Eat Jewish Recipes
Vibrant red, yellow, and green colors, a spicy aroma, and delicate textures all come together in this perfect dish.
The Jews of Yemen would assemble this buttery, yeast dough and serve it warm and fluffy for a post-services breakfast.
White Peach Sangria with Orange Blossom Water and Strawberry Rosé Sangria? Yes, please.
An overview of the wide variety of food eaten by the descendants of the Spanish exile.
This sweet and fragrant rice blends Moroccan spices with pomegranate seeds for a symbolic--and beautiful--Rosh Hashanah dish.
This twist on the classic butternut squash soup adds a Middle Eastern spice blend to the warm, creamy dish.
Loads of fresh vegetables and fish are paired with aromatic spices like turmeric, ginger, saffron, and cumin.
With the popularity of Israeli cuisine, the Jewish foods of Yemen, Ethiopia and Egypt are becoming more and more well-known.
This everyday Egyptian condiment is comprised of nuts and a diverse array of seeds, spices, herbs, sea salt and pepper.
The flavors of this light salad develop more completely the longer it sits.
Mimouna is not only a delicious feast, but a symbolic and spiritual event that marks the beginning of spring.
Where to get the best Persian stews, Israeli falafel, Uzbekistani plov (pilaf), and shakshuka in every nook and cranny of NYC.
You won't miss refined sugar or butter with this sweet treat featuring cinnamon and cardamom-spiced nuts covered with honey syrup.
A summer salad.
The Jews of North Africa ate spicy, aromatic foods, usually with couscous.