Flavors of Our Heritage: Jewish & Israeli Recipes

Delve into a collection of Jewish and Israeli recipes that reflect the seasons, holidays, and traditions of our people. Whether you're cooking for a special occasion or looking for a comforting dish, find the flavors that bring our heritage to life.

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Recipe #4 (Hannukah Special): Mini Stuffed Sufganiyot Bites

Mini Stuffed Sufganiyot Bites Recipe 🍩

Ingredients
For the Dough

  • 3 1/2 cups all-purpose flour
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 2 large eggs (room temperature)
  • 3/4 cup warm milk (or water for parve)
  • 2 tbsp softened butter (or margarine for parve)
  • 1 tsp vanilla extract

For Frying

  • Oil for frying (vegetable, canola, or sunflower)

For Filling

  • Strawberry jam, raspberry jam, chocolate spread, caramel, or any preferred filling

For Topping

  • Powdered sugar (for dusting)
  • Optional: cinnamon sugar, chocolate glaze, or white chocolate drizzle

Instructions

1️⃣ Prepare the Dough

  1. In a small bowl, mix warm milk (or water), yeast, and 1 tsp sugar. Let sit for 5-10 minutes until frothy.
  2. In a large bowl, mix flour, sugar, and salt. Add eggs, yeast mixture, vanilla, and softened butter.
  3. Knead the dough by hand for 8-10 minutes or in a mixer with a dough hook for 5-7 minutes until smooth and elastic.

2️⃣ Let the Dough Rise

  1. Transfer dough to a greased bowl, cover, and let it rise for 1 hour until it doubles in size.
  2. Roll out the dough to 1/2-inch thickness.
  3. Use a small round cutter or a bottle cap (1-2 inches wide) to cut mini dough circles.
  4. Place a small dollop of jam, chocolate, or caramel filling in the center of half of the circles.
  5. Cover each filled circle with another dough circle, sealing the edges tightly by pinching them together.
  6. Place the mini stuffed dough balls on a parchment-lined baking sheet and cover with a towel. Let rise for 30-45 minutes until puffed.

3️⃣ Fry the Mini Sufganiyot

  1. Heat oil (2-3 inches deep) in a pot to 350°F (175°C).
  2. Gently drop 3-4 mini sufganiyot into the oil at a time. Fry for 1-2 minutes per side until golden brown.
  3. Remove with a slotted spoon and place on a paper towel to drain excess oil.

4️⃣ Top and Finish

  1. Dust the sufganiyot bites with powdered sugar, cinnamon sugar, or drizzle with chocolate glaze.
  2. Enjoy warm for the best taste and texture.

Pro Tips

  • Stuff Before Frying: By stuffing the filling before frying, you get a surprise gooey center in every bite.
  • Keep the Oil at 350°F (175°C): Too hot, and they burn; too cool, and they soak up oil.
  • Experiment with Flavors: Use chocolate, dulce de leche, Nutella, or lemon curd for a fun variety of flavors.

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Recipe #3: Apple and Honey Harvest Salad Recipe

Ingredients:

  • 4 cups mixed greens (arugula, spinach, or your favorite blend)
  • 1 large red apple, thinly sliced
  • 1 large green apple, thinly sliced
  • 1/2 cup candied walnuts or pecans
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Instructions:

  1. Prepare the Base: In a large salad bowl, toss the mixed greens to create the base.
  2. Add the Ingredients: Arrange the sliced apples, candied walnuts, dried cranberries, and feta cheese on top of the greens.
  3. Make the Dressing: In a small bowl, whisk together honey, olive oil, apple cider vinegar, salt, and pepper until well combined.
  4. Combine and Serve: Drizzle the dressing over the salad and gently toss to combine. Serve immediately and enjoy a refreshing, seasonal dish!

This salad pairs beautifully with fall meals and is a delightful way to incorporate the tradition of apples and honey into any gathering.

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    Recipe #2: Shakshuka with a Twist

    Ingredients:

    • 1 tbsp olive oil
    • 1 large onion, finely chopped
    • 1 bell pepper, diced (red or yellow)
    • 3 cloves garlic, minced
    • 1 can (14 oz) crushed tomatoes
    • 1 tsp paprika
    • 1/2 tsp ground cumin
    • Salt and pepper, to taste
    • 1/2 cup crumbled feta cheese (optional)
    • 4-5 large eggs
    • Fresh parsley or cilantro, chopped, for garnish
    • Optional: 1 small handful of spinach or kale for added greens

    Instructions:

    1. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, and cook until soft, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
    2. Add Tomatoes and Spices: Stir in the crushed tomatoes, paprika, and cumin. Season with salt and pepper to taste. If you’re adding greens, stir them in here. Simmer for about 10 minutes, until the sauce has thickened slightly.
    3. Add the Eggs: Make small wells in the sauce and crack an egg into each one. Cover the skillet and cook on low heat for 5-7 minutes, or until the eggs are set to your liking.
    4. Add Feta and Garnish: Sprinkle crumbled feta on top, if desired, and garnish with fresh parsley or cilantro.
    5. Serve: Serve hot with warm pita, crusty bread, or challah for dipping.

      Enjoy this vibrant twist on classic shakshuka, perfect for a comforting meal that brings a taste of Israel to your table!

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      Recipe #1: Butternut Squash Soup for Sukkot

      As we gather in the sukkah to celebrate Sukkot, we’re reminded of the deep connection between the Jewish people and the land—our gratitude for its harvests and the blessings it provides. This Butternut Squash Soup is a delicious way to honor that connection, using ingredients from the fall harvest that reflect the abundance of the season.

      Warm, comforting, and perfect for Sukkot, this Butternut Squash Soup brings rich autumn flavors to your table. It’s easy to prepare and can be customized with your favorite toppings for added texture and taste.

      Ingredients:

      • 1 large butternut squash, peeled, seeded, and cubed (about 6 cups)
      • 1 onion, chopped
      • 2 garlic cloves, minced
      • 4 cups vegetable or chicken broth
      • 1 teaspoon cumin
      • Salt and pepper to taste
      • 1 tablespoon olive oil
      • Optional toppings: roasted pumpkin seeds, coconut milk, or fresh herbs (like cilantro or parsley)

      Instructions:

      1. Sauté the onions and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook for 5-7 minutes until softened and slightly golden.
      2. Add the squash and spices: Add the cubed butternut squash to the pot, along with the cumin, salt, and pepper. Stir well to coat the squash with the spices.
      3. Add the broth: Pour in the vegetable or chicken broth, making sure the squash is mostly submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the squash is tender.
      4. Blend the soup: Once the squash is tender, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, then return it to the pot.
      5. Adjust the seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
      6. Serve: Ladle the soup into bowls and garnish with optional toppings like roasted pumpkin seeds, a drizzle of coconut milk, or fresh herbs.

      This cozy, rich soup is perfect for Sukkot, bringing warm autumn flavors to your table!