The Book of Jewish Food: An Odyssey from Samarkand to New York

Sample recipes from The Book of Jewish Food: An Odyssey from Samarkand to New York

Potato Fritters

When it comes to comfort food, is there anything quite like a plate filled with fresh Potato Fritters? This easy potato recipe is one that won't disappoint, and will definitely bring you the comfort of home to your dinner table. The four-ingredient recipe is also easy to make and uses items you likely already have at home. Whether you serve it as an appetizer or even as the main course, there's no denying this recipe will be a crowd-pleaser.

(1 Votes)

Pasta Stuffed with Meat or Chicken

These dumplings of stuffed pasta in chicken soupthey are likened to Chinese wonton, Turkish manti, and Italian cappellettihave a prestigious place in the Jewish menu and are usually prepared for such important meals as the New Year, the eve of Yom Kippur, and the Seventh Day of Sukkot. They are sometimes served as a pasta first course with meat gravy from a roast. There are many alternative fillings. The chicken-liver and mushroom ones that follow in the variations are particularly good.

(1 Votes)

Pasta Dough

Pasta in the old Ashkenazi as in the Sephardi world used to be a combination of flour and eggs with water. Nowadays as in Italy, it is si...

(1 Votes)


When I phoned around for tips to improve my bagels, I found that most people now use an egg in the dough, which makes the bread lighter, ...

(1 Votes)

Pot Roast

The Jewish pot-au-feu of boiled beef and vegetables, a Friday-night alternative to chicken soup and roast chicken, makes a deliciously he...

(1 Votes)

Noodle Pudding with Apple

This traditional Sabbath pudding has been made by Jews in Germany since the Middle Ages. It came from their Italian brethren before Germa...

(1 Votes)

Honey Cake

Honey cake and the related ginger cake have been favorite Jewish cakes since the early Middle Ages in Germany. Although the earliest reco...

(1 Votes)

Sponge Cake

A sponge cake without butter or any other fat is the all-purpose Jewish cake, made every week to be eaten for tea or after supper with fr...

(1 Votes)

Moroccan Ratatouille

Notice the name's similarity to “caponata.” Variants of the famous ratatouille of Nice are cooked by Sephardi communities around the Medi...

(1 Votes)

Individual Chicken Pies

There is a belief among the Jews of Morocco that their ancestors were responsible for bringing the country”s great festive pie from Andal...

(1 Votes)

Pumpkin Flan

This creamy specialty of the Veneto is my favorite Italian pumpkin dish. Everyone marvels at how good it is.

(1 Votes)

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password