Category: Mains
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The Meat from Hummus im Basa’ar
Adapted from Leah Keonig’s – Modern Jewish cooking A classic hummus topping in Israel, this delicious ground beef mince with pine nuts (aka hummus im basaar) is a family favourite in our home, and I tend to serve it almost every Shabbat. It may seem like a lot, but no matter how much I make,…
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Schnitzel
Homemade schnitzel in our home has hero status. There is no food we love more as a family—especially fresh from the frying pan. Schnitzel, the idea of coating a thin piece of meat in breadcrumbs and frying it, finds its origin in Central Europe. Non-Jews would often cook pork, veal, and beef in this way.…
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Chicken and Noodles: Pollo con Fidellos
A dish steeped in Sephardi tradition—deeply flavourful, easy to reheat, and perfect for Shabbat. Though the Spanish word for noodles is fideos, the Ladino word is fidello. Ladino, or Judaeo-Spanish, is a Romance language derived from Old Spanish. It was spoken throughout Spain until the Edict of Expulsion in 1492, after which Sephardi Jews spread across the…
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Marcoude – Potato Omelette
This is the type vegetarian of dish you find in so many Mediterranean cuisines, from the Spanish tortilla to the Italian frittata, the Egyptian marcoude de pommes de terre, or the Tunisian ma’akouda. The Tunisian version is the best known in Israel, where the potatoes and onions are deep-fried until cooked through. In my Savta’s version, she boiled the potatoes…
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Braised Chicken with Tomato and Basil
Braising is an old-fashioned and brilliant cooking method, ideal for coaxing deep flavour from simple ingredients. It involves two key steps: first browning the meat to build richness, then gently cooking it in liquid to achieve fall-apart tenderness. I always use a meat thermometer—it keeps the chicken perfectly cooked every time. INGREDIENTS: METHOD: MAKE AHEAD:…
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Latkes Grazing Board
We have a few wonderful customs associated with Hanukkah: frying in oil to commemorate the miracle of oil that lasted for 8 days when it should have only lasted a day; the eating of dairy to commemorate the Jewish heroine Judith and her besting of the General Holofernes; and of course, the gathering of people,…
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Chrain-Cured Salmon
A ridiculously easy, make-ahead showstopper that blends classic Scandinavian technique with bold Ashkenazi flavour. “Chrain” refers to a traditional Jewish condiment made from grated horseradish, vinegar, and sometimes sugar and beetroot. Pungent and powerful, it’s usually served with gefilte fish—but here, it meets gravlax in a bold new way. This dish is not only absurdly…
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Chicken in a pot with potatoes – Chicken Sofrito
A classic Sephardi dish of golden chicken and melt-in-your-mouth potatoes—slow-cooked in tradition and rich with flavour. Sofrito is a dish found in nearly every Sephardi family, with each household claiming its own unique version. Traditionally, it involves slow-cooking meat—whether chicken, lamb, or beef—in its own juices. Towards the end of the cooking time, lightly fried…
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Cauliflower Vegan Curry
A crowd-pleasing vegan main dish, simple to make and perfect to prepare ahead. Long ago, one of my ancestors was born in India. Though the connection is distant, I love knowing that my roots stretch across the Jewish world—including India, where Jewish communities have flourished for generations. What’s wonderful about Indian cuisine is how accessible…
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Hungarian Goulash
What is your comfort food? Are there universal comfort foods, such as chocolate and ice cream, or potatoes and pasta? Does it need to be greasy, sweet, and carbohydrate-filled? Or is comfort food something that takes you back to a time when you felt safe and looked after? For me, goulash is my comfort food—served…