Recipe by Anna Hanau Serves 6-8 ¼ cup currants ¼ cup capers ¼ cup degelet noor dates, finely chopped (don’t use Medjool, they are too squishy to chop) ¼ red onion, chopped finely 1 teaspoon mustard 1 teaspoon brown sugar 1 teaspoon finely ground black pepper ½ teaspoon salt ½ cup chopped cilantro 1 cup…
JEFFREY: Stuffed cabbage is traditionally associated with the holiday of Sukkot, which falls during the autumn harvest when cabbage is king. Because cabbage is so ubiquitous in the region, many Slavic cultures have a tradition of stuffing cabbage leaves. The Jewish version usually involves ground beef and rice, and sometimes sauerkraut, too. We’ve included both a meat stuffing and a vegetarian lentil mushroom variation in this recipe. Instead of kraut, we fold in our spicy Ashkenazi Kimchi (page 68) to add an extra kick. Both versions of this recipe work great with sauerkraut, so feel free to substitute it wherever kimchi is indicated as an ingredient. You may need to drain the kimchi or sauerkraut in order to chop it, but reserve any excess brine and stir it into the sauce and filling. If using store-bought kimchi, we caution against purchasing only the spicy variety, which can be very, very hot. A mix of mild and spicy kimchi will balance perfectly with the added spice in this recipe. Note that this is a longer, more involved recipe.
Chipotle peppers provide a little (or a lot) of heat in this burger recipe–the perfect way to spice up grilling season!
Used with permission from Modern Jewish Cooking by Leah Koenig TOMATO-BEEF FILLING 8oz Ground Beef 1/2 small onion, chopped 1 garlic clove, finely chopped 1/4 cup finely chopped pimiento-stuffed green olives 1 teaspoon dried oregano 1 teaspoon sweet paprika 1/4 cup tomato sauce 1 tablespoon honey kosher salt & freshly ground black pepper Combine…
Poppy seed not your style? Make a delicious hamantaschen with ground beef instead!
This simple dish can be prepared ahead of time and reheated, making it a welcome addition to your gathering.
These tasty meat-and-bulgar morsels are found all over the Middle East. They round out a platter of salads, humous and pita very nicely!
Bacon, onion, parsley and paprika pack a lot of flavor into these mini-meatballs, which are broiled quickly in your oven — no long simmering required!
A thick, rich sauce perfect for serving over rice or noodles, with great flavor from curry powder, Aleppo pepper and the sweet winter squash.
Layers of eggplant, tomato sauce, and ground beef or lamb are crowned by an unctuos custard and crunchy breadcrumbs in this delicious and hearty casserole.
This umami-rich mushroom-filled sauce is great with beef or lamb, and can be served with rice, paperdelle pasta, or crusty bread.
A sweet flavorful meatball recipe from Claudia Roden, with apricots, cloves and raisins, that can be made with lamb or beef.
This is a Tunisian casserole made with mashed potatoes, eggs and ground beef or lamb.
The secret to this quick pasta sauce? Our delicious sausage meat!
If you like the sharp taste of horseradish year round, and not just on Passover, you may be inspired, as I was, to add it to your ground meat to make a horseradish burger. Sounds delicious, right? It does to me too. But it doesn’t work. The flavor compounds in fresh horseradish are extremely volatile,…
Dress up the classic burger with the sophisticated addition of dried cherries, basil and Dijon.
A quick and easy shabbat meal involving ground beef, a crock pot, and a box of Fiesta tacos.
It’s the first week of January and the gym is packed. I find it funny that in just one month the number of these New Year’s resolvers will dwindle leaving more room to move in the gym classes. But for those of you planning a marathon of work outs, you’re going to need some fuel…
I’ve been dreaming about latkes for weeks. Bon Apetit featured a wonderful recipe from Chef Michael Solomonov that includes celeriac and mushrooms, served with a roasted apple and onion compote — this will definitely be featured in our house one night of the eight. But we’re also house-sitting our friends fleishig deep-fryer, which has been…
On Sukkot, a holiday of feasting and celebrating abundance, there is a tradition of eating stuffed foods — vegetables stuffed with ground meat or cheese, stuffed pastries, pastas, and anything you can fill with something delicious. The foods symbolize our wishes for a year full of blessings, and, as Rachel Saks suggests, an opportunity to…