*Braised brisket is synonymous with Jewish holidays. You would be hard-pressed to go to a Passover or Sukkot celebration and not find brisket somewhere on the menu. Most of my Jewish friends are fiercely loyal to their mother or grandmother’s brisket recipe, just as they should be. In case you do not come from a long…
*What spaghetti and meatballs is to Italy, meatballs and couscous is to Israel. Throw this in the crockpot in the morning and have Mediterranean comfort food by that night! If you have a big enough crockpot double the recipe and invite friends. Hint: For the breadcrumbs, I substituted my leftover matzo meal from Passover. Ingredients…
*This was my first meal to make after we moved to Israel. I actually ruined it the first time because I didn’t know Israeli ovens use celsius instead of fahrenheit. These came out pretty dry and crisp in a 400 degree celcius oven! I never made that mistake again. Ingredients 6 bell peppers, washed and halved…
*Kreplach are the Jewish version of Chinese dumplings or Italian ravioli. The two most common fillings are beef or potato. They are eaten mainly on holidays such as Rosh Hashanah, Sukkot, Purim, and Yom Kippur (before the fast). Ingredients 2 cups flour 2 eggs, beaten 1/2 cup water 1/4 teaspoon salt 1 onion, diced small 2 tablespoons…
*Every year for New Year’s Eve my mother makes Dolma, stuffed grape leaves. She got the recipe from an Iraqi neighbor. This recipe does take some time so looking back maybe that’s why we only made it once a year. In Israel it is very common to buy stuffed grape leaves in cans and serve…