Cooking a Jewish meal doesn't have to be a chore, and you don't need fancy ingredients or complicated recipes to make one. There are plenty of easy-to-make, straightforward dishes that everyone in your family will enjoy even aboard a kosher tour.
The 5 simple recipes below will give you an idea of what's possible with just the ingredients that you probably already have in your kitchen. They're all quick and easy enough to make on any given Tuesday night. And with recipes like these, you'll soon be wondering why anyone ever saw cooking as an exhausting task! Sephardic Tzimmes If you're looking for a way to celebrate Purim with a meaty main course, then this Sephardic Tzimmes is the perfect dish. It's commonly served during Hanukkah or Passover. Tzimmes, which means "a fuss" in Yiddish, is a casserole containing both meat and vegetables. It has many variations; some are savory, some are sweet. It can be made with beef brisket or chicken thighs, carrots and sweet potatoes, cinnamon and ginger. The possibilities are endless! Moroccan chicken Moroccan Chicken is a great dish to eat warm or cold, and it’s even better the next day! It’s also one of the most versatile dishes that can be made vegan, vegetarian, kosher and non-kosher. The key to making this dish taste authentic is in the spices; make sure you use a good mix of cumin, coriander, cinnamon and turmeric. This dish pairs well with couscous and roasted veggies. It also works nicely as leftovers inside of pita pockets or served over rice. Yemenite Soup Yemenite Soup is a traditional soupy, stewy dish served by Yemenite Jews all over the world on Shabbat, although it can be made anytime. The basic ingredients are meat (usually beef), potatoes and hard boiled eggs, topped with hilbe sauce, which is made from fenugreek seeds. Hilbe gives the whole dish a rich and spicy flavor. There are many variations of this soup that you can find online, including vegetarian versions with carrots or lentils instead of meat. Sabich A sabich is a vegetarian pita sandwich, traditionally stuffed with fried eggplant, hard-boiled eggs, hummus, amba and tahini. In Israel today it's a popular street food. But the sabich started out as an Iraqi Jewish dish eaten on the Sabbath by Jews who did not eat meat or dairy products together. The key to making a great sabich is in the frying of the eggplant. After you slice and salt your eggplant slices, make sure you fry them in batches until they're deeply golden brown on all sides—but be careful not to crowd your pan, which will lead to soggy results. The fried eggplant is what gives this sandwich its heartiness and crunchy texture. The rest of the ingredients add another layer of flavor: tahini brings nuttiness, amba adds tangy heat, and the fresh vegetables provide bright freshness. Carrot and Leek Soup This soup is a low-maintenance option for a Tuesday evening because it’s delicious in its own simplicity. It takes about half an hour to prepare, and only requires one pot to make--less time spent cleaning up! This carrot and leek soup recipe is the perfect way to celebrate spring. It’s easy to whip up, full of flavor and makes a delicious lunch or light dinner. A perfect use for all those spring vegetables! Serve this soup before the main course with some nice bread or crackers on glatt kosher holidays and everyone’s taste buds will be satisfied for sure!
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