Discover the rich flavors and traditions of Jewish cuisine with these 18 beloved recipes that have been passed down through generations. From classic comfort foods to special occasion dishes, each of these recipes offers a unique taste of Jewish heritage.
Whether you’re looking for a hearty soup to warm up your family or a sweet treat to satisfy your cravings, this collection has something for everyone. Try making Classic Matzo Ball Soup, a comforting and nourishing dish that’s perfect for any time of year. Or, if you’re in the mood for something a little sweeter, whip up a batch of Homemade Challah Bread, topped with butter and honey.
Read on to explore more traditional Jewish recipes and discover the joy of cooking and sharing meals with loved ones.
Classic Matzo Ball Soup
A comforting and traditional Jewish soup that’s perfect for any occasion.
Ingredients:
– 2 tablespoons vegetable oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups water
– 1 teaspoon dried dill weed
– Salt and pepper, to taste
– 6-8 matzo balls (homemade or store-bought)
Instructions:
1. In a large pot, heat the oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Pour in the chicken broth and water, and bring to a boil.
4. Reduce heat to low and simmer for 10-15 minutes or until the soup has reached your desired consistency.
5. Season with salt, pepper, and dried dill weed.
6. Add the matzo balls to the pot and cook for an additional 5-7 minutes, or until heated through.
Cooking Time: 25-30 minutes
Homemade Challah Bread
Challah bread, a traditional Jewish bread, is known for its rich aroma, soft texture, and sweet flavor. This homemade recipe brings the authentic taste of challah to your table with minimal effort.
Ingredients:
– 3 cups all-purpose flour
– 1 teaspoon instant yeast
– 1 tablespoon sugar
– 1/2 cup warm water (100°F – 110°F)
– 1/4 cup vegetable oil
– 2 large eggs, beaten
– Salt to taste
– Sesame seeds or poppy seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine flour, yeast, and sugar.
2. Gradually add warm water, mixing until a shaggy dough forms.
3. Add vegetable oil, eggs, and salt. Mix until the dough comes together.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled.
6. Preheat oven to 375°F (190°C). Shape the dough into a round or oblong loaf.
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: Approximately 45 minutes
Latkes with Sour Cream and Applesauce
Experience the perfect blend of crispy, golden latkes paired with tangy sour cream and sweet applesauce. This beloved Hanukkah tradition is easy to make and fun to share with family and friends.
Ingredients:
– 2 large potatoes, peeled
– 1 onion, finely chopped
– 2 eggs
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– Vegetable oil for frying
– Sour cream
– Applesauce
Instructions:
1. Grate potatoes and onion using a box grater or food processor.
2. In a bowl, combine grated potatoes, eggs, flour, and salt. Mix well.
3. Heat about 1/2 inch of vegetable oil in a large frying pan over medium-high heat.
4. Using a spoon, drop small amounts of potato mixture into the oil, flattening slightly with a spatula.
5. Fry latkes for about 4-5 minutes on each side, or until golden and crispy.
6. Serve hot with sour cream and applesauce.
Cooking Time: About 20-25 minutes (depending on the number of latkes you make)
Brisket with Caramelized Onions
A classic comfort food dish that’s perfect for a special occasion or a cozy night in. This slow-cooked brisket is tender, flavorful, and paired with sweet caramelized onions.
Ingredients:
– 2 lbs beef brisket
– 1 large onion, sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup brown sugar
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the brisket with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the brisket until browned on both sides, about 2 minutes per side. Remove from heat and set aside.
4. In the same pot, add the sliced onions and cook until caramelized, stirring occasionally, for about 30-40 minutes or until golden brown.
5. Add the brown sugar to the pot and stir to combine. Return the brisket to the pot and cover with a lid.
6. Transfer the pot to the preheated oven and slow-cook for 3-4 hours, or until the brisket is tender and falls apart easily.
Cooking Time: 3-4 hours
Kugel with Raisins and Cinnamon
This traditional Jewish dish is a sweet and comforting side that’s perfect for holidays or everyday meals. This recipe combines the warmth of cinnamon with the natural sweetness of raisins to create a deliciously rich kugel.
Ingredients:
– 1 cup noodles (such as egg noodles or wide egg noodles)
– 2 cups milk
– 1/4 cup sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/2 cup raisins
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook noodles according to package instructions. Drain and set aside.
3. In a large bowl, whisk together milk, sugar, melted butter, eggs, cinnamon, and salt.
4. Add cooked noodles and raisins to the wet ingredients. Mix until well combined.
5. Pour mixture into a 9×13-inch baking dish.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Gefilte Fish with Horseradish
Gefilte fish is a traditional Jewish dish made from ground fish, often served on holidays and special occasions. This recipe adds a tangy twist with the addition of horseradish.
Ingredients:
– 1 pound whitefish (such as cod or tilapia), boned and scaled
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 2 tablespoons horseradish sauce
– 1 tablespoon water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine fish, breadcrumbs, onion, garlic, lemon juice, salt, and pepper. Mix well.
3. Divide the mixture into 4-6 portions, depending on desired size of gefilte fish.
4. Shape each portion into a patty.
5. Place patties on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 15-20 minutes or until cooked through.
7. Serve warm with horseradish sauce spooned over the top.
Cooking Time: 15-20 minutes
Rugelach with Chocolate Filling
Experience the perfect combination of flaky pastry and gooey chocolate in these indulgent treats.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup semi-sweet chocolate chips
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, cold butter, confectioners’ sugar, salt, and cinnamon. Mix until the dough forms.
3. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
4. Melt chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval.
5. Spoon small amounts of melted chocolate onto one half of the dough, leaving a 1/2 inch border around edges.
6. Fold the other half of the dough over the filling to form a triangle or rectangle shape. Press edges to seal.
7. Brush tops with beaten egg and sprinkle with confectioners’ sugar.
8. Bake for 20-25 minutes or until golden brown.
Charoset for Passover
Charoset, a traditional Passover dish, symbolizes the mortar used by Jewish slaves to grind grains into flour during ancient times. This sweet and symbolic recipe is perfect for your Seder table.
Ingredients:
– 1 cup chopped dates
– 1/2 cup chopped walnuts
– 1/4 cup honey
– 1/4 cup brown sugar
– 2 tablespoons red wine vinegar
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– Salt to taste
Instructions:
1. In a medium saucepan, combine dates, walnuts, honey, brown sugar, and spices.
2. Cook over low heat, stirring occasionally, until the mixture thickens and the dates are soft (about 20-25 minutes).
3. Remove from heat and stir in red wine vinegar and apple cider vinegar.
4. Let cool to room temperature before serving.
Cooking Time: 25 minutes
Yield: 2 cups
Knish with Potato Filling
Savor the warm, comforting flavors of a classic knish filled with a creamy potato filling.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large potato, cooked and mashed
– 1/4 cup grated cheddar cheese (optional)
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
3. Turn the dough out onto a floured surface and knead for 5 minutes.
4. Divide the dough into 4-6 equal pieces, depending on desired knish size.
5. Roll each piece into a ball and flatten slightly into a disk shape.
6. Place a spoonful of mashed potato filling in the center of each disk.
7. Fold the dough over the filling to form a triangle or square shape, pressing edges together to seal.
8. Brush with melted butter and, if desired, sprinkle with grated cheese.
9. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Chicken Soup with Kreplach
A classic Jewish comfort food, this chicken soup recipe is a staple of warm and cozy meals. This simple yet satisfying dish is elevated by the addition of kreplach, which add a delightful texture and flavor to the rich broth.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4-6 kreplach (homemade or store-bought)
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot, heat the oil over medium heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from heat.
3. Add the chopped vegetables, thyme, paprika, salt, and pepper to the pot. Cook for an additional 5-7 minutes or until the vegetables are tender.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes.
5. Stir in the kreplach and cook for an additional 2-3 minutes.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Tzimmes with Sweet Potatoes and Carrots
Tzimmes with Sweet Potatoes and Carrots: A Hearty Jewish Classic
This sweet and savory tzimmes recipe combines tender sweet potatoes and carrots with the warmth of cinnamon, allspice, and honey. Perfect for a cozy dinner or brunch.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 4 large carrots, peeled and sliced
– 1/4 cup honey
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground allspice
– 1/4 teaspoon salt
– 1/4 cup chicken broth
– 2 tablespoons butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sweet potatoes and carrots.
3. In a separate bowl, mix together honey, brown sugar, cinnamon, allspice, and salt.
4. Pour the sweet mixture over the vegetables and toss until well coated.
5. Add chicken broth and butter; stir until combined.
6. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
7. Bake for 45 minutes or until the vegetables are tender.
8. Remove foil and continue baking for an additional 10-15 minutes, or until golden brown.
Cooking Time: 55-60 minutes
Bagels with Lox and Cream Cheese
Start your day off right with this simple yet satisfying breakfast or brunch recipe. Toasted bagels filled with smoked salmon, cream cheese, and capers make for a deliciously easy meal.
Ingredients:
– 2 bagels
– 1/4 cup cream cheese, softened
– 1/4 cup smoked salmon (lox), flaked
– 1 tablespoon capers, chopped
– Salt and pepper to taste
– Optional: thinly sliced red onion or cucumber for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Split the bagels in half and toast until lightly browned.
3. Spread a layer of cream cheese on each bagel half.
4. Top with flaked lox, chopped capers, salt, and pepper to taste.
5. Garnish with thinly sliced red onion or cucumber, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes (including toasting the bagels)
Blintzes with Sweet Cheese Filling
This classic Jewish dish is a sweet and savory treat that’s perfect for breakfast or dessert. Thin crepes wrapped around a creamy cheese filling make for a delightful and satisfying snack.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– Filling ingredients (below)
– Vegetable oil for brushing
Filling:
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup sour cream
– 1 tablespoon vanilla extract
Instructions:
1. In a large bowl, whisk together flour, eggs, milk, and salt.
2. Heat a small non-stick pan over medium heat. Brush with vegetable oil.
3. Pour in about 1/8 cup of batter and tilt to evenly coat the bottom.
4. Cook for 1-2 minutes or until edges start to curl. Flip and cook another minute.
5. Repeat with remaining batter, then fill with sweet cheese filling (softened cream cheese mixed with sugar, sour cream, and vanilla extract).
6. Roll up blintzes tightly and serve warm or chilled.
Cooking Time: 10-12 minutes per batch
Hamantaschen with Apricot Jam
Hamantaschen are traditional Jewish cookies filled with sweet or savory fillings, often served during the holiday of Purim. This recipe combines the classic cookie with a delicious apricot jam filling for a sweet and fruity twist.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Apricot jam (homemade or store-bought)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and salt. Add softened butter and mix until crumbly.
3. Beat in egg and vanilla extract until a dough forms.
4. Roll out the dough on a floured surface to about 1/8 inch thickness.
5. Cut into desired shapes (e.g., triangles or circles).
6. Place a small spoonful of apricot jam in the center of each cookie.
7. Fold the dough over the filling, forming a triangle or circle shape.
8. Bake for 15-20 minutes, or until golden brown.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Shakshuka with Challah Dippers
A classic Middle Eastern dish gets a delicious twist with the addition of crispy, buttery challah dippers.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed bell peppers (any color), chopped
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp olive oil
– Salt and pepper to taste
– 4 eggs
– Challah bread, cut into 1-inch cubes
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic, bell peppers, and diced tomatoes. Cook for an additional 10-12 minutes, or until the vegetables are tender.
4. Make 4 wells in the tomato mixture and crack an egg into each well.
5. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the whites are set and the yolks are still slightly runny.
6. Meanwhile, toast the challah cubes in a toaster or under the broiler for a few minutes, or until crispy.
7. Serve the shakshuka with warm challah dippers on the side.
Cooking Time: 30-35 minutes
Chopped Liver with Hard-Boiled Eggs
This classic combination of chopped liver and hard-boiled eggs is a staple in many cuisines, particularly in European traditions. This recipe yields a flavorful and creamy spread perfect for crackers, bread, or as a dip.
Ingredients:
– 1 pound chicken liver
– 4 large eggs
– 2 tablespoons butter
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Boil the eggs in salted water until cooked through, then peel and set aside.
2. Rinse the liver under cold running water, pat dry with paper towels, and chop into small pieces.
3. In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the chopped liver and cook until browned, stirring occasionally, about 5 minutes.
4. Remove from heat and stir in the parsley, salt, and pepper.
5. Slice the hard-boiled eggs and chop into small pieces. Fold the egg pieces into the cooked liver mixture.
6. Stir in the remaining tablespoon of butter to combine.
7. Serve immediately or refrigerate for up to 3 days.
Cooking Time: 10-12 minutes
Babka with Cinnamon Swirl
This classic Polish bread is infused with the warmth of cinnamon and topped with a sweet, gooey swirl. Perfect for breakfast or brunch, this babka is sure to become a family favorite.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 egg, beaten
– 1 tablespoon cinnamon
– Confectioners’ sugar, for dusting
Instructions:
1. In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Add flour, salt, and melted butter to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth.
4. Roll out the dough into a large rectangle.
5. Sprinkle cinnamon evenly over the dough, leaving a 1-inch border around the edges.
6. Roll the dough into a tight log and cut into 12 equal pieces.
7. Place the babka on a baking sheet lined with parchment paper, leaving space between each piece.
8. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Matzo Brei with Maple Syrup
A classic Jewish dish gets a sweet twist! This recipe combines the traditional matzo brei with the rich flavor of maple syrup, creating a delicious breakfast or brunch option.
Ingredients:
– 4 cups matzo meal
– 1/2 cup milk
– 1 large egg
– 1/4 cup unsalted butter, melted
– 1/4 cup pure maple syrup
– Salt to taste
Instructions:
1. In a large bowl, whisk together matzo meal and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Pour in the maple syrup and mix until well incorporated.
5. Heat a non-stick skillet or griddle over medium heat.
6. Pour in the matzo brei mixture and cook for 2-3 minutes, until the bottom is lightly browned.
7. Flip and cook for an additional 1-2 minutes, until the other side is also lightly browned.
Cooking Time: 5-7 minutes
Summary
Get ready to indulge in the rich flavors and traditions of Jewish cuisine! This article presents 18 mouth-watering recipes that every food lover should try. From classic comfort dishes like Matzo Ball Soup and Brisket with Caramelized Onions, to sweet treats like Rugelach with Chocolate Filling and Babka with Cinnamon Swirl, there’s something for everyone. Learn how to make homemade Challah Bread, Knish with Potato Filling, and more. Discover the art of cooking Jewish-style with these tried-and-true recipes that are sure to become family favorites.
