Jewish Recipes (B'teyavon!)
In the Jewish Guide, you will find delicious kosher recipes that are ideal for Shabbat, holidays or even for everyday cooking!
- 2 Tablespoons dry yeast
- 2 1/4 cups warm water
- 1/2 cup (100g) sugar
- 4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing
- 1 Tablespoon salt
- 9 1/4 cups (1 1/3 kg) flour
- Poppy or sesame seeds (optional)
- 1/2 cup vegetable oil
Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.
In a very large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky. Pour a little oil in the bowl and turn the dough, so that it is greased all over. Cover the bowl with plastic wrap and put it in a warm place to rise for 2 3 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into four pieces to make 4 loaves.
To make braided challah with 3 strands: Divide 1 piece of the dough into 3. Roll each piece between your palms and pull into long thin ropes about 18 inches (46 cm) long and 1 1/4 inches (3 cm) wide. Pinch 1 end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end. Pinch the ends together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the 3 strands and plait towards the 2 ends. Continue with the remaining 3 pieces.
Place the 4 loaves on well oiled baking sheets, leaving plenty of room for them to expand, then leave to rise for 1 hour, or until doubled in bulk. Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350F (180C) oven for 30-40 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.
- 1 can chickpeas (400g / 14oz)
- 3 tablespoons lemon juice
- 1 - 2 cloves garlic, finely chopped
- 3 tablespoons tahini
Drain chickpeas, reserving the water in the can. Place chickpeas, 3 tablespoons of the canning water, lemon juice and garlic in a food processor.
Blend for a few minutes. Stop to scrape down the sides, when necessary. Add tahini and continue to blend until everything is lovely and smooth.
Taste and season with salt, pepper and a little more lemon juice, if desired
- 1 small round pita bread (75g / 3oz), torn
- 1 can chickpeas (400g / 14oz), drained
- 1/2 small red onion, peeled & finely diced
- 3-5 cloves of garlic
- 1/2 small bunch flat leaf parsley, chopped
- 2 teaspoons ground cumin
- Peanut or other oil for frying
Place pita bread in a food processor and blend until you have chunky crumbs. Add chickpeas, garlic, onion, parsley, cumin and a little salt. Blend again until you have a paste that is still a little chunky.
Using a tablespoon or your hands, form paste into small round balls.
Heat enough oil to just cover the falafels in a medium frying pan until very hot. Add about 1/3 the falafels and fry for a few minutes or until deep brown. Remove and drain on a wire rack. Keep warm while you repeat with the remaining batches, making sure the oil is hot enough between each.
- 2 lbs. skinless, boneless chicken breast
- 1 large onion, sliced thin
- 2 large bell peppers (use 1 red, 1 green), sliced
- 6 tbsp. of lemon juice
- 1 teaspoon minced garlic
- 1/4 cup of tahina
- 5 tbsp. olive oil
- 5 tbsp. of mix curry powder, cumin, salt pepper (spice mixture)
- 1 tsp. salt
- Pita bread
Mix the spice mixture with 3 tbsp. olive oil, 3 tbsp. lemon juice and minced garlic and mix until smooth
Cut the chicken into strips and combine with spice mixture. Mix well to cover evenly then refrigerate for 1 hour.
Broil the chicken on the top rack until brown, turning once (about 10 minutes). You can also grill the chicken on a barbecue grill. Use thicker slices on the grill.
Fry the onions and peppers in 2 tbsp. olive oil until brown.
Combine the tahina, 3 tbsp. lemon juice, salt and and 1 tbsp. olive oil and mix well.
To make the sandwich, add chicken, peppers and onions to a lightly toasted pita. Sprinkle tahina, if desired.
Harime (Moroccan Cuisine)
- 4-6 fillets Tilapia
- 1/4-1/2 cup olive oil
- 7-8 pieces Garlic (chopped)
- 4 Pack of Shakshuka tomato paste sauce
- 2 tbsp. sweet paprika
- 1 tbsp paprika
- 1 tbsp. cumin
- 1 tsp. kosher salt
- 1 Caspian long green pepper
- 2 lemons (Juiced)
- 1 and 1/2 cups of water
In a deep skillet pan over medium heat add oil, and chopped garlic.
Take 1 lemon juiced and spread over fish fillets, let sit on the side.
In another large measuring cup or bowl add tomato paste sauce, season with paprika (sweet & hot), cumin, salt, and 1 lemon juiced into sauce.
Once the oil is hot add the seasoned sauce mix and long green pepper. Let simmer for 5 minutes, then add the fish and cover. Do not stir, let it sit. Cook for 10 minutes on medium then reduce the heat to low and simmer for about 45 minutes.
Keep warm until ready to serve. Embellish with lemons, if desired.
- 7 to 7 1/2 pounds whole carp, whitefish, and pike, filleted and ground*
- 4 quarts cold water or to just cover
- 3 teaspoons salt or to taste
- 3 onions, peeled
- 4 medium carrots, peeled
- 2 tablespoons sugar or to taste
- 1 small parsnip, chopped (optional)
- 3 to 4 large eggs
- Freshly ground pepper to taste 1/2 cup cold water (approximately)
- 1/3 cup matzah meal (approximately)
*Ask your fishmonger to grind the fish. Ask him to give you the tails, fins, heads, and bones. The more whitefish you add, the softer your gefilte fish will be.
Place the reserved bones, skin, and fish heads in a wide, large saucepan. Add water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
Slice 1 onion and add along with 3 of the 4 carrots. Add sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.
- 16 ounces broad egg noodles
- 3 eggs, beaten
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 3 Tbsp. brown sugar
- 1 tsp. cinnamon
- 1 pack pudding vanilla (parve)
Cook noodles in boiling water, according to package instructions. Drain and rinse with cold water.
In a large bowl, mix the noodles with the eggs, sugar, vanilla and the rest of the ingredients
Pour into a greased pan (9x13 preferably)
Bake at 350°F for 45-50 minutes cover, after ready, open and bake for about 10 more min.
Tabid (Iraqi Recipe for Shabbat)
- 1 whole chicken, cleaned, with skin
- 1 teaspoon baharat spice
- 1 chopped onion
- 2-3 tablespoons tomato paste
- 2 chopped tomatoes (optional)
- 3 cardamom pods, cracked open
- 2-3 cups rice
- 2 tablespoons chicken soup mix
- 4 hard boiled eggs, with shells
Ingredients for the stuffing:
- 1/2 cup rice (rinsed)
- 1 boneless chicken cutlet cut into very small cubes
- 1 or 2 tomatoes cut into small cubes (peeling optional)
- Seeds from 2 cardamom pods
- 3/4 teaspoon baharat spice
- 1 level tablespoon chicken soup mix
Mix ingredients for the stuffing, place into chicken and sew the chicken shut using thread. If thread is not available, use toothpicks. Make sure it is securely shut.
In a large, heavy pot, cook the chopped onion in some olive oil for 1 minute on medium flame. Stir in the tomato paste, baharat spice, tomatoes if using them, cardamom pods, and chicken soup mix. Mix in 2 cups water.
Place the stuffed chicken in the pot and add enough water to cover 3/4 of the chicken. Cook on medium flame for half an hour. Turn the chicken over and cook for another 15 minutes.
Put the rice around the chicken and cook until the water is fully absorbed (approximately 15-20 minutes, depending on the rice you choose to use).
Preheat the oven. If you are cooking this before Shabbat, or on any afternoon and plan to eat the tabid the following day, preheat the oven to 175°F/80°C. If you are preparing this the night before, then preheat the oven to 220°F/100°C.
Place the eggs on top of the rice. Cover the pot and place in oven to cook overnight until ready to eat. Check in the morning to make sure the eggs, rice and chicken are browned. Turn up the oven temperature slightly if you want the casserole to be more "well done".
Remove the tabid from the oven just before serving. Be sure to remove the thread or toothpicks! You can enjoy the tabid with your choice of salad or hummus.
Cholent (for Shabbat)
- 1 teaspoon turmeric
- salt and pepper, to taste
- 5 eggs in their shells
- 1 cup wheat berries
- 1 teaspoon cumin
- 1 cup rice
- 1 tablespoon vegetable oil
- 2 medium yellow onions, chopped
- 3 pounds beef flanken
- 6-7 medium yellow potatoes
- 1 sweet potato (optional)
- 1 cup dried chickpeas
- 1/2 cup dried white beans
- 7 cloves garlic, divided
- 1-2 dates
- 2 teaspoons paprika, divided
Soak chickpeas and white beans overnight. Drain.
In a large pot heat oil over medium heat. Add onions and sauté until translucent. Add meat and cook for 2-3 minutes. Remove meat and set aside in a dish. Add potatoes to the onions and cook another 4 minutes.
Add chickpeas and beans, meat, and sweet potato, if using.
Add the 5 garlic cloves, dates, 1 teaspoon paprika, turmeric, and season with salt and pepper to taste.
Place the eggs (in their shells) carefully into the mixture.
Cover mixture with enough water so the water is 2 inches above the mixture. Bring to a boil.
Put wheat berries, 1 teaspoon paprika, 2 garlic cloves, cumin, and salt and pepper to taste in a plastic turkey or oven bag. Add 2 1/2 cups water and seal the bag.
Put rice, salt and pepper to taste in another turkey or oven bag. Add 2 cups water and seal the bag.
Place both bags into pot and simmer over low heat overnight, for at least 18 hours. Pot can also be put on top of a blech, a metal sheet used to cover a stovetop to safely enable the eating of hot food on Shabbat. Check periodically to make sure it doesn't dry out. If it looks dry, add water.
- 1 pound flanken
- 6 cups chicken stock
- 1/2 tablespoon hawaiij*
- 1/4 teaspoon curry powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cumin
- A pinch of chili powder
- Kosher salt and pepper, to taste
- 1 large tomato
- 2 onions, peeled
- 1/4 cup cilantro, finely chopped
- 5-8 whole garlic cloves, peeled
- 1/2 cup tomato sauce
- 2 potatoes, peeled and cut in half
Place flanken in a large pot and add the stock. Bring to a boil and allow to boil for 20 minutes.
Skim the foam from the top.
Cut an X on the tomato and add it to the pot.
Add the onion, cilantro, garlic and tomato sauce. Bring to a boil.
Reduce heat and simmer, covered for 2 hours.
Add the potatoes and simmer another hour.
- 2 lbs fresh tomatoes, unpeeled and cut in quarters
- 6 cloves garlic, roughly diced
- 2 teaspoons salt, or to taste
- 1 teaspoon sweet paprika
- 2 teaspoons tomato paste
- 1/4 cup vegetable oil
- 6 eggs
- 1 cup cubed tofu or feta (optional)
- 1/4 cup chopped fresh flat-leaf parsley (optional)
Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.
Ladle the tomato sauce into a greased 12" frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. If adding feta, tofu, and parsley, sprinkle them on top. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.
- 1 1/2 cup couscous
- 1 1/2 cups boiling water
- 1/4 teaspoon salt, pinch of paprika and curry
- 4 tbsp. olive oil
Put the couscous in a bowl, add the spices and olive oil. Make sure all the oil is mixed well with the couscous.
When the water is boiling add the water to the couscous, mix well. Cover the bowl tightly, after 2 min. open the cover, fluff lightly with a fork and cover again. After two minutes repeat the fluffing and the couscous is ready.
- 3 3/4 c All-purpose flour
- 2 T Sugar
- 1 T baking powder
- 1 1/2 T Salt
- 1 large Eggs
- 1 1/4 c water
- 3/4 c Margarine, cut into 6 pieces
Combine flour, sugar, baking powder, and salt in food processor and process to blend.
Add egg and 1 cup water and process with on/off turns to mix. With motor running, gradually add remaining water, about 1/4 cup, adding enough so mixture comes together to a smooth, fairly stiff dough.
It will be sticky.
Remove from processor.
Knead dough by slapping vigorously on the work surface.
Divide into 6 pieces and knead each one with a slapping motion until smooth.
Roll each in your palm to a ball.
Put on an oiled plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
Oil your working surface and rolling pin. Let margarine stand at room temperature until very soft.
Roll out 1 ball of dough on the oiled surface to a very thin 12-inch square.
To help stretch dough, pull it gently from time to time by hand, until it is very thin.
If dough tears, simply press it back together.
Spread with a piece of soft margarine.
Fold in half, then in half again to make a long strip.
Roll up strip from a short side in a tight cylinder.
Repeat with 5 remaining pieces of dough.
Put in a greased, shallow 8-inch square baking dish.
Cover with foil and a lid and refrigerate at least 2 or up to 8 hours.
Preheat your oven to 200°F.
Bake the pastries 13-14 hours or until golden brown.