Browsing Cuisine: Jewish

Turkey Schnitzel

This is a favorite Israeli dish, based loosely on its Viennese counterpart but reflecting both a Middle Eastern influence and an Israeli individuality.

Vegetarian Cholent

If desired, add a few raw eggs in their shells to this stew at the simmering stage for extra nourishment.

Spicy Noodle Pudding

The best spicy noodle pudding recipe! It's easy to make, spicy, and delicious.

Cinnamon Balls

Tired of the same old Christmas cookies or desserts? Spice things up with these cinnamon balls. They're easy to make and delicious to eat!

Persian Rose Pudding

This is another delicious rice pudding, eaten by the Jews of Teheran on Shavuot, which they also call the Festival of Roses. Dried rosebuds and rosewater, which are used throughout…

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Plava Cake

This is a traditional Passover spongecake–light, fluffy, and equally good at any time of the year.

Pomegranates and Almonds

This delicious dessert is traditional in North Africa at the Jewish New Year. Rosebuds are available from Middle Eastern stores, as are rosewater or orange-flower water.


These doughnuts were a specialty of Warsaw Jewish bakers. The Polish Catholics who stood in line to buy them in the depths of winter probably did not realize that they…

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Potato Kugel

This comes from Byelorussia, a province in western Russia that had a large prewar Jewish population. Potato kugel is a rich, hearty savory pudding–almost a meal in itself.

Roast Potatoes with Rice

This traditional Sephardic dish has always accompanied roast beef or lamb in our house. Baked in an ovenproof glass dish, it can be brought directly from the stove to the…

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This Yemenite dish is similar to the Greek dish moussaka, but it uses tahina (sesame seed paste) instead of cheese to achieve a similar effect but remain kosher. You can…

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Slow-Cooked Sabbath Stew

There are almost as many recipes for this kind of stew – or cholent as there are Askenazi Jewish families. The idea is to use slow-cooking ingredients, such as tougher…

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Stewed Okra

Okra is a popular vegetable among Middle Eastern and Sephardic Jews in Greece, Turkey, Romania, Africa, and parts of the Middle East, including Israel. Okra must always be trimmed carefully…

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Strawberry Auflauf

A delicious souffle originally from Austro-Hungary, this recipe can also be prepared with other soft berries such as raspberries, loganberries, boy-senberries, or blueberries.

Jewish Stuffed Cabbage Rolls

Stuffed vegetables are a traditional way of stretching a meager meat ration, and are especially useful in Jewish cooking because the meat can be either precooked or raw. Stuffed cabbage…

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Stuffed Monkey

This delicious Sephardic cake is popular among English Jews, though the meaning of the name is unknown. One theory is that monkey is a conuption of machshee, Arabic for "stuffed"…

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Sweet and Sour Red Cabbage

This is a good accompaniment to strongly flavored meats, turkey, or even goose. Always cook the cabbage in a stainless-steel or enamel pot; aluminum will react with the acid in…

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Sweet Fruit Kugel

This Ashkenazic recipe from Austro-Hungary and Poland is baked overnight with the Sabbath stew. The better quality the leftover bread or cake, the more delicious the kugel. Serve it with…

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Tunisian-Style Couscous

Couscous is the national dish of Tunisia, although it is also popular in Morocco and Algeria. In all these countries, couscous is the traditional Friday-night Jewish dinner. Couscous is coarse…

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