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Chopped Liver

Another by-product of the Shabbat chicken - thank goodness those Eastern European Jews didn’t waste anything!

3 medium onions, finely diced
3 Tablespoons chicken fat or oil
8 ounces chicken livers
3 hard-boiled eggs
Salt and pepper to taste
More oil or mayonnaise (optional)

Pasta with Salsa Cruda

This pasta dish is a variation of the famous insalata Caprese made up of the season’s freshest tomatoes and basil and fresh mozzarella found on the island of Capri.

3/4 pound (2–3 large) tomatoes
1/2 pound fresh mozzarella
1/2 cup basil leaves, lightly packed
2 cloves garlic, finely minced
1/2 cup extra virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
8 ounces dried rotelle (spiral) or penne rigati pasta
Parmesan cheese, freshly grated

Sanbat Wat (Ethiopian Shabbat Stew)

Often declared the national dish of Ethiopia, a wat is a stew, and doro wat is a spicy chicken stew eaten with one’s fingers using injera bread to scoop up the morsels of food and gravy and to temper the heat of the seasonings.

3 large onions, finely chopped
Salt and freshly ground black pepper
3 tablespoons corn or peanut oil
4 large cloves of garlic, finely minced
2 teaspoons freshly grated peeled ginger
1 tablespoon cumin
1 tablespoon nutmeg
1 tablespoon ground coriander
1/2 teaspoon red pepper flakes
3/4 cup water
1 teaspoon cinnamon
1 teaspoon turmeric
One 8-ounce can of tomato sauce
1 chicken, cut into 8–12 pieces (if large, cut thighs and breasts in half)

Chicken Fesenjan with Walnuts and Pomegranate Syrup

This very famous Persian dish is considered a festive dish served for important occasions.

1 heaping cup of walnut pieces
1 large onion, cut into 1/4-inch dice (about 2 cups)
3–4 Tablespoons extra virgin olive oil
3 Tablespoons tomato paste
3 Tablespoons pomegranate molasses or syrup
2 Tablespoons honey or 3 Tablespoons sugar
4 grindings of sea salt or to taste
10 grindings of black pepper
3/4 teaspoon cinnamon
1 Tablespoon fresh lemon juice
3 Tablespoons water
3 chicken breast halves
3 chicken thighs
1 cup of chicken broth or water
2 or more Tablespoons lemon juice (as needed)