Stuffed cabbage can be made many ways – with more meat than rice, more rice than meat, no rice at all, in a sweet sauce, in a savory sauce, or in this case, a tangy sweet and sour sauce.

Looking for more recipes? Check out these 8 recipes including vegan, vegetarian, gluten-free and slow-cooker options.

The post VIDEO: How to Make Stuffed Cabbage appeared first on My Jewish Learning.

I think the secret to great chopped liver is lots of fried onions, a little bit of schmaltz and not over-broiling the livers. According to rules of kashrut livers, must be fully cooked. But if you cook them exactly the right amount of time, or just slightly under, the liver result is much richer than if you over-broil them and dry them out.

You can buy schmaltz (chicken fat) in most grocery stores or butcher shops, but it is also very easy to make. The basic method is to cook pieces of chicken skin and fat in a pan with a little water and lots of onions very low and slow until the fat is release. Strain the fat, and it’s ready for chopped liver! The bits of onion and fried chicken skin are known as gribenes and are absolutely delicious eaten on the side. Think of them like Jewish pork rinds.

Follow this simple, classic recipe and you’ll be schmearing chopped liver before you know it. We love it on pletzl, an Ashkenazi flatbread topped with onion and poppy seeds.

If you have non-meat eaters in your midst, this vegan chopped liver with mushrooms and miso is just as rich and flavorful as the real deal. And this simple mock chopped liver recipe with mushroom and walnuts is a cinch to whip up.

Note: The chopped liver can be kept refrigerated in an airtight container for up to four days.

Chopped Liver

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This classic chopped liver recipe is surprisingly easy to make from scratch!

• Total Time: 40 minutes
• Yield: Serves 4-6

Ingredients

Units USM

• 1 lb raw livers (or buy already broiled from butcher)
• 2–3 Tbsp olive oil or schmaltz
• 2 onions, sliced
• ¼ cup olive oil
• ⅓-½ cup sweet wine or brandy
• 2 hard-boiled eggs, chopped
• fresh thyme
• salt and pepper, to taste

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Instructions

1. If livers are raw, set oven to broil. Place livers on a baking sheet lined with foil in a single layer.
2. Broil until livers are just no longer pink in the middle, about 3-4 minutes each side. Allow to cool slightly.
3. In a large sauté pan over medium heat, add 2-3 Tbsp olive oil or schmaltz. Add onions and cook for 15-20 minutes, until onions are browned.
4. Place livers, half the onions, ¼ cup olive oil, ⅓ cup sweet wine or brandy and the leaves of 2-3 fresh thyme sprigs into a food processor fitted with blade. Pulse a few times.
5. Taste, adding around ¼ tsp salt and ⅛ tsp pepper. Add more to taste. You can also add more wine or brandy at this point depending on desired consistency and taste. Pulse a few more times.
6. Scoop liver mixture into a large bowl. Fold in chopped hard boiled eggs and the other half of the fried onions. Serve with a sprinkle of fresh thyme, if desired.

Notes

The chopped liver can be kept refrigerated in an airtight container for up to four days.

• Author: Shannon Sarna
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Ashkenazi

The post How to Make Chopped Liver appeared first on My Jewish Learning.

Classic Holiday Brisket

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This Jewish American staple is a favorite at every Holiday.

• Total Time: 4 hours 45 minutes
• Yield: 8 servings

Ingredients

Units USM

• 2–3 lb brisket, preferably second cut
• 1 large onion, diced
• 3 stalks of celery, diced
• 3 carrots, diced
• 2 garlic cloves
• 2 Tbsp tomato paste
• 1 Tbsp paprika
• 2 tsp garlic powder
• 2 tsp dried oregano
• 1 tsp salt
• ½ tsp pepper
• 1 bottle red wine
• 1 can of cola or root beer
• 1 28 oz can diced or crushed tomatoes
• 1–2 cups water (liquid should just cover the brisket when cooking)

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Instructions

1. Combine paprika, garlic powder, salt and pepper in a small bowl. Rub all over brisket, covering both sides.
2. Heat a few Tbsp olive oil in a large, deep pan such a dutch oven over medium-high heat. Sear brisket on both sides until deep brown and caramelized. Remove brisket from pan and set aside.
3. Add onions, celery and carrots. Cook for 5-7 minutes and then add garlic. Cook another 3-5 minutes, until very soft.
4. Add tomato paste and cook for 1-2 minutes. Add wine, cola, canned tomatoes and 1-2 cups water. Bring to a boil.
5. Place brisket back into liquid and reduce heat to low-medium (or place into an oven preheated to 300 degrees).
6. Cook for 3-4 hours, until brisket is tender. Allow to cool.
7. Remove brisket from liquid. Either slice the brisket using a sharp knife against the grain or, using two forks, shred brisket.
8. Meanwhile, take the cooking liquid and place into a blender or food processor. You can also use an immersion blender. Blend until sauce is smooth and sweet.
9. Place brisket back into liquid and reheat for serving, or place into fridge for up to 2 days.
10. Serve on top of latkes, on top of burgers, as sliders or sandwiches or in taco shells if desired.

• Author: Shannon Sarna
• Prep Time: 15 minutes
• Cook Time: 4.5 hours
• Category: Entree
• Method: Slow Cook
• Cuisine: Holiday

The post How to Make Classic Holiday Brisket appeared first on My Jewish Learning.

If you’ve never made knishes from scratch, you are actually just a handful of ingredients and a few steps away from making your own delicious version. Watch our short video above to learn how, and then get creative with your fillings!

Note: This recipe can easily be doubled.

Potato Knishes

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Learn how to make classic potato knishes and open up a world of possibilities to get creative!

• Total Time: 1 hour 50 minutes
• Yield: 6-8

Ingredients

Units USM

For the dough:

• ½ cup cold seltzer or water
• 2 tsp apple cider vinegar
• 3 Tbsp olive oil (can also use vegetable oil)
• ¼ tsp salt
• ¼ tsp baking powder
• 1 ½ cups unbleached all-purpose flour

For the filling:

• 1 Idaho potato, peeled and chopped
• 1 small onion, diced
• salt and pepper
• 1–2 Tbsp olive oil or schmaltz
• 1 egg, beaten for glazing

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Instructions

1. To make the dough: Combine cold seltzer, apple cider vinegar and salt in a small bowl.
2. Place flour and baking powder in a food processor and add seltzer mixture. While pulsing, drizzle olive oil until mixture starts to come together.
3. Remove mixture from food processor and place on a lightly floured surface. Knead using the palm of your hands until dough becomes smooth and elastic, about 3 minutes.
4. Wrap in plastic and let rest in the fridge for 1 hour.
5. To make the filling: Peel and cut 1 Idaho potato into large chunks around the same size. Bring a pot of salted water to a boil and cook potatoes for 7-10 minutes, or until fork tender. Drain and allow to cool slightly. When potatoes have cooled a few minutes, mash.
6. Finely chop one small onion. Heat a few Tbsp olive oil or schmaltz in a pan. Saute onions until translucent, about 5-8 minutes. Add a pinch of salt and pepper.
7. Combine onions and mashed potatoes and 1 Tbsp olive oil. Add pinch more salt if desired (remember – potatoes need a lot of seasoning).
8. To assemble: Preheat oven to 375°F.
9. After dough has rested, roll out dough very thin (as thin as you can get) on a lightly floured surface. This is definitely the trickiest part as the dough wants to bounce back so keep at it. Using a large cookie cutter or cake round (4-7 inches ideal) cut out rounds. Depending on the size, fill generously with potato-onion mixture.
10. Fold up sides on top of dough and pinch tightly. Beat 1 egg and brush all over each knish.
11. Bake for 20-25 minutes, or until just golden.
12. Serve with mustard or other favorite dipping sauce.

Notes

This recipe can easily be doubled.

• Author: Shannon Sarna
• Prep Time: 10 minutes + 1 hour resting time
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Ashkenazi

The post How to Make Potato Knishes appeared first on My Jewish Learning.

Our version adds the step of de-shelling the chickpeas to make an even smoother product. Of course if you are crunched for time or just don’t feel like it, you can skip this step.

Watch our short video above and then get cooking, er, processing. Did we mention this recipe requires no actual cooking!?

Note: The hummus can be stored in airtight container in the refrigerator for 1-2 weeks.

Simple Hummus Recipe

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This simple homemade hummus is easy and cheap.

Ingredients

Units USM

• 1 15 oz can chickpeas, drained and rinsed
• ¼ cup tahini
• ½ tsp cumin
• ½ tsp salt
• 2 garlic cloves
• juice of 1 lemon
• ⅓–½ cup olive oil
• 1–2 Tbsp water
• paprika or za’atar for serving (optional)

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Instructions

1. Start by removing the skin from the chickpeas. Yes, this will take a little time, but it makes a difference in creating a smooth consistency.
2. Place chickpeas, tahini, cumin, salt, lemon juice and garlic cloves in a food processor and start pulsing. While food processor is running, drizzle in olive oil. Check consistency and add more olive oil.
3. If consistency is still too chunky add a few Tbsp of water and pulse again.
4. Sprinkle top with paprika or za’atar and serve with pita, chips or veggies. 

Notes

The hummus can be stored in airtight container in the refrigerator for 1-2 weeks.

• Author: Shannon Sarna
• Category: Appetizer
• Method: One pot
• Cuisine: Israeli

The post VIDEO: How to Make Simple Hummus appeared first on My Jewish Learning.

Simple Citrus and Herb Roast Chicken

The post VIDEO: How to Make Perfect Roast Chicken appeared first on My Jewish Learning.

Braiding challah can seem complicated, and it definitely takes practice to create a beautiful final product. But that’s precisely why we have created this how-to video, to help you conquer the art of braiding challah for any occasion.

In the video above you will see how to braid a simple three strand challah, a knotted roll (great for Shabbat lunch sandwiches, or things like pulled brisket sandwiches for football-viewing), a six strand challah (perhaps one of the most coveted and complicated braiding techniques to master) and a unique six strand “basket weave” round challah that will be the centerpiece of any holiday celebration.

You can use any challah recipe you like with these techniques. Here are a few of our favorites:

Basic challah

Za’atar and garlic challah

Honey whole wheat challah

Bread machine challah

Pumpkin challah

The post How to Braid Challah for Shabbat, Holidays or Anytime appeared first on My Jewish Learning.

Thankfully one of our contributors is a rugelach master. Samantha Ferraro of The Little Ferraro Kitchen doesn’t just make delicious rugelach – she makes rugelach in varieties such as cheese and herb, cherry pistachio and pumpkin candied pecan.

I can vouch for the deliciousness (and ease) of this recipe since I recently got to spend time in her kitchen in Seal Beach, CA where she taught me how to make her creamy, flaky dough and cut them like a pro using, of all things, a pizza cutter.

For Samantha’s rugelach recipe click here. You can also try your hand at Joan Nathan’s classic rugelach recipe.

The post How to Make Perfect Rugelach appeared first on My Jewish Learning.

This isn’t just any ordinary chocolate babka–not that there’s anything wrong with that. Here are four different ways to make delicious, decadent babka.

The post VIDEO: How to Make Babka Four Ways appeared first on My Jewish Learning.

This much beloved egg dish has North African origins, but is now considered one of the most iconic dishes of Israel. It is endlessly riff-able — you can make it with fresh tomatoes and peppers, add in spiced lamb meatballs, or forgo the tomato base in favor of leafy greens and herbs (AKA “green shakshuka“) topped with feta.

But we have a super simple and easy way to make it using a can of tomatoes, a few spices, eggs and some feta, if you want to get really fancy. Follow along our short video above to see just how easy it is to whip this up for a weeknight dinner or stay-at-home brunch plans.

The post VIDEO: How to Make Shakshuka appeared first on My Jewish Learning.

This recipe is not mine, in fact I almost never make cholent. But it is a close version of the beloved cholent recipe passed down from my husband’s grandmother, Baba Billie Goldberg of blessed memory, to my husband. It is so delicious and I love it, but it wasn’t until our wedding day that I was given the keys to the cholent car: My mother-in-law hand-wrote the recipe on a piece of paper and my husband gave it to me after the chuppah. My official welcome into the Goldberg clan was through a beloved family recipe.

Recipes aren’t always about the food — they can also be about history, how our people adapted in the myriad locations they lived as well as the more personal stories of our loved ones. This cholent recipe is both delicious and rich with memory.

Enjoy these easy directions and let us know how your family likes to make cholent – we know every family has their precious combination of ingredients and spices that make it just right.

The post VIDEO: How to Make Cholent for Shabbat appeared first on My Jewish Learning.

I think brisket can be a perfect party food: served on top of latkes (either fresh or frozen), on top of classic hamburgers, stuffed inside tacos topped with cilantro, sliced radishes, and lime, or served as sliders.

The post VIDEO: Brisket Four Ways appeared first on My Jewish Learning.

Of course, you don’t need to travel all the way to Israel or the Mediterranean to enjoy one of these savory treats. With the wonder that is store-bought puff pastry, you can make them at home, even on busy weeknights. They are also wonderful to prepare ahead — you can prep all the steps before the egg wash and baking, then pop them into the freezer until you are ready to bake them off.

These spinach and cheese bourekas have a little Greek influence, with some lemon zest and dried oregano, which complements the salty, creamy feta and farmers cheeses. But play around with your favorite cheese and veggie combination depending on what your tastes or what you handy have in the fridge

How to Make Bourekas

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Learn how to make this perfectly flakey savory treat.

• Total Time: 30 minutes
• Yield: 8

Ingredients

Units USM

• 2 sheets puff pastry, thawed in fridge for 1–2 hours
• 4 oz feta cheese
• 4 oz farmers cheese
• 8 oz frozen spinach, thawed and squeezed to remove excess water
• 1 tsp lemon zest
• ½ tsp dried oregano
• ½ tsp garlic powder
• ¼ tsp salt
• ⅛ tsp pepper
• 1 egg, beaten
• sesame seeds

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Instructions

1. Preheat oven to 375°F.
2. In a medium bowl, combine feta cheese, farmers cheese, spinach, zest and spices. Mix.
3. Cut each sheet of puff pastry into four pieces. (You will have eight bourekas in total).
4. Fold each square of puff pastry in half, trimming edges to ensure a perfect shape.
5. Scoop a heaping tablespoon of cheese filling and place one one side of the puff pastry square. Fold side over creating a traingle.
6. Seal boureka shut using tines of a salad fork.
7. Brush with beaten egg. Top with sesame seeds.
8. Bake for 20-25 minutes, until golden and crisp on top. Serve warm or room temperature.

• Author: Shannon Sarna
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Sephardi

The post How to Make Bourekas appeared first on My Jewish Learning.

The post VIDEO: How to Make Cheesy Garlic Pull-Apart Challah appeared first on My Jewish Learning.

It is perhaps one of the simplest kinds of kugels to make, with egg noodles, cheese, butter, eggs and fruit or vanilla for seasoning. You can choose to top it with a couple of cups of cornflakes to give it a bit of crunch. Despite its simple production, it packs a creamy, comforting punch. Serve it for Shavuot, for Shabbat, for the annual Yom Kippur break-the-fast or just because.

Wondering a little more about different kinds of kugel? We don’t blame you. Noodle (aka lokshen) kugel has a long, tangled history dating back to the 1500s; read more about it here. And check out one of our favorite recipe for sweet dairy noodle kugel below, as well as our short how-to video above to take all the guess work out of making this delicious dish.

Note: This recipe can be made 1-2 days ahead of time and reheated before serving.

Sweet Noodle Kugel Recipe

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The sweet dairy noodle kugel is a beloved Jewish-American comfort food for a reason.

• Total Time: 55 minutes
• Yield: Serves 10-12

Ingredients

Units USM

• 1 (12 oz) package wide egg noodles
• 4 eggs
• ½ cup sugar
• ½ cup (1 stick) unsalted butter
• 8 oz full-fat sour cream
• 10 oz canned, crushed pineapple (drained)
• 1 tsp vanilla
• ¼ tsp salt
• 1–2 cups crushed cornflakes (optional)

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Instructions

1. Preheat oven to 350°F. Grease a deep, square baking dish (8×8- or 9×9-inch). If your baking dish not a square, the kugel will be too thin.
2. Cook noodles according to directions (around 8-10 minutes). Drain and use right away.
3. Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.
4. In another bowl, whisk eggs, sugar and vanilla together. Pour mixture on top of noodles and mix. Add sour cream, crushed pineapple and salt and mix again.
5. Pour noodle mixture into greased baking dish. Top with crushed cornflakes, if desired. Bake for 40-45 minutes or until just golden on top.

• Author: Shannon Sarna
• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Quick
• Cuisine: Holiday

The post How to Make Sweet Noodle Kugel appeared first on My Jewish Learning.

Haroset symbolizes the mortar used by the slaves in Egypt, and so it’s not only a tasty part of the seder, it’s a pretty important part of the Passover story as well.

There are dozens of ways to make haroset, and different Jewish communities from around the world all have their own version. But today we are going to focus on one of the most popular ways that North American Jews enjoy haroset, and that is the apple, walnut, cinnamon and sweet wine version that many of us know from our childhood and beyond.

After spending time with my own 90 year old grandmother and talking haroset, I learned she never even made hers: Her dear friend Clare, of blessed memory, used to make a large enough batch for both families. (Note: Clare was a much better cook than my grandmother. So, thanks Clare.)

We based our version on this classic recipe from Claudia Roden. But here is another version I like to make with candied walnuts, pomegranate juice and pomegranate seeds.

The post VIDEO: How to Make Ashkenazi Haroset appeared first on My Jewish Learning.

Instead of classic bulgur, we wanted to try a version made with quinoa, which is high in fiber and protein. This the perfect vegetarian dish to serve for summer cook-outs, Friday night dinner, easy take-along lunch and even Passover.

It’s so easy to make — watch below and get cooking!

The post Try This New Twist on Tabbouleh appeared first on My Jewish Learning.

So I thought it would be fun to get a little wacky with noodle kugel and play with some savory flavors, too. I dreamed up four — that’s right, four — different ways to make noodle kugel, including one gluten-free and dairy-free option! So go on, get crazy with your noodle kugel and enjoy these four fun flavors. You can watch me make them in the video above, and find the recipes here:

1. Easy Spinach and Feta Noodle Kugel Recipe

This salty, zesty spinach and feta noodle kugel would make an excellent addition to your Shavuot menu. It’s an easy vegetarian main dish, particularly in the summertime, when all it requires is a fresh salad. Just make sure to drain your thawed frozen spinach really well so that your kugel doesn’t become watery.

2. Easy Zucchini Kugel Recipe

Zucchini kugel is delicious by itself, but add some fresh, bright herbs like basil and mint, and you have an updated dish that’s perfect for spring. You can make this gluten-free kugel recipe with matzah meal, almond flour or your gluten-free flour of choice. It’s, obviously, perfect for Passover, but, honestly, it’s so good and easy you’ll find yourself making it year-round.

3. Sweet Dairy Noodle Kugel Recipe

This quintessential Jewish-American comfort food is perhaps one of the simplest kinds of kugels to make. All it takes are egg noodles, cheese, butter, eggs and fruit or vanilla for seasoning. You can choose to top it with a couple of cups of cornflakes to give it a bit of crunch. Despite its simple production, it packs a creamy, comforting punch.

4. Mac and Cheese Noodle Kugel Recipe

This fun kugel-mac and cheese hybrid is so indulgent and delicious. Instead of cornflakes, I top this delicious kugel with bread crumbs for a satisfying crunch. My mac and cheese kugel is really easy to make, serves a crowd, and will quickly become a family favorite. Plus, you can make it a couple of days in advance, perfect for busy weeknights.

The post VIDEO: How to Make Noodle Kugel Four Ways appeared first on My Jewish Learning.

Like so many other Jewish foods, each region where Jews have lived developed their own spin on haroset. Some make it with dates, others with dates and raisins, and even others with apples and dates. The symbolism of the dish is perhaps more important than the actual ingredients, which is why you can really make it any way you like.

But if you are looking to try a different recipe this year, pick your favorite region! I tried out this Moroccan haroset and my family loved it. Here are a few other recipes for this important (and delicious) Passover dish.

Egyptian haroset

Moroccan haroset

Turkish haroset

Piedmontese hasoet

Italian haroset

The post VIDEO: How to Make Sephardi Haroset appeared first on My Jewish Learning.

This little guide is geared toward avoiding the worst pre-Purim fate: making beautiful, delicious-looking hamantaschen and then opening up the oven only to find they have exploded all over the place.

With these few easy steps, we think all bakers can avoid the curse of the leaky hamantaschen.

Find our classic hamantaschen dough recipe below, and tons of variations here.

Now let’s take that one step at a time:

Step 1: Make the dough and chill it for at least an hour.

Step 2: Roll it out your chilled dough to 1/4-1/2 inch thick:

Step 3: Cut out your cookies using a regular old drinking glass or 2.5 inch round cookie cutter.

Step 4: Place a scant 1/2 teaspoon of filling in each round, then fold the sides up pinching carefully along the edge and three corners.

Step 5: Place cookies in the freezer for 5-10 minutes before baking. This will help the cookies set and further ensure no leaking.

Bake, cool, and enjoy!

Basic Hamantaschen Recipe

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Learn how to make the perfect Hamantaschen for Purim!

• Yield: 2 dozen

Ingredients

Units USM

• ½ cup butter (or margarine)
• ¾ cup granulated sugar
• 1 egg
• 1 Tbsp milk (or almond milk)
• 1 tsp vanilla extract
• 1 tsp grated orange zest
• 1 ⅓ cups all-purpose flour
• ¼ tsp baking powder
• ¼ tsp salt

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Instructions

1. Beat the butter and sugar together until smooth. Add egg, milk, vanilla and orange zest until mixed thoroughly.
2. Sift together the flour, baking powder and salt in a separate bowl. Add dry mixture to wet mixture until incorporated.
3. Note: if the dough is too soft, increase flour amount by 1/4 cup of flour at a time until firm.
4. Chill dough for at least 1 hour or up to 24 hours.
5. Dust surface with powdered sugar or flour to keep from sticking. Roll the dough to about 1/4-1/2 inch thick.
6. Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut.
7. Fill hamantaschen with scant 1/2 tsp of filling in each.
8. Carefully fold in the edges to form a triangular shape, and pinch the corners and edges tightly to seal.
9. Bake at 400° for about 7-9 minutes.

• Author: Shannon Sarna
• Category: Dessert
• Method: Baking
• Cuisine: Holiday

The post How to Make the Perfect Hamantaschen appeared first on My Jewish Learning.