jewish

My Favorite Falafel recipe | Epicurious.com

chickpeas

onion, roughly chopped (about 1 cup)

parsley

cilantro

salt

red pepper

garlic

cumin

baking powder

flour

tomato

onion

green bell pepper

Tahina sauce

Pita bread

The best chicken soup is homemade, yet so fast and easy, you can throw it together even when you're not feeling 100%.

Homemade Chicken Soup Recipe

(4-pound; 1.8kg) whole chicken

chicken stock or store-bought low-sodium chicken broth

thyme

bay leaf

carrot (8 ounces; 230 grams), diced

turnip

parsnip (10 ounces; 285 grams), peeled and diced

celery

salt and black pepper

fresh dill, flat-leaf parsley,

Using a sharp knife, cut chicken breasts from breastbone and detach chicken legs from carcass. In a large soup pot or Dutch oven, cover chicken breasts, legs, and carcass with stock. Add garlic, thyme, and bay leaf.

Heat stock over medium-high heat until temperature reaches between 150 and 160°F (66 and 71°C) on an instant-read thermometer; adjust heat to maintain stock temperature in the 150–160°F range. It's okay if the temperature bounces around a little, but try to keep it above 150 and below 170°F (77°C). Cook until thickest part of chicken breasts registers 150°F on an instant-read thermometer, about 1 hour. Remove chicken breasts and set aside.

Bring soup to a simmer and continue cooking for 1 hour longer, skimming as needed. Discard thyme sprigs and bay leaf. Remove all chicken from pot. Pull meat from bones, shredding it into bite-size pieces; discard skin and bones. If broth is cloudy, you can strain it through a fine-mesh strainer to clarify it.

Return all chicken to pot except breast meat and return to a simmer. Add diced carrot, turnip, onion (or leek), parsnip, and celery and cook until just tender, about 10 minutes. Season with salt and pepper. Add minced fresh herbs and remove from heat. Dice chicken breasts and stir into soup along with any accumulated juices. Serve hot.

Kasha Varnishkes at Wolff's in New Jersey recipe | Epicurious.com

onions,

margarine or chicken fat

kasha

water

Salt and pepper

N/A black pepper

noodles

coriander

Rugelach switches from sweet to savory when introduced to this onion jam—sultry and sticky, tangy and rich.

Everything-Bagel Rugelach With Onion Jam Recipe

For the Dough:

all-purpose flour

unsalted butter

cold cream cheese

For the Filling:

(30 milliliters) grapeseed or other neutral oil

yellow onion,

(about 1/4 cup, firmly packed) light brown sugar

(120 milliliters) black coffee

(60 milliliters) unsulfured molasses, not blackstrap

(60 milliliters) apple cider vinegar

black pepper

sour cream

bread crumbs

For the Everything-Bagel Spice Mix and to Finish (see note):

poppy seeds

sesame seeds

coarse sea salt or pretzel salt

caraway or nigella seeds

dehydrated onion

dehydrated garlic

For the Dough: In the work bowl of a food processor, combine flour, butter, cream cheese, and salt. Pulse 4 to 5 times, then turn the processor on and process until the dough forms a shaggy ball, about 1 minute. 

Transfer dough to a lightly floured sheet of plastic wrap and lightly flour your hands. If making crescent cookies, gently form a disk 5 inches in diameter. If making sliced cookies, form dough into a 3- by 4-inch rectangle. Dust surface with flour and wrap tightly. Lightly press with a rolling pin to smooth, then lightly tap the disk or rectangle's edges on the counter. The smoother the edges, the less prone they will be to cracking later on. Chill until the dough registers 40°F (4°C) on an instant-read thermometer, about 1 hour. The dough may be frozen for 3 months; defrost overnight in the refrigerator to proceed. 

Meanwhile, adjust oven rack to middle position and preheat to 375°F (190°C). Stack 2 baking sheets and line the top one with parchment paper. 

For the Filling: In a large heavy pan, such as a Dutch oven, heat oil over medium heat until shimmering. Add onions and stir to coat with oil. Cook, stirring regularly, until translucent. Add brown sugar and butter and increase heat to medium-high, cooking and stirring regularly, until onions are deep golden brown and smell sweet, about 8 to 10 minutes. 

Add coffee, molasses, vinegar, salt, and pepper. Bring to a boil, reduce heat to medium, and simmer until onions are jammy and very little liquid remains, about 20 minutes. Spread jam across a sheet tray to cool more quickly, cover, and refrigerate until cool, about 30 minutes. 

In a bowl, combine 4 ounces (1/2 cup) of onion jam with sour cream or crème fraîche and stir to combine. Remaining jam can be stored in a container in the refrigerator for up to 1 month.

For Crescent-Style Rugelach: On a lightly floured surface, roll dough into a 9-inch circle, using a dinner plate and paring knife to trim edges. Spread filling over surface of dough using an offset spatula, leaving a 1/2-inch border. Sprinkle bread crumbs evenly over filling. Using a sharp knife, pastry wheel, or pizza cutter, cut disk into 16 equal wedges. Starting from the wide end of each long triangle, roll up and press on the pointy end to seal. Place seam side down on baking sheet. Repeat with remaining triangles, working quickly and placing cookies about 2 inches apart. Transfer baking sheet to the freezer for at least 20 minutes before proceeding. Alternatively, freeze hard and transfer to freezer bags or containers for up to 6 months; defrost in the refrigerator overnight to proceed.

For Sliced Rugelach: On a lightly floured surface, roll dough into a 4- by 12-inch rectangle. Spread filling over surface of dough using an offset spatula, leaving a 1/2-inch border along the two 12-inch edges. Sprinkle bread crumbs evenly over filling. Starting at one 12-inch edge, tightly roll dough into a spiral. Aim to make 3 full revolutions, pressing seam firmly to seal. Place roll on baking sheet and freeze or refrigerate for at least 30 and no more than 45 minutes. (If chilled for longer, allow dough to warm very slightly at room temperature, so it will not crack when sliced.) Using a sharp knife, pastry wheel, or pizza cutter, cut roll into 12 cookies, each the shape of an isosceles trapezoid. Keep the smaller edge of the trapezoid no less than 1/2 inch in length, and the larger edge no more than 1 1/2 inches in length. Place seam side down on baking sheet and transfer to freezer for at least 20 minutes before proceeding. Alternatively, freeze hard and transfer to freezer bags or containers for up to 6 months; defrost in the refrigerator overnight to proceed.

To Make the Everything-Bagel Spice Mix: Combine poppy seeds, sesame seeds, salt, caraway, onion, and garlic in a tightly sealed jar. The mixture will keep indefinitely.

To Finish and Bake: Brush cookies' surface with egg wash using a small pastry brush. Sprinkle 3/4 teaspoon Everything-Bagel Spice Mix evenly over surface of cookies. Bake until browned and flaky, about 22 to 25 minutes. Some filling may squish out; that’s okay. The bottoms of the rugelach should be caramelized, not blackened. Transfer the cookies (still on the parchment) to a rack to cool completely, about 1 hour. Store in an airtight container, layered between sheets of wax paper, for up to 3 weeks, or freeze for up to 1 month.

Chernowitzer Challah Recipe | Epicurious.Com

yeast

(500 grams/17.6 ounces) bread flour

(170 grams/6 ounces) warm water

eggs,

(110 grams/3.8 ounces) vegetable oil

(8 grams/0.3 ounce) table salt

(55 grams/1.9 ounces) granulated sugar

Poppy seeds or sesame seeds

Sufganiyot Recipe | Epicurious.Com

(1 package) dry yeast

sugar

milk

cinnamon

eggs, separated

(1/4 stick) butter or pareve margarine, softened*

Apricot or strawberry preserves

Sugar

Vegetable oil

*Use butter and milk

Measuring spoons

Mixing bowls

Spoon

Sifter

Clean dish towel

Rolling pin

glass

Deep fryer or heavy pot

Slotted spoon

Paper towels

Tiny spoon

Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad Recipe

Potato Latkes With Watercress, Smoked Salmon, And Avocado Salad

onions, divided

coarse kosher salt

russet potatoes, peeled,

all purpose flour

Vegetable oil (for frying)

olive oil

Sherry wine vinegar

dry mustard

watercress, thick stems trimmed (about 8 cups)

avocado, pitted, peeled, diced

Bon Appétit

Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad

Line colander with kitchen towel. Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl. Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.

Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.

Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.

Arrange 2 latkes on each plate. Mound salad alongside.

Tuscany and fried chicken: two things that are almost universally loved, but otherwise have very little to do with each other. Or do they? Turns out there's an awesome fried chicken dish that comes to us straight from the Jewish community of Tuscany, featuring meat that's brined in lemon juice with garlic and spices, then fried in a simple coating of flour and egg.

Lemon-Marinated Tuscan-Jewish Fried Chicken Recipe

chicken

garlic, minced

kosher salt,

nutmeg

Vegetable, peanut, canola,

eggs, beaten

Lemon wedges,

In a 1-gallon zipper-lock bag, combine chicken, lemon juice, garlic, salt, a generous grating of pepper, cinnamon, and nutmeg. Seal and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.

When ready to fry chicken, fill a wok, Dutch oven, or large cast iron skillet with about 1 1/2 inches of oil and heat oil until it registers 375°F on an instant-read thermometer. Fill a wide bowl with flour and another with egg.

Drain chicken. Working in batches if necessary, dredge each piece of chicken in flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off, then add to hot oil; the oil temperature will drop. Fry chicken, turning occasionally and maintaining an oil temperature between 325 and 350°F, until chicken is golden brown outside and registers an internal temperature of 145°F for breasts and 155°F for drumsticks and thighs, about 15 minutes.

Transfer fried chicken to paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow chicken to rest for a full 3 minutes after breast core temperature rises to 150°F. Serve right away with lemon wedges. Alternatively, allow to cool to room temperature, then re-fry in hot oil just before serving.

Hungarian Porcini-Potato Latkes Recipe | Epicurious.Com

porcini mushrooms*

garlic cloves, finely chopped

Hungarian hot paprika

russet potatoes, peeled

egg,

breadcrumbs, egg bread

Crisp, plump, and potato-y, with wispy, lacy edges, these old-fashioned latkes need no gussying up.

Old-Fashioned Latkes Recipe

(2kg) russet potatoes (about 7 medium-large)

eggs

matzo meal (more or less as needed)

(24 grams) kosher salt,

oil,

Applesauce and sour cream,

Shred potatoes with the grating disk of a food processor. After every 2 or 3 potatoes, wrap shreds in cheesecloth that has been folded over twice. Tie corners around the handle of a wooden spoon and twist bundle until water flows out. Collect water in a bowl and squeeze all potatoes until dry. Transfer potatoes to a large mixing bowl along with diced onion.

Let drained potato water sit, undisturbed, until a pool of brown water forms on top of a slurry of pale potato starch. Carefully drain off water, then mix starch into potato and onion mixture with your hands. Mix in eggs, one at a time, alternating with 1/4-cup additions of matzo meal, until latke mix can be formed into patties that just stick together in your hands. Add salt incrementally.

Heat 1/2 inch oil in a cast iron skillet over medium-high heat until a shred of potato immediately bubbles when added to pan. Form a small amount of latke mix into a disk and fry on both sides until golden brown to test for seasoning. Taste and add more salt as needed.

Form latke mix into patties about 4 inches wide and 1 inch thick in the center. Slide into pan, cooking no more than 4 at a time. Fry until a golden-brown crust forms on bottom, then flip with a slotted spatula and fork until same color is achieved on other side. Flip as needed to get a firm, darker-than-golden crust on both sides.

Transfer to a sheet pan lined with paper towels to cool for 2 minutes, then serve with applesauce and sour cream at the table.

America'S Test Kitchen Crisp Potato Latkes Recipe | Epicurious.Com

russet potatoes, unpeeled, scrubbed, and shredded

Spiced Moroccan Vegetable Soup With Chickpeas, Cilantro, And Lemon (*Harira*) Recipe | Epicurious.Com

onion, diced (about 2 cups)

celery, diced (about 1 1/2 cups)

carrots,

turmeric

harissa or dried red chile

Salt

parsley, chopped (about 1 1/2 cups 75 grams), divided

cilantro, chopped (about 1 1/2 cups 75 grams), divided

(15-ounce 425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce

(1 2/3 liters) chicken or vegetable stock

(370 grams) green lentils

all-purpose unbleached flour

lemons (about 1/4 cup)

For this homemade pastrami, beef brisket is brined (or corned) in a pickling mix for 5 days. The now-corned beef is rubbed with black pepper, coriander, and smoked paprika, and baked in the oven. Variation for smoked pastrami included.

Homemade Pastrami

water,

pink curing salt

firmly packed dark or light brown sugar

honey

pickling spice

coriander seeds

mustard seeds

garlic,

beef brisket

smoked paprika

Fill a large stock pot with 3 quarts (12 cups) cold water. Add the kosher and pink curing salts (it&#8217;s essential to weigh the kosher salt for accuracy rather than go by a volume measure, trust us), granulated and brown sugars, honey, pickling spice, coriander and mustard seeds, and garlic. Bring to a boil over high heat, stirring often to fully dissolve the salt and sugar in the water. Immediately remove the pot from the heat once the brine boils.

Add the 3 quarts ice-cold water to a 2-gallon (or larger) food-safe container that will fit in your refrigerator. Pour the brine into the container and place the container, uncovered, in the refrigerator until completely cool.

Trim the excess fat from the brisket until the fat layer remaining on the brisket is about 1/4 inch thick. Submerge the brisket in the cooled brine. (It may be necessary to cut the brisket into 2 pieces to submerge it.) Refrigerate the brisket for 5 days, stirring the brine and flipping the brisket once a day. Make sure that if any of the brisket sides are touching one another that you regularly turn them away from each other to expose all the brisket to the brine.

Make the brine

Mix together the coriander, pepper, and paprika in a small bowl.

Make the spice rub

Remove the brisket from the brine and pat it dry. Rub 1/4 cup spice rub evenly on the nonfatty side of the brisket, then flip the brisket and rub the remaining spice mixture onto the fatty side. Let the brisket come to room temperature, about 2 hours.

Preheat the oven to 300°F (149°C). Pour 4 cups cold water into the bottom of a 12-by-15-inch roasting pan. Set a wire rack inside the pan.

Place the brisket on the wire rack, fatty side up. Tightly cover the brisket and roasting pan with a double layer aluminum foil. Bake until the brisket reaches an internal temperature of 200°F (93°C). This should take about 1 hour per pound or 3 to 4 hours total. Let the meat rest for at least 30 minutes before slicing.

Without trimming the fat, carve the pastrami against the grain into 1/4-inch-thick slices—or, to be less exact, into slices as thin as possible without the meat falling apart. Keep the meat tightly wrapped in aluminum foil or plastic wrap in the fridge for up to 1 week or frozen for up to 6 months.

Roast the pastrami

A staple of Ashkenazi Jewish cooking, schmaltz made from rendered chicken fat takes some time, but pays off by adding tons of flavor to dishes like chopped liver and matzo balls.

Top 40 jewish recipes from across the web

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Top 40 jewish recipes from across the web

The most viewed jewish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

My Favorite Falafel recipe | Epicur...

Homemade Chicken Soup Recipe

Kasha Varnishkes at Wolff's in New ...

Everything-Bagel Rugelach With Onio...

Chernowitzer Challah Recipe | Epicu...

Sufganiyot Recipe | Epicurious.Com

Potato Latkes With Watercress, Smok...

Lemon-Marinated Tuscan-Jewish Fried...

Hungarian Porcini-Potato Latkes Rec...

Old-Fashioned Latkes Recipe

America'S Test Kitchen Crisp Potato...

Spiced Moroccan Vegetable Soup With...

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Schmaltz (Rendered Chicken Fat) Rec...

Matzo Ball Soup

Blintzes with sour cream and cherri...

Chocolate babka

Beef Kreplach

Potato latkes with smoked salmon an...

Autumn Kale Salad Recipe

Chicken Soup Recipe

Adam and Maxine's Famous Latkes

Chocolate Marble Cake

Holishkes (Stuffed Cabbage)

Classic Gefilte Fish

Persian Steamed White Rice _(Chelo)...

Cinnamon Kugel

Hamantaschen

Rugelach

Matzo Brei

Homemade bagels

Chicken noodle soup recipe

How to Make Matzo Toffee Bark

Apple-Matzoh Kugel

Chicken Schnitzel

Chocolate-Cinnamon “Babkallah”

The most viewed jewish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine