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Madfouna (Oxtail Stew with Swiss Chard)

Recipe by Judy Hallet

<i>Madfouna</i> (Oxtail Stew with Swiss Chard)

Madfouna is also a traditional Tunisian Jewish dish served on the Sabbath. Tunisian Jews call it P’kayla. It’s a special dish that our friend and retired restaurant chef, Moncef Meddeb, insisted we include in our cookbook. According to Moncef, it’s one of the grand dishes of Tunisian cuisine, although he describes it as looking like the

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Market Jelena (Pea and Artichoke Stew with Lamb)

Recipe by Judy Hallet

<i>Market Jelena</i> (Pea and Artichoke Stew with Lamb)

Traditionally stews in Tunisia are prepared with lamb. Today many Tunisians substitute chicken for lamb; both are excellent. For a less spicy flavor, replace the Anaheim peppers with Cubanelle peppers or one seeded and sliced bell pepper. If using fresh artichokes, remove leaves and choke, keeping only the hearts. You can use other vegetables for this

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Harvest Knees

Recipe by District Winery

Harvest Knees

A twist on the classic bee’s knees cocktail, this version has an extra fall-flavored twist in the form of warm spices including cinnamon, cloves and star anise.

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Chocolate Puffs

Recipe by Laura Kumin

Chocolate Puffs

Adapted from “Chocolate Puffs,” Richard Briggs, The New Art of Cookery. These tiny sweets are a cross between cookies and candy. They are crisp, intensely chocolaty and addictive. (See the original recipe here.)

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Fried Cauliflower with Herbed Labneh

Recipe by Michael Solomonov

Fried Cauliflower with Herbed <i>Labneh</i>

This is by far the best-selling mezze of all time at Zahav, which is kind of a big deal because, come on, we’re talking about cauliflower. Fried cauliflower is a staple of falafel-shop salad bars, but it’s often undercooked, under-seasoned and limp from being fried too far ahead of time. Cauliflower is an amazing vegetable–you

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Beet-Cured Lox

Recipe by Judith Rontal

Beet-Cured Lox

Lox is surprisingly easy to make and are a staple in many Jewish homes. Impress your guests next time you have them over for brunch when you whip out this bright and bold beet-cured lox. The beets add a gorgeous pop of color and an earthy flavor that rounds out the saltiness of the fish.

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Homemade Onion Rings

Recipe by Lori Fish Bard

Homemade Onion Rings

Traditional treats for Chanukah are typically of the deep-fried, oily variety: latkes and sufganiyot.  Chanukah is the one time of year when you get a no-questions-asked pass on the “no fried foods” rule, so why not add these delicious, crispy, pan-fried onion rings to your Chanukah feast?

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Batata Vada

Recipe by Merav Levkowitz

<em>Batata Vada</em>

Recipe contributed by Elazar Ashtivkar. He shares, “In the Indian kitchen, there are no recipes.” Since it’s all “a little bit of this, a little bit of that,” feel free to adjust the seasoning in the potato filling to taste.

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