Recipes
To recall the bitterness of slavery, Ashkenazic Jews (those of northern European descent) include a bitter herb such as horseradish on the seder plate at Passover. Further south, Sephardic Jews (those of Spanish and North African descent) make a salad including spring herbs and bitter-leafed plants such as romaine and endive.
Ingredients
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon cayenne (or more to taste)
1 large ...
Blintzes, a type of pancake, are a beloved dish often enjoyed with various fillings. During Shavuot, a Jewish holiday, cream cheese is a popular choice for the filling. These delicate and flavorful pancakes can be served as a delightful breakfast, brunch, or dessert option. With a tender texture and creamy center, blintzes are a delightful treat that can be enjoyed year-round.
Ingredients
For the blintzes:
¾ cup all purpose flour
4 egg...
Latkes, crispy and delicious potato pancakes, hold a special place in Jewish culinary traditions. These golden delights are fried in vegetable oil until perfectly crispy on the outside and tender on the inside. The significance of using oil in latkes harkens back to the miracle of the oil that lasted eight days in the temple. Served hot and accompanied by sour cream or applesauce, latkes are a beloved holiday treat enjoyed by many.
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These leek fritters could be used on the Yehi Ratsones platter at Rosh Hashanah.
Ingredients
8 leeks
2 tablespoons butter
4 eggs, lightly beaten
1-2 cups mashed potatoes
salt and pepper to taste
1 teaspoon dried oregano
½ cup flour, or more as needed
olive or peanut oil for frying
2 medium lemons, cut in wedges
Instructions
Wash the leeks, separating the layers of leaves to remove any grit. Slice the white and t...
One of the Jewish dietary laws for Passover recalls the exodus from Egypt, when they had no time to make leavened bread for their journey to the Promised Land. In memory of this, Jews not only eat no leavened food during Passover, but to avoid even inadvertent leavening, which can take place 18 minutes after flour becomes moist, they use only specially prepared matzo meal. Another dietary law forbids eating meat and dairy foods in the same meal. ...
Sephardic Jews are those who settled in the Mediterranean countries. While they follow the same dietary laws as the Ashkenazic Jews of northern Europe, they have a different culinary repertoire because they live in warmer countries where hot-weather crops such as eggplants, okra, tomatoes, peppers, and olives are staples.
Ingredients
4 medium eggplants, each about 8-12 ounces
2 eggs plus 1 extra egg white, beaten
salt and pepper to ta...
Many Jewish families have a favorite tzimmes that they make for holiday dinners. Tzimmes vary tremendously, but all tzimmes are stews of sweet vegetables and fruits, usually with beef brisket or ribs. Since a long list of ingredients and the cook's pride can be involved in a tzimmes, the word has come to mean "a big fuss" in Yiddish slang. Like many slow-cooked stews and casseroles Tzimmes can taste even better the next day - good news for cooks ...
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