18 Traditional Jewish Recipes Delicious

You’re in for a treat! Dive into the heartwarming world of Jewish cuisine with these 18 traditional recipes that have been passed down through generations. From the crispy edges of latkes to the sweet, comforting embrace of challah, each dish tells a story. Whether you’re looking to explore your heritage or simply craving some delicious comfort food, this roundup is your golden ticket. Let’s get cooking!

Matzo Ball Soup

Zesty and comforting, Matzo Ball Soup is a timeless classic that warms the soul with its delicate broth and fluffy dumplings. This dish, steeped in tradition, offers a perfect balance of simplicity and depth, making it a beloved choice for any occasion.

Ingredients

• Matzo meal – 1 cup
• Eggs – 4 large
• Chicken broth – 8 cups
• Salt – 1 tsp
• Pepper – ½ tsp
• Vegetable oil – ¼ cup

Instructions

1. In a large bowl, whisk together the eggs and vegetable oil until fully combined.
2. Stir in the matzo meal, salt, and pepper until the mixture is uniform. Let it rest in the refrigerator for 30 minutes to firm up.
3. Bring the chicken broth to a boil in a large pot over high heat, then reduce to a simmer.
4. With wet hands, form the matzo mixture into 1-inch balls and gently drop them into the simmering broth.
5. Cover the pot and simmer for 20 minutes, ensuring the matzo balls are cooked through and fluffy.
6. Remove from heat and let stand for 5 minutes before serving.

Perfectly tender and light, the matzo balls soak up the rich, savory broth, creating a harmonious blend of textures and flavors. Serve with a sprinkle of fresh dill or a side of crusty bread for an extra touch of comfort.

Brisket with Onions and Garlic

Zesty and rich, this brisket with onions and garlic is a testament to the beauty of slow-cooked meats, where patience is rewarded with layers of deep, caramelized flavors. Perfect for a weekend feast, it’s a dish that promises comfort and sophistication in every bite.

Ingredients

• Brisket – 3 lbs
• Onions – 2 cups, sliced
• Garlic – 4 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 325°F.
2. Season the brisket evenly with salt and black pepper.
3. Heat olive oil in a large oven-proof pot over medium-high heat. Sear the brisket on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush the searing; it builds the foundation of flavor.
4. Remove the brisket and set aside. In the same pot, add the onions and garlic, cooking until softened and slightly caramelized, about 5 minutes. Tip: Stir occasionally to prevent burning.
5. Return the brisket to the pot, nestling it into the onions and garlic. Cover with a tight-fitting lid.
6. Transfer the pot to the oven and cook until the brisket is fork-tender, about 3 hours. Tip: Check halfway through to ensure there’s enough moisture; add a splash of water if needed.
7. Remove from the oven and let rest for 10 minutes before slicing against the grain.

Delightfully tender, the brisket melts in your mouth, with the sweetness of onions and the sharpness of garlic creating a harmonious balance. Serve it atop creamy mashed potatoes or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Latkes with Applesauce

Mastering the art of Latkes with Applesauce begins with understanding the harmony between crispy, golden potato pancakes and the sweet, tangy embrace of homemade applesauce. This classic pairing, rooted in tradition, offers a delightful contrast in textures and flavors that’s both comforting and sophisticated.

Ingredients

• Potatoes – 2 lbs
• Onion – 1 medium
• Egg – 1 large
• Flour – 2 tbsp
• Salt – 1 tsp
• Vegetable oil – for frying
• Apples – 4 medium
• Sugar – ¼ cup
• Water – ½ cup

Instructions

1. Peel and grate the potatoes and onion, then squeeze out excess moisture using a clean kitchen towel.
2. In a large bowl, mix the grated potatoes and onion with the egg, flour, and salt until well combined.
3. Heat ¼ inch of vegetable oil in a large skillet over medium heat until it shimmers (about 350°F).
4. Form the potato mixture into small patties and fry in batches until golden brown and crispy, about 3-4 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Transfer the latkes to a paper towel-lined plate to drain any excess oil.
6. For the applesauce, peel, core, and chop the apples into small pieces.
7. In a saucepan, combine the apples, sugar, and water. Bring to a simmer over medium heat, then reduce to low and cook until the apples are soft, about 15 minutes. Tip: Stir occasionally to prevent sticking.
8. Mash the apples to your desired consistency, then let cool slightly before serving. Tip: For a smoother sauce, blend the mixture until smooth.

Crispy on the outside and tender within, these latkes paired with the homemade applesauce offer a delightful play of textures. Serve them as a cozy breakfast or an elegant appetizer, perhaps with a dollop of sour cream for an extra layer of richness.

Challah Bread

Amidst the tapestry of traditional breads, Challah stands out with its golden crust, tender crumb, and rich history. This braided beauty, often gracing Shabbat tables, is as much a feast for the eyes as it is for the palate.

Ingredients

• Flour – 4 cups
• Water – 1 cup
• Eggs – 2
• Yeast – 1 tbsp
• Sugar – 1/4 cup
• Salt – 1 tsp
• Vegetable oil – 1/4 cup

Instructions

1. In a large bowl, dissolve yeast and sugar in warm water (110°F), let sit until frothy, about 5 minutes.
2. Add eggs, oil, and salt to the yeast mixture, whisk until combined.
3. Gradually add flour, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled, about 1 hour.
6. Punch down the dough, divide into 3 equal parts, and roll each into a long rope. Tip: For even braiding, ensure ropes are of equal length and thickness.
7. Braid the ropes together, pinch the ends to seal, and tuck under. Tip: For a glossy finish, brush with an egg wash before baking.
8. Place on a baking sheet, cover, and let rise until puffy, about 30 minutes.
9. Preheat oven to 375°F, bake the Challah for 25-30 minutes until golden brown and sounds hollow when tapped.

Fresh from the oven, this Challah boasts a soft, pillowy interior with a subtly sweet flavor, perfect for tearing and sharing. For a festive twist, sprinkle with sesame or poppy seeds before baking, or serve alongside a drizzle of honey for a touch of indulgence.

Kugel with Noodles and Cottage Cheese

Gracefully bridging the gap between comfort and sophistication, this Kugel with Noodles and Cottage Cheese is a delightful twist on a classic, offering a creamy, cheesy embrace with every bite. Its golden crust and tender interior make it a versatile dish, perfect for both brunch gatherings and cozy family dinners.

Ingredients

• Egg noodles – 12 oz
• Cottage cheese – 2 cups
• Sour cream – 1 cup
• Eggs – 3
• Sugar – ½ cup
• Butter – ¼ cup, melted
• Vanilla extract – 1 tsp
• Cinnamon – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Boil the egg noodles in salted water for 6 minutes, then drain and set aside. Tip: For al dente noodles, check a minute early.
3. In a large bowl, whisk together cottage cheese, sour cream, eggs, sugar, melted butter, and vanilla extract until smooth.
4. Fold the drained noodles into the cheese mixture, ensuring they’re evenly coated.
5. Pour the mixture into the prepared baking dish and sprinkle cinnamon evenly over the top. Tip: For a more pronounced flavor, mix cinnamon into the batter as well.
6. Bake for 45 minutes, or until the top is golden and the center is set. Tip: Let it rest for 10 minutes before serving to allow the flavors to meld.

Perfectly balanced between sweet and savory, this kugel boasts a creamy texture with a slight chew from the noodles. Serve it warm with a dollop of sour cream or a drizzle of honey for an extra touch of indulgence.

Gefilte Fish

Savored for generations, Gefilte Fish is a cherished dish that brings a touch of tradition to any table. Its delicate flavors and unique preparation make it a standout choice for those seeking to explore the depths of Jewish cuisine.

Ingredients

• Whitefish fillets – 1 lb
• Matzo meal – 1/2 cup
• Eggs – 2
• Carrots – 2, sliced
• Onion – 1, quartered
• Water – 4 cups
• Salt – 1 tsp
• Sugar – 1 tbsp

Instructions

1. Grind the whitefish fillets in a food processor until smooth, about 2 minutes.
2. Transfer the ground fish to a large bowl and mix in the matzo meal, eggs, salt, and sugar until well combined.
3. Shape the mixture into oval patties, each about 3 inches long.
4. In a large pot, bring the water to a boil over high heat. Add the carrots and onion to the pot.
5. Gently place the fish patties into the boiling water. Reduce the heat to low and simmer uncovered for 1 hour.
6. Carefully remove the patties from the water with a slotted spoon and let them cool on a plate for 10 minutes.
7. Serve the Gefilte Fish chilled, garnished with the cooked carrots.

Key to its appeal, Gefilte Fish offers a tender texture and a subtly sweet flavor that pairs beautifully with horseradish. For a modern twist, try serving it atop a crisp salad or with a dollop of dill-infused yogurt.

Tzimmes with Carrots and Sweet Potatoes

Unveiling a dish that marries the sweetness of carrots and sweet potatoes with a hint of warmth from cinnamon, this Tzimmes is a celebration of flavors that’s both comforting and sophisticated.

Ingredients

• Carrots – 2 cups, sliced
• Sweet potatoes – 2 cups, cubed
• Honey – ¼ cup
• Cinnamon – 1 tsp
• Orange juice – ½ cup
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the sliced carrots and cubed sweet potatoes, ensuring they’re evenly mixed.
3. Drizzle the honey and orange juice over the vegetables, then sprinkle with cinnamon. Toss gently to coat every piece evenly.
4. Melt the butter in a small saucepan over low heat, then pour it over the vegetable mixture, stirring to combine.
5. Transfer the mixture to a baking dish, spreading it out in an even layer for uniform cooking.
6. Cover the dish with aluminum foil and bake for 45 minutes. This helps the vegetables steam and become tender.
7. Remove the foil and bake for an additional 15 minutes, allowing the edges to caramelize slightly for added flavor.
8. Let the Tzimmes rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and vibrant, this Tzimmes offers a delightful contrast between the soft, tender vegetables and the slight crispness from the caramelized edges. Serve it as a standout side dish at your next dinner party, or enjoy it as a sweet and savory addition to your holiday table.

Rugelach with Cinnamon and Walnuts

Elegantly twisted and tender, rugelach with cinnamon and walnuts offers a delightful contrast of flaky pastry and rich, spiced filling, perfect for elevating your afternoon tea or coffee break.

Ingredients

• Flour – 2 cups
• Butter – 1 cup, cold and cubed
• Cream cheese – 8 oz, cold and cubed
• Sugar – 1/4 cup
• Salt – 1/2 tsp
• Cinnamon – 2 tsp
• Walnuts – 1/2 cup, finely chopped
• Brown sugar – 1/2 cup

Instructions

1. In a large bowl, combine flour, sugar, and salt. Add cold butter and cream cheese, cutting them into the flour mixture until it resembles coarse crumbs.
2. Gather the dough into a ball, divide into 4 equal parts, wrap each in plastic, and refrigerate for at least 1 hour until firm.
3. Preheat oven to 350°F and line baking sheets with parchment paper.
4. On a lightly floured surface, roll one dough portion into a 1/8-inch thick circle. Tip: Keep the other portions refrigerated until ready to use to prevent softening.
5. Sprinkle evenly with 1/4 of the brown sugar, cinnamon, and walnuts. Tip: Press the filling lightly into the dough to ensure it adheres.
6. Cut the circle into 8 wedges and roll each wedge from the wide end to the point. Place on prepared sheets, seam side down.
7. Bake for 20-25 minutes until golden brown. Tip: Rotate the sheets halfway through for even baking.
8. Cool on wire racks before serving.

Flaky layers encase a sweet, nutty filling in these rugelach, with the cinnamon adding a warm spice note. Serve them dusted with powdered sugar for an extra touch of elegance or alongside a dollop of clotted cream for a decadent twist.

Hamantaschen with Poppy Seed Filling

Meticulously crafted with a buttery, tender dough and a rich, nutty poppy seed filling, these Hamantaschen are a delightful treat that marries simplicity with sophistication. Perfect for afternoon tea or as a sweet ending to a festive meal, their triangular shape and delicate texture are sure to impress.

Ingredients

• Flour – 2 cups
• Butter – ½ cup, softened
• Sugar – ½ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Poppy seeds – 1 cup
• Honey – ¼ cup
• Lemon zest – 1 tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Gradually add the flour, mixing until a soft dough forms. Tip: Avoid overmixing to keep the dough tender.
5. Divide the dough into two disks, wrap in plastic, and chill for 30 minutes for easier handling.
6. Meanwhile, combine poppy seeds, honey, and lemon zest in a bowl for the filling.
7. Roll out one disk of dough to ¼-inch thickness on a floured surface.
8. Cut into 3-inch circles, spoon a teaspoon of filling into the center of each, and fold into triangles, pinching the edges to seal. Tip: Moisten edges with water for better adhesion.
9. Bake for 15-18 minutes, or until the edges are golden. Tip: Rotate the baking sheet halfway through for even browning.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Offering a delightful contrast between the crisp exterior and the moist, flavorful filling, these Hamantaschen are a testament to the beauty of traditional baking. Serve them dusted with powdered sugar for an extra touch of elegance or alongside a cup of strong coffee to highlight their rich flavors.

Kreplach in Chicken Soup

Just as the seasons turn, so does our craving for comfort foods that warm the soul, and nothing satisfies quite like a bowl of Kreplach in Chicken Soup. This timeless dish, with its delicate dumplings floating in a golden, savory broth, is a testament to the art of simple, yet profound, culinary traditions.

Ingredients

• Flour – 2 cups
• Eggs – 2
• Salt – 1 tsp
• Water – 1/4 cup
• Chicken broth – 8 cups
• Cooked chicken – 2 cups, shredded

Instructions

1. In a large bowl, combine flour, eggs, salt, and water to form a dough. Knead until smooth, about 5 minutes. Tip: Let the dough rest for 10 minutes to make rolling easier.
2. Roll the dough on a floured surface to 1/8-inch thickness. Cut into 2-inch squares.
3. Place a small amount of shredded chicken in the center of each square. Fold the dough over the filling to form a triangle, pressing the edges to seal. Tip: Use a bit of water on the edges to ensure they stick together.
4. Bring chicken broth to a boil in a large pot. Gently add the kreplach and reduce heat to a simmer. Cook for 20 minutes, or until the dumplings float to the top and are tender. Tip: Avoid overcrowding the pot to prevent the kreplach from sticking together.
5. Ladle the soup into bowls, ensuring each serving has both broth and kreplach.

Silky dumplings envelop the tender chicken, while the broth, rich and clear, carries the essence of comfort. Serve with a sprinkle of fresh dill or a dash of black pepper for an extra layer of flavor.

Charoset with Apples and Nuts

This timeless blend of sweet, crunchy, and spiced elements comes together in Charoset with Apples and Nuts, a dish that sings with the flavors of tradition and simplicity.

Ingredients

• Apples – 2 cups, finely chopped
• Walnuts – 1 cup, chopped
• Honey – ¼ cup
• Cinnamon – 1 tsp
• Sweet red wine – 2 tbsp

Instructions

1. In a large mixing bowl, combine the finely chopped apples and chopped walnuts.
2. Drizzle the honey over the apple and walnut mixture, ensuring an even coating.
3. Sprinkle the cinnamon evenly across the mixture for a warm, spiced flavor.
4. Add the sweet red wine to the bowl, stirring gently to blend all ingredients without crushing the apples.
5. Let the mixture sit at room temperature for 30 minutes to allow the flavors to meld together, stirring occasionally.

Rich in texture and flavor, this Charoset offers a delightful contrast between the crisp apples and the earthy walnuts, with the honey and wine adding a luscious sweetness. Serve it as a standalone dessert or alongside matzo for a traditional touch during Passover.

Blintzes with Cheese Filling

Gracefully bridging the gap between breakfast and dessert, blintzes with cheese filling offer a delightful canvas of creamy richness enveloped in a tender, golden crepe. This classic dish, with its roots in Eastern European cuisine, has found a beloved place in American kitchens, perfect for a leisurely weekend brunch or a sweet ending to any meal.

Ingredients

• Flour – 1 cup
• Eggs – 2
• Milk – 1 cup
• Butter – 2 tbsp, melted
• Salt – ½ tsp
• Cream cheese – 8 oz, softened
• Sugar – ¼ cup
• Vanilla extract – 1 tsp

Instructions

1. In a large bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 30 minutes to ensure tender crepes.
2. Heat a non-stick skillet over medium heat. Pour ¼ cup of batter into the skillet, tilting to spread thinly. Cook for 2 minutes until edges lift, then flip and cook for 1 more minute. Repeat with remaining batter.
3. In a medium bowl, mix cream cheese, sugar, and vanilla extract until smooth. Spoon 2 tbsp of filling onto each crepe, fold in sides, and roll tightly.
4. Heat the same skillet over medium heat. Cook blintzes for 2 minutes per side until golden brown.
5. Serve immediately, dusted with powdered sugar or topped with fresh berries for a vibrant contrast.

Creating these blintzes rewards you with a harmonious blend of textures—crisp edges giving way to a lush, velvety center. Consider drizzling with honey or a dollop of sour cream to elevate the flavors further, making each bite a testament to the dish’s versatile charm.

Babka with Chocolate Swirls

Amidst the bustling world of sweet indulgences, babka with chocolate swirls stands as a testament to the art of baking, combining the rich, velvety allure of chocolate with the tender, buttery layers of traditional babka. This recipe promises a harmonious blend of textures and flavors, perfect for those who appreciate the finer details in their desserts.

Ingredients

• Flour – 3 cups
• Sugar – 1 cup
• Butter – 1 cup, melted
• Eggs – 2
• Yeast – 2 tsp
• Milk – ½ cup, warm
• Chocolate – 1 cup, chopped
• Salt – ½ tsp

Instructions

1. In a large bowl, dissolve yeast in warm milk and let sit for 5 minutes until frothy.
2. Add sugar, melted butter, eggs, and salt to the yeast mixture, whisking until smooth.
3. Gradually mix in flour until a soft dough forms, then knead on a floured surface for 10 minutes until elastic.
4. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Roll out the dough on a floured surface into a large rectangle, about ¼ inch thick.
6. Sprinkle chopped chocolate evenly over the dough, then tightly roll it into a log.
7. Cut the log in half lengthwise, twist the two pieces together, and place in a greased loaf pan.
8. Cover and let rise for another 30 minutes, then bake at 350°F for 35 minutes or until golden brown.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Buttery layers intertwine with ribbons of molten chocolate, creating a babka that’s as visually stunning as it is delicious. Serve slightly warmed with a dusting of powdered sugar for an extra touch of elegance, or enjoy it as is for a truly indulgent treat.

Shakshuka with Tomatoes and Peppers

Delightfully vibrant and bursting with flavor, this Shakshuka with Tomatoes and Peppers is a dish that marries simplicity with sophistication. Perfect for a leisurely brunch or a cozy dinner, it’s a testament to the beauty of fresh ingredients coming together in harmony.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Red bell pepper – 1, diced
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Paprika – 1 tsp
• Canned tomatoes – 28 oz, crushed
• Eggs – 4
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and red bell pepper, cooking until softened, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, cumin, and paprika, cooking until fragrant, about 30 seconds.
4. Pour in crushed tomatoes, season with salt and black pepper, and simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
5. Using a spoon, make 4 wells in the tomato mixture. Crack an egg into each well.
6. Cover the skillet and cook on low heat until the egg whites are set but the yolks are still runny, about 5 minutes. For firmer yolks, cover and cook for an additional 2 minutes.
7. Sprinkle with chopped parsley before serving.

Kitchen tips: For a smokier flavor, char the bell pepper before dicing. If the tomato mixture is too acidic, a pinch of sugar can balance it out. Serve directly from the skillet for a rustic presentation.

Key to its appeal, the Shakshuka boasts a velvety tomato base with a hint of spice, cradling perfectly cooked eggs. Enjoy it with crusty bread to soak up every last bit of sauce, or for a heartier meal, pair with a simple green salad.

Pickled Herring

Marvel at the delicate balance of flavors in pickled herring, a dish that combines the ocean’s bounty with the sharp tang of vinegar and the subtle sweetness of spices. This timeless recipe, with its roots in Scandinavian cuisine, has found a beloved place in American kitchens, offering a refreshing bite that’s perfect for summer gatherings or as a sophisticated appetizer.

Ingredients

• Herring fillets – 1 lb
• White vinegar – 1 cup
• Water – 1 cup
• Sugar – ½ cup
• Salt – 1 tbsp
• Whole allspice – 1 tsp
• Bay leaves – 2

Instructions

1. Rinse the herring fillets under cold water and pat dry with paper towels.
2. In a medium saucepan, combine white vinegar, water, sugar, salt, whole allspice, and bay leaves. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
3. Reduce heat to low and simmer the brine for 5 minutes to infuse the flavors, then remove from heat and let cool to room temperature.
4. Place the herring fillets in a glass or ceramic dish, ensuring they lie flat without overlapping.
5. Pour the cooled brine over the herring, making sure the fillets are fully submerged. Cover the dish with plastic wrap.
6. Refrigerate for at least 48 hours before serving, gently stirring the fillets once a day to ensure even pickling.

The pickled herring emerges with a firm yet tender texture, its flavors deepened by the brine’s aromatic spices. Serve it atop dark rye bread with a dollop of sour cream and a sprinkle of fresh dill for a classic presentation, or dice it into a vibrant potato salad for a modern twist.

Lokshen Pudding

Zesty and comforting, Lokshen Pudding is a timeless dish that marries the simplicity of noodles with the rich, creamy texture of a custard-like bake. Perfect for any occasion, this dish is a delightful blend of sweet and savory, offering a unique twist on traditional pudding.

Ingredients

• Egg noodles – 8 oz
• Butter – ½ cup, melted
• Sugar – ½ cup
• Eggs – 4 large
• Milk – 2 cups
• Vanilla extract – 1 tsp
• Cinnamon – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. Cook the egg noodles according to package instructions until al dente, then drain and return to the pot.
3. Tip: Rinse the noodles under cold water to stop the cooking process and prevent them from sticking together.
4. Add the melted butter to the noodles and toss to coat evenly.
5. In a separate bowl, whisk together the sugar, eggs, milk, and vanilla extract until smooth.
6. Tip: For a richer flavor, use whole milk or substitute half with cream.
7. Pour the egg mixture over the noodles and stir gently to combine.
8. Transfer the mixture to the prepared baking dish and sprinkle the top evenly with cinnamon.
9. Tip: For a golden top, place the dish under the broiler for the last 2 minutes of baking.
10. Bake for 45-50 minutes, or until the pudding is set and the top is lightly browned.
11. Let the pudding cool for 10 minutes before serving to allow it to set further.

Lokshen Pudding emerges from the oven with a custardy center and a slightly crisp top, offering a delightful contrast in textures. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.

Potato Knishes

Nothing evokes the comfort of home quite like the humble potato knish, a golden pocket of flaky pastry encasing a velvety, seasoned potato filling. This classic dish, with its roots in Eastern European Jewish cuisine, has found a beloved place in American hearts and kitchens, offering a perfect balance of simplicity and soulfulness.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – ½ cup, chilled and cubed
• Water – ¼ cup, ice cold
• Potatoes – 2 large, peeled and quartered
• Onion – 1 medium, finely chopped
• Vegetable oil – 2 tbsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and salt. Add the chilled butter cubes, using your fingers to rub them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Wrap the dough in plastic and refrigerate for 30 minutes to allow the gluten to relax.
5. Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth.
6. In a skillet over medium heat, sauté the onion in vegetable oil until golden, about 5 minutes. Stir into the mashed potatoes along with black pepper.
7. On a floured surface, roll out the dough to ¼-inch thickness. Cut into 6-inch squares.
8. Place a spoonful of the potato mixture in the center of each square. Fold the corners over the filling, pinching the edges to seal. Tip: Brush the edges with water for a better seal.
9. Transfer the knishes to the prepared baking sheet. Bake for 25-30 minutes, or until golden brown. Tip: For an extra glossy finish, brush the tops with an egg wash before baking.

Crunchy on the outside and creamy within, these potato knishes are a testament to the beauty of simple ingredients transformed. Serve them warm with a dollop of sour cream or a side of tangy mustard for a delightful contrast in flavors.

Jerusalem Bagels

Whisking you away to the bustling streets of Jerusalem, these bagels are a delightful twist on the classic, boasting a unique oblong shape and a slightly sweet, sesame-crusted exterior. Perfect for tearing and sharing, they’re a testament to the simple pleasures of bread-making.

Ingredients

• Flour – 4 cups
• Water – 1 ½ cups
• Yeast – 2 tsp
• Sugar – 1 tbsp
• Salt – 1 tsp
• Sesame seeds – ½ cup

Instructions

1. In a large bowl, dissolve the yeast and sugar in warm water (110°F), letting it sit for 5 minutes until frothy.
2. Add the flour and salt to the yeast mixture, stirring until a dough forms. Tip: For a smoother dough, knead for at least 10 minutes by hand or with a dough hook.
3. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 375°F and line a baking sheet with parchment paper.
5. Divide the dough into 8 equal pieces, rolling each into a rope about 12 inches long. Tip: Wet your hands slightly to prevent sticking while shaping.
6. Twist each rope into a loop, pressing the ends together to seal. Dip the tops in sesame seeds.
7. Place the bagels on the prepared baking sheet, leaving space between each. Let them rest for 15 minutes. Tip: For extra shine, brush the bagels with an egg wash before baking.
8. Bake for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

Best enjoyed warm, these Jerusalem bagels offer a chewy interior with a crisp, seed-studded crust. Serve them with labneh and za’atar for an authentic Middle Eastern breakfast experience.

Conclusion

Absolutely delightful, these 18 Traditional Jewish Recipes offer a taste of heritage and home-cooked comfort. Whether you’re revisiting family favorites or exploring new flavors, each dish promises to bring warmth to your table. We’d love to hear which recipes stole your heart—drop us a comment below! Don’t forget to share the love by pinning this roundup on Pinterest for others to enjoy. Happy cooking!

Bella Bacinos