This tasty brisket recipe works perfectly for Pesach (Passover), but could be a great main course or side dish any time of year.
Category Archives: Jewish Food And Middle Eastern Food
Here is a delicious twist on traditional matzah brei (matzoh brei) and traditional Mexican chilaquiles. It may even be an improvement over corn tortillas.
This recipe is a variation on the traditional Jewish hot beef and vegetable borscht. It has been enhanced by the addition of seasonings that are more typical of Creole cooking. It would be hard to imagine two cultures which are farther apart than these. Yet, the result is a much more exciting version of an old standard.
Adapted from a brisket recipe by Marlene Sorosky Gray, a Danville cookbook author and authority on Jewish holiday cooking. Brisket is much easier to slice when cold, so plan to make this at least one day ahead.
Here’s a quick and easy potato latkes recipe that you’ve probably never considered before.
This delicious potato latkes recipe was adapted from the Food Network Kitchens.
If ever a dish were a celebration of spring, this one is. This stew offers a fabulous assortment of vegetables enhanced with the richness of meat juices and bits of cooked meat. It’s like a giant minestrone. Crumbled matzah is added at the end to absorb the fragrant juices.
While serving a congregation in South Africa, I became acquainted with a fish called snoek, which actually has no equivalent in North America. However, I have found that smoked Lake Superior whitefish is an excellent substitute. This is an excellent brunch dish.
This delicious spicy matzah brei recipe can be prepared in less than 20 minutes.
This sosaties kebab recipe is a multi-day project, in that the ingredients require marinating for 2 or 3 days, which gives it such a wonderful flavor. Still, this is an easy recipe and a sure pleaser. It just takes a little planning.
Although not “officially” a Jewish recipe, lamb shanks long have been popular with traditional Jewish cooks. What makes this recipe more interesting than the usual comfort-food variety is the addition of black bean garlic sauce, a pungent and thoroughly delicious sauce available at all Asian markets and also 5-spice powder, a richly aromatic seasoning which adds an additional layer of flavor.
This lamb shank recipe is mostly of Moroccan origin. However, it has a few surprises. The addition of Chinese five spice seasoning adds some complexity and the use of Israeli pearl couscous makes the disk less grainy than traditional couscous dishes. The little apricot pieces add both color and a pleasant sweetness which enhances the lamb’s flavor.
Delicious knish recipe which can be altered for potato, chicken, beef and turkey sausage knishes.
This is a Jewish/Asian fusion alternative to topping a salad with bacon pieces. Although gribines are admittedly high in cholesterol, they add a special crunchiness and flavor that is unique and delicious.
The Pierogi is a delightful pasta shell full of quality potatoes with cheese or onions or combinations. Pierogies (sometimes spelled “perogies”) also are sometimes filled with mushrooms, sauerkraut, and vegetables. The heritage of the pierogie is authentically Polish, but the concept of a dough wrapper to a meat or cheese filling is virtually universal. Its Jewish cousin is the kreplach.
After enjoying Israeli falafel for decades, it struck me that the basic ingredients of falafel, namely the fried chickpea mixture could be flavored with all sorts of seasonings, not just the standard Middle Eastern ones. So, here is my Italian variety. Falafel usually is served in pita bread but for this recipe, I recommend using Italian bread or rolls, cut as for an Italian meatball sandwich.
These kreplach are made with readily available Chinese pot stickers. They are so much easier to prepare and lighter than old-fashioned kreplach. The emphasis in this recipe is on the filling, rather than the dough. These are not triangular in shaped but rather are like little sacks filled with delicious potato/onion filling.(more on shaping the shu-mai is needed)
This Moroccan Chicken recipe is very typical of Moroccan Jewish cooking. The flavor of fresh lemons, combined with olive oil and black olives makes for a bright and memorable dish. You will want to prepare this again and again. If you would like to make a more authentic version of this dish, substitute preserved lemons.
This delicious latkes recipe can be prepared in about 20 minutes.
You just cannot improve upon this kugel recipe (noodle casserole). What’s not to enjoy? This recipe has been making the rounds of Jewish cooks for many years. It is truly fool-proof and guaranteed to please. For those who observe the dietary laws of kashrut, this can be made with pareve margarine instead of butter for a meat meal and can be used either as a side noodle dish or a dessert.