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Shabbat

Fesenjoon

Recipe by Susan Barocas

<em>Fesenjoon</em>

Recipe contributed by Ellie Ashoori. Fesenjoon (also known as fesenjan) is a staple at Persian Jewish simchas—weddings and engagement parties, b’nai mitzvot and brits. There are two reasons. First, turkey is considered a more luxurious and gamey meat in Iran, and second, walnuts have always been considered a more pricey and festive ingredient (as is pomegranate

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Seven-Vegetable Couscous

Recipe by Nava Atlas

Seven-Vegetable Couscous

Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashanah favorite among Sephardic Jews. With Moroccan origins, this bountiful, colorful tribute to the harvest is perfect for the holiday table, but you can enjoy it any time. What has been Americanized is preparing the couscous

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Lahmajun

Recipe by Leah Koenig

<em>Lahmajun</em>

Jews hailing from Syria, Turkey, Lebanon and surrounding countries took the lead from their neighbors and fell in love with these small flatbreads topped with ground lamb or beef. The name is quite literal, stemming from a contraction of the Arabic words laham b’ajin or “meat with dough.” The yeasted dough is rolled quite thin

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Badımcan Kürüsü (Eggplant Caviar)

Recipe by Feride Buyuran

<em>Badımcan Kürüsü</em> (Eggplant Caviar)

It’s no wonder that the passion for this delicious spread/appetizer spans lands beyond the Caucasus, where eggplant caviar is believed to have originated. Where exactly it was born is uncertain. Prepared the Azerbaijani way, eggplant caviar gets its delectable flavor from roasted eggplant and peppers, juicy tomatoes and sweet onions, slowly simmered into a silky

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Lamb Meatballs with Quinoa and Roasted Red Pepper Sauce

Recipe by Ype von Hengst

Lamb Meatballs with Quinoa and Roasted Red Pepper Sauce

Many of us turn to the same staples for every holiday or Shabbat meal: chicken, brisket, salmon. Here’s a recipe to get you out of the holiday-entree rut and spice things up. Lamb makes for tender meatballs, and the tart pomegranates (perfect for Rosh Hashanah!), garlicky spinach and sweet red sauce make it more than

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Beef Brisket with Roasted Corn Salsa

Recipe by Kerry Brian Tate

Beef Brisket with Roasted Corn Salsa

When you add peaches and bourbon to brisket and serve it with roasted corn salsa, it becomes… well, probably not the brisket you’re used to. At Tyber Creek, this brisket is roasted in the wood oven, but you can, of course, make it in your regular oven at home.

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Apple Berry Crisp

Recipe by Doron Petersan

Apple Berry Crisp

Nothing says fall (and Rosh Hashanah/the High Holiday season) quite like apples. Instead of fussy double-crust apple pie, let your guests have some fun with mini individual crisps in ramekins. Best of all, this recipe is pareve and vegan, and if you use certified gluten-free oats, it can check all the boxes and be gluten-free,

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