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!
Broad Beans with Bacon and Sausage Spiced Mocha Drink
This recipe is made with bacon, sausage, and broad beans. One of the best combinations.
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…
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.
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…
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…
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…
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…
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"…
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…
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…
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…