24 Jewish Foods Everyone Should Learn to Cook
From buttery loaves of challah to crispy potato latkes, here are the traditional Jewish foods that everyone should be able make at home.
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Gravlax, smoked salmon, lox… call it what you want, there’s no denying this salt-cured fish is a welcome addition to any bagel, cracker or slice of toast. A little goes a long way, though, so just a couple of thin slices will do. You can make your own shortcut version at home with this recipe. Then repurpose any leftovers with these lox-centric recipes.
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Shannon Sarna, a home cook and editor at The Nosher, shares her family’s most beloved dessert: rainbow cookies. These classic New York treats are traditionally served in synagogues and at Jewish celebrations, but actually have Italian roots. To make, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. Get the full DIY here.
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Carving into a juicy, tender roast for family dinner will never get old. Especially when it’s a brisket that’s been braising for hours, so it basically melts in your mouth. Use the leftovers for delicious sandwiches all week long!
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Two words: one pot. That’s the only dish you’ll need to make shakshuka, an Israeli dish that features eggs cooked in a spicy tomato sauce and served with pita wedges.
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I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. —Cheri Bragg, Viola, Delaware
Editor’s tip: This side is a great accompaniment to any of our Passover lamb recipes.
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Eaten during the holiday of Purim, these flaky pastries are as easy to make as they are delicious. Fill the center pockets with whatever you’d like, from apricot preserves to the traditional poppy seed jam.
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Bagels are a staple at Jewish bakeries and delis. While they take some time and effort, they are a satisfying bake to try at home. Top them with some lox and cream cheese and you’re set!
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If loving sufganiyot is wrong, we “donut” want to be right. The fluffy jelly doughnuts are filled with tart raspberry preserves, sprinkled with sugar and served warm. You’ll definitely be reaching for seconds (or even thirds!).
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With only six ingredients, these chewy coconut macaroons are a beginner baker’s dream. Just stir everything together, drop dollops onto a cookie sheet and toss them in the oven. If you really want to indulge, dip the cooled cookies in melty chocolate. Yum!
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Mandelbrot (translated from German means “almond bread”) is similar to an Italian biscotti but uses no butter. These twice-baked cookies use oil instead and can be filled with the mix-ins of your choosing.
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Imagine the filling of a cheese danish rolled up in a pillowy pancake and drizzled with a sweet cherry sauce… and you’ll be thinking about one of these brunch-worthy blintzes. In Jewish culture, they’re often served for Shavuot but we’ll take one every day, please.
Originally Published: June 02, 2020