Green Lentil and Bulgur Salad with Hazelnuts
Enjoy bulgur paired with small, green French lentils and hazelnuts to create a very elegant and nutritionally balanced dish.
Chicken Fesenjan with Walnuts and Pomegranate Syrup
This very famous Persian dish is considered a festive dish served for important occasions.
Black-Eyed Bean Salad
Sephardic Jews serve black-eyed beans for the New Year, representing new life and abundance.
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.
Moroccan Chicken Kebabs
Whether served as part of an assortment of mezes, or small plates, or laid on a bed of couscous as part of a Moroccan meal, kebabs can be found throughout the Middle East and North Africa.
Ottoman Watermelon and Olive Salad
For almost three thousand years there has been a Jewish presence in the region of the world now associated with Turkey.
Chopped Liver
Another by-product of the Shabbat chicken - thank goodness those Eastern European Jews didn’t waste anything!
Round Challah
Normally, two loaves of elongated challah are served for Shabbat, but for the High Holidays a round challah, sometimes containing raisins, is customary.
Kasha Varnishkas
There is nothing like pot roast gravy on a pile of little brown granules mixed with golden fried onions and mushrooms to transport one back to the "good ol’ days".
Greek Psari Saganaki
Until World War II, the largest Jewish fishing fleet in the world was based in Thessaloniki. With more than 250 varieties of kosher fish swimming in the Mediterranean, Jewish cooks were only constrained by the size of the fish as to which cooking technique to employ.