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Yom Kippur Foods to Serve Before or After the Fast
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20 Recipes
Yom Kippur Foods to Serve Before or After the Fast
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20 Recipes
While Jewish families traditionally spend Yom Kippur (the 10th of Tishrei) fasting instead of feasting, Yom Kippur foods served before and after the fast can hold deep meaning. Many eat chicken before, a custom that stems in part from the medieval practice of kapparot, where a chicken is passed over one’s head three times before it’s slaughtered as a way of symbolically ridding someone of their sins by transferring them to the animal.
Léa Karsenty’s grandmother Sara still invites a rabbi over to her home in the south of France to slaughter several chickens before the High Holidays. She plucks and cleans them before roasting one whole with cumin and paprika and cooking chicken thighs and beans in a spiced tomato sauce. In Kathy Berrie’s home, the chicken is topped with a Moroccan lemon-saffron sauce that’s enriched with eggs, and in Eva Zaghdoun’s family, ground chicken patties are served with couscous.
To break the fast, sweets like orange blossom cookies called boulou and soup is often prepared. In Moroccan communities, it’s typically harira, a tomato-based soup made with legumes like lentils and chickpeas and sometimes pasta as well. The custom was likely adopted from Muslim neighbors who prepare it for Iftar, the evening meal to break the Ramadan fast. In American-Ashkenazi families, bagels and lox are often picked up at a deli for break-fast, but gravlax is a wonderful alternative. You can start the cure before the holiday and then slice the salmon just before serving.
We’ve gathered all of these recipes and more in this collection. Wishing you an easy fast and a meaningful Yom Kippur.
Recipes in This Collection
1. Chicken With Lemon-Saffron Sauce
Yom Kippur
2. Artichoke Heart Salad
3. Fried Eggplants with Preserved Lemons
4. Cumin Fava Beans
5. Roasted Chicken with Cumin and Paprika
6. Red Chicken Loubia
7. Saffron Chicken Broth with Toasted Pasta and Vegetables
8. Chicken Patties With Couscous and Vegetable Soup
Cooking Projects
9. Harira (Moroccan Lentil and Chickpea Soup)
Yom Kippur
10. Shifteh Berenji (Persian Meatball Soup)
Cooking Projects
11. Zom (Warm Yemenite Yogurt Soup)
Quick
12. Juniper-Cured Gravlax
13. Spinach and Vidalia Onion Kugel
Shavuot
14. Sweet Noodle Kugel
15. Boulou (Orange Blossom Cookies With Seeds and Nuts)
Yom Kippur
16. Joan Nathan's Plum Tart
Rosh Hashanah
17. North African Makroud with Dates and Semolina
18. Anise Seed Challah
19. Sweet Anise Mouna with Golden Raisins
20. Faloodeh (Chilled Apple Drink With Rose Water)
Rosh Hashanah
Shared by Kathy Berrie
1. Chicken With Lemon-Saffron Sauce
Yield: 4 - 6 servingsTime: 2h 15minShared by Kathy Berrie
1. Chicken With Lemon-Saffron Sauce
Yield: 4 - 6 servingsTime: 2h 15minThis recipe was shared by Kathy Berrie. Read more about her family in "A Moroccan Lemon Chicken That Marks the Start of the Fast."
Ingredients
For the chicken:
- 1 gram saffron threads (roughly 1 tablespoon)
- 3 ½ cups boiling water
- 1 (4 ½ pound) chicken cut into quarters, plus 6 bone-in legs
- ¾ cup vegetable oil
- 1 head of garlic, cloves separated and peeled
- 1 ½ cups saffron water
For the sauce:
- 5 egg yolks
- ⅔ cup fresh lemon juice (about 4 lemons)
For serving:
- Wide egg noodles
Preparation
Step 1
Place the saffron threads in a quart size jar that has a lid. Pour the boiling water over the threads and let cool. Cover and store until ready to use.
Step 2
Season the quartered chicken and legs with salt.
Step 3
Heat the oil in a large heavy bottomed pan over medium heat. Add the chicken, cover and cook for 10 minutes. Add the garlic and saffron water. Bring to a low simmer, cover, and continue to cook for 90 minutes, until chicken is tender and falling off the bone.
Step 4
Remove from heat and let cool for about 15 minutes.
Step 5
Meanwhile, in a small bowl, whisk together the egg yolks and lemon juice until combined.
Step 6
Add the egg and lemon mixture to the chicken. Lift the pot and swirl several times until the sauce comes together and is uniform.
Step 7
Serve immediately with egg noodles, ladling sauce over the top.
Shared by Léa Karsenty
2. Artichoke Heart Salad
Yield: 1 quart, serving 4-6Time: 15 minutesShared by Léa Karsenty
2. Artichoke Heart Salad
Yield: 1 quart, serving 4-6Time: 15 minutesLéa Karsenty’s grandmother, Mamie Sara, makes this artichoke salad with lemon and saffron for the meal before the Yom Kippur fast starts. Simple and piquant, it’s delicious alongside rich chicken loubia (link tk) and warm anise challah (link). This dish can be prepared 1-2 days ahead of time and refrigerated.
Read more about the Karsenty family’s pre-fast Yom Kippur spread in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for fried eggplant with preserved lemon, saffron chicken broth with toasted pasta and vegetables, and cumin fava beans.
Ingredients
- 2 lbs. artichoke hearts (frozen is fine)
- 3 cloves garlic, peeled and minced
- 3 tablespoons olive oil
- 1 whole, organic lemon
- Salt and pepper, to season
- ¼ teaspoon saffron threads
- ½ cup hot water
Preparation
Step 1
Cut each artichoke heart into quarters. Slice the lemon into eight wedges. Set aside.
Step 2
Heat the olive oil in a large frying pan over medium heat. Add the minced garlic to the oil and cook until fragrant and lightly golden, 1-2 minutes. Add the artichokes and lemon slices to the frying pan. Season with salt and pepper.
Step 3
Bloom the saffron in the hot water. Add the saffron water to the pan and let the artichokes cook on low heat until the liquid has partially reduced, 5-7 minutes. Remove from the heat and serve warm.
Shared by Léa Karsenty
3. Fried Eggplants with Preserved Lemons
Yield: 2 cups, serving 6-8Time: 25 minShared by Léa Karsenty
3. Fried Eggplants with Preserved Lemons
Yield: 2 cups, serving 6-8Time: 25 minFlavored with tangy preserved lemon, this deliciously silky eggplant is a favorite of the women in Léa Karsenty's family. Peeling and salting the eggplants before frying ensures ideal texture and flavor; don’t skimp on the oil, either.
Read more about Léa's family in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for artichoke heart salad, saffron chicken broth with toasted pasta and vegetables, and cumin fava beans.
Ingredients
- 2 medium globe eggplants (around 2 lbs.)
- ½ cup sunflower or other neutral oil, divided
- 2 cloves garlic, peeled and minced
- 1 whole preserved lemon
- Sea salt, to taste
Preparation
Step 1
Peel and cut your eggplants into 1” cubes. Sprinkle the eggplant cubes with sea salt and let sit for 10 minutes, or until the eggplant is beaded with liquid. Blot the liquid off of the eggplant.
Step 2
Heat half of the oil in a large skillet over medium heat. Add half of the eggplant cubes to the skillet, and fry until golden and browned, around 4-5 minutes. Remove from the skillet and transfer to a bowl. Set aside.
Step 3
Heat the remaining oil and repeat with the rest of the eggplant, frying until it is nicely browned. Remove from the skillet and add to the bowl. Add the minced garlic to the remaining oil in the skillet and let sizzle for 30 seconds, until just fragrant. Remove from the heat and add to the eggplant.
Step 4
Carefully remove the peel of the preserved lemon; you can discard the flesh or save it for another use. Finely dice the lemon peel and combine it with the eggplant, mixing well. Taste and add salt if needed. Serve.
Shared by Léa Karsenty
4. Cumin Fava Beans
Yield: 1 quart, serving 4-6Time: 40 MINShared by Léa Karsenty
4. Cumin Fava Beans
Yield: 1 quart, serving 4-6Time: 40 MINIn this recipe from Léa Karsenty’s family, fresh fava beans are tossed with garlic, cumin, and paprika, then seared off with apple cider vinegar. When using fresh favas, look for pods that are firm and plump, with a bright green color. If you can’t find fresh favas, use frozen. Either will yield tasty, addictively spiced beans.
Read more about the Karsenty family’s pre-fast Yom Kippur spread in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for fried eggplant with preserved lemon, red chicken loubia, and saffron chicken broth with toasted pasta and vegetables.
Ingredients
- 2 lbs. (6 cups) small, fresh fava beans, removed from pod (or equal amounts frozen fava beans)
- 2 tablespoons olive oil
- 3 cloves garlic, peeled and minced
- 1 teaspoon ground cumin
- 2 teaspoons sweet paprika
- 1 tablespoon sea salt
- 3 tablespoons apple cider vinegar
Preparation
Step 1
Remove the fava beans from their shells. Set a steamer in a pot atop 2” boiling water and place the beans in the steamer. Cook them until they are tender, 10-15 minutes depending on size. Remove from the heat. Peel and set aside.
Step 2
Heat the olive oil in a large frying pan over medium heat. Add the minced garlic to the oil and cook until fragrant and lightly golden, 1-2 minutes. Add the fava beans, cumin, paprika and sea salt to the pan and stir together until combined.
Step 3
Add the apple cider vinegar and let simmer for 5-10 minutes, or until there is no liquid left in the pan. When the favas are fully dried, remove from the heat. Serve warm.
Shared by Léa Karsenty
5. Roasted Chicken with Cumin and Paprika
Yield: 1 whole chicken, 4 servingsTime: 1 hourShared by Léa Karsenty
5. Roasted Chicken with Cumin and Paprika
Yield: 1 whole chicken, 4 servingsTime: 1 hourParboiled in a saffron infused broth and rubbed with olive oil and spices, this simple roasted chicken recipe from Léa Karsenty’s grandmother yields juicy meat and crispy skin in under an hour. Serve it alongside the hearty soup that it helped make, alongside fried eggplant with preserved lemon and an artichoke salad.
Ingredients
- Cooked whole chicken, reserved from this soup recipe
- 3 tablespoons good quality olive oil
- 1 teaspoon ground cumin
- 1 ½ teaspoons sweet paprika
- Coarse sea salt and freshly ground black pepper
Preparation
Step 1
Preheat the oven to 425F and transfer the chicken to a roasting pan. Combine the olive oil with the cumin and paprika and rub all over the chicken.
Step 2
Season with coarse sea salt and freshly ground black pepper. Bake for 45-55 minutes, until the chicken skin is crisp and golden brown and the juices near the thigh run clear. Serve warm.
Shared by Léa Karsenty
6. Red Chicken Loubia
Yield: 6 servingsTime: 1.5-2 hoursShared by Léa Karsenty
6. Red Chicken Loubia
Yield: 6 servingsTime: 1.5-2 hoursLoubia means beans in Arabic. To make this dish, Léa’s grandmother, Mamie Sara likes to use fresh flageolet beans. Flageolet seeds are harvested before maturity, which explains their pale green color. The white bean is harvested later, at maturity. Flageolet are harvested in September and October, around Yom Kippur. You could use any type of white beans, even canned, for this recipe.
Read more about Léa's family in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for fried eggplants with preserved lemon, roasted chicken with cumin and paprika, and cumin fava beans.
Ingredients
- 2 tablespoons olive oil
- One large yellow onion, diced
- 2 cloves garlic, peeled and minced
- 6 chicken thighs, room temperature
- Salt and pepper, to season
- 32 oz. can diced tomatoes
- 1 tablespoon freshly chopped ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon caraway seeds
- ½ teaspoon black pepper
- 1 teaspoon turmeric
- ½ teaspoon saffron threads
- 1 lb. dried green flageolet beans or 2 cans white kidney beans, rinsed and drained
Preparation
Step 1
If using dried flageolet beans: Place the beans in a large bowl and cover with 3 to 4 inches of cold water. Soak at least 8 hours, or overnight.
Step 2
Pat the chicken thighs dry and season with salt and pepper. Heat one tablespoon of the olive oil in a 12” heavy-bottomed skillet over low heat. Increase the heat to medium and add the chicken thighs to the skillet skin side down, searing the skin until golden brown and crispy, 5-7 minutes.
Step 3
Use tongs to turn the chicken thighs over. Cook for another 5-7 minutes. Use tongs to remove from the skillet and set aside. Heat the remaining olive oil in the same skillet and add the onion and garlic. Saute until golden. Add the diced tomatoes and their juice, the ginger, nutmeg, caraway, black pepper, and turmeric to the pan, stirring with a wooden spoon to combine.
Step 4
Meanwhile, bloom the saffron in 4 cups of hot water. Drain the soaked beans; if using canned, drain and rinse the canned beans.
Step 5
Add the beans to the skillet, then cover with the saffron water. Stir to combine with the onions and spices. Add the chicken thighs back to the skillet, placing on top of the beans.
Step 6
Cook over low-medium heat until the liquid is saucy, bubbling and thickened, around 1 hour if using canned beans, and 1 to 1 ½ hours if using dried, pre-soaked beans. Add more water as needed if it evaporates too quickly — the loubia should be saucy. Serve hot.
Shared by Léa Karsenty
7. Saffron Chicken Broth with Toasted Pasta and Vegetables
Yield: 3 quarts, serving 8-12Time: 45 minShared by Léa Karsenty
7. Saffron Chicken Broth with Toasted Pasta and Vegetables
Yield: 3 quarts, serving 8-12Time: 45 minAfter engaging in the Kapparot ritual, Léa Karsenty’s grandmother makes this broth with a fresh, whole chicken. Bright with saffron and full of vegetables, herbs and toasted pasta, this soup is hearty and fortifying, an excellent pre-Yom Kippur fast meal.
Read more about Léa's family in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for artichoke heart salad, red chicken loubia, and roasted chicken with cumin and paprika.
Ingredients
- 2 tablespoons olive oil
- 1 onion, peeled and minced
- ½ teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 tablespoon kosher salt
- 1 (4-5 lb.) whole chicken, including giblets, patted dry
- 8-12 cups hot water
- 1 small tomato, diced
- 1 leek, halved, rinsed and thinly sliced
- 2 stalks celery, finely diced
- Handful fresh cilantro with stems
- 2 small carrots, peeled and diced
- ½ lb. angel hair pasta
- ¼ teaspoon saffron threads
Preparation
Step 1
Heat the olive oil in a large stockpot over medium heat. Add the minced onion to the pot and saute until golden, around 5 minutes. Add the black pepper and turmeric to the pot and stir to combine.
Step 2
Add the chicken to the pot and let brown on all sides, turning as needed, 10-12 minutes. Once browned, add the water and salt to the pot. The water should fully cover the chicken.
Step 3
Add the vegetables to the pot. Bring to a boil, then let the soup cook at a boil for 10-15 minutes, skimming off any foam that rises to the surface. Carefully remove the chicken from the soup (save it for the next recipe, a delightful roasted chicken with cumin) and lower the heat so the broth is simmering.
Step 4
In a frying pan over medium heat, toast the dry angel hair pasta until lightly golden. Remove from the heat and add to the simmering broth, along with the saffron. Cook for another 10 minutes, or until the pasta is cooked through. Ladle into bowls and serve.
Shared by Eva Zaghdoun
8. Chicken Patties With Couscous and Vegetable Soup
Yield: 6 servingsTime: 2 h and 30 minShared by Eva Zaghdoun
8. Chicken Patties With Couscous and Vegetable Soup
Yield: 6 servingsTime: 2 h and 30 minThis recipe was shared by Eva Zaghdoun. Read more about her family in "The Tunisian Recipes Preserved During a Nurse’s Night Shift" and try her recipes for mseir (carrot and turnip salad), slata mechouia (grilled tomato and pepper salad), and chocolate mousse.
Ingredients
For the boulettes (meatballs)
- 1 yellow onion, roughly chopped
- 1 cup of fresh cilantro or parsley, roughly chopped
- 1 ½ pounds ground beef
- ½ cup bread crumbs
- 3 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 6 eggs, divided
- 1 tablespoon water
- 2 cups flour
- Canola oil for frying
For the boulettes sauce
- 1 yellow onion, finely chopped
- 1 tablespoon tomato paste
- 3 tablespoons canola oil
- 1 teaspoon kosher salt
- 1 cup water
For the soup
- 3 tablespoons canola oil
- 6 chicken drumsticks or 4 chicken breasts, skin on and bone in
- 1 yellow onion, finely chopped
- 2 teaspoons ground coriander
- 3 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 6 whole cloves, divided
- 2 tablespoons tomato paste
- ½ cup of water
- 4 carrots, peeled and chopped into ½” to ¾” pieces
- 3 small turnips, peeled and chopped into ½” to ¾” pieces
- 2 cup of butternut squash, peeled and chopped into ½” to ¾” pieces
- 4 small yukon gold potatoes, peeled and chopped into ½” to ¾” pieces1 yellow onion, peeled
- 7 eggs
- ½ cup fresh cilantro minced
- 3 zucchinis, peeled and chopped into ½” to ¾” pieces
- 6 hearts of canned artichokes
- 2 cups canned chickpeas, rinsed and drained
For the couscous
- 1 6 to 8 ounce pack store-bought couscous
- 1 tablespoon canola oil
- 1 teaspoon kosher salt
- Warm water
Preparation
Step 1
Make the boulettes (meatballs): Place the onion and cilantro in a food processor and process until a smooth paste is formed, about 5 minutes. Transfer the paste into a large bowl. Add the beef, breadcrumbs, salt, pepper and 3 whole eggs into the bowl. Mix well until all the ingredients are evenly incorporated into the meatball mixture. Take about 1 ½ tablespoons of the meatball mixture and shape it into an oval meatball. Place it into a platter and continue shaping the remaining mixture into meatballs. Set aside.
Step 2
Prepare the sauce: Place 3 tablespoons of canola oil into a wide and deep pan over medium high heat. Add the chopped onion and saute for about 8 to 10 minutes until browned. Add the tomato paste, 1 cup of water and salt. Mix and reduce the heat to medium low. Simmer for about 3 minutes just until the tomato paste dissolves. Turn off the heat and set the pot aside.
Step 3
Fry the boulettes: Place 2 cups of flour in a wide and shallow bowl. Crack 3 eggs into another wide and shallow bowl and add 1 tablespoon of water into the eggs. Beat the eggs well. Set aside. Put a wide and deep saucepan over medium high heat and add about ¾ inch of canola oil into the pot. While the oil is heating up, start dredging the meatballs. Take one meatball and gently place it into the bowl with flour, rolling it to cover all the edges with flour. Shake off any excess flour. Dip the floured meatball into the beaten eggs and roll the meatball so all the edges are covered with the egg. Shake off any excess eggs from the meatball. Once the oil is sizzling in the pan, gently place the dredged meatball into the oil. Repeat dredging about 5 more meatballs and place them into the oil (making sure not to overcrowd the pan). Fry the meatballs on each side until golden brown, about 3 to 5 minutes per side. Transfer the fried meatballs onto a paper towel lined plate and continue dredging and frying the remaining meatballs.
Step 4
Braise the meatballs: Gently place the fried meatballs into the pan with the sauce that was set aside. Add enough water to just cover the meatballs ¾ the way up. Place the pan over medium high heat and simmer until the water is reduced in half and the meatballs are cooked through, about 15 minutes. Set aside while you prepare the chicken and vegetable soup.
Step 5
Make the soup: Place 3 tablespoons of canola oil in a large pot over medium heat. Once the oil is sizzling, add the chicken drumsticks in one layer and sprinkle the onions around the drumsticks. Sear the drumsticks on both sides until golden brown, about 5 minutes per side. Stir the onions occasionally until they are softened and lightly browned. Meanwhile, place the coriander, cumin, cayenne, salt, pepper, 2 cloves, tomato paste and ½ cup of water into a mixing bowl. Mix well until combined. Once the chicken is seared on both sides, add the spice, tomato paste and water mixture into the pot. Stir the chicken and onions in the sauce and cook for about 3 minutes. Reduce the heat to medium. Add the carrots, turnips, butternut squash, and potatoes into the pan. Press 4 cloves into the surface of the whole onion and add it into the pot. Gently place the eggs with their shells into the pot over the vegetables. Add enough water to cover the eggs, chicken and vegetables. Cook the soup over a simmer and uncovered for 30 minutes. Add the zucchinis, artichokes and chickpeas and continue cooking for another 15 to 20 minutes until the chicken, vegetables and eggs are cooked through. Transfer the eggs from the pot and remove their shells. Place the peeled eggs back into the soup and set the soup aside.
Step 6
Cook the couscous: Place the couscous into a large heatproof bowl or baking dish. Add enough boiling water to just cover the couscous and let it sit for 10 to 15 minutes until tender. Once the couscous is ready use a fork to gently fluff and mix the couscous.
Step 7
To serve each individual portion: Place a small mound of couscous onto the plate, add one boulette, a chicken drumstick, an egg and some vegetables and soup over the couscous, add a teaspoon of harissa for some spice. Serve hot.
Shared by Rinat Tzadok
9. Harira (Moroccan Lentil and Chickpea Soup)
Yield: 6 servingsTime: 2h 15mShared by Rinat Tzadok
9. Harira (Moroccan Lentil and Chickpea Soup)
Yield: 6 servingsTime: 2h 15mThis recipe was shared by Rinat Tzadok. Read more about her family in "A Break-Fast Meal From Yemen and Morocco" and try her recipe for zom (warm Yemenite yogurt soup).
Ingredients
- 1 cup dried chickpeas, soaked overnight and drained
- 3 tablespoons olive oil
- 4 stalks of celery, diced
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh turmeric, minced, or ½ teaspoon ground turmeric
- 1 tablespoon kosher salt
- ½ teaspoon ras el hanout (spice blend)
- ¼ teaspoon ground black pepper
- ¼ teaspoon dry chilli flakes
- 1 cup brown lentils, soaked for 6 hours
- 4 large tomatoes, roughly chopped or grated
- 3 cups egg noodles
- 1 teaspoon maple syrup (optional)
- Juice of half a lemon
For serving:
- ¼ bunch parsley, roughly chopped
- ¼ bunch cilantro, roughly chopped
Preparation
Step 1
Bring a pot of water to boil, and cook the soaked chickpeas for 40 minutes, drain and set aside.
Step 2
Heat the olive oil in a large pot over medium heat. Add the celery, onion, garlic, and fresh turmeric, and saute until softened, about 8 minutes.
Step 3
Add the salt, ras el hanout, black pepper, and chili flakes, (and ground turmeric if not using fresh). Stir to combine and cook for 1 minute to bloom the spices. Add tomatoes, chickpeas, soaked lentils, and 5 cups of water. Mix well, and bring to a boil. Reduce to a simmer, and cook for 1 hour until the soup thickens.
Step 4
Use an immersion blender to puree half the soup. Add in the egg noodles and cook until al dente. Remove from the heat, add the lemon juice, taste and adjust seasoning if needed. If you like, add a teaspoon of maple syrup to cut the acidity from the lemon juice.
Shared by Ayala Hodak
10. Shifteh Berenji (Persian Meatball Soup)
Yield: 10 - 12 servingsTime: 3h 30min plus overnight soaking timeShared by Ayala Hodak
10. Shifteh Berenji (Persian Meatball Soup)
Yield: 10 - 12 servingsTime: 3h 30min plus overnight soaking timeThis recipe was shared by Ayala Hodak. Read more about her family in "Four Women, Three Countries, One Yom Kippur Recipe."
Ingredients
For the soup:
- 1 cup dried small white beans, such as navy beans, soaked in 4 cups of water overnight
- 1 pound beef stew meat, trimmed and cut into 1-inch cubes
- 10 dried black Persian limes, halved
- 6 chicken necks or backs (or 1½ pounds chicken thighs and drumsticks)
- 2 small whole yellow onions, peeled
- 2 large carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium celery root, peeled and cut into 2-inch by ¼-inch pieces
- 1 tablespoon tomato paste
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 tablespoon kosher salt, plus more to taste
- 2 teaspoons freshly ground black pepper, plus more to taste
For the meatballs:
- 1 pound ground white meat chicken
- 1 pound ground beef
- 1 large yellow onion, finely diced
- 1½ cups jasmine rice, rinsed and drained
- 1½ cups finely chopped cilantro (1 bunch)
- 1¼ cups finely chopped parsley (1 bunch)
- ¼ cup finely chopped tarragon
- 1 tablespoon tomato paste
- 1 tablespoon cumin
- 1 tablespoon kosher salt
- 2 tablespoons freshly ground black pepper
- 8 ounces pitted prunes (1¼ cup)
Preparation
Step 1
Place the beef stew meat in a large Dutch oven and cover it with 8 cups of water. Bring to a boil over high heat, skimming any foam from the surface. Lower the heat to medium-low and simmer for 1 hour, skimming occasionally.
Step 2
Place the dried Persian limes in a medium heat-proof bowl and cover with 2 cups of boiling water. Let sit until ready to use.
Step 3
Meanwhile, make the meatballs: Combine the ground chicken, ground beef, onion, rice, herbs, tomato paste, cumin, salt, and pepper in a large bowl and mix evenly.
Step 4
Line a baking sheet with wax or parchment paper. Pinch off ¼ cup of the meat mixture and roll it into a large ball. Make an indentation in the center of the ball with your thumb and press a prune into the indentation. Fold the meat mixture over the prune and reshape it into a ball. Place it on the prepared tray and repeat with the remaining meat mixture and two-thirds of the prunes. Cover with a damp towel and set aside.
Step 5
Drain the soaked beans and add them to the pot with 8 cups of water. Increase the heat to high and bring the beef and bean mixture to a boil over high heat. Skim any foam off the top and reduce the heat to medium-low. Add the chicken necks and simmer for 30 minutes.
Step 6
Drain the Persian limes, reserving 1 cup of soaking liquid, and add them to the pot along with their reserved liquid. Cover and continue to simmer for 15 minutes. Stir in the whole onions, carrots, celery, celery root, tomato paste, cumin, paprika, salt, and pepper.
Step 7
Working in 2 or 3 batches, gently slide the meatballs into the soup, adding more water to cover them if needed. Cover the pot and cook for 20 minutes per batch. Using a slotted spoon, transfer half of the cooked meatballs to a large resealable container and let them cool completely before refrigerating.
Step 8
Add the remaining prunes to the pot and continue to cook until the vegetables are tender and the flavors have melded, 15 to 20 minutes. Reseason the soup with salt and pepper, to taste.
Step 9
To serve, place one meatball in a shallow bowl and top with some of the vegetables, beef, beans, prunes, and broth.
Shared by Rinat Tzadok
11. Zom (Warm Yemenite Yogurt Soup)
Yield: 4 servingsTime: 20mShared by Rinat Tzadok
11. Zom (Warm Yemenite Yogurt Soup)
Yield: 4 servingsTime: 20mThis recipe was shared by Rinat Tzadok. Read more about her family in "A Break-Fast Meal From Yemen and Morocco" and try her recipe for harira (Moroccan lentil and chickpea soup).
Ingredients
- 1½ cups whole greek yogurt
- 1½ cups sour cream
- 2 tablespoons flour
- 1 teaspoon salt, plus more to taste
- ½ cup water
- 1 tablespoon fresh lemon juice
Preparation
Step 1
In a small sauce, stir together the yogurt and sour cream over medium heat. Let heat through for about 2 minutes.
Step 2
Meanwhile, in a small bowl, whisk together the flour and salt, then slowly stream in the water until combined without any lumps.
Step 3
Stir the flour mixture into the yogurt mixture and cook until thickened (should resemble a raita in consistency), 10 to 12 minutes.
Step 4
Remove from heat and stir in lemon, then adjust the seasoning with salt. Serve warm with kubaneh or challah.
Shared by Devra Ferst
12. Juniper-Cured Gravlax
Yield: 1 poundTime: 15m plus 36h curing timeShared by Devra Ferst
12. Juniper-Cured Gravlax
Yield: 1 poundTime: 15m plus 36h curing timeThis recipe was shared by Devra Ferst. Read more about her family in "A Gravlax Recipe That Arrived by Mail".
Ingredients
- One 1½-pound salmon filet, cut from the thick end
- ⅔ cup granulated sugar
- ⅓ cup kosher salt
- 1 tablespoon dried juniper berries, toasted and crushed
- 1 teaspoon freshly ground black pepper
- 1 bunch (4 ounces) dill
Preparation
Step 1
Place the fish, skin side up, on a cutting board and slice four long, but shallow cuts through the skin.
Step 2
Combine the salt, sugar, juniper berries and pepper in a bowl and mix together.
Step 3
Prepare a rimmed baking sheet by covering it with half of the dill, stalks included. Coat the skin side of fish with one-third of the salt and sugar mixture and place the fish, skin-side down, over the dill.
Step 4
Coat the flesh of the fish with another third of the salt mixture, then top with the remaining dill sprigs. Reserve the remaining salt mix.
Step 5
Wrap tightly with plastic wrap and place a heavy pan on the wrapped fish to weigh it down. Refrigerate for 24 hours.
Step 6
The next day, remove the fish from refrigerator, pull back the dill sprigs on the top and baste the fish in the juices that have accumulated. Sprinkle the top with the remaining salt mixture and return dill sprigs over the salmon. Wrap the tray in plastic and place the heavy pan back over top. Return the salmon to the refrigerator for another 12 hours.
Step 7
After the 12 hours, remove the fish and rinse off the salt mixture with cool water, discarding the dill. Dry the salmon thoroughly with paper towels. Thinly slice and serve or wrap tightly in plastic wrap and keep in the refrigerator for up to 1 week.
Shared by Skye Estroff
13. Spinach and Vidalia Onion Kugel
Yield: 6-8 servingsTime: 1 h and 30 minShared by Skye Estroff
13. Spinach and Vidalia Onion Kugel
Yield: 6-8 servingsTime: 1 h and 30 minThis recipe was shared by Skye Estroff. Read more about her family in "A Vidalia Onion Kugel That Bridges a Gap for a Southern Family."
Ingredients
- 1 stick (8 tablespoons) butter plus more for greasing, divided
- 1 large vidalia white onion, diced
- 2 teaspoons kosher salt, divided
- 1 8-ounce package medium egg noodles
- 1 10-ounce package frozen chopped spinach, defrosted
- 1 pint sour cream
- 3 eggs, beaten
Preparation
Step 1
Preheat the oven to 350 degrees. Grease a 9 inch by 13 inch baking dish with butter.
Step 2
Melt half of the butter in a saute pan on medium-low heat. Add the diced onions to the pan with 1 teaspoon of salt and stir constantly until the onions are golden brown and caramelized, about 30 minutes.
Step 3
Bring a large pot of salted water to a boil. Add the egg noodles into the pot and cook for 5 minutes. Drain and set aside.
Step 4
Squeeze out any liquid from the defrosted spinach and set the spinach aside.
Step 5
Melt the remaining butter in a microwave or pan and set aside.
Step 6
Place the caramelized onions, cooked noodles, spinach, melted butter, remaining salt, sour cream and eggs into a large bowl. Gently mix until everything is combined. Transfer the kugel mixture into the baking dish and use a spatula to even out the surface.
Step 7
Bake the kugel for 35 to 40 minutes or until the kugel is golden brown and cooked through.
Step 8
Serve hot.
Shared by Mindy Martorana
14. Sweet Noodle Kugel
Yield: 6 to 8 servingsTime: 1 h 15 minShared by Mindy Martorana
14. Sweet Noodle Kugel
Yield: 6 to 8 servingsTime: 1 h 15 minThis recipe was shared by Mindy Martorana. Read more about her family in "In This Interfaith Family, Kugel Is About More Than Just Noodles" and try her recipe for meatballs with tomato sauce.
Ingredients
- Softened butter to grease pan
- 1 ½ cups cottage cheese (1-16 ounce container)
- ½ teaspoon kosher salt
- 3 eggs
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup red raisins
- 1-12 ounce package wide egg noodles
Preparation
Step 1
Bring a large pot of water to a boil. Preheat the oven to 350ºF and lightly grease a 9 inch pie pan or a 9 x 13 inch rectangular baking pan with butter.
Step 2
Place the cottage cheese, salt, eggs, sugar and vanilla into a large mixing bowl. Whisk until the mixture is smooth and combined well. Add the raisins and mix well to distribute. Set aside.
Step 3
Add the noodles to the pot of boiling water. Simmer uncovered for about 5 minutes. Drain the noodles and run them under cold water. Drain the noodles again.
Step 4
Add the drained noodles into the large bowl with the cheese and egg mixture. Gently mix well to coat all the noodles. Transfer the mixture into the baking pan. Cover the pan with aluminum foil and transfer the kugel to the oven and bake for 50 to 60 minutes or until the kugel is lightly browned on top and set in the middle (Remove the aluminum foil half way through baking if the kugel is not browning on top.
Step 5
Serve warm.
Shared by Audrey Garcia
15. Boulou (Orange Blossom Cookies With Seeds and Nuts)
Yield: 20 servingsTime: 15 min active + 55 min inactiveShared by Audrey Garcia
15. Boulou (Orange Blossom Cookies With Seeds and Nuts)
Yield: 20 servingsTime: 15 min active + 55 min inactive“There’s no Yom Kippur without boulou — that’s for sure,” filmmaker Audrey Garcia explains. Flavored with orange blossom water, the loaf-style cookie (sometimes referred to as a bread or cake) is traditionally enjoyed by Tunisian and Libyan Jews, but is little known outside of those communities. In Audrey’s family, it’s the first bite eaten after the conclusion of the Yom Kippur fast, along with orgeat syrup cut with water. It’s also served during shiva, the seven days of mourning after a Jewish funeral.
The chocolate chips, golden raisins, and almonds in the filling are all optional and can be adjusted to your taste. In Audrey’s family, everyone has their own take on it.
Read more about Audrey's family in "For This French Filmmaker, There’s No Yom Kippur Without Boulou."
Ingredients
- 3 ½ cups plus 2 tablespoons AP flour
- 1 cup sugar
- 3 teaspoons baking powder
- 2 teaspoons vanilla sugar
- 1 tablespoon anise seeds
- 3 eggs + 1 egg yolk, divided
- 1 tablespoon orange blossom water
- ½ cup sunflower oil
- 2 tablespoons almonds (optional)
- 2 tablespoons golden raisins (optional)
- 2 tablespoons chocolate chips (optional)
- 2 teaspoons sesame seeds
- Orgeat syrup (optional)
Preparation
Step 1
Preheat the oven to 300 degrees.
Step 2
In a stand mixer, stir together the flour, sugar, baking powder, vanilla sugar and anise seeds.
Step 3
Mix in the 3 whole eggs one at a time. Pour in the orange blossom water, oil, and ⅛ cup warm water and continue mixing. The dough should be moist and slightly sticky. Place into a bowl and cover with plastic wrap and refrigerate the dough for at least 10 minutes.
Step 4
Separate the dough into two balls and place them on a parchment-lined baking sheet. With wet hands, press the balls into long loaves. The dimensions of the loaves should be around 12 inches long by 3 inches wide.
Step 5
Sprinkle your filling of choice over the loaves and lightly press them into the dough. Fold up the sides and press them together so that the filling is now in the center. Press down to flatten the loaves to be 1 inch thick. Place the baking sheet into the fridge for an additional 30 minutes to set the loaves.
Step 6
Remove the loaves from the fridge, brush with the beaten egg yolk and sprinkle with sesame seeds.
Step 7
Bake the boulou for 30 minutes until golden brown.
Step 8
Remove the baking sheet from the oven and set the loaves aside for about 5 minutes or until they have cooled a bit to the touch and are still warm on the inside. Slice the boulou into ¾-1 inch thick slices and allow the cookies to cool completely. to room temperature.
Step 9
Serve with a side of orgeat syrup.
Shared by Joan Nathan
16. Joan Nathan's Plum Tart
Yield: 8 servingsTime: 45 MIN + 1 H and 15 MIN INACTIVEShared by Joan Nathan
16. Joan Nathan's Plum Tart
Yield: 8 servingsTime: 45 MIN + 1 H and 15 MIN INACTIVEThis recipe was shared by Joan Nathan. Read more about her family in "The Dishes That Mark the High Holidays for Joan Nathan" and try her recipe for herring in sour cream.
Ingredients
For the crust:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ⅛ teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
- 1 egg yolk
For the filling:
- 3 tablespoons plum or other fruit jam
- 1 tablespoon brandy
- 1 ½ pounds Italian blue plums
- ½ teaspoon ground cinnamon
- 1 teaspoon grated lemon zest
- 1-2 tablespoons sugar
Preparation
Step 1
To make the crust, pulse the flour, sugar, salt, and butter together in the bowl of a food processor fitted with a steel blade until crumbled. Then add the egg yolk, and pulse until the dough comes together.
Step 2
Place the dough in the center of an ungreased 9-inch tart pan with a removable bottom. Dust your fingers with flour, and gently press out the dough to cover the bottom and sides of the pan. Refrigerate for at least 30 minutes.
Step 3
Preheat the oven to 450°F, and bake the crust for 10 minutes. Reduce the oven to 375°F, and bake for another 5 minutes. Remove the crust from the oven, and let cool slightly. Reduce the oven temperature to 350°F.
Step 4
Mix the jam with the brandy in a small bowl, and spread over the bottom of the crust. Pit the plums and cut them into four pieces each. Starting at the outside, arrange the plums in a circle so that all the pieces overlap, created concentric circles that wind into the center of the pan. Sprinkle with the cinnamon and lemon zest.
Step 5
Return the tart to the oven and bake for about 30 minutes, or until the crust is golden brown and the plums are juicy. Remove the tart from the oven, sprinkle on the sugar, and serve warm or at room temperature.
Shared by Léa Karsenty
17. North African Makroud with Dates and Semolina
Yield: Around 50 cookiesTime: 3 ½ hoursShared by Léa Karsenty
17. North African Makroud with Dates and Semolina
Yield: Around 50 cookiesTime: 3 ½ hoursMakroud are North African cookies made with a toasted semolina dough and stuffed with a date and hazelnut filling. While each component of this recipe takes time, the glossy, diamond-shaped cookies are well worth it. These cookies will keep, covered, on the counter for 2-3 days.
Léa Karsenty’s grandmother serves these cookies at the family’s Yom Kippur break-fast meal, alongside her famous vanilla candied oranges and sweet anise mouna.
Ingredients
For the date and hazelnut filling:
- 3 cups tender, pitted dates
- 1 ¼ cups hazelnuts
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt
For the makroud dough:
- 2 lbs. finely ground semolina flour
- 10 tablespoons bread flour
- 1 cup peanut oil
- 1 cup + 2-3 tablespoons water
- 1 tablespoon ground cinnamon
- 1 ¼ cups sugar
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- Neutral oil, for frying
For the honey syrup:
- ½ cup honey
- ½ cup granulated sugar
- 1 cup water
- 1 teaspoon orange blossom water
Preparation
Step 1
Preheat the oven to 350F. Line a rimmed baking sheet with parchment paper and arrange the hazelnuts in a single layer on the baking sheet. Toast until browned and fragrant, stirring occasionally, around 10 minutes.
Step 2
Remove from the oven and wrap in a kitchen towel to steam for 1 minute. Rub nuts in the towel to remove loose skins and cool completely. Transfer to a food processor fitted with a blade and process until finely ground. Add the dates, cinnamon, and kosher salt to the food processor and process until blended into a paste. Remove from the food processor and wrap in plastic wrap. Refrigerate until needed.
Step 3
Make the dough: add the semolina flour to a large frying pan over medium heat; let it toast for 2-3 minutes, until lightly browned. Remove from the heat and pour into a large bowl.
Step 4
Add the bread flour, oil, water, ½ cup of the water, cinnamon, sugar, salt, and baking powder to the bowl and mix to combine. Knead the dough to bring it together — it needs to be moist for the baking powder to activate, but not too wet, or it will disintegrate during frying.
Step 5
Add the remaining water and knead it into the dough to combine. Knead until it is soft, smooth, and easily forms a ball. Let the dough rest, covered, for 2 hours.
Step 6
Remove the date paste from the fridge. Remove the dough from the bowl and divide it into two halves. Lightly flour each half and roll into rectangles, 15”x12” wide. If the dough cracks, gently patch it back together. Lightly flour the round of date and nut filling on both sides and roll out to 13”x10” wide.
Step 7
Gently pick up the rolled out date filling and press it into one of the rectangles of dough, using a spatula to help you remove it from the surface if it sticks. Carefully pick up the remaining half of dough and top the date paste, pressing it in all around and sealing it tightly with your hand. Trim the edges so you have a rectangle measuring approximately 12x9”. Cut into approximately 50 diamond-shaped slices.
Step 8
Heat the oil in a large pot, bringing it to 350 degrees. Deep fry the cookies, in batches of 5 or 6 at a time, until lightly golden brown, around 30 seconds per side. Use a slotted spoon to remove them from the oil; let the fried cookies cool on paper towels to absorb the excess oil.
Step 9
Make the honey syrup: boil the honey, sugar and water together for around 20 minutes, until bubbling and thickened. Add the orange blossom water to the pan. Reduce heat to medium-low and carefully, using two forks or a slotted spoon, dip each makroud in the syrup for around 30 seconds. Remove; let cool and serve.
Shared by Léa Karsenty
18. Anise Seed Challah
Yield: 6 three-strand or 3 six-strand loavesTime: 1 hour + 4 hours rising timeShared by Léa Karsenty
18. Anise Seed Challah
Yield: 6 three-strand or 3 six-strand loavesTime: 1 hour + 4 hours rising timeFragrant anise seeds stud these challahs, infusing the loaves with sweet, licorice-like flavor. Léa Karsenty’s grandmother, mamie Sara, uses the same dough to make mouna, pockets stuffed with golden raisins and slivered almonds. You’ll need a stand mixer and a kitchen scale to make this recipe.
Read more about the Karsenty family’s Yom Kippur break fast traditions in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for sweet anise mouna, North African makroud with dates and semolina, and candied oranges in vanilla syrup.
Ingredients
- 2 ½ tablespoons active dry yeast
- 1 cup warm water (around 105F)
- ½ cup granulated sugar
- 2 ½ lbs. all purpose flour, sifted
- ¾ cups neutral oil
- 7 large eggs
- 3 tablespoons anise seed
- 1 tablespoon kosher salt
- 2 egg yolks, beaten, for egg wash
- Sesame seeds, for topping
Special Equipment:
- Stand mixer
- Kitchen scale
Preparation
Step 1
Add the yeast and the warm water along with a pinch of the sugar to the bowl of a stand mixer and let proof, 5-10 minutes. When bubbly, add the remaining sugar, the flour, and the oil to the bowl.
Step 2
Using a paddle attachment, mix for just a minute on medium speed until combined. Turn the mixer to low and begin to add the eggs one by one, waiting until each egg is well incorporated before adding the next.
Step 3
Add the anise seeds and salt to the dough and mix for another minute to combine. The dough should be silky, sticky, and well combined. Coat a large bowl with oil and gently fold the dough into the bowl. Oil the top of the dough and cover with plastic wrap. Let the dough rise overnight in the fridge; alternatively, let it rise for 2-2 ½ hours in a warm room.
Step 4
Once the dough has doubled in volume, shape the challahs. Lightly flour your work surface. Tip the dough out onto the surface and begin to separate the dough into 4 oz. balls. Roll each ball into a long strand; combine 3 strands and braid together to make a 3 strand braided challah. Alternatively, braid into 6 strand challahs.
Step 5
Repeat until all the dough has been used, placing shaped challahs on parchment paper-lined sheet pans. Let the challahs rise, covered, for another 2 hours, until doubled in size again. Preheat the oven to 350F.
Step 6
Brush the challahs with the egg wash and sprinkle with the sesame seeds. Bake until deeply golden brown, 25-30 minutes.
Shared by Léa Karsenty
19. Sweet Anise Mouna with Golden Raisins
Yield: 20 mounaTime: 1 hour + 2 hours rising timeShared by Léa Karsenty
19. Sweet Anise Mouna with Golden Raisins
Yield: 20 mounaTime: 1 hour + 2 hours rising timeLéa Karsenty’s grandmother, mamie Sara, makes these fragrant brioche-like treats with her anise seed challah dough. Stuffed with golden raisins and slivered almonds and dressed up in orange blossom water, these sweet pockets are typically served at the family’s Yom Kippur break-fast meal.
Read more about the Karsenty family’s Yom Kippur break fast traditions in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for anise seed challah, North African makroud with dates and semolina, and candied oranges in vanilla syrup.
Ingredients
- 2 lbs. all-purpose flour, sifted
- 2 ¼ tablespoons active dry yeast
- Scant ¾ cups warm water (around 105F)
- 6 eggs
- ⅔ cups peanut oil
- 1 cup granulated sugar
- 3 tablespoons anise seed
- 1 cup slivered, toasted almonds
- 1 cup golden raisins
- 3 tablespoons orange blossom water
- ½ teaspoons sea salt
- 2 egg yolks, whisked, for egg wash
- Sesame seeds, for topping
Preparation
Step 1
Add the yeast and the warm water along with a pinch of the sugar to the bowl of a stand mixer and let proof, 5-10 minutes. When bubbly, add the remaining sugar, the flour, and the oil to the bowl.
Step 2
Using a paddle attachment, mix for just a minute on medium speed until combined. Turn the mixer to low and begin to add the eggs one by one, waiting until each egg is well incorporated before adding the next.
Step 3
Add the anise seeds and salt to the dough and mix for another minute to combine. The dough should be silky, sticky, and well combined. Coat a large bowl with oil and gently fold the dough into the bowl. Oil the top of the dough and cover with plastic wrap. Let the dough rise overnight in the fridge; alternatively, let it rise for 2-2 ½ hours in a warm room.
Step 4
Combine the almonds with the golden raisins and orange blossom water; let soak for 5-10 minutes.
Step 5
Once the dough has doubled in volume, shape the mouna. Separate the dough into 60-80 gram (around the size of a fist) balls. Roll each ball into a circle, then fill the middle with a heaping tablespoon of the raisin and almond mixture. Fold the circle in half, forming a semicircle, and press the edges together tightly to seal.
Step 6
Brush the mouna with the egg wash and sprinkle with the sesame seeds. Bake for 20-25 minutes, or until deeply golden brown.
Shared by Rottem Lieberson
20. Faloodeh (Chilled Apple Drink With Rose Water)
Yield: 6 cupsTime: 10 min active + 2 to 4 h inactiveShared by Rottem Lieberson
20. Faloodeh (Chilled Apple Drink With Rose Water)
Yield: 6 cupsTime: 10 min active + 2 to 4 h inactiveThis fresh fruit drink was always in Hanom’s fridge in September and anyone could come and take a sip when they liked.
Read more about Rottem Lieberson's family in "A Persian Grandmother and Her Secret Rosh Hashanah Recipes" and try her recipes for sweet challah with caramelized quince, olive salad with pomegranate, and cucumber, mint, and sumac salad.
Ingredients
- 7 red apples, cored and grated
- 1 teaspoon rose water
- 2 tablespoons sugar (optional)
- Water
- 1 cup ice
- 1 lemon with the peel, thinly sliced crosswise
Preparation
Step 1
Place the grated apples into a glass pitcher and add the rose water, sugar (if using), and enough water to fill up ¾ of the pitcher. Mix and place the pitcher in the refrigerator for a few hours at least two hours, and up to 4 hours.
Step 2
Right before serving add the ice and lemon slices into the pitcher.
