Friday night dinner: it’s truly something sacred. And delicious. Roast chicken and veggies, soup, salad, kugel, fresh baked challah and something sweet to finish.
We all love Shabbat dinner, but sometimes we need to change up our weekly routine to include something a little special: a new stew, a spicy soup or some truly decadent cookies.
So here is our ultimate Shabbat recipe round-up with over 50 mouth-watering recipes that are perfect for Friday night dinner. Get ready to menu plan, friends.
Soups, Sides and Starters
Gluten-free potato kugel from Prime Time Parent
Salt and pepper spaghetti squash kugel (gluten-free)
Rosemary roasted potatoes from What’s for Dinner
Garlic and rosemary scalloped potatoes from Family Friends Food
Roasted chickpeas and swiss chard from Joy of Kosher
Mujaderra (rice with lentils and onions)
Roasted Moroccan carrot and orange salad from Real Food Kosher
Roasted carrots with tahini, pistachios and mint
Creamy non-dairy asparagus soup
Spicy miso ginger soup from Confident Cook, Hesitant Baker
Chicken meatballs in saffron tomato sauce from The Bees Kitchen
Shabbat chicken with dried fruit
Maple mustard roasted chicken from Tales of an Overtime Cook
Sesame noodle “nests” with baked barbecue chicken wings
Za’atar fried chicken with spicy honey thyme
Baked chicken with fig orange balsamic sauce from Ronnie Fein
One pan herbs de Provence harvest chicken from What’s for Dinner
Orange glazed chicken from Kosher by Gloria
Simple spatchcocked chicken with roasted root vegetables
Sheet pan za’atar chicken with cauliflower and chickpeas
Salmon with charred lemon and Israeli cous cous
Baked salmon with orange and dill from Ronnie Fein
Lemon oregano salmon from Confident Cook, Hesitant Baker
Sheet pan cod with chimichurri, potatoes and squash
Moroccan fish with crispy rice cake
Coffee braised brisket with bourbon cranberry sauce from What Jew Wanna Eat
Crockpot sweet and sour brisket
Shredded brisket Cumberland pie
Chocolate chunk cranberry cookies (can be made gluten-free)
Grapefruit grenadine granita from A Jew’s Bouche
Citrus angel food cake from Zoe Bakes
Vegan chocolate tart from Family Friends Food
Zesty lemon cake from Nosherium
Vegan funfetti cheesecake bites from Jewhungry
Chocolate biscotti from The New York Times
Olive oil, candied ginger and almond mandelbrot
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.