46 jewish recipes

Sambusak (Sephardic stuffed pastries) with a yeasted anise-scented dough filled with spiced ground beef, deep-fried to golden. A traditional Jewish meat pastry for holidays and gatherings.

A triangular filled pastry, traditionally eaten during the Jewish Holiday of Purim.

Avocados, pomegranate and grapes in a slightly sweet vinaigrette. Healthy and sophisticated bursting with textures and flavors.

A yeast-egg bread that is extremely easy to make with this simple recipe that's just one click away!

Whole wheat challah braided into a glossy three-strand loaf, blending nutty whole wheat flour with white for a tender, sturdier crumb. Egg-washed and poppy seed-topped, ready for Shabbat or weekend French toast.

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

Bread machine challah: soft, golden, slightly sweet Jewish egg bread made easy by letting the machine do the kneading, then braided and baked. The traditional Shabbat and holiday loaf at home.

Traditional egg-enriched challah bread with a golden crust and soft, pillowy crumb. This from-scratch yeast dough recipe makes beautiful braided loaves topped with poppy or sesame seeds.

Almost whole wheat challah made in the bread machine: an egg-enriched Jewish bread blending whole wheat and white flour for a soft, hearty loaf, finished with egg wash and poppy seeds. No braiding, just measure and press start.

Yemenite haroset with dates, figs, raisins, walnuts, and almonds blended with sweet wine, cumin, cardamom, and cinnamon. A richly spiced Passover tradition from Yemen.

Whole wheat bagel bread made in a bread machine with honey, vital wheat gluten, and just 6 ingredients. Chewy, dense crumb with that classic bagel texture in loaf form.

If you don't like making bagels but want the texture of bagels with the low-fat nutritional benefits; try this bread. It tastes like a bagel and is especially good sliced and toasted.

Viennese chocolate torte for Passover uses ground walnuts, cake meal, and potato starch in place of flour. A flourless-style torte split and filled with apricot-orange preserves and finished with a chocolate-orange glaze.

A traditional Jewish tzimmes with sweet potatoes, butternut squash, Granny Smith apples, prunes, and sweet red wine, baked with warm spices. A holiday side dish with deep roots.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.