Jewish Recipes

Kreplach are a traditional Ashkenazic Jewish dish. They are filled dumplings and are most similar to Chinese wontons and Italian Tortellini.

Borscht is a soup made with a beetroot base and commonly includes potatoes, cabbage, or both. Borscht has its origins in Ukraine and is now a very popular dish in the rest of the Eastern European and Central European countries.

Orange soup, or Marak Catom in Israel, is a soup made from all the orange vegetables in the kitchen. This soup is a major staple in Israeli homes - during the winter, you’ll see pots of this Orange Soup cooking on a daily basis.

Israeli salad, also known as salat yirakot (vegetable salad) in Israel, is a staple salad in Israeli cuisine.

Mandel bread is also known as mandelbrodt, its original Yiddish name, and is commonly associated with Eastern European Jewish cuisine.

Pomegranate juice is a staple beverage for holidays like Sukkot (to represent the harvest) and Tu B’Shevat (to uniquely enjoy the seven species of Israel) in many families.

Borekas are a very popular piece of Israeli cuisine. The boreka pastry came to Israel from the Mizrachi and Sephardic Jewish communities and is commonly known as one of the staples of Sephardic Jewish cuisine.

Rice Pilaf is a great addition to any meal for any holiday – including Hanukah, Purim, and Rosh Hashanah.

Pita bread is a staple in Israeli cuisine. Pita can hold almost anything – from falafel to shwarma to schnitzel to sabich. Pita bread is the perfect way to keep your sandwich intact.

Since many baked eggplant dishes come with cheese, we found one that you can serve on Shabbat or by itself if you don’t want dairy to interfere with your meat meal, or your stomach (if you are lactose intolerant).

Shmaltz, rendered chicken fat, is used best for frying (instead of oil or butter) or as a spread for bread.