22 Delicious Kosher Recipes for Every Occasion

Zesty flavors and heartwarming traditions come together in our roundup of 22 Delicious Kosher Recipes for Every Occasion. Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, we’ve got you covered. Dive into this treasure trove of culinary delights that promise to bring joy to your table any day of the year. Keep reading to discover your next favorite dish!

Classic Matzo Ball Soup

Unbelievable as it may seem, there’s something profoundly comforting about a bowl of Classic Matzo Ball Soup that transcends seasons. Whether it’s the depth of the broth or the fluffy matzo balls, this dish has been my go-to for both chilly evenings and when I’m feeling under the weather.

Ingredients

• 4 large pasture-raised eggs, lightly beaten
• 1 cup matzo meal
• 1/4 cup schmaltz (chicken fat), melted
• 1/4 cup seltzer water
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 8 cups homemade chicken stock
• 1 large carrot, peeled and diced
• 1 stalk celery, diced
• 1 small onion, finely chopped
• 2 tbsp fresh dill, chopped

Instructions

1. In a large mixing bowl, combine the beaten eggs, matzo meal, schmaltz, seltzer water, salt, and pepper. Mix until just combined, then cover and refrigerate for 30 minutes to allow the mixture to firm up.
2. While the matzo mixture chills, bring the chicken stock to a gentle simmer in a large pot over medium heat. Add the carrot, celery, and onion, simmering for 20 minutes until the vegetables are tender.
3. After chilling, wet your hands with cold water and form the matzo mixture into 1-inch balls. Gently drop each ball into the simmering broth.
4. Cover the pot and reduce the heat to low. Simmer the matzo balls for 30 minutes; resist the urge to peek as this can cause them to deflate.
5. Once cooked, ladle the soup into bowls, garnishing each with fresh dill before serving.

Perfectly tender matzo balls float in a rich, aromatic broth, each spoonful offering a taste of home. For an extra touch, serve with a side of crusty bread to soak up every last drop of the flavorful broth.

Beef Brisket with Red Wine and Herbs

Every time I think about comfort food, my mind immediately goes to a hearty beef brisket, slow-cooked to perfection. There’s something magical about the way the meat falls apart after hours of simmering in red wine and herbs, filling the kitchen with an aroma that promises a meal to remember. I remember the first time I tried making it; the anticipation was almost as rewarding as the first bite.

Ingredients

• 3 lbs beef brisket, trimmed of excess fat
• 2 cups dry red wine
• 4 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 large onion, thinly sliced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cups beef stock
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the beef brisket generously with salt and pepper on all sides.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket until a deep brown crust forms, about 4-5 minutes per side. Remove and set aside.
4. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot.
5. Stir in the garlic, tomato paste, thyme, and rosemary, cooking for another minute until fragrant.
6. Pour in the red wine and beef stock, bringing the mixture to a simmer. Return the brisket to the pot, cover, and transfer to the oven.
7. Braise for 3-4 hours, or until the brisket is fork-tender. Tip: Check the liquid level halfway through cooking, adding more stock if necessary to prevent drying out.
8. Once done, let the brisket rest in the liquid for 10 minutes before slicing against the grain. Tip: For an even richer flavor, you can reduce the braising liquid on the stovetop to create a sauce.
9. Serve the brisket with the vegetables and sauce spooned over the top. Tip: Pair with mashed potatoes or crusty bread to soak up all the delicious juices.

Gloriously tender and infused with the deep flavors of red wine and herbs, this beef brisket is a showstopper. The meat practically melts in your mouth, while the reduced sauce adds a luxurious finish. For a twist, try serving it over a bed of creamy polenta or alongside roasted root vegetables for a complete meal.

Roasted Garlic and Herb Challah

Very few things in life bring me as much joy as the smell of freshly baked bread wafting through my kitchen, especially when it’s a Roasted Garlic and Herb Challah. This recipe is a twist on the traditional Jewish bread, infused with the deep flavors of roasted garlic and a blend of aromatic herbs, making it a perfect centerpiece for any meal.

Ingredients

• 1 cup warm water (110°F)
• 2 tsp active dry yeast
• 1/4 cup honey
• 1/3 cup extra-virgin olive oil
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 tsp fine sea salt
• 4 cups bread flour
• 1 head garlic, roasted and minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped

Instructions

1. In a large mixing bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until frothy.
2. Add olive oil, beaten eggs, and sea salt to the yeast mixture, whisking to combine.
3. Gradually add bread flour, one cup at a time, mixing until a dough forms.
4. Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 375°F. Punch down dough and knead in roasted garlic, rosemary, and thyme until evenly distributed.
7. Divide dough into 3 equal parts, roll into ropes, and braid on a parchment-lined baking sheet.
8. Cover and let rise for 30 minutes until puffy.
9. Bake for 25-30 minutes until golden brown and sounds hollow when tapped.

Kneading the herbs and roasted garlic into the dough not only infuses it with flavor but also creates a beautiful marbled effect. The challah emerges from the oven with a crispy crust and a soft, fluffy interior, perfect for tearing apart and sharing. Serve it warm with a drizzle of olive oil or use it as the base for an unforgettable sandwich.

Sweet and Sour Stuffed Cabbage

Having grown up in a family where stuffed cabbage was a Sunday staple, I’ve always had a soft spot for this comforting dish. Today, I’m sharing my twist on the classic—Sweet and Sour Stuffed Cabbage—a recipe that perfectly balances tangy and sweet flavors, wrapped in tender cabbage leaves.

Ingredients

• 1 large head green cabbage, cored
• 1 lb ground beef, 80% lean
• 1/2 cup uncooked long-grain white rice
• 1 large pasture-raised egg, lightly beaten
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup tomato sauce
• 1/4 cup apple cider vinegar
• 1/4 cup light brown sugar, packed
• 1 cup chicken stock, low-sodium
• 2 tbsp clarified butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Blanch the cored cabbage for 3 minutes, then carefully remove 12 whole leaves. Pat dry.
3. In a mixing bowl, combine ground beef, rice, egg, onion, garlic, salt, and pepper. Mix until just combined.
4. Place 1/4 cup of the meat mixture onto each cabbage leaf. Fold the sides in and roll tightly.
5. Heat clarified butter in a large skillet over medium heat. Brown the stuffed cabbage rolls on all sides, about 2 minutes per side.
6. Transfer the rolls to a baking dish. Whisk together tomato sauce, vinegar, brown sugar, and chicken stock; pour over the rolls.
7. Cover with foil and bake for 1 hour, until the rice is tender and the sauce is bubbly.
8. Remove foil and bake for an additional 15 minutes to thicken the sauce.

Let these rolls rest for 10 minutes before serving to allow the flavors to meld. The result? Tender cabbage leaves enveloping a savory-sweet filling, with a sauce that’s the perfect balance of tangy and sweet. Serve over mashed potatoes for a hearty meal that’ll have everyone asking for seconds.

Homemade Gefilte Fish

Preparing homemade gefilte fish brings back memories of my grandmother’s kitchen, where the aroma of simmering fish filled the air. It’s a labor of love, but the result is a delicacy that’s both comforting and elegant, perfect for special occasions or a quiet family dinner.

Ingredients

• 1 pound whitefish fillets, skinless and deboned
• 1 pound pike fillets, skinless and deboned
• 1 large onion, finely grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup matzo meal
• 1 tablespoon granulated sugar
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 quarts cold water
• 1 large carrot, peeled and sliced into rounds
• 1 celery stalk, sliced
• 1 tablespoon white vinegar

Instructions

1. In a food processor, combine the whitefish and pike fillets, pulsing until finely ground but not pureed.
2. Transfer the ground fish to a large mixing bowl. Add the grated onion, beaten eggs, matzo meal, sugar, salt, and pepper, mixing gently until just combined.
3. With wet hands, form the mixture into oval patties, about 3 inches long and 1 inch thick.
4. In a large pot, bring the cold water to a gentle boil over medium heat. Add the carrot rounds, celery slices, and vinegar.
5. Carefully lower the fish patties into the boiling water. Reduce the heat to low, cover, and simmer for 90 minutes, ensuring the water barely bubbles.
6. Using a slotted spoon, remove the gefilte fish patties and carrots from the pot, arranging them on a serving platter. Allow to cool to room temperature before refrigerating for at least 4 hours, or overnight, to set.

Now, the gefilte fish should have a firm yet tender texture, with a subtly sweet and savory flavor profile. Serve chilled, garnished with the cooked carrot rounds and a dollop of horseradish for a traditional touch, or atop a crisp salad for a modern twist.

Slow Cooker Honey Garlic Chicken

Believe it or not, I discovered this Slow Cooker Honey Garlic Chicken recipe on a lazy Sunday when I was craving something sweet, savory, and utterly hands-off. It’s become a staple in my household, especially on those days when the thought of cooking feels like a chore.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1/3 cup raw honey
• 1/4 cup low-sodium soy sauce
• 1/4 cup ketchup
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp fresh parsley, finely chopped (for garnish)

Instructions

1. In a medium bowl, whisk together the raw honey, low-sodium soy sauce, ketchup, extra-virgin olive oil, minced garlic, dried oregano, and freshly ground black pepper until fully combined.
2. Place the trimmed boneless, skinless chicken thighs at the bottom of your slow cooker, ensuring they’re in a single layer for even cooking.
3. Pour the honey garlic mixture over the chicken, making sure each piece is well-coated. Tip: For deeper flavor, let the chicken marinate in the sauce for 30 minutes before cooking, though this step is optional.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken reaches an internal temperature of 165°F.
5. In a small bowl, mix the cornstarch and cold water to create a slurry. Stir this into the slow cooker to thicken the sauce, then cook for an additional 15 minutes on HIGH.
6. Garnish with freshly chopped parsley before serving. Tip: For a glossy finish, brush the chicken with a bit of the sauce after plating.

You’ll love the tender, fall-apart texture of the chicken paired with the sticky, sweet, and slightly tangy sauce. Try serving it over a bed of jasmine rice or with a side of roasted vegetables for a complete meal that’s sure to impress.

Vegetarian Chopped Liver

Remember the first time I tried vegetarian chopped liver at a friend’s potluck, I was skeptical. How could anything mimic the rich, earthy depth of liver without the meat? Yet, here we are, with a recipe that’s not only convinced me but has become a staple in my kitchen for its simplicity and depth of flavor.

Ingredients

• 2 cups finely chopped cremini mushrooms
• 1 cup toasted walnuts, finely ground
• 1 large yellow onion, finely diced
• 2 tablespoons clarified butter
• 2 hard-boiled pasture-raised eggs, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion to the skillet, sautéing until translucent and lightly caramelized, approximately 8 minutes.
3. Stir in finely chopped cremini mushrooms, cooking until they release their moisture and become golden brown, about 10 minutes.
4. Mix in finely ground toasted walnuts, smoked paprika, and fresh thyme leaves, cooking for an additional 2 minutes to meld flavors.
5. Remove skillet from heat and let the mixture cool to room temperature, about 15 minutes.
6. Transfer the cooled mixture to a food processor, pulsing until it reaches a coarse, spreadable consistency.
7. Fold in finely chopped hard-boiled eggs, seasoning with sea salt and freshly ground black pepper to taste.

So there you have it, a vegetarian chopped liver that’s unbelievably rich and satisfying. The texture is wonderfully coarse yet spreadable, perfect on crackers or as a sandwich filler. Smoked paprika adds a hint of warmth, making it a standout dish that’ll surprise even the most devout meat lovers.

Potato Kugel with Caramelized Onions

Just when I thought I couldn’t love potatoes any more, I discovered the magic of Potato Kugel with Caramelized Onions. It’s a dish that brings back memories of family gatherings, where the crispy edges and soft, savory interior were always the first to disappear. Let me share how I make this comforting classic with a twist that’ll have everyone asking for seconds.

Ingredients

• 2 lbs russet potatoes, peeled and grated
• 1 large yellow onion, thinly sliced
• 1/4 cup clarified butter
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt 2 tbsp of clarified butter and add the thinly sliced onions. Cook, stirring occasionally, until the onions are deeply caramelized, about 25 minutes. Tip: Lower the heat if the onions start to burn.
3. While the onions cook, grate the potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Tip: This step is crucial for achieving crispy edges.
4. In a large bowl, combine the grated potatoes, caramelized onions, lightly beaten eggs, flour, salt, pepper, and smoked paprika. Mix until well combined.
5. Transfer the mixture to the prepared baking dish and smooth the top with a spatula. Drizzle the remaining 2 tbsp of clarified butter over the top.
6. Bake for 50-60 minutes, or until the top is golden brown and crispy. Tip: For an extra crispy top, broil for the last 2-3 minutes, watching closely to prevent burning.

Fresh out of the oven, this Potato Kugel is a masterpiece of textures—crispy on the outside, tender on the inside, with the sweet depth of caramelized onions throughout. Serve it with a dollop of sour cream or alongside a bright, tangy salad to cut through the richness.

Moroccan Fish with Chickpeas and Spinach

Craving something exotic yet comforting for dinner tonight? I stumbled upon this Moroccan Fish with Chickpeas and Spinach recipe during my last culinary adventure, and it’s been a game-changer for my weeknight meals. The blend of spices, the heartiness of chickpeas, and the freshness of spinach come together in a dish that’s as nutritious as it is flavorful.

Ingredients

• 1 lb wild-caught white fish fillets, cut into 2-inch pieces
• 2 cups cooked chickpeas, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup vegetable broth
• 2 tbsp fresh cilantro, chopped
• 1 lemon, cut into wedges

Instructions

1. Heat the clarified butter and olive oil in a large skillet over medium heat until the butter is melted and the oil shimmers.
2. Add the diced onion to the skillet, sautéing for 5 minutes until translucent, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground cumin, smoked paprika, turmeric, sea salt, and black pepper, cooking for 1 minute until fragrant.
4. Pour in the vegetable broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
5. Add the cooked chickpeas to the skillet, simmering for 5 minutes to allow the flavors to meld.
6. Gently place the fish pieces into the skillet, nestling them among the chickpeas, and cook for 4 minutes on each side until the fish is opaque and flakes easily with a fork.
7. Fold in the fresh spinach, cooking for an additional 2 minutes until just wilted.
8. Sprinkle the chopped cilantro over the dish and serve with lemon wedges on the side for squeezing over the top.

Vibrant and aromatic, this dish offers a delightful contrast between the tender fish and the hearty chickpeas, with the spinach adding a fresh, earthy note. Serve it over a bed of couscous or with warm, crusty bread to soak up the flavorful broth.

Apple and Honey Cake

Unbelievably, the first time I tried Apple and Honey Cake was at a quaint little bakery during a autumn road trip through Vermont. The combination of sweet honey and tart apples in a moist, tender cake was a revelation, and I’ve been perfecting my own version ever since. Here’s how you can bring this cozy, flavorful dessert to your table.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 cup clarified butter, at room temperature
• 3/4 cup raw honey
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 2 medium Granny Smith apples, peeled, cored, and finely diced

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter, then dust with flour to prevent sticking.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, sea salt, and ground cinnamon until well combined.
3. In a large bowl, cream the clarified butter and raw honey together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next, then mix in the pure vanilla extract.
5. Alternately add the dry ingredients and whole milk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Gently fold in the finely diced Granny Smith apples until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula for an even bake.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Moist and fragrant, this Apple and Honey Cake strikes the perfect balance between sweet and tart, with the apples adding a delightful texture. Serve it warm with a dollop of whipped cream or a drizzle of extra honey for an extra special touch.

Charoset Three Ways

Last weekend, I found myself reminiscing about the first time I tasted charoset at a friend’s Seder. The sweet, spiced apple mixture was unlike anything I’d ever tried, and I’ve been experimenting with variations ever since. Today, I’m sharing three of my favorite takes on this traditional dish, each with its own unique twist.

Ingredients

• 2 cups finely chopped apples (a mix of Granny Smith and Honeycrisp)
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup Manischewitz wine
• 1 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1/2 cup pitted dates, finely chopped
• 1/4 cup golden raisins
• 1 tbsp fresh lemon juice

Instructions

1. In a large mixing bowl, combine the finely chopped apples and toasted walnuts.
2. Pour the Manischewitz wine over the apple-walnut mixture, ensuring even coverage.
3. Drizzle the honey over the mixture, then sprinkle the ground cinnamon, cloves, and allspice evenly across the top.
4. Add the finely chopped dates and golden raisins to the bowl, mixing gently to distribute the ingredients without crushing the fruit.
5. Sprinkle the fresh lemon juice over the mixture to brighten the flavors, stirring once more to combine.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld, stirring once halfway through.

Refreshingly crisp with a deep, spiced sweetness, this charoset is perfect as a standalone treat or paired with matzah for a traditional touch. For an unexpected twist, try serving it over vanilla ice cream or as a topping for oatmeal.

Braised Lamb Shanks with Pomegranate

Mmm, there’s something utterly comforting about the rich, deep flavors of braised lamb shanks, especially when they’re glazed with the sweet-tart brilliance of pomegranate. I remember the first time I tried this dish at a cozy little bistro; the meat was so tender it practically fell off the bone, and the pomegranate added a festive touch that made it unforgettable. Now, it’s a staple in my winter cooking repertoire, perfect for those nights when you want something hearty yet elegant.

Ingredients

• 4 lamb shanks, about 1 lb each
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup pomegranate juice
• 1 cup chicken stock
• 2 tbsp pomegranate molasses
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt, to season

Instructions

1. Preheat your oven to 325°F.
2. Season the lamb shanks generously with salt.
3. Heat the olive oil in a large, oven-proof Dutch oven over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
4. In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the pomegranate juice, chicken stock, pomegranate molasses, cumin, and smoked paprika. Bring the mixture to a simmer.
6. Return the lamb shanks to the pot, cover, and transfer to the oven. Braise for 2.5 hours, or until the meat is fork-tender.
7. Halfway through cooking, baste the shanks with the braising liquid to ensure they remain moist and flavorful.
8. Once done, remove the shanks from the pot and let them rest for 10 minutes before serving.

Here’s the magic of this dish: the lamb shanks emerge succulent and richly flavored, with the pomegranate lending a glossy, slightly sticky glaze that’s both sweet and tangy. Serve them over a bed of creamy polenta or mashed potatoes to soak up every last drop of that glorious sauce.

Quinoa Tabbouleh with Fresh Herbs

Zesty and vibrant, this Quinoa Tabbouleh with Fresh Herbs is my go-to dish when I crave something light yet satisfying. It reminds me of summer picnics and the joy of sharing food with friends. The blend of fresh herbs and lemon juice brings a refreshing twist to the traditional tabbouleh, making it a perfect side or main dish.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 3/4 cups water
• 1/2 teaspoon sea salt
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint
• 1/2 cup finely chopped scallions
• 1 cup diced English cucumber
• 1 cup cherry tomatoes, halved

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. While the quinoa cooks, whisk together the olive oil and lemon juice in a large bowl to create the dressing.
4. Fluff the cooked quinoa with a fork and add it to the bowl with the dressing. Stir to combine and let cool to room temperature. Tip: Spreading the quinoa on a baking sheet speeds up the cooling process.
5. Add the parsley, mint, scallions, cucumber, and cherry tomatoes to the quinoa. Toss gently to combine. Tip: For the best flavor, let the tabbouleh sit for at least 30 minutes before serving to allow the flavors to meld.

Perfect for a light lunch or as a side dish, this Quinoa Tabbouleh with Fresh Herbs offers a delightful crunch from the vegetables and a burst of freshness from the herbs. Serve it in lettuce cups for a fun, edible presentation or alongside grilled fish for a complete meal.

Smoked Salmon and Cream Cheese Roll-Ups

Just last weekend, I found myself staring at a beautifully arranged platter of smoked salmon and cream cheese roll-ups at a friend’s brunch, and I knew I had to share my take on this elegant yet simple dish. It’s perfect for those mornings when you want something fancy without the fuss, or when you’re hosting and need a crowd-pleaser that looks as good as it tastes.

Ingredients

• 8 oz cold-smoked salmon, thinly sliced
• 4 oz cream cheese, softened to room temperature
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest, finely grated
• 1/2 tsp freshly ground black pepper
• 1 tbsp capers, drained and roughly chopped

Instructions

1. Lay the smoked salmon slices flat on a clean work surface, slightly overlapping if necessary to create a uniform layer.
2. In a small bowl, combine the softened cream cheese, fresh dill, lemon zest, and black pepper until smooth and evenly mixed.
3. Using a spatula, evenly spread the cream cheese mixture over the smoked salmon layer, leaving a small border around the edges to prevent spillage.
4. Sprinkle the chopped capers evenly over the cream cheese mixture for a briny contrast.
5. Starting from one end, carefully roll the salmon and cream cheese into a tight log, using the plastic wrap to assist if needed.
6. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to slice.
7. Remove the roll from the refrigerator, unwrap, and using a sharp knife, slice into 1/2-inch thick pieces for serving.

Offering a delightful contrast between the silky salmon and the tangy cream cheese, these roll-ups are a testament to the beauty of simplicity. Serve them on a bed of mixed greens for a light lunch or alongside a crisp white wine for an elegant appetizer.

Roasted Eggplant with Tahini

Zesty and vibrant, this Roasted Eggplant with Tahini dish has become a staple in my kitchen, especially during the summer months when eggplants are at their peak. There’s something about the smoky flavor of roasted eggplant paired with the creamy, nutty tahini that feels both comforting and exotic.

Ingredients

• 2 medium eggplants, halved lengthwise
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup tahini, well-stirred
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, minced
• 2 tablespoons warm water
• 1 tablespoon chopped fresh parsley
• 1 teaspoon smoked paprika

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Score the flesh of the eggplant halves in a crosshatch pattern, being careful not to pierce the skin.
3. Brush the eggplant halves evenly with extra-virgin olive oil and season with sea salt and freshly ground black pepper.
4. Place the eggplant halves cut-side down on the prepared baking sheet and roast for 35-40 minutes, or until the flesh is tender and the skin is wrinkled.
5. While the eggplant roasts, whisk together tahini, fresh lemon juice, minced garlic, and warm water in a small bowl until smooth.
6. Once the eggplant is done, let it cool for 5 minutes before flipping them over.
7. Drizzle the tahini sauce over the roasted eggplant halves and garnish with chopped fresh parsley and smoked paprika.

Now, the roasted eggplant should be meltingly tender with a slightly smoky flavor, perfectly complemented by the creamy tahini sauce. For an extra touch, serve it alongside a crisp, green salad or some warm pita bread for scooping up every last bite.

Chocolate Babka

Remember the first time I tasted Chocolate Babka? It was at a tiny bakery in Brooklyn, where the scent of freshly baked bread and melted chocolate filled the air. That moment inspired me to perfect my own version, and today, I’m sharing it with you.

Ingredients

• 4 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, softened
• 1 tsp fine sea salt
• 1 cup dark chocolate, finely chopped
• 1/4 cup cocoa powder
• 1/2 cup light brown sugar, packed
• 1/4 cup clarified butter

Instructions

1. In a large mixing bowl, combine the sifted flour, granulated sugar, and yeast.
2. Gradually add the warmed milk and beaten eggs to the dry ingredients, mixing until a dough begins to form.
3. Incorporate the softened butter and sea salt into the dough, kneading for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, prepare the filling by mixing the chopped chocolate, cocoa powder, and brown sugar in a bowl.
6. Roll out the risen dough on a floured surface into a 16×12-inch rectangle.
7. Spread the clarified butter evenly over the dough, then sprinkle the chocolate filling over the butter.
8. Roll the dough tightly from the long side, then twist the roll into a spiral and place it in a greased loaf pan.
9. Cover the pan with a damp cloth and let the dough rise again for 30 minutes.
10. Preheat the oven to 350°F and bake the babka for 35 minutes, or until golden brown and a toothpick inserted comes out clean.

Creating this Chocolate Babka brings back that Brooklyn bakery memory every time. The rich, chocolatey swirls against the tender, buttery bread are irresistible. Serve it warm with a dusting of powdered sugar for an extra touch of sweetness.

Spicy Shakshuka with Feta

Craving something that’s both comforting and a little adventurous for breakfast? I’ve been obsessed with this Spicy Shakshuka with Feta recipe ever since I stumbled upon it during a brunch date in Brooklyn. It’s the perfect blend of heat, heartiness, and that creamy feta goodness that makes every bite unforgettable.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, seeded and thinly sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 28 oz canned whole peeled tomatoes, hand-crushed
• 4 pasture-raised eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro leaves, chopped
• Sea salt, to season

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sliced bell pepper, sautéing until softened and slightly caramelized, approximately 8 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and red pepper flakes, cooking until fragrant, about 1 minute.
4. Pour in the hand-crushed tomatoes with their juices, bringing the mixture to a simmer. Let it cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
5. Using the back of a spoon, make 4 wells in the tomato mixture. Crack an egg into each well.
6. Cover the skillet and cook on low heat until the egg whites are set but the yolks are still runny, about 5 minutes.
7. Sprinkle the crumbled feta and chopped cilantro over the top. Season with sea salt to taste.

Kickstart your morning with this Spicy Shakshuka with Feta, where the creamy yolks mingle with the tangy feta and spicy tomato sauce. Serve it straight from the skillet with a side of crusty bread for dipping, and watch how quickly it disappears.

Lentil Soup with Lemon and Cumin

Every time I whip up this Lentil Soup with Lemon and Cumin, I’m reminded of the cozy evenings spent in my grandmother’s kitchen, where the aroma of spices filled the air. It’s a dish that balances simplicity with depth of flavor, perfect for any season.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups vegetable broth
• 1 lemon, juiced and zested
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and ground cumin, cooking for another 30 seconds until fragrant.
4. Pour in the rinsed green lentils and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
6. Remove from heat and stir in the lemon juice, zest, sea salt, and freshly ground black pepper.
7. Garnish with chopped fresh cilantro before serving.

Rich in texture and bursting with the bright flavors of lemon and earthy cumin, this soup is a delight. Serve it with a side of crusty bread for dipping, or top with a dollop of Greek yogurt for added creaminess.

Rugelach with Apricot and Walnut

Growing up in a family that cherished baking, I always looked forward to the holidays when the kitchen would be filled with the sweet aroma of rugelach. This version, with its tender layers, sweet apricot, and crunchy walnuts, is a nod to those cherished memories, yet simple enough to make any day feel special.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, cold and cubed
• 8 oz cream cheese, cold and cubed
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 1 cup apricot preserves
• 1 cup walnuts, finely chopped
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp turbinado sugar, for sprinkling

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
2. Add the cold, cubed unsalted butter and cream cheese to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gather the dough into a ball, divide it into 4 equal portions, and flatten each into a disk. Wrap in plastic and refrigerate for at least 1 hour, or until firm.
4. Preheat your oven to 350°F and line two baking sheets with parchment paper.
5. On a lightly floured surface, roll one disk of dough into a 1/8-inch thick circle. Spread a thin layer of apricot preserves over the dough, then sprinkle with finely chopped walnuts.
6. Cut the circle into 8 wedges. Starting from the wide end, roll each wedge tightly towards the point.
7. Place the rugelach on the prepared baking sheets, brush with the lightly beaten egg, and sprinkle with turbinado sugar.
8. Bake for 20-25 minutes, or until golden brown. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Buttery and flaky, these rugelach offer a delightful contrast between the sweet apricot and the earthy walnuts. Serve them warm with a dollop of clotted cream for an indulgent treat, or pack them in a picnic basket for a sweet surprise on the go.

Grilled Chicken with Za’atar

Diving into the flavors of the Middle East has never been easier with this Grilled Chicken with Za’atar recipe. I remember the first time I tried za’atar at a local market; its earthy, tangy flavor instantly transported me to a bustling street in Beirut. Now, it’s a staple in my kitchen, especially for spicing up weeknight dinners.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 3 tbsp extra virgin olive oil
• 2 tbsp za’atar spice blend
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 lemon, juiced and zested

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. In a small bowl, whisk together the olive oil, za’atar, sea salt, black pepper, minced garlic, lemon juice, and zest to create a marinade.
3. Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring each piece is thoroughly coated. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
4. Once marinated, remove the chicken from the dish, letting excess marinade drip off, and place on the preheated grill.
5. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
6. Remove the chicken from the grill and let it rest for 5 minutes before slicing to retain its juices.

The za’atar creates a beautifully crusted exterior, while the chicken remains succulent and tender inside. Serve it atop a vibrant salad or with a side of roasted vegetables for a meal that’s as nutritious as it is flavorful.

Carrot and Parsnip Tzimmes

Kind of like the cozy sweater of side dishes, this Carrot and Parsnip Tzimmes is my go-to when I need something sweet, savory, and utterly comforting. It’s a dish that reminds me of family gatherings, where the table is always a little too crowded, but no one seems to mind.

Ingredients

• 2 cups carrots, peeled and cut into 1-inch pieces
• 2 cups parsnips, peeled and cut into 1-inch pieces
• 1/4 cup clarified butter
• 1/2 cup pure maple syrup
• 1/2 cup fresh orange juice
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup pitted prunes, halved

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the carrots and parsnips with the clarified butter, tossing until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet, ensuring they have room to caramelize properly.
4. Roast in the preheated oven for 25 minutes, stirring halfway through to promote even cooking.
5. While the vegetables roast, whisk together the maple syrup, orange juice, cinnamon, ginger, and nutmeg in a small saucepan over medium heat. Bring to a simmer for 5 minutes to slightly reduce and meld the flavors.
6. Remove the vegetables from the oven and transfer them to a baking dish. Pour the syrup mixture over the top, adding the prunes, and gently toss to combine.
7. Cover the dish with aluminum foil and return to the oven to bake for an additional 30 minutes, allowing the flavors to deepen and the vegetables to become tender.
8. For a glossy finish, remove the foil during the last 10 minutes of baking to let the top caramelize slightly.

Finished with a beautiful glaze, this Tzimmes offers a delightful contrast between the tender vegetables and the chewy prunes. Serve it alongside a roast chicken or as part of a vegetarian feast for a touch of sweetness that complements savory dishes perfectly.

Almond and Date Energy Balls

How many times have you reached for a snack only to regret it later? I’ve been there more times than I’d like to admit, which is why I fell in love with these Almond and Date Energy Balls. They’re the perfect blend of sweet and nutty, with a texture that’s both chewy and satisfyingly dense.

Ingredients

• 1 cup raw almonds, finely chopped
• 1 cup Medjool dates, pitted and finely chopped
• 2 tablespoons almond butter, smooth and unsweetened
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract, pure
• 1/4 teaspoon sea salt, finely ground
• 1/4 cup unsweetened shredded coconut, for rolling

Instructions

1. In a food processor, combine the finely chopped almonds and Medjool dates. Pulse until the mixture begins to clump together, about 1 minute.
2. Add the almond butter, melted coconut oil, vanilla extract, and sea salt to the food processor. Process until the mixture forms a cohesive dough, approximately 2 minutes.
3. Using a tablespoon, scoop the dough and roll it into 1-inch balls between your palms. Tip: If the dough sticks to your hands, lightly wet them with water.
4. Roll each ball in the unsweetened shredded coconut until fully coated. Tip: For a more intense coconut flavor, toast the shredded coconut at 350°F for 5 minutes before rolling.
5. Place the coated balls on a parchment-lined tray and refrigerate for at least 30 minutes to set. Tip: For a firmer texture, let them chill for up to 2 hours.

Great for a quick energy boost, these balls have a rich, buttery flavor from the almonds and a natural sweetness from the dates. Serve them alongside your morning coffee or as a post-workout snack for a guilt-free treat.

Conclusion

Absolutely delightful! This roundup of 22 kosher recipes offers something special for every occasion, ensuring your meals are both delicious and meaningful. We hope these dishes inspire your next culinary adventure. Don’t forget to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!