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Recipes From the Kitchens of Holocaust Survivors

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24 Recipes

Recipes From the Kitchens of Holocaust Survivors

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24 Recipes

The Jewish kitchen is one of perseverance. Nowhere is that felt more deeply than in the recipes of those who survived the Holocaust.

Over the past six years, the Jewish Food Society has met and spoken with numerous survivors and their loved ones. They have shared powerful stories with us like one from Eva Moremi about her mother Ilona Kellner, who collected 600 recipes from fellow prisoners during the war, wrote them down on scraps of paper, and hid them from SS officers. Cammy Bourcier shared a chopped liver recipe from her father Herman, who was part of an effort that saved 100,000 Jews during the war and Alex Sternberg shared memories of his mother Olga who spent evenings in the Auschwitz-Birkenau and Ravensbrück concentration camps reciting recipes with her fellow prisoners to help sustain one another’s spirits. In honor of Holocaust Remembrance Day this year, we added several recipes and stories to our archive from the poignant and powerful cookbook “Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors.”

We hope you will read their stories, make their recipes, and remember.

Shared by David Lenga

1. Cholent with Eggs and Kishke

Yield: 8-12 servingsTime: 30 min + 16-18 H inactive

Shared by David Lenga

Cholent with Eggs and Kishke on red tablecloth.
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez

1. Cholent with Eggs and Kishke

Yield: 8-12 servingsTime: 30 min + 16-18 H inactive

Auschwitz-Birkenau survivor David Lenga shared this recipe and story in "Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors." It is reprinted here with permission of the Auschwitz Birkenau Memorial Foundation.

To have cholent in a Yiddish home, in prewar Poland, in Lodz, was a must. There was no Shabbat without the cholent. It’s just the way it was. Everybody looked forward to it. It was the taste of heaven. When I was a ten or eleven year old boy, my mother would put all the cholent ingredients into a black cast-iron pot. She would wrap it around very tight with paper and then with string. She would wrap it hermetically tight. She would put a lid on it and then give it to me—the oldest boy—to go to the neighborhood bakery. The bakery would put it in his oven and give you the top part of a ticket. Part of the ticket with the number would go on the cholent, and the other part you would hold on to and redeem your food later. And so I went every Friday before Shabbat to the baker to take the cholent for the family. All the other Jews were doing the same thing. There were hundreds of people lined up outside of the baker’s story: the whole neighborhood. Everybody did it.

Try David's recipe for blueberry stonekes and explore more recipes from other Holocaust survivors in "Recipes from the Kitchens of Holocaust Survivors".

Ingredients

  • 1 cup dried beans: lima, pinto, red (not kidney), or a mixture (see notes)
  • 2 ½ pounds large red potatoes, peeled and halves
    2 yellow onions, chopped
  • 2 ½ pounds beef stew meat or brisket, cut into chunks
  • 2 marrowbones
  • 1 kishke (optional)
  • ½ cup pearl barley or coarse grain kasha
  • 3 cloves garlic, peeled
  • ½ teaspoon ground pepper
  • 6 eggs (optional)
  • 4 cups low sodium chicken broth
  • 1 tablespoon + 2 teaspoons kosher salt
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons ground turmeric
  • 1 teaspoon ground cumin 
  • ¼ teaspoon cayenne pepper
ShabbatOvernight Meat

Preparation

  • Step 1

    Presoak the beans: Place the beans into the bottom of a large pot and cover with several inches of water. (The beans will double in size as they soak, so make sure to use plenty of water.) Boil for 5 minutes, then remove the pot from the heat. Let soak for 1 hour, then drain and rinse well before proceeding with the recipe.

  • Step 2

    Make the stew: In a large slow cooker (the larger the better!), place the potatoes in a single layer on the bottom of the cooking vessel. Sprinkle the onions over the pota- toes. Place the beef in a single layer on top of the vegetables and add the marrow bones. (If you're adding kishke, now would be the time to put it in the cooker.)

  • Step 3

    Rinse the beans, checking for any stones or impurities. If using barley or kasha, do the same with the grains. Sprinkle the beans and grains, if you choose, over the top of the meat. Tuck the garlic cloves into the meat, spacing them evenly. Sprinkle black pepper over the top. If using eggs, rinse their shells well and then tuck them into the meat.

  • Step 4

    Put the broth in a container and whisk in the salt, paprika, turmeric, cumin, and cayenne. Pour the liquid over the cholent. Add additional water until all the beans and pieces of meat are just barely covered, approximately another 1 cup.

  • Step 5

    Cover the slow cooker and cook on low power for 16-18 hours (depending on strength of cooker), checking occasionally and adding water if the mixture looks dry. When the cooking is complete, most cookers will auto-switch to warm. If yours doesn't, set it to warm until ready to serve. Peel the eggs (if using) before serving.

  • Step 6

    The cholent will look a bit medieval when it's done cooking! Don't worry, just dig in and you'll see that it's perfectly cooked below the surface.

Shared by Italo Camerino

2. Spaghetti al Tonno (Spaghetti With Tomatoes and Tuna)

Yield: 4 to 6 servingsTime: 1 h

Shared by Italo Camerino

Spaghetti with tomatoes and tuna, topped with chopped parsley alongside bowls of olives and lemon wedges.
Photographer: Penny De Los Santos.

2. Spaghetti al Tonno (Spaghetti With Tomatoes and Tuna)

Yield: 4 to 6 servingsTime: 1 h

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • ⅛ teaspoon red chilli flakes
  • 24 ounces tomato passata (strained tomatoes)
  • 6 ounces Italian oil packed tuna, drained
  • salt and pepper to taste
  • 16 ounce package of spaghetti
  • 4 sprigs parsley, chopped
Pareve

Preparation

  • Step 1

    Heat the oil in a medium sized saucepan over medium low heat and sauté the garlic, chopped onions  just until the onions are soft, while stirring often for about 5 minutes. Add the chili flakes.

  • Step 2

    Add in the Passata bottle of strained tomatoes, salt and pepper and stir well.

  • Step 3

    Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.

  • Step 4

    Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens.

  • Step 5

    While the sauce is slowly simmering, bring a large pot of water to boil.

  • Step 6

    Salt the water and cook the pasta. Cook for about 5 minutes until al dente, pasta is tender but still has a bite to it.

  • Step 7

    Add the drained tuna to the tomato sauce and allow to simmer for about 5 minutes.

  • Step 8

    When ready, drain the pasta and toss with some of the tomato sauce.

  • Step 9

    Plate the pasta and top with more sauce and a sprinkle of chopped parsley.

Shared by Alex Sternberg

3. Chicken Paprikash

Yield: 6 servingsTime: 1 h 30 min

Shared by Alex Sternberg

Chicken paprikash on white serving dish, gold serving fork atop tan and white tablecloth.
Photographer: Dave Katz. Food Stylist: Judy Haubert.

3. Chicken Paprikash

Yield: 6 servingsTime: 1 h 30 min

This recipe was shared by Alex Sternberg. Read more about his family in "A Mother’s Chicken Paprikash Recipe Lives On" and try his recipe for spaetzle (fresh egg noodles).

Ingredients

  • 3 tablespoons cooking oil
  • 8 chicken legs, bone-in and skin-on
  • 1 yellow onion, finely chopped
  • ½ green or red bell pepper, de-stemmed, de-seeded and finely chopped
  • 2 teaspoons sweet paprika
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 5 to 6 parsley stalks with leaves
Meat Kosher for PassoverGluten Free

Preparation

  • Step 1

    Place the oil into a large pot over medium high heat.

  • Step 2

    Once the oil is hot, gently place the chicken pieces into the pot and sear on both sides until golden brown, about 5 minutes on each side. Transfer the seared chicken onto a plate.

  • Step 3

    Reduce the heat to medium and add the onions into the same pot and saute, stirring occasionally, until soft, about 8 to 10 minutes.Add the pepper into the pot and cook for another 3 to 5 minutes or until the peppers soften.

  • Step 4

    Add the chicken back into the pot with the onions and peppers. 

  • Step 5

    Add the paprika, salt, pepper and parsley and mix to coat the chicken. 

  • Step 6

    Add 3 cups of water to the pot or enough to cover the chicken ¾ the way up.

  • Step 7

    Bring the pot to a simmer over medium heat and cover with a lid. Continue cooking over a gentle simmer for 30 minutes. Remove the lid and reduce the heat to medium low, cooking the chicken on a gentle simmer for another 20 to 30 minutes or until the liquid reduces in half and the chicken is cooked and tender. 

  • Step 8

    Serve the chicken paprikash hot with spaetzle. 

Shared by Alex Sternberg

4. Spaetzle (Fresh Egg Noodles)

Yield: 4 servingsTime: 20 min

Shared by Alex Sternberg

Spaetzle with sliced parsley in green serving bowl, atop tan and white tablecloth.
Photographer: Dave Katz. Food Stylist: Judy Haubert.

4. Spaetzle (Fresh Egg Noodles)

Yield: 4 servingsTime: 20 min

This recipe was shared by Alex Sternberg. Read more about his family in "A Mother’s Chicken Paprikash Recipe Lives On" and try his recipe for chicken paprikash.

Ingredients

  • 4 eggs
  • ½  cup water
  • 2 ½ cups all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons cooking oil
QuickVegetarianPareve

Preparation

  • Step 1

    In a medium mixing bowl, whisk the eggs. Add the water and stir in the flour and salt. Mix well until the mixture becomes a pasty, sticky dough.

  • Step 2

    Fill a medium pot halfway with water and bring to a boil over a high heat. Add the oil.

  • Step 3

    Set the spaetzle maker atop the pot of boiling water. Gently force the dough through the perforations in the spaetzle maker into the boiling water.

  • Step 4

    When all the dough has been cut into the boiling water, continue cooking it for another 2 to 3 minutes. The spaetzle is done when it floats to the top.

  • Step 5

    Strain the spaetzle and rinse in cold water. 

  • Step 6

    Serve with chicken paprikash.

Shared by Italo Camerino

5. Chicken Meatballs With Celery

Yield: 4 to 6 servingsTime: 2 h

Shared by Italo Camerino

Chicken meatballs with celery in blue and white casserole dish atop grid-patterned tablecloth.
Photographer: Penny De Los Santos.

5. Chicken Meatballs With Celery

Yield: 4 to 6 servingsTime: 2 h

Ingredients

  • 2 pounds ground chicken, dark meat
  • 1 egg
  • 3 tablespoons breadcrumbs
  • 3 teaspoons kosher salt, divided
  • ¼ teaspoon ground black pepper, divided
  • 4 tablespoons olive oil
  • 6 celery stalks, cut into 3 to 4 inch pieces crosswise
  • 1 cup water
Meat

Preparation

  • Step 1

    In a medium sized bowl, mix the ground chicken, eggs, breadcrumbs and 2 teaspoons of salt and ⅛ teaspoon pepper. 

  • Step 2

    After mixing, shape the meat into palm size oval balls, about 3 inches long. 

  • Step 3

    Place oil in a pot on the stove at medium heat. 

  • Step 4

    Brown chicken meatballs on all sides, about 5 minutes each side. Transfer to a paper towel lined tray and continue cooking the rest of the chicken in batches.

  • Step 5

    Once all the chicken has been cooked, transfer back into the pan. Add the celery, 1 teaspoon salt, ⅛ teaspoon pepper and 1 cup of water. Bring the water up to a boil and reduce heat to low, cooking the chicken with a gentle simmer. Cover the pot with a lid and cook for about 1 hour to 1 hour and 30 minutes, until the water is reduced into about ¼ cup and the celery is cooked through. Shaking the pot every once in a while to ensure the chicken does not stick to the pot. 

  • Step 6

    Serve hot with rice or mashed potatoes.

Shared by Italo Camerino

6. Aliciotti Con indivia (Anchovies Baked With Escarole)

Yield: 4 servingsTime: 30 to 45 minutes

Shared by Italo Camerino

Baked anchovies on a bed of escarole garnished with red chili flakes in green casserole dish, atop grid-patterned tablecloth.
Photographer: Penny De Los Santos.

6. Aliciotti Con indivia (Anchovies Baked With Escarole)

Yield: 4 servingsTime: 30 to 45 minutes

Ingredients

  • 2 bunches escarole, rinsed and dried and roughly chopped
  • 36 fresh anchovies or oil and vinegar marinated anchovies, skin on fillets
  • 6 garlic cloves, finely chopped
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • ¼  teaspoon salt
  • ⅛  teaspoon ground black pepper
  • ⅛  teaspoon red chili flakes
Pareve

Preparation

  • Step 1

    Preheat oven to 350 degrees.

  • Step 2

    Place 1 tablespoon of olive oil in the bottom of a 9 x 13 inch baking dish. Sprinkle a teaspoon of chopped garlic over the oil. Place the escarole in the baking dish. Sprinkle the remaining garlic over the escarole. Place a layer of the anchovy fillets over the escarole. Open the anchovies, so the flesh is on the escarole and the skin side is up. Sprinkle salt, pepper, red chili flakes and olive oil over the anchovies. Tightly cover the baking dish with aluminum foil. Transfer into the oven and bake for about 15 to 20 minutes until the greens are tender and the anchovies have softened.

  • Step 3

    Transfer out of the oven and serve hot.

Shared by Julia Silverberg Nemeth

7. Hen Soup With Hungarian Galuska Dumplings

Yield: 8-10 servingsTime: 3 H

Shared by Julia Silverberg Nemeth

Two bowls of soup with chopped parsley atop brown surface.
Photographer: Armando Rafael. Food Stylist: Rebecca Jurkevich. Prop Stylist: Vanessa Vazquez.

7. Hen Soup With Hungarian Galuska Dumplings

Yield: 8-10 servingsTime: 3 H

“My Friday afternoon chicken soup and galuska memories with my mom and grandma are some of my best memories,” Julia Silverberg Nemeth says. “After we ate, they read the Nok Lapja (Hungarian women's magazine) out loud to me and often the articles were humorous and they belly laughed for a long time.”

Read more about Julia's family in "Hungarian Recipes From a Secret Jewish Family in the Northwoods of Minnesota" and try her recipes for fánk (doughnuts topped with apricot jam) and mákos nudli (sweet poppy seed pasta).

Ingredients

For the soup

  • 1 small hen or chicken, about 3 ½ pounds, cut into 8 pieces (bone-in and skin-on)
  • 1 teaspoon black peppercorns
  • 2 tablespoons kosher salt 
  • 3 medium russet potatoes, peeled and quartered/ into 2” pieces
  • 3 large carrots, peeled and cut into 2” pieces
  • 2 large parsnips, peeled and cut into 2” pieces
  • 1 medium onion, peeled and quartered
  • 1 small celery root or celeriac, peeled and cut into 2” pieces (you can use 3 stalks of celery if unavailable)
  • 1 small kohlrabi, peeled and quartered into 2” pieces (you can use ¼ of a small cabbage, roughly cut if unavailable)
  • 2-3 cloves garlic

For the dumplings

  • 2 large eggs 
  • 2 tablespoons oil
  • ½ cup + 1 tablespoon farina wheat cereal
  • 1 ½ teaspoons kosher salt
  • 4 cups of chicken stock (premade or store-bought) or water
  • Fresh parsley for garnish
Cooking ProjectsMeat

Preparation

  • Step 1

    Make the soup: Place the hen or chicken into an extra large soup pot. Cover with 8 cups of cold water. Add peppercorns and salt, and bring to a boil. Reduce heat to low, and simmer for 30 minutes. Skim impurities occasionally.

  • Step 2

    Add the potatoes, carrots, parsnips, onion, celery root, kohlrabi, and garlic and simmer for 1 ½ - 2 hours. Add up to 2 cups additional water if it reduces too much.

  • Step 3

    While the soup cooks, make the dumplings: Add the eggs and oil to a large bowl and mix well. Add the farina and salt and mix thoroughly. Chill the dumpling batter in the refrigerator uncovered for 1 hour. 

  • Step 4

    Bring the premade stock to a boil (this stock is separate from the chicken soup that’s simmering). Take 1 teaspoon of the dumpling batter and use two teaspoons, to shape it into an oval shape dumpling on one spoon and push it off into the broth using the other spoon. Repeat with remaining dough.

  • Step 5

    Simmer and cook the dumplings for about 15-20 minutes until they are cooked through. They will start to float, then cook until they are cooked through inside.

  • Step 6

    Transfer the dumplings directly into the hen soup and serve immediately. 

  • Step 7

    Serve the soup and dumplings hot garnished with fresh parsley if using.

Shared by Dorit Golender

8. Lithuanian Gefilte Fish

Yield: 12 -14 pattiesTime: 1 h and 45 min + 1 h and 30 min cooking time

Shared by Dorit Golender

Gefilte fish in sauce with parsley, carrots and onions on oblong serving dish atop blue floral tablecloth.
Photographer: Dave Katz. Food and Prop Stylist: Mira Evnine.

8. Lithuanian Gefilte Fish

Yield: 12 -14 pattiesTime: 1 h and 45 min + 1 h and 30 min cooking time

This recipe was shared by Dorit Golender. Read more about her family in "The Lithuanian Gefilte Fish From a Grandmother She Never Knew." 

Dorit’s family recipe is for an old world style of gefilte. Traditionally, carp and pike were used, but both types of fish have become harder to find (especially in the U.S) and are typically replaced with whitefish or a mixture of other types of saltwater fish like hake or sole. Her grandmother Shula’s recipe also calls for stuffing the mixture into the fish skin before poaching (gefilte, after all, means stuffed in Yiddish). We have adapted Dorit’s recipe, with a focus on capturing the flavor, but making it easier to attain. If you are feeling adventurous, however, you can buy your fish whole (enough to yield around 2 lbs of fillet). Ask your fishmonger to clean and gut the fish from the neck so that the belly is not cut. Then, have them cut the entire fish into 1 inch slices, cleaning the fillet meat and remaining bones out of the rounds but still keeping the complete rounds of skin in tact. Follow the recipe until step 5 and instead of shaping the fish mixture into patties, stuff it back into the fish skin rounds and place over the onions before poaching.

Ingredients

  • 7 medium yellow onions
  • 3 tablespoons vegetable oil, divided
  • 1¾ lbs. filet of boneless, skinless whitefish, pike, carp, hake, sole or a combination, cut into 1
    inch pieces
  • 3 large carrots, peeled and cut into ½” coins
  • 1 medium beet, peeled and cut into large chunks
  • 2 eggs, lightly beaten
  • 3 ½ teaspoons salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 4-6 tablespoons matzo meal
  • ¼ teaspoon sugar

Preparation

  • Step 1

    Finely chop two of the onions. In a medium skillet, heat the oil over medium-high heat. Add the onions and sauté on low until soft and golden brown, about 15 minutes.

  • Step 2

    Peel and quarter one onion and place it in the bowl of a food processor along with one of the carrots, and the beet. Pulse until finely chopped. Add the fish and pulse again until fish is chopped but not mushy (you should still be able to see small pieces of fish in the mixture). Transfer the mixture to a large bowl and add the sautéed onions, eggs, 1 tablespoon of vegetable oil, 2½ teaspoons of salt and ½ teaspoon of pepper. Mix until well combined.

  • Step 3

    Let the mixture rest for 10-15 minutes. Add 4 tablespoons of matzo meal and mix to combine evenly. If the mixture still seems wet, add more matzo meal one tablespoon at a time. You want the mixture to be able to hold together when shaped into a patty.

  • Step 4

    Slice the remaining four onions into 1” rounds (you do not have to peel them, just make sure that they are clean) and line the bottom of a large, heavy-bottomed braising or roasting pan with the rounds.

  • Step 5

    Using a spoon or wet hands, shape ¾ cup of the fish mixture into a round or oval patty. Gently place the patty over the onions on the bottom of the pan. Repeat with the remaining mixture. Sprinkle the remaining carrots over the top and in between the fish patties.

  • Step 6

    Cover the patties with 6-8 cups of cold water (you want the patties to be covered by about 1” of the water). Add 1 teaspoon of salt and ½ teaspoon of black pepper to the water. Bring to a boil over high heat, and then add ¼ teaspoon of sugar. 

  • Step 7

    Reduce heat to low and simmer uncovered for 1.5 hours.

  • Step 8

    Remove the prepared gefilte fish fillets from the pan and place in a baking dish. Strain the sauce, reserving the carrots with the gefilte fillets. Pour the strained poaching liquid over the filets in the baking dish so that they are sitting in ¼” of the liquid. Cover and refrigerate overnight. 

  • Step 9

    Serve as the first course, at room temperature topped with a carrot round and with plenty of horseradish on the side. 

Shared by Becca Gallick-Mitchell

9. Thanksgiving Kreplach

Yield: 35 kreplachTime: 2 h and 30 min

Shared by Becca Gallick-Mitchell

Pot of soup with two bowls and a dish of fresh dill.
Photographer: Armando Rafael. Food Stylist: Victoria Granof.

9. Thanksgiving Kreplach

Yield: 35 kreplachTime: 2 h and 30 min

If you are freezing the kreplach, in step #8, transfer the shaped kreplach onto a parchment lined plate and chill for 10 minutes. Then transfer to a bag or container and freeze for up to one month.

This recipe was shared by Becca Gallick-Mitchell. Read more about her family in "A Fifth Generation Thanksgiving Kreplach Tradition." 

Ingredients

For the dough

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 eggs
  • 2 tablespoons water

For the filling and assembly

  • 1 tablespoon schmaltz or vegetable oil
  • ½ medium onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • ½ teaspoon kosher salt
  • 1 ½ cups leftover cooked chicken or turkey meat without bones, ideally a mixture of light and dark meat
  • ¼ cup packed fresh dill, chopped (optional), plus more for serving
  • 2 quarts turkey or chicken broth
Cooking ProjectsMeat

Preparation

  • Step 1

    Make the dough: In a large mixing bowl, combine the flour and salt. Add in the eggs and water and incorporate with a fork (or, to avoid cleaning another bowl, you can do this on the countertop by creating a mound with the flour and then making a well for the wet ingredients). Once the dough forms into a ball, knead for about 5 minutes, or until the dough has become soft and elastic. Form it into a smooth ball, and rest under a damp cloth for 30 minutes.

  • Step 2

    Make the filling: Heat the schmaltz in a skillet over medium heat. When it's rippling, add the onion, garlic, and salt, and cook until translucent, 5 minutes. Remove from the heat.

  • Step 3

    In a food processor, combine the turkey or chicken with the onion mixture, making sure to include as much schmaltz as possible. Pulse until well combined. Transfer to a mixing bowl and add the chopped dill, if using, and mix well until fully combined. Cover and chill until ready to assemble.

  • Step 4

    When the dough has rested, begin assembly: divide the dough ball into 4 equal portions. Roll each portion into a ball, keeping the others covered with a towel while you work. Working one at a time, create a hole in the dough ball with your thumbs so that it looks like a bagel. Begin stretching it out the loop of dough until the width of the dough is about  ¾-inch thick. Cover the piece of dough with a kitchen towel and repeat this process with the other 3 pieces of dough.

  • Step 5

    Take each dough loop, and cut the loop at two opposite ends so that each dough loop forms two straight logs. Roll each log out with your hands until it is ½ inch thick (width). Cut each log into inch-long pieces and cover with a towel, repeating with all 4 loops.

  • Step 6

    Working one small piece of dough at a time, roll it into a small ball. Using your hands first, then a rolling pin, flatten the dough until it's round and thin, about 2 inches in diameter.

  • Step 7

    Take 1 heaping teaspoon of the filling and place in the center of each dough circle and fold it in half, pinching the edges to seal them well so no filling escapes when they're cooking.

  • Step 8

    Bring the corners of the half-moons together, overlap them a bit and pinch to seal. Repeat with the rest of the dough pieces. Cover and chill until ready to cook.

  • Step 9

    To cook the kreplach, bring a medium saucepan full of salted water to a boil. Drop in your kreplach and stir so that they don't stick to the bottom. Cook for about 3 minutes (or 5 minutes if frozen) until they're al dente.

  • Step 10

    Serve in hot chicken broth with and garnish with more dill (optional).

Shared by Miri and Yoav Polachek

10. Sarmale (Romanian Stuffed Cabbage)

Yield: 12 to 14 servingsTime: 3 h and 30 min

Shared by Miri and Yoav Polachek

Stuffed cabbage topped with sauerkraut and tomato sauce alongside apple-printed cups. atop blue and yellow tablecloth.
Photographer: Penny De Los Santos.

10. Sarmale (Romanian Stuffed Cabbage)

Yield: 12 to 14 servingsTime: 3 h and 30 min

This recipe was shared by Miri and Yoav Polachek. Read more about their family in " A Stuffed Cabbage Five Generations Strong" and try their recipes for Romanian eggplant salad, and chopped liver with caramelized onions.

Soy sauce is optional. It adds a salty balance to the sweet and sour flavors of the stuffed cabbage.

Ingredients

For the stuffed cabbage

  • 2 large green cabbages
  • 2 tablespoons vegetable oil
  • ½ large yellow onion, finely chopped
  • 4 garlic cloves, finely minced
  • 1 lb ground beef
  • ½ tablespoon sweet paprika
  • ¾ cup chopped parsley
  • ¼ cup chopped cilantro
  • 6 ounces tomato paste
  • 3 eggs
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup basmati rice

For the sauce

  • 12 ounces tomato paste
  • 3 cups water 
  • 1 tablespoon soy sauce (optional)
  • 1 lb sauerkraut
  • 1 tablespoon sweet paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Preparation

  • Step 1

    Prepare the cabbage: In a large pot that can hold the cabbage, add boiling water and 2 teaspoons of salt, cover and simmer for at least one hour. Discard the cooking water and fill the pot with cold water and ice, until the cabbage cools down to room temperature, about 15 minutes. 

  • Step 2

    Prepare the stuffing: In a large pan, heat the oil over medium-high heat, and saute the onion until the edges caramelize, about 8 to 10 minutes. Add the minced garlic and saute for another minute. Place the ground beef into the pan with the onions and garlic. Mix the beef and break down any large pieces into smaller pieces. Saute the mixture until the beef is cooked through, about 15 minutes. Add paprika, parsley and cilantro, and the remaining kosher salt. Mix to combine well and remove from the heat. Transfer the mixture into a large bowl and let it cool to room temperature, about 10 minutes. Add the tomato paste into the filling, mix to combine and let it cool for 10 more minutes. Add the eggs, salt and pepper, and rice into the filling and mix well. Roll a tablespoon of the mixture between the palm of your hands to see if the mixture can hold together as a patty. If the mixture feels too loose and wet, add more rice and mix well. Mix the patty back into the filling.

  • Step 3

    Stuff the cabbage: Clear a large working surface. Cut the core out of the cabbage in a traingular shape. Starting with the outermost layer of leaves on top of the cabbage, gently separate each leaf from the cabbage using your fingers, trying to keep the leaves as whole as possible. Stack the cabbage leaves over each other on a plate, making sure the leaves are laid flat. Continue until you reach the smaller leaves that are too small to hold the filling. These leaves should have a diameter of about 5 inches or less and should not be used. Take one leaf, flatten on a plate or counter with one hand and carefully cut off the tough part of the stem with the other hand, making it easier for rolling. Turn the left over, to have the vein side face inward. Take about ½  to ⅓ cup of the stuffing and shape it into a cylinder in your hand. Place it close to the base of the leaf, Using your fingers cover the stuffing with the base of the leaf, then fold over the right and left both sides of the leaf, and the roll the leave forward it until you reach the end of the leaf. Place it in a large pot with the seam side down. Continue with the rest of the leaves, adjusting the amount of stuffing to the smaller leaves, arranging them in one or two tight layers in the pot.

  • Step 4

    Make the sauce: In a bowl, dissolve the tomato paste in warm water. Add the soy sauce (if using) and mix well. Drizzle the sauce all over the stuffed cabbage leaves in the pot. It should reach about ¾ up the leaves.

  • Step 5

    Spread the sauerkraut all over the top, then sprinkle with paprika, salt and pepper. 

  • Step 6

    Cook on high until the sauce is boiling, about 3 to 5 minutes, then lower the heat to a simmer, cover and cook for at least 1 ½ hours until soft and most of the liquid is absorbed. You can also bake it in a 325F oven for 1 ½ hours, loosely covered with foil.

  • Step 7

    Serve the stuffed cabbage hot and topped with some sauerkraut. 

Shared by Miri and Yoav Polachek

11. Romanian Eggplant Salad

Yield: 8 servingsTime: About 35 min

Shared by Miri and Yoav Polachek

Eggplant salad with raw onions and tomatoes alongside sliced challah and bowl of halved radishes.
Photographer: Penny De Los Santos.

11. Romanian Eggplant Salad

Yield: 8 servingsTime: About 35 min

This recipe was shared by Miri and Yoav Polachek. Read more about their family in " A Stuffed Cabbage Five Generations Strong" and try their recipes for sarmale (Romanian stuffed cabbage), and chopped liver with caramelized onions.

Like the sarmale or stuffed cabbage recipe, this dish has its roots in Transylvania. In Miri’s family growing up, it was accompanied by chopped raw onion. Today, she serves it as a first course when they have guests, often with freshly baked challah that Yoav makes.

Ingredients

For the salad

  • 3 medium eggplants
  • ½ teaspoon kosher salt 
  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly squeezed lemon juice

For the garnish

  • ½ medium yellow onion, finely chopped
  • 2 tablespoons vegetable oil
  • 1 tomato, halved and thinly sliced
ShabbatKosher for PassoverGluten FreeVegetarianVeganPareve

Preparation

  • Step 1

    Prepare the eggplants: the best result is from grilling the eggplants. Heat the grill. With a large knife, make a slit in each eggplant, and grill it covered for about 10 minutes.Open the slit wider, sprinkle a bit of kosher salt, and continue grilling for 5-10 minutes until the eggplants are soft. Remove from grill to a baking sheet and let cool. Alternatively to grilling,  you can either char the eggplant directly on a stovetop for about 10 minutes on each side, or broil in an oven turning the eggplants over every 3 minutes for about 15 minutes until cooked.

  • Step 2

    Once the eggplants are cool enough to handle, scoop out the eggplant meat into a blender. Discard the eggplant stems and skins. 

  • Step 3

    Prepare the salad: Add kosher salt, oil and lemon juice into the blender with the eggplants. Pulse the mixture 3 times until the mixture combines and still has some chunks. 

  • Step 4

    Transfer the eggplant mixture to a serving plate with a raised rim. 

  • Step 5

    Mix the chopped onion with oil. 

  • Step 6

    To serve, spread the onions over the eggplants in the plate and arrange the tomato slices around the eggplant salad. Serve at room temperature with fresh challah.  

Shared by Italo Camerino

12. Carciofi Alla Guidia ('Jewish Style' Fried Artichokes)

Yield: 4 to 6 servingsTime: 50 min

Shared by Italo Camerino

Fried artichokes with lemon wedges in blue bowl, atop grid-patterned tablecloth.
Photographer: Penny De Los Santos.

12. Carciofi Alla Guidia ('Jewish Style' Fried Artichokes)

Yield: 4 to 6 servingsTime: 50 min

This recipe was shared by Italo Camerino. Read more about his family in " How Roman Jewish Recipes Endured at One Family’s Home in Montreal" and try his recipes for concia (zucchini salad), aliciotti con indivia (anchovies baked with escarole), and chicken meatballs with celery.

Ingredients

  • 3 quarts olive oil for frying
  • 3 lemons, divided
  • 8 baby artichokes
  • ½ teaspoon kosher salt 
  • ⅛ teaspoon ground black pepper
Kosher for PassoverGluten FreeVegetarianVeganPareve

Preparation

  • Step 1

    Place olive oil in a 4 to 5 quart pot over medium high heat. Make sure the olive oil is deep enough to completely submerge the artichokes during frying. Heat the olive oil until it reads 300 degrees on a thermometer. 

  • Step 2

    Meanwhile, fill a large mixing bowl with cold water ¾ the way up the bowl. Cut 1 lemon in half, squeeze the lemon juice into the bowl with water and place the lemon halves in the water. 

  • Step 3

    Starting with one artichoke at a time, trim the about ¼ inch of the stem off the artichoke. Pull off the outer leaves until only pale green leaves are left on the artichoke. Using a peeler, peel the outer layer of the stem. Cut ¼ to ½ inch off the top of the artichoke, crosswise. Squeeze lemon juice on the artichokes when peeling and cutting. Place artichoke in the bowl of water. Repeat with the remaining artichokes. Let the artichokes sit in the water for 10 minutes. Transfer the artichokes out of the water. Place them stem side up over a towel to drain off water. Pat the artichokes dry with a towel. 

  • Step 4

    Once the oil is at 300 degrees, gently place 4 of the artichokes in the oil. Fry artichokes for about 10 to 15 minutes until fork tender. Turn the artichokes occasionally to make sure all sides get browned. Transfer the artichokes to a paper towel lined tray to drain any excess oil. Let cool for about 5 minutes. Use your fingers to gently open up the artichokes leaves at the heart and season the artichokes with salt and pepper. 

  • Step 5

    Place the artichokes back in the oil and fry for about 3 to 5 more minutes until deep golden brown and crispy. 

  • Step 6

    Serve hot with a few wedges of fresh lemon on the side.

Shared by Italo Camerino

13. Concia (Zucchini Salad)

Yield: 4 to 6 servingsTime: 1 h + marinating time

Shared by Italo Camerino

Concia garnished with basil leaves in blue bowl atop grid-patterned tablecloth.
Photographer: Penny De Los Santos.

13. Concia (Zucchini Salad)

Yield: 4 to 6 servingsTime: 1 h + marinating time

Ingredients

  • 3 zucchinis, sliced lengthwise into ¼  inch thick pieces
  • Olive oil for frying
  • Salt and pepper
  • 4 to 6 garlic cloves, finely chopped
  • ½ bunch fresh basil leaves, finely chopped
  • 4 tablespoons white wine vinegar
Kosher for PassoverGluten FreeVegetarianVeganPareve

Preparation

  • Step 1

    Lay the zucchini slices flat onto a paper towel lined tray and sprinkle with ½ teaspoon of salt on all the zucchini slices, both sides. Set aside for 5 to 10 minutes. Pat the zucchini dry from any excess liquid.

  • Step 2

    Place ¼ cup olive oil in a large saucepan, or enough oil to be ½  inch deep in the pan. Place over medium heat.

  • Step 3

    Gently place about 6 pieces of zucchini into the pan, making sure that the pieces all lay flat and do not overlap. Fry the zucchini on each side for about 5 minutes until golden brown. Transfer to a baking rack or a paper towel lined tray to drain any excess oil. Continue frying the rest of the zucchini in batches. 

  • Step 4

    Place the fried zucchini into a mixing bowl. Add salt, pepper, garlic, basil and vinegar. Gently mix until each piece of zucchini is evenly coated. Transfer to an airtight container and refrigerate for at least 5 hours and up to 24 hours.

  • Step 5

    Serve the concia at room temperature.

Shared by Julia Silverberg Nemeth

14. Mákos Nudli (Sweet Poppy Seed Pasta)

Yield: 6-8 servingsTime: 2 h

Shared by Julia Silverberg Nemeth

Mákos nudli one blue floral plate and red wine atop red floral tablecloth.
Photographer: Armando Rafael. Food Stylist: Rebecca Jurkevich. Prop Stylist: Vanessa Vazquez.

14. Mákos Nudli (Sweet Poppy Seed Pasta)

Yield: 6-8 servingsTime: 2 h

“My grandmother had a notorious sweet tooth,” Julia Silverberg Nemeth says. During WW2, Edith gave Juliana her sugar rations to sustain her — both physically and emotionally. Even decades after the war, when Julia was growing up in Minnesota, Edith continued to lovingly make sweets for her mother.

Among them was mákos nudli, a Hungarian dish of hand-cut pasta tossed with poppyseeds, topped with powdered sugar, and served in the family with apricot jam or plum jelly. Edith would make the dish for a sweet dinner around Purim and tell Julia the story of Esther. But, “I just didn't put it all together back then,” she says. Looking back, though, she sees things in a different light. “My grandmother's story reminds me of Queen Esther in the palace of Shushan, because she hid her Jewish identity.” 

For the last 10 years of Juliana’s life, she ate almost nothing but sugary treats. “I think my grandmother loved sweets as a way to combat all this sorrow,” Julia adds.

Read more about Julia's family in "Hungarian Recipes From a Secret Jewish Family in the Northwoods of Minnesota" and try her recipes for hen soup with Hungarian galuska dumplings and fánk (doughnuts topped with apricot jam).

Ingredients

For the nudli

  • 4 medium Russet potatoes
  • 1 large egg, beaten
  • 1 tablespoon plus 2 teaspoons salt, divided
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour, plus more

For the bread crumb topping

  • 6 tablespoons unsalted butter
  • 1 cup plain breadcrumbs

For the poppy seed topping

  • 1 cup finely pre-ground poppy seeds or poppy seeds finely grinded in a spice blender
  • ¾ cup powdered sugar, sifted
  • 1 teaspoon lemon zest

For garnish

  • 1 tablespoon powdered sugar
PurimDairyVegetarian

Preparation

  • Step 1

    Place the potatoes into a large pot and cover with cold water. Cook the pot over high heat and bring the water to a boil. Reduce the heat to medium low and cook the potatoes on a simmer until fork tender, about 45 minutes.

  • Step 2

    In the meanwhile, make the bread crumb topping: Add the butter into a wide skillet over medium heat. Once the butter is melted, add the breadcrumbs and toast them until golden brown, stirring often. Once the breadcrumbs are golden brown transfer them onto a heatproof plate and set aside.

  • Step 3

    Make the poppy seed topping: Place the ground poppy seeds, powdered sugar, lemon zest,  toasted breadcrumbs and powdered sugar in a bowl. Mix well until the mixture is combined. Set side. 

  • Step 4

    Fill up a large pot halfway up with water. Add 1 tablespoon of salt and bring the water to a boil over medium high heat and place a lid to cover. Keep this water boiling on the stove.

  • Step 5

    Once the potatoes are fork tender, drain them and let them cool enough so that you can easily handle them. Peel the potatoes and grate them into a large bowl or put the potatoes through a potato ricer. Place the grated or riced potatoes into a mixing bowl and add the eggs, salt, vanilla, and flour. Mix the ingredients with a wooden spoon or by hand until a dough is formed. Turn the dough onto a floured surface and use your hands to form a ball. Divide the dough into two piece and roll each piece into a long log that is about 1 inch thick. Use a sharp knife to cut each log crosswise into inch long pieces, these will be cooked into nudli. Drop half of the pieces of dough into the pot of boiling water. While the nudli cook they will rise to the surface. Continue cooking for 1 more minute and the nudli should be ready. Use a slotted spoon to scoop out the cooked nudli and place them into the bowl with the poppy seed and breadcrumbs mixture. Toss to evenly coat the nudli. Repeat cooking the remaining nudli and coating them in the poppy seed mixture.

  • Step 6

    Serve hot with a light dusting of powdered sugar on top and prune jam on the side.

Shared by Yonit Naftali

15. Semolina and Cheese Dumplings

Yield: about 12 ballsTime: 1 h active + 2 h inactive

Shared by Yonit Naftali

15. Semolina and Cheese Dumplings

15. Semolina and Cheese Dumplings

Yield: about 12 ballsTime: 1 h active + 2 h inactive

Ingredients

For the dumplings

  • 2 eggs
  • 1 pound unsalted farmers cheese (also called Tvorog) or ricotta, strained
  • 4 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ½ cup semolina
  • 1 teaspoon lemon zest 
  • ¼ teaspoon salt

For the breadcrumbs

  • 4 tablespoons butter
  • 8 tablespoons breadcrumbs 
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

For the garnish

  • Sour cream
  • Cocoa powder

Preparation

  • Step 1

    Beat the eggs in a large bowl and add the cheese, 4 tablespoons sugar, 1 teaspoon vanilla extract, semolina and lemon zest into the eggs. Mix well with a fork or whisk until combined into a batter. Seal the bowl with plastic wrap and refrigerate for at least 2 hours until the batter has thickened.

  • Step 2

    Fill up a large pot with water and add ¼ teaspoon of salt. Place the pot over high heat and bring to a boil. Once the water is boiling make the dumplings. Transfer the dumpling mixture out of the refrigerator. Take about 1 ½ tablespoons of the mixture and roll it into a ball in between your palms. Gently place the ball into the boiling water. Continue shaping and adding about 4 more balls into the boiling water. Cook the balls until they rise to the surface. Cover the pot with a lid, reduce the heat to medium and continue cooking for another 6 to 8 minutes. Repeat the shaping cooking and draining of the dumplings with the remaining dumpling mixture in batches of about 4 dumplings at a time.

  • Step 3

    In the meanwhile, make the bread crumbs: Place the butter in a skillet over medium heat. Melt the butter, about 2 minutes. Add the breadcrumbs and constantly stir for about 6 to 8 minutes or until they become a deep golden brown. Transfer the breadcrumbs to a wide bowl. Add 1 tablespoon of sugar and 1 teaspoon of vanilla extract. Mix until combined well.

  • Step 4

    Roll each cooked dumpling in the breadcrumb and sugar mixture until coated completely. Serve with a dusting of cocoa powder and a dollop of sour cream.

Shared by Yonit Naftali

16. Cold Cherry Soup

Yield: 4 servingsTime: 45 min

Shared by Yonit Naftali

Cherry soup with halved cherries in blue patterned bowl atop woven white tablecloth.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.

16. Cold Cherry Soup

Yield: 4 servingsTime: 45 min

This recipe was shared by Yonit Naftali. Read more about her family in "A Shavuot Feast Marks the Start of Summer for This Family." 

Ingredients

  • 4 cups fresh sour cherries, pitted
  • 4 tablespoons sugar 
  • 5 ½ cups water
  • ½ cup heavy cream
  • 3 tablespoons flour 
DairyKosher for PassoverGluten Free

Preparation

  • Step 1

    Place the cherries in a pot. Add the sugar and cook over low heat for about 5 minutes while constantly stirring until the sugar is dissolved.

  • Step 2

    Add the water and increase the heat to high. Bring the mixture to a boil and reduce to medium heat. Cook for about 10 to 15 minutes over a simmer until the cherries are tender and the liquid has taken on the cherries’ color.

  • Step 3

    In a medium bowl mix the flour with  7 tablespoons of cream until you get a creamy smooth mixture (with no lumps). Add the rest of the cream into the bowl while stirring until combined well and smooth. Pour 1 ladle full of the cherry soup into the cream and flour mixture and stir until combined well. Add the cream and cherry soup mixture back into the pot. Stir and increase the heat to high. Bring the soup back to a boil and reduce the heat to medium or a simmer. Continue cooking uncovered for 10 to 15 more minutes while stirring constantly until the soup thickens and coats the back of a spoon.

  • Step 4

    Serve at room temperature or chilled.

Shared by Yonit Naftali

17. Beigli (Pastry Log Filled With Poppy Seeds Or Walnuts)

Yield: One 11” cake with poppy seed filling and one 11” cake with walnut fillingTime: 2 h 30 min

Shared by Yonit Naftali

Sliced beigli on white dish with red floral patterns, atop floral tablecloth.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.

17. Beigli (Pastry Log Filled With Poppy Seeds Or Walnuts)

Yield: One 11” cake with poppy seed filling and one 11” cake with walnut fillingTime: 2 h 30 min

This recipe was shared by Yonit Naftali. Read more about her family in "This Family Holds On to the Past Through Their Purim Sweets" and try her recipe for fluden.

Ingredients

For the dough

  • 4 ⅓ cups plus 1 tablespoon all-purpose flour
  • Zest of 2 lemons
  • 4 ounces unsalted butter, at room temperature and chopped into small cubes
  • 1 ounce fresh yeast
  • ⅓ cup lukewarm milk
  • 3 tablespoons granulated sugar
  • ⅓ cup dry white wine
  • 1 egg yolk
  • 1 whole egg
  • ⅛ teaspoon kosher salt

For the poppy seed filling

  • 1 cup finely ground poppy seeds
  • ¾ cup milk
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 or 2 egg whites, lightly beaten

For the walnut filling

  • 1 cup ground walnuts
  • 3 tablespoons milk
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 teaspoon brandy (optional)
  • 1 or 2 egg whites, lightly beaten

For the egg wash

  • 1 egg yolk
  • 1 tablespoon milk
PurimBaking ProjectsVegetarianDairy

Preparation

  • Step 1

    Make the dough: Place the flour, lemon zest and butter in the bowl of a standing mixer set with a dough hook. Mix on medium low speed until combined well, about 3 to 5 minutes. In a small bowl, mix the yeast, lukewarm milk and sugar until the yeast dissolves. Add the yeast, sugar and milk mixture into the standing mixer and mix on low speed for about 1 minute until incorporated. Gradually add the white wine and mix until the dough absorbs the wine. Add the egg yolk, whole egg and salt. Mix on medium low speed for about 5 to 7 minutes until the dough is smooth and combined well. Place the dough into a large bowl and cover with a towel. Set it in a warm place for about 40 to 60 minutes or until doubled in size. 

  • Step 2

    Meanwhile make the poppyseed filling: Add the ground poppy seeds, milk and sugar into a small pot. Place over medium heat and bring the mixture to a simmer, constantly stir the mixture until the milk reduces and the mixture is thick and spreadable, about 8 to 10 minutes. Remove the pot from heat, add the vanilla extract and mix to combine well. Transfer the poppy seed mixture to a heatproof bowl and set it aside for about 5 to 10 minutes to cool off. Add the egg whites into the mixture and combine well. Allow the mixture to cool completely, about 15 to 20 more minutes.

  • Step 3

    Make the walnut filling: In a medium sized bowl, mix the walnuts, milk, sugar, lemon zest, vanilla extract, brandy (if using), and egg whites. Mix to combine well and set aside. 

  • Step 4

    Make the egg wash: In a small bowl, mix the egg yolk with milk until combined.

  • Step 5

    Shape the cakes: Once the dough has doubled in size, transfer it onto a clean counter. Knead it a few times and divide it into 2 equal pieces. Starting with one piece of dough, roll it out with a rolling pin to a 14 x 11 inch rectangle. Place the rectangle with one short 11 inch end in front of you. Spread the walnut filling evenly onto the dough, leaving about a ¾ inch space without filling on the edges of the dough. Fold the right and left sides of the dough inward about 1 inch over the dough. This will prevent the filling from seeping out of the cake. Starting at the closest end to you, roll the dough over itself until it forms a log shape. Transfer the cake to a parchment paper lined baking sheet with seam side of the cake down. Set the cake aside. Repeat the shaping process with the second piece of dough, using the poppy seed filling instead of the walnut filling and place the poppy seed cake on a separate baking sheet. Allow both shaped cakes to rest for 15 minutes.

  • Step 6

    Preheat oven to 400 degrees. 

  • Step 7

    Brush both cakes with the egg wash and poke several holes along the top and sides of the cake using the tip of a fork. This will allow steam to escape the cake during baking. Transfer both cakes into the oven. After 15 minutes reduce the oven temperature to 375 degrees, rotate the cakes and continue baking until the cakes are a deep golden brown, about 20 to 30 more minutes. 

  • Step 8

    Transfer the cakes out of the oven and cool for about 15 to 20 minutes. Serve at room temperature.

Shared by Yonit Naftali

18. Fluden (Layered Pastry With Poppy Seeds, Walnuts, and Apples)

Yield: 10” square cakeTime: 3 h

Shared by Yonit Naftali

Slice of fluden on colorful plate.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.

18. Fluden (Layered Pastry With Poppy Seeds, Walnuts, and Apples)

Yield: 10” square cakeTime: 3 h

This recipe was shared by Yonit Naftali. Read more about her family in "This Family Holds On to the Past Through Their Purim Sweets" and try her recipe for beigli.

Ingredients

For the dough

  • 1 ounce fresh yeast
  • ¼ cup plus 1 tablespoon dry white wine, divided
  • 4 ½ cups all purpose flour
  • 11 ounces unsalted butter, cold and chopped into cubes
  • 2 ½ teaspoons lemon zest
  • ¼ teaspoon kosher salt
  • 2 egg yolks
  • 1 cup granulated sugar
  • 1 ½  tablespoons brandy

For the poppy seed filling

  • ½ cup finely ground poppy seeds
  • ¾ cup milk
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract 

For the walnut filling

  • 1 ¼ cups ground walnuts
  • ¼ cup milk
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest

For the apple filling

  • 5 Granny Smith apples, peeled, cored and grated
  • ¼ cup ground walnuts
  • 4 tablespoons sugar
  • 1 tablespoon ground cinnamon

For the glaze

  • 3 tablespoons apricot jam
  • 1 tablespoon hot water

Preparation

  • Step 1

    Make the dough: Mix the yeast with 1 tablespoon of wine until dissolved and set aside. Place the flour, butter, lemon zest and salt in the bowl of a stand mixer set with a dough hook. Mix on low until combined well, about 3 to 5 minutes. Add the yeast mixture, egg yolks, and sugar and mix on medium low speed until the dough is shaggy, about 3 more minutes. Gradually pour the brandy and wine into the dough while mixing it on medium low speed. Once all the wine and brandy is incorporated mix the dough on medium speed for about 5 to 7 minutes until smooth and soft. Transfer the dough onto a clean counter and divide it into 4 equal parts. Wrap each piece of dough with plastic wrap and refrigerate for about 1 ½ hours. 

  • Step 2

    Meanwhile make the poppy seed filling: Add the ground poppy seeds, milk and sugar into a small pot. Place the pot over medium heat and bring the mixture to a simmer. Constantly stir the mixture over the heat until most of the milk evaporated and the mixture is thick and spreadable, about 8 to 10 minutes. Transfer the poppy seed mixture into a heatproof bowl and add the vanilla extract. Mix well until combined. Set the mixture aside to cool completely, about 30 minutes, stirring occasionally.

  • Step 3

    Make the walnut filling: Place the walnuts, milk, sugar, lemon zest, and vanilla into a bowl and stir well until combined into a spreadable paste. Set aside. 

  • Step 4

    Make the apple filling: Squeeze the juice out of the grated apples using your hands and place them in a colander set over a bowl to drain any excess liquid. Set the mixture aside. 

  • Step 5

    Grease a deep 10 inch square baking dish with butter. Preheat the oven to 430 degrees. 

  • Step 6

    Make the apricot glaze: Mix the apricot jam with the hot water until dissolved. Set aside.

  • Step 7

    Assemble the cake: Transfer one piece of dough out of the refrigerator and discard the plastic wrap. Place the dough onto a floured surface and roll it out to an 11 inch square that is about ¼ inch thick. Gently place the piece of dough onto the bottom of the baking dish, and trim off any excess dough around the edges. Reserve all the dough trimmings while assembling the cake. Spread the poppyseed filling onto the dough evenly to cover the surface of the dough. Transfer another piece of dough out of the refrigerator, discard the plastic wrap and roll it out to ¼ inches thick. Place the dough over the poppy seed filling layer and trim any excess dough around the edges. Spread the walnut filling over the dough evenly. Transfer the third piece of dough from the refrigerator and repeat the rolling process. Place the piece of dough over the walnut filling. Sprinkle the ground walnuts over the dough evenly. Squeeze any excess juice from the grated apples and sprinkle the drained apples evenly over the walnuts. Evenly sprinkle the sugar and cinnamon over the apples. Transfer the fourth piece of dough from the refrigerator and roll it out to ¼ inches thick. Place the dough over the apple layer and trim any excess dough. Brush the top of the dough with apricot glaze. Poke several holes in the dough with a fork. Combine all the pieces of excess dough into a ball. Knead the dough a few times to make it smooth. Roll out the dough to ¼ inches thick. Using a cookie roller, cut about 12 stripes of dough that are about ¼  inches wide and 11 inches long. Place the pieces of dough in a diagonal grid pattern over the last layer of dough on the cake. Brush the stripes with the remaining apricot glaze. 

  • Step 8

    Transfer the fluden into the preheated oven. Reduce the oven to 375 degrees and continue baking until deep golden brown, about 45 more minutes. Transfer the cake out of the oven and let cool for about 30 minutes. 

  • Step 9

    Seperate the edges of the cake from the pan using a sharp knife. Cut the cake into about 12 rectangular pieces and serve at room temperature.

Shared by Hean Zeidner Kaspi

19. Csusztatott Palacsinta (Hungarian Layer Cake With Pecans and Vanilla)

Yield: 6 to 8 servingsTime: 30min

Shared by Hean Zeidner Kaspi

Slice of csusztatott palacsinta with whole cake in background along with pink roses.
Photographer: Dave Katz. Food and Prop Stylist: Mira Evnine.

19. Csusztatott Palacsinta (Hungarian Layer Cake With Pecans and Vanilla)

Yield: 6 to 8 servingsTime: 30min

This recipe was shared by Hean Zeidner Kaspi. Read more about her family in "The Hungarian Crepe Cake That Survived WWII" .

Ingredients

For the filling:

  • 2 cups (7 ounces) raw whole pecans
  • 3 tablespoons vanilla sugar*

For the Pancakes:

  • ¼ cup all-purpose flour
  • 4 tablespoons unsalted butter, melted, plus more for greasing
  • 5 eggs, separated
  • 1 cup whole milk
  • ¼ cup granulated sugar
  • 2 tablespoons vanilla sugar
  • Confectioners’ sugar, for garnish

Baking ProjectsDairyVegetarian

Preparation

  • Step 1

    Make the filling: Combine the pecans and vanilla sugar in a food processor. Pulse until the pecans are ground into a fine powder, then transfer to a bowl. This can be done 1 day ahead to let the vanilla infuse with the nuts.

  • Step 2

    Make the pancakes: Whisk together the flour, butter and egg yolks in a medium bowl until smooth, then slowly whisk in the milk to incorporate. Combine the egg whites in a separate bowl with the granulated and vanilla sugar. Using an electric mixer, beat until stiff peaks form, then carefully fold into the flour-and-egg mixture.

  • Step 3

    Heat a greased, 10-inch nonstick skillet over medium heat. Pour ⅔ cup of batter into the pan and swirl to coat the surface evenly. Cook until the pancake has risen and is golden brown on the bottom, 2 to 3 minutes. Using a rubber spatula, carefully transfer the pancake to a platter, cooked-side down. Sprinkle the top, which will still be slightly uncooked, with ⅓ cup of the pecan filling.

  • Step 4

    Repeat the process 5 more times, stacking each pancake on top of the last. For the 6th pancake, flip onto the stack cooked-side up.

  • Step 5

    Let sit for 5 to 10 minutes until the pancakes firm up, then dust with confectioners’ sugar, slice and serve.

Shared by Eugene Ginter

20. Chocolate Sandwich

Yield: 1 servingTime: 5 minutes

Shared by Eugene Ginter

Ingredients for Eugene's chocolate sandwich
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

20. Chocolate Sandwich

Yield: 1 servingTime: 5 minutes

Auschwitz-Birkenau survivor Eugene Ginter shared this recipe and story in "Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors." It is reprinted here with permission of the Auschwitz Birkenau Memorial Foundation.

“I will share with you a recipe for a chocolate sandwich that my mother made for me right after the war when we lived in Germany. She used this recipe to fatten me up. My mother used to say, “I’d rather spend the money on the butcher than the doctor.” After the war, things were tight. I had pictures of me where the biggest object on my face was my ears. I looked like Dumbo with the ears. I was so skinny, very emaciated. I had these gigantic ears and a small face, and I didn’t like food. If I saw a lot of food, I would throw up, I guess from the hunger… When my mother found me after the war, she tried certain things. I would only eat certain things. I liked chocolate. Who doesn’t? She would take a slice of black bread, put a lot of butter on it, then take hard chocolate and shave it down and pat it into the butter. She was trying to fatten me up. So, I would bite into this thing. How bad can black bread be with butter and chocolate?”

Read more about Eugene’s story in “The Boy Liberated from Auschwitz Just Before His Sixth Birthday” and explore more recipes from Holocaust survivors in "Recipes from the Kitchens of Holocaust Survivors".

Ingredients

  • 1 slice black bread
  • 1 tablespoon butter, softened, at room temperature
  • 1 block dark chocolate
EasyQuickVegetarianDairy

Preparation

  • Step 1

    Spread butter onto bread then shave the chocolate on top. Pat down on the butter.

Shared by Benjamin Lesser

21. Compote

Yield: 4-6 servingsTime: 20 minutes

Shared by Benjamin Lesser

Compote ingredients
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez

21. Compote

Yield: 4-6 servingsTime: 20 minutes

Auschwitz-Birkenau survivor Benjamin Lesser shared this recipe and story in "Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors." It is reprinted here with permission of the Auschwitz Birkenau Memorial Foundation.

“The story of this compote goes back to Munkatch, Hungary. My grandfather had a stately home on a major street called Sugar—an appropriate name for that sweet home. He had a big orchard and gardens (in the rose garden there was a sukkah made of wine bottles, and I remember seeing prisms of sunlight through the glass). Many kinds of berries and fruits grew in the orchard: raspberries, blueberries, apples, plums, and pears. The orchard also had a red lattice walkway with hanging grapes. Every year, we would line up there and somebody on the tree would drop pears to us. We’d make a big chain all the way to the house, maybe twenty kids. We’d put those pears in tissue paper in the attic to ripen. And of course, we made compote.

When I was a child, we would always pick the fruit while it was hard, not yet ripe. Then we would put all of it in the attic to ripen. Once ripe, pears and all the other fruit picked from my grandfather’s orchard would be sliced and then cooked in the water.

When I make this recipe, I pick fresh pears from my trees, or if I need more fruit, I buy it dried, especially prunes, and place them in the water to achieve the same result.”

Explore more recipes from Holocaust survivors in "Recipes from the Kitchens of Holocaust Survivors".

Ingredients

  • 3 cups pitted dried prunes
  • 3 cups pitted dried apricots
  • 3 cups dried peaches
  • 1 cup dried pears
  • 1 cup dried apple rings
  • 1 cup raisins/cranberries
  • 1 or 2 lemon slices
  • ½ cup packed light brown sugar
  • ½ cup orange juice
  • 2 tablespoons maple syrup
  • ½ cup sweet wine, or to taste
  • ½ cup water
  • ¼ teaspoon ground cinnamon
  • Pinch cloves
QuickEasyVeganPareve

Preparation

  • Step 1

    Combine the dried fruit and lemon slices in a 6-quart pot and place over medium heat. Add the brown sugar, orange juice, maple syrup, wine, water and spices and bring to a low boil.

  • Step 2

    Cover, reduce the heat and simmer for 15 minutes. Set aside to cool; the fruit will swell as it cools. Store in airtight containers and refrigerate, or enjoy warm (fantastic over ice cream!)

Shared by David Lenga

22. Blueberry Stonekes

Yield: 15 pastriesTime: 1 h 30 min

Shared by David Lenga

Blueberry stonekes on black surface.
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez

22. Blueberry Stonekes

Yield: 15 pastriesTime: 1 h 30 min

Auschwitz-Birkenau survivor David Lenga shared this recipe and story in "Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors." It is reprinted here with permission of the Auschwitz Birkenau Memorial Foundation.

“I was eleven years old when the war broke out. I was very eager to help my mom: washing the dishes, peeling potatoes, or helping with whatever she needed me to do in the kitchen—and she was grateful for that. I noticed how diligently she worked to put the ingredients together for the blueberry stonekes. The end product was so delicious—better than any baker could possibly bake. The whole family was wild about them. When you bit into the stonekes, they were full of blueberries and sugar—so juicy—the taste has stayed with me forever. The stonekes remained so much in my memory that I taught my wife how to make them when I got married.”

Try David's recipe for cholent with eggs and kishke and explore more recipes from other Holocaust survivors in "Recipes from the Kitchens of Holocaust Survivors".

Ingredients

For the blueberry filling

  • 3 cups blueberries, plus a few reserved for each pastry
  • 1 cup sugar
  • 2 heaping tablespoons cornstarch

For the pastry

  • 3/4 cups AP flour, plus more for rolling
  • Pinch salt
  • 2 tablespoons sugar 
  • 1/4 cup cold butter, cut into small cubes
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/8 cup ice-cold water

For the egg wash and garnish:

  • 1 large egg
  • 1 teaspoon cold water
  • 2 1/2 tablespoons demerara sugar
Baking ProjectsVegetarian

Preparation

  • Step 1

    Make the filling: In a medium saucepan, bring the berries, sugar and ½ cup water to a gentle boil over medium heat and continue to simmer for about 15 minutes. (Some juice should steam off, which concentrates the blueberry flavor.) Mix the cornstarch with about ½ cup water and slowly pour it into the boiling berries, stirring constantly. Continue to stir and boil gently for 1 more minute. Remove from the heat and allow to cool to room temperature, stirring occasionally. Chill completely in the refrigerator.

  • Step 2

    Make the pastry: In a food processor, blend the flour, salt, and sugar. Add the cold butter cubes and pulse until it looks like a coarse meal with pea-size pieces of butter remaining in the mixture. Add the egg yolks, vanilla, and ice water into the food processor and pulse until a soft, uniform dough forms. Divide the dough into 2 disks, then wrap in plastic wrap and let rest in the refrigerator for 20 minutes.

  • Step 3

    Roll out the dough: On a well-floured surface, roll each portion of the dough out to about ⅛ inch thick, or roughly a 10-by-15-inch rectangle. (The dough will be sticky, so use a lot of flour on the board and rolling pin.) Cut the dough into 5-inch rounds.

  • Step 4

    Assemble the stonekes: Whisk the egg and 1 teaspoon cold water together in a small bowl. Brush the edges of each round with the egg wash, then scoop 1 ½ -2 tablespoons of the blueberry compote onto the center of each round. Add a few whole berries to each one. Fold the dough over the filling to form a half-moon shaped pastry. Pinch the top closed, then crimp along the edge with the back of a fork. Brush with more egg wash. Cut 3 small slits in the center of each one with a sharp knife to allow the steam to vent. Sprinkle ½ teaspoon demerara sugar atop each pastry. 

  • Step 5

    Preheat the oven to 400°. Place the pastries onto a parchment-lined baking sheet and chill in the refrigerator for 20 minutes. Bake the pastries for 10 minutes, then reduce the heat to 375°F and cook for an additional 10-15 minutes, until the pastries are golden brown. Carefully remove and set on a wire rack to cool.

Shared by Julia Silverberg Nemeth

23. Fánk (Doughnuts Topped With Apricot Jam)

Yield: 30 doughnutsTime: 1 h 15 min + rising

Shared by Julia Silverberg Nemeth

Doughnut with dollop of apricot jam and powdered sugar on blue plate.
Photographer: Armando Rafael. Food Stylist: Rebecca Jurkevich. Prop Stylist: Vanessa Vazquez.

23. Fánk (Doughnuts Topped With Apricot Jam)

Yield: 30 doughnutsTime: 1 h 15 min + rising

Every winter, Edith would fry these doughnuts for the family. “I thought it was a Christmas tradition even though my mom told me the story of the miracle of oil when she made the donuts,” writes Julia Silverberg Nemeth. “I just thought all biblical stories were the same, as in Christian.”

Read more about Julia's family in "Hungarian Recipes From a Secret Jewish Family in the Northwoods of Minnesota" and try her recipes for hen soup with Hungarian galuska dumplings and mákos nudli (sweet poppy seed pasta).

Ingredients

For the dough

  • 2 cups milk, warmed to 115 degrees, divided
  • 3 tablespoons granulated sugar
  • 1 (¼ oz) packet active dry yeast 
  • ½ cup (1 stick) unsalted butter, melted
  • 5 egg yolks
  • 1 teaspoon kosher salt
  • 5 ¼ cups all-purpose flour

For frying and assembly

  • Nonstick cooking spray
  • Vegetable oil for frying
  • 4 cups apricot jam
  • ½ cup confectioners’ sugar
Hanukkah Dairy

Preparation

  • Step 1

    In the bowl of a stand mixer fitted with the dough hook attachment, add ¼ cup of the warm milk. Sprinkle in the sugar and yeast, stir gently and let stand for 10 minutes, until foamy. 

  • Step 2

    Add the remaining milk, melted butter, and egg yolks. Mix well to combine. With the mixer on low speed, slowly add the flour and salt. Increase the speed to medium, and mix until the dough is smooth and starts to pull away from the bowl, about 10-12 minutes. 

  • Step 3

    Form the dough into a ball, and transfer to a large bowl sprayed with nonstick cooking spray. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes. 

  • Step 4

    After the dough has risen, punch it down and transfer to a lightly floured surface. Roll the dough out to ½ inch thick. Using a floured 3-inch circle cutter, punch out 30 circles, rerolling scraps as needed. 

  • Step 5

    Transfer the circles to 2 large baking sheets lined with parchment paper. Cover doughnuts with plastic wrap or damp kitchen towels and let rest for 30 minutes.

  • Step 6

    Heat about 10 cups of oil (oil should be 2” deep, so add more if needed) in a large heavy-bottomed pot or Dutch oven and set over medium-low heat. Using a deep-fry thermometer, heat the oil to 350F. Add 4 doughnuts at a time and cook for 2 minutes per side until golden. Remove the doughnuts from the oil with a slotted spoon and transfer to a cooling rack or paper towels over a large baking sheet to drain excess oil. Repeat with remaining doughnuts. 

  • Step 7

    Dollop 1 tablespoon of apricot jam on top of each donut, then dust with confectioners' sugar. They are best eaten warm.

Shared by Eva Moreimi

24. Hungarian Wasp Nest (Darázsfészek)

Yield: 14 servingsTime: 3 H 20 min

Shared by Eva Moreimi

Wasp nest cake atop blue patterned tablecloth.
Photographer: Armando Rafael. Food Stylist: Mariana Velasquez.

24. Hungarian Wasp Nest (Darázsfészek)

Yield: 14 servingsTime: 3 H 20 min

During the Holocaust, Ilona Kellner, known as Ica, was imprisoned at Auschwitz and Hessisch Lichtenau, a munitions factory that was a subcamp of Buchenwald. Like all prisoners, she faced deep hunger, but at night, the women in her barracks would talk about recipes with one another. The act of resistance sustained them. 

From August 1944 to the spring of 1945 when Ica was liberated, she wrote down more than 600 recipes, often noting the name of the person who shared the recipe with her. This one came from a woman named Piri who was killed by an SS officer only days before Ica and the surviving women were liberated.

Ica kept her legacy alive by making these buns for her daughter Eva Moreimi, who continues the tradition, baking them every year for Shavuot. The technique used in this recipe is similar to those for cinnamon rolls: a yeasted dough is rolled out into a large rectangle, spread with a buttery filling, rolled up like a jelly-roll, sliced into buns, and baked in one pan. Darázsfészek is made with a walnut filling, but Eva notes it can be made without nuts by simply omitting them and swapping in a splash of vanilla extract. 

This recipe was shared by Eva Moreimi. Read more about her family in "The Woman Who Hid 600 Recipes from SS Officers." 

This recipe comes from a collaboration between Momentum and the Jewish Food Society. Find more recipes from this collection at "Recipes from the Momentum Community", created with the help of Rebecca Firsker and Ame Gilbert. 

Ingredients

  • ¾ cup unsalted butter (6 ounces, 1½ sticks), softened, divided
  • 1 (¼-ounce) envelope dry active yeast
  • 1 ½ cups whole milk, lukewarm, divided
  • 3½ cups plus 1 teaspoon all-purpose flour, divided, plus more for rolling out
  • ¾ cup plus ½ tsp granulated sugar, divided
  • ½ teaspoon kosher salt
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 3 cups (12 ounces) ground walnuts or walnut meal
  • ½ tsp cinnamon
Baking ProjectsDairy

Preparation

  • Step 1

    Grease a 10-inch round Bundt or springform pan with 2 tablespoons butter.

  • Step 2

    Make the yeast mixture: Whisk together the yeast and ¾ cup milk in a small bowl until dissolved. Stir in 1 teaspoon flour and ½ teaspoon sugar. Cover the bowl and let the yeast activate for 5 to 10 minutes, until foamy air bubbles appear on the surface.

  • Step 3

    Make the dough: Mix the remaining 3 ½ cups flour, egg yolks, vanilla, remaining ¾ cup milk and the rested yeast mixture in a large bowl until it forms a very soft, light dough. Cover and let it proof for 30 to 45 minutes, until the dough has risen slightly (it will not double in size.)

  • Step 4

    Mix the remaining 10 tablespoons softened butter and ¾ cup sugar together in a medium bowl until smooth. In a small bowl, mix together the walnuts and cinnamon. Turn out the tough onto a well-floured surface (it will be very sticky). Roll the dough into approximately a 12- by 18-inch, 1/4-inch-thick rectangle. Spread the butter mixture over the surface of the dough with a spatula, then sprinkle over the walnut mixture.

  • Step 5

    Working from the longer edge, tightly roll the dough into a spiral. Cut into 1½-inch-thick slices. Place each roll into the cake pan, spiral-side up. Repeat with remaining slices of dough in a single layer in the cake pan. If necessary, start a second layer on top of the first. Cover and let rise for 1 to 2 hours, or until the rolls have doubled in size.

  • Step 6

    Preheat the oven to 350ºF.

  • Step 7

    Bake until golden brown, 40 to 50 minutes (rolls will bake longer in a Bundt than a springform pan). Remove from the oven and immediately flip the pan over onto a serving plate. Serve immediately, cutting or breaking apart while the rolls are still warm.