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desserts & sweets

Libyan Saefra, King Solomon’s Cake

Recipe by Joan Nathan

Libyan <em>Saefra</em>, King Solomon’s Cake

Many families in Libya used to squeeze oranges and bottle the juice to be used all year round. According to Claudia Roden, in her magnificent Book of Jewish Food, using oranges in cakes was a particularly Jewish practice. These cakes, usually prepared with the tart Seville oranges that had to be boiled for hours to

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Chocolate Haroset

Recipe by Ilana Schatz

Chocolate <em>Haroset</em>

Recipe contributed by Philip Gelb, vegan chef and caterer. Using mortar and bricks, the Jewish slaves built the pyramids. The haroset reminds us of the mortar, a symbol of unrewarded toil. We remember how our ancestors’ work enriched the Egyptians’ lives and challenge ourselves to think about the ways that we currently benefit from exploited

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Pass-Me-More Passover Granola

Recipe by Sherry Schweitzer

Pass-Me-More Passover Granola

Reflecting on the kind of nibbles we ate on a regular basis and hoping for a post-Passover kitchen without another leftover box of matzah, I discovered that I could make a really good granola snack from crumbled matzah or farfel (truthfully, pieces of matzah resembling dog kibble). At first, I made a few “only fair” attempts,

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Abambar (Libyan Almond Cookies)

Recipe by Carine Goren

<em>Abambar</em> (Libyan Almond Cookies)

Abambar are Tripolitanian almond cookies I found in the Netanya market, where they are sold year-round, but especially for Passover. The abambar resemble macaroons, but are less delicate in look and texture. They are cracked and tanned, taste like marzipan and have the unique aroma of bitter almonds. After much trial and error, I came

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Shaya Haroset

Recipe by Alon Shaya

Shaya <em>Haroset</em>

My mom would make the best Sephardic-style haroset. This is based off of hers with an Italian twist. I love what the flavor of the moscato wine and hazelnuts add to the dates and figs. I also like to make this year round and eat it with everything. (Tip: After Passover, try it with grilled

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Curaçao–Style Haroset (Garosa)

Recipe by Wendy Nevett Bazil

Curaçao–Style <em>Haroset</em> (<em>Garosa</em>)

Recipe contributed by Melanie Moreno, adapted from Recipes from the Jewish Kitchens of Curaçao, Recipes Compiled by the Sisterhood of Mikvé Israel – Emanuel. This recipe is unique to the island of Curaçao, where Jews have resided since the 17th century. Melanie and René Moreno, and their now-grown children, Ilana and Alex, make this version

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Festive Chocolate-Coconut Cake

Recipe by Carine Goren

Festive Chocolate-Coconut Cake

Forget dry and dense Pesach cakes! With a baked (and moist!) coconut base, a rich (and fast) chocolate mousse filling and a sweet whipped cream frosting, this cake will really make Passover a happy holiday. For a pareve version (great as a dessert after the seder), substitute the butter with margarine and the dairy whipping

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Peanut Butter and Jelly Macaroons

Recipe by Dan Cohen

Peanut Butter and Jelly Macaroons

I made those on a whim one day and was blown away. They’ve become very popular with our customers, and rightly so. I generally think that macaroons are best the day after they’ve been baked, but these macaroons are killer when warm out of the oven. Just delicious little bites of America. You can use

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Green Tea Hamantashen

Recipe by Paula Shoyer

Green Tea Hamantashen

When I was visiting Paris in 2011, I saw macarons, chocolate candies and even cakes made with green tea powder (matcha). Green tea is an antioxidant and believed to reduce the risks of cancer and heart disease, so this is a hamantash that is also good for you. I fill these with apricot jam, but

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