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bread & savory pastries

Kolokuthokeftedes (Zucchini Fritters)

Recipe by Joan Nathan

<em>Kolokuthokeftedes</em> (Zucchini Fritters)

Across from the ancient Agora in Athens is a line of outdoor restaurants with stunning views of the Parthenon. At one, called To Kouti, meaning “The Box,” are served the best zucchini fritters in Athens, even better than those I used to eat in Jerusalem, many years ago.

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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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Eggplant “Meatball” Banh Mi Vietnamese Sandwich

Recipe by Pat Tanumihardja

Eggplant “Meatball” <em>Banh Mi</em> Vietnamese Sandwich

The Vietnamese banh mi sandwich has taken the culinary world by storm. This eggplant “meatball” version is a refreshing change from the usual banh mi filled with meat pâté or pork. The extras—sriracha mayo, pickles, veggies and herbs—are just as important as the filling, creating a unique sandwich that’s fun, flavorful, crunchy and fresh-tasting. Did

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Stovetop Flatbread

Recipe by Efrat Petel, Shirley Ben-David and Ofrit Barnea

Stovetop Flatbread

Love bread, but looking for a more wholesome option? We’re right there with you. This recipe calls for spelt, one of the ancient grains mentioned in the bible. Nutritionally, spelt far surpasses wheat. A low-glycemic grain that’s high in soluble fiber, spelt is easy to digest and makes you feel full. It is also rich

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Passover Popover Rolls

Recipe by Bonnie Benwick

Passover Popover Rolls

Matzah meal, which is just the bread of affliction finely ground, has seldom been put to better use than in this recipe created by California cooking instructor Linda Capeloto Sendowski. Easy to make, her popover rolls are the answer to the sandwich cravings that can appear mid-Passover week. They work wonderfully well for sopping up

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Passover Carrot-Apple Pudding

Recipe by Nava Atlas

Passover Carrot-Apple Pudding

This sweet side dish of spiced carrots and apples brightens the Passover dinner plate. Baked until crusty, it’s also yummy enough to be an everyday dessert with a dollop of coconut yogurt. Photo by Evan Atlas.

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Cheesy Matzah Brei Kugel

Recipe by Ilyse Fishman Lerner

Cheesy Matzah <em>Brei</em> Kugel

Real talk: Passover is a tough one for me. Don’t get me wrong—it’s a beautiful holiday filled with tradition, family and a reminder of just how lucky we are. It’s just that I’m constantly, insatiably, ferociously hungry. For eight days straight. After all, I named my business after a carb. I created this matzah brei

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Calzones with Roasted Eggplant and Red Pepper

Recipe by Marcia Friedman

Calzones with Roasted Eggplant and Red Pepper

Creamy cheese and roasted vegetable flavors burst forth from a delicious salty crust (adapted from Meatballs and Matzah Balls) in this calzone. The eggplant and red pepper, which Italy’s Jews helped popularize in Italian cuisine, make it a fine Jewish-Italian version. For great results, use a pizza stone (put it in the oven while you

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Bimuelos de Kalavasa (Sephardic Pumpkin Patties)

Recipe by Susan Barocas

<em>Bimuelos de Kalavasa</em> (Sephardic Pumpkin Patties)

Pumpkin is a favorite ingredient in Sephardic cooking, found in cakes, soups, stews, puddings, jams and pancakes. Sephardic Jews include the fall fruit in dishes for Rosh Hashanah and Sukkot. At Chanukah, Syrian Jews are fond of savory pumpkin patties (kibbet yatkeen) while Sephardim from Turkey and Greece make deep-fried pumpkin fritters or sweet pancakes,

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