresh Herbs)
Yield: 10-12 servingsTime: 30 minShared by Ronit Drucker, Rozita Gol, Evelyn Siouni and Coby Gohari
15. Kuku Sabzi (Persian Omelet with Fresh Herbs)
Yield: 10-12 servingsTime: 30 minTamar Moradoff’s kuku sabzi is loaded with fresh herbs, leeks, and spinach. It’s wonderful served warm for Shavuot alongside her recipes for stuffed grape leaves, rice with dill and lima beans, creamy noodles called ash, and the rice pudding shir berenj. You can also enjoy it at room temperature the following day.
Read more about Tamar and her family in "The ‘Boss Lady’ Mashadi Chef and Grandmother" and try her recipes for grape leaf dolmeh with sweet and sour filling, ash reshteh (Persian creamy noodles with walnuts), and Persian green rice with potato tahdig.
Ingredients
- 2 large leeks, green part only
- 1 bunch parsley
- 1 bunch dill
- 1 bunch spinach
- 1 bunch cilantro
- 4-5 eggs, beaten
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1/2 cup neutral oil
Preparation
Step 1
Wash and finely chop all the herbs, spinach and leeks.
Step 2
Place the herbs into a large mixing bowl. Add the eggs, salt and pepper to the bowl and combine well.
Step 3
Heat ⅓ cup of oil into a large frying pan over medium-high heat.
Step 4
Pour the herb and egg mixture into the pan and fry for 2 minutes, then cover and reduce the heat to low.
Step 5
Cook until the bottom has deeply browned and the sabzi holds together like an omelet, about 10 minutes.
Step 6
Carefully flip the kuku sabzi by inverting it onto a large dish. Slide the omelet from the dish back into the pan and cook uncovered for another 5-7 minutes over medium heat until the bottom side has deeply browned.
Step 7
Serve immediately.
Shared by Baily Kohn
16. Fasírt (Chicken Patties with Challah)
Yield: 25 pattiesTime: 30 minutesShared by Baily Kohn
![Fasirt on a teal and white serving platter.](https://images.prismic.io/jewishfoodsociety/64b1ba1a-4507-4775-9430-3a55a6287a51_Baily_Kohn_Fasirt_0101.jpg?auto=compress,format&rect=41,0,2637,1813&w=1600&h=1100)
16. Fasírt (Chicken Patties with Challah)
Yield: 25 pattiesTime: 30 minutesFasírt, (pronounced foh-shet), are Hungarian patties traditionally made with breadcrumbs. Instead of breadcrumbs, Baily Kohn’s great-grandmother Alta Blima made these chicken patties with soaked challah, using leftover bread from Sukkot. Smoky paprika and grated onion make these crowd-pleasers and there was always a plate of fasírt on the table at Simchat Torah meals. Serve with your favorite condiments, or follow Alta Blima's custom and make a batch of cabbage noodles to go with them.
Read more about Alta Blima's story in "The Legacy of Holocaust Survivor Alta Blima Hartstein Lives On in Her Recipes" and try her recipes for seared beef tongue with paprika oil and walnut kindl.
Ingredients
- ½ loaf (10 oz.) leftover or stale challah, soaked in water
- 4 large eggs, beaten
- 1 large yellow onion, peeled and grated
- 2 teaspoons kosher salt
- ½ teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 2 lbs. ground chicken
- Vegetable oil, for frying
Preparation
Step 1
Combine all the ingredients except for the vegetable oil in a large bowl. Form the mixture into 30 small burger patties, around 2 heaping tablespoons each.
Step 2
Preheat a large cast iron pan and lightly grease with a thin layer of vegetable oil. Fry the patties, 5-6 at a time, adding more oil as needed, until cooked through, 4-5 minutes on each side. Serve while hot.
Shared by Rachel Simons
17. Chicken Schnitzel and Cherry Sauce
Yield: 4 servingsTime: 45 minShared by Rachel Simons
![17. Chicken Schnitzel and Cherry Sauce](https://images.prismic.io/jewishfoodsociety/95f7effc-6fb2-4a00-ad30-7886a62cc73f_Schnitzel+with+cherry+sauce.jpeg?auto=compress,format&rect=38,0,2425,1667&w=1600&h=1100)
17. Chicken Schnitzel and Cherry Sauce
Yield: 4 servingsTime: 45 minThis recipe was shared by Rachel Simons. Read more about her family in "A Schnitzel Recipe That’s Traveled to Hong Kong, London, New York, and Beyond" and try her recipes for crispy smashed potatoes, fennel and herb salad, and chocolate tahini truffles .
Ingredients
For the cherry sauce
- 2 cups fresh cherries or defrosted frozen cherries, pitted
- 1 ¾ cups plus 2 tablespoons room temperature water
- ¼ cup red wine
- 3 to 4 tablespoons granulated sugar
- Zest of 1 orange
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon freshly grated ginger (optional)
- 1 whole star anise seed (optional)
- 4 tablespoons cornstarch
For the schnitzel
- 1 cup all purpose flour
- 3 eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup regular breadcrumbs
- Zest of 1 lemon
- 3 teaspoons flaky sea salt, divided
- 1 teaspoon ground black pepper
- 4 boneless chicken breasts, pounded ¼ inch
- 1 cup vegetable oil
Preparation
Step 1
Make the cherry sauce: Place the cherries into a pot and cover with about 1 ¾ cups of water or enough to just cover the cherries. Cook over medium high heat, bring to a boil and lower heat to medium and cook on a simmer for about 7 to 10 minutes until the cherries are tender and soft. Add the red wine, sugar, zest, salt, pepper, ginger (if using) and star anise (if using) into the cherries and stir. Cook for an additional 5 minutes. In a small bowl, mix the cornstarch with 2 tablespoons of water until dissolved. Add the cornstarch mixture into the cherries and mix well. Continue cooking the mixture on a simmer stirring constantly until the liquid becomes glossy, thick and clear, about 2 to 4 minutes. Transfer the sauce into a bowl. Set aside.
Step 2
Dredge the chicken breasts: Place the flour into a bowl. Place the beaten eggs into another bowl. Mix the Panko and regular bread crumbs, lemon zest, 2 teaspoons of sea salt and 1 teaspoon of pepper in a separate bowl. Starting with one chicken breast at a time, coat the chicken in the flour and shake off any excess. Dip the chicken into the beaten eggs, coat on both sides and then press the chicken into the Panko and breadcrumb mixture to coat on all sides. Transfer chicken to a plate or baking tray. Repeat with the remaining chicken breasts.
Step 3
Fry the schnitzel: Heat 1 cup of oil in a large skillet over medium high heat. After about 1 minute, dip the tip of a chicken breast into the oil to check if it sizzles. If the oil sizzles, it is hot and ready for frying. Place the chicken breasts into the pan and fry on both sides until golden brown, about 2 to 4 minutes on each side.
Step 4
Transfer schnitzel to a towel lined tray to drain any excess oil. Immediately sprinkle the schnitzel with the remaining 1 teaspoon of flaky sea salt.
Step 5
Serve the schnitzel hot with a dollop of warm cherry sauce.
Shared by Italo Camerino
18. Spaghetti al Tonno (Spaghetti With Tomatoes and Tuna)
Yield: 4 to 6 servingsTime: 1 hShared by Italo Camerino
![Spaghetti with tomatoes and tuna, topped with chopped parsley alongside bowls of olives and lemon wedges.](https://images.prismic.io/jewishfoodsociety/e33eed0c-19f0-47aa-b578-b7c0432f3d29_200129_JFS_SpaguettiAlTonno_237.jpeg?auto=compress,format&rect=23,0,1455,1000&w=1600&h=1100)
18. Spaghetti al Tonno (Spaghetti With Tomatoes and Tuna)
Yield: 4 to 6 servingsTime: 1 hThis recipe was shared by Italo Camerino. Read more about his family in " How Roman Jewish Recipes Endured at One Family’s Home in Montreal" and try his recipes for carciofi all giudia ('Jewish style' fried artichokes), concia (zucchini salad), and aliciotti con indivia (anchovies with escarole).
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- ⅛ teaspoon red chilli flakes
- 24 ounces tomato passata (strained tomatoes)
- 6 ounces Italian oil packed tuna, drained
- salt and pepper to taste
- 16 ounce package of spaghetti
- 4 sprigs parsley, chopped
Preparation
Step 1
Heat the oil in a medium sized saucepan over medium low heat and sauté the garlic, chopped onions just until the onions are soft, while stirring often for about 5 minutes.
Step 2
Add in the chili flakes, passata, salt, and pepper and stir well.
Step 3
Fill the bottle of passata three quarters of the way full with water. Give it a good swirl and add this to the sauce.
Step 4
Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens.
Step 5
While the sauce is slowly simmering, bring a large pot of water to boil. Salt the water and cook the pasta until al dente — tender but still with a little bite.
Step 6
Add the drained tuna to the tomato sauce and allow to simmer for about 5 minutes.
Step 7
When ready, drain the pasta and toss with some of the tomato sauce. Plate the pasta and top with more sauce and a sprinkle of chopped parsley.
Shared by Susie Stark Serenevich
19. Fried Chicken Wings (Bubbie Chicken)
Yield: 8-10 side servingsTime: 45 minShared by Susie Stark Serenevich
![Fried chicken wings in yellow bowl next to sliced watermelon and potato chips.](https://images.prismic.io/jewishfoodsociety/f8806f06-201e-4682-9c67-9c24e8ff2054_Serenevich_+Chicken+Chris_Penny_Vanessa.jpg?auto=compress,format&rect=100,0,6381,4387&w=1600&h=1100)
19. Fried Chicken Wings (Bubbie Chicken)
Yield: 8-10 side servingsTime: 45 minDuring the summer, Susie Stark Serevenich’s mom Handa would fry a batch of these chicken wings the family calls “bubbie chicken” for her grandchildren to tide them over until Shabbat dinner. In her own home, Susie made the recipe for birthday dinners and now that her kids are grown, her husband’s encouraged one of them to open a bubbie chicken business.
When the dish is freshly fried, “You can’t not eat it,” Susie says.
Read more about Susie’s family in "The Resilience and Recipes of Holocaust Survivor Handa Stark" and try her mother’s recipes for sweet egg noodles with ground walnuts.
Ingredients
- 1 cup all purpose flour
- 1 teaspoon salt, divided
- 1 ½ teaspoon sweet paprika, divided
- 1 teaspoon granulated garlic
- 4 medium eggs, whisked
- 15 chicken drumsticks and/or wings, patted dry with paper towels
- 2 cups cornflake crumbs or dried challah crumbs
- 4-6 cups corn or vegetable oil
Preparation
Step 1
Prepare three wide, shallow bowls for battering your chicken. Place the flour in one bowl and whisk in ½ teaspoon salt, ¾ teaspoons paprika and ½ teaspoon granulated garlic. Place the whisked eggs into the third bowl. Place the breadcrumbs in another bowl and whisk in the remaining salt, paprika and garlic.
Step 2
Dredge each piece of chicken in flour, making sure they are completely coated.
Step 3
One by one, transfer the chicken pieces into the egg mixture.
Step 4
Carefully pick up the chicken pieces and allow the excess egg mixture to drip off. Place the chicken into the crumb mixture and completely cover with crumbs, pressing crumbs into the chicken to ensure that it is coated evenly. Transfer the coated chicken onto a clean platter.
Step 5
Pour about 4 cups of oil into a medium sized pot. Heat the oil to 350 degrees fahrenheit. If you don’t have a thermometer, heat the oil over medium heat and drop a piece of corn flake crumb into the oil. Once the corn flake crumb begins to bubble and fry, the oil is ready.
Step 6
In small batches and using a pair of tongs, place the chicken into the hot oil. Fry until the wings are golden brown and the chicken reaches an internal temperature of 165 degrees, 8-12 minutes.
Step 7
Carefully remove the fried chicken from the oil and place on a paper towel lined platter. Repeat until you have used all of the chicken.
Step 8
Serve immediately.
Shared by Rinat Tzadok
20. Turmeric Chicken Stew
Yield: 6 servingsTime: 45mShared by Rinat Tzadok
![Moroccan turmeric chicken in metal pot atop blue and white tablecloth.](https://images.prismic.io/jewishfoodsociety/ca375cc0-5841-4369-8af8-b9b97ca7b5c9_Moshe%27s-Chicken-Balls.jpg?auto=compress,format&rect=22,0,1456,1001&w=1600&h=1100)
20. Turmeric Chicken Stew
Yield: 6 servingsTime: 45mChef and baker Rinat Tzadok adapted her father’s slow-simmering recipe for chicken stew to her quicker-paced life. Her recipe is ready in 45 minutes, but still captures the flavor of her dad’s version.
This recipe was shared by Rinat Tzadok. Read more about her family in "A Quicker Take on a Slow-Cooked Chicken Stew."
Ingredients
For the Meatballs:
- 1 pound ground chicken, preferably thigh meat*
- 1 medium onion, coarsely grated
- 2 garlic cloves, finely grated
- ½ cup chopped parsley
- ½ cup breadcrumbs
- 3 tablespoons vegetable oil, divided
- 1 teaspoon ground turmeric
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
For the Stew:
- 3 tablespoons vegetable oil
- 5 small zucchini, trimmed and sliced into ½” rounds
- 5 stalks celery, cleaned with tops, cut into 3-inch strips
- 1 tablespoon ground turmeric
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 cups water
- ¼ teaspoon red pepper flakes, optional
- Couscous or rice, for serving
Preparation
Step 1
In a medium bowl, mix the ground chicken, onion, garlic, parsley, breadcrumbs, 2 tablespoons of the oil, turmeric, salt and pepper and combine well. Cover with plastic and refrigerate for 30 minutes. Prepare a medium pot of boiling salted water and stir in the remaining 1 tablespoon oil and the turmeric.
Step 2
Meanwhile, prepare the stew: In a medium pot, heat 3 tablespoons of vegetable oil over medium heat. Add the zucchini, celery, turmeric, salt and pepper. Toss to combine the ingredients by picking up the pot with a kitchen towel and swirling. Add the water and pepper flakes, if using, and bring to boil, then cover and reduce the heat to low. Cook until the vegetables just begin to soften, 5 min. Season with salt, to taste.
Step 3
While the vegetables cook, shape the ground chicken mixture into 1/4 cup-sized balls (slightly larger than a golf ball in size) and add to the boiling turmeric water. Cook until the meatballs float to the top of the pot, 3 to 4 minutes.
Step 4
Using a slotted spoon, transfer the meatballs from the broth and add to the simmering zucchini and celery. Simmer until the meatballs are fully cooked, 15 to 20 minutes more.
Step 5
Remove from the heat and serve immediately with couscous or rice.
Shared by Peter Weltman
21. Chicken Wings With Paprika and Thyme
Shared by Peter Weltman
![Chicken wings in their juices on baking sheet.](https://images.prismic.io/jewishfoodsociety/a11c4925-418e-4b4e-ad38-f3fbc34ceb70_190305_JFS_March_3143.jpeg?auto=compress,format&rect=23,0,1455,1000&w=1600&h=1100)
21. Chicken Wings With Paprika and Thyme
This recipe was shared by Peter Weltman. Read more about his family in "For This Family, Shabbat Dinner Is Their Judaism."
Peter likes to pair the wings with amba, a piquant pickled mango condiment that’s popular in Israel and toum, a powerful garlic spread from Lebanon that his mother keeps on hand for him when he visits.
Ingredients
- 3 lbs. chicken wings, drummettes
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ⅛ teaspoon (a sprinkle) paprika
- 8 stems fresh thyme, leaves removed
- 1 cup of fresh orange juice, from about 2 oranges
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Place the chicken wings on a rimmed baking sheet and drizzle with olive oil. Season with salt, pepper, garlic powder, paprika, and thyme. Toss until everything is well coated and evenly distributed.
Step 3
Spoon the orange juice over the top of the wings - just enough to moisten, not so much that the wings are swimming in the juice.
Step 4
Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for another 25-30 minutes until the wings are cooked through and a nice glaze has formed. During the final 15 minutes of baking, baste the wings again with the reserved orange juice.
Step 5
Serve immediately with amba and toum for dipping.
Shared by Rachel Simons
22. Chocolate Tahini Truffles
Yield: 15 trufflesTime: 10 min + 1 H inactiveShared by Rachel Simons
![22. Chocolate Tahini Truffles](https://images.prismic.io/jewishfoodsociety/623ef5db-314c-4b6b-b8ef-9758c9163e29_200227_JFS_Truffle.jpeg?auto=compress,format&rect=38,0,2423,1666&w=1600&h=1100)
22. Chocolate Tahini Truffles
Yield: 15 trufflesTime: 10 min + 1 H inactiveThese chocolate tahini truffles take just 10 minutes to make — but they will need an hour in the freezer to firm up, so be sure to make the recipe before dinner.
This recipe was shared by Rachel Simons. Read more about her family in "A Schnitzel Recipe That’s Traveled to Hong Kong, London, New York, and Beyond" and try her recipes for schnitzel with cherries, crispy smashed potatoes, and fennel and herb salad.
Ingredients
- 1 cup tahini paste
- 16 ounces 70% dark chocolate, roughly chopped
- ¼ cup unsweetened cocoa powder
Preparation
Step 1
Line a 9 x 5 inch deep baking dish with parchment paper.
Step 2
Melt the chocolate over a double boiler or in a microwave. Pour the tahini into the melted chocolate and stir well to combine. Pour the mixture into the bottom of the parchment paper-lined baking dish. Transfer to a freezer and freeze for at least 1 hour.
Step 3
Flip the baking dish upside down and tap the dish to release the chocolate from the dish. Discard the parchment paper. Cut the chocolate into 2 inch x 1 inch rectangles and dip each truffle into the cocoa powder to coat evenly.
Step 4
Serve the truffles immediately.
Shared by Benjamin Lesser
23. Compote
Yield: 4-6 servingsTime: 20 minutesShared by Benjamin Lesser
![Compote ingredients](https://images.prismic.io/jewishfoodsociety/ef7d183d-d032-41f3-a34b-78b3e5233efd_Auschwitz_Cookbook_Compote_0223.jpg?auto=compress,format&rect=79,0,5057,3477&w=1600&h=1100)
23. Compote
Yield: 4-6 servingsTime: 20 minutesAuschwitz-Birkenau survivor Benjamin Lesser shared this recipe and story in "Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors." It is reprinted here with permission of the Auschwitz Birkenau Memorial Foundation.
“The story of this compote goes back to Munkatch, Hungary. My grandfather had a stately home on a major street called Sugar—an appropriate name for that sweet home. He had a big orchard and gardens (in the rose garden there was a sukkah made of wine bottles, and I remember seeing prisms of sunlight through the glass). Many kinds of berries and fruits grew in the orchard: raspberries, blueberries, apples, plums, and pears. The orchard also had a red lattice walkway with hanging grapes. Every year, we would line up there and somebody on the tree would drop pears to us. We’d make a big chain all the way to the house, maybe twenty kids. We’d put those pears in tissue paper in the attic to ripen. And of course, we made compote.
When I was a child, we would always pick the fruit while it was hard, not yet ripe. Then we would put all of it in the attic to ripen. Once ripe, pears and all the other fruit picked from my grandfather’s orchard would be sliced and then cooked in the water.
When I make this recipe, I pick fresh pears from my trees, or if I need more fruit, I buy it dried, especially prunes, and place them in the water to achieve the same result.”
Explore more recipes from Holocaust survivors in "Recipes from the Kitchens of Holocaust Survivors."
Ingredients
- 3 cups pitted dried prunes
- 3 cups pitted dried apricots
- 3 cups dried peaches
- 1 cup dried pears
- 1 cup dried apple rings
- 1 cup raisins/cranberries
- 1 or 2 lemon slices
- ½ cup packed light brown sugar
- ½ cup orange juice
- 2 tablespoons maple syrup
- ½ cup sweet wine, or to taste
- ½ cup water
- ¼ teaspoon ground cinnamon
- Pinch cloves
Preparation
Step 1
Combine the dried fruit and lemon slices in a 6-quart pot and place over medium heat. Add the brown sugar, orange juice, maple syrup, wine, water and spices and bring to a low boil.
Step 2
Cover, reduce the heat and simmer for 15 minutes. Set aside to cool; the fruit will swell as it cools. Store in airtight containers and refrigerate, or enjoy warm (fantastic over ice cream!)