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Dish Name Comments
Ann's Kreplach
Submitted by Chef 		Jewish cuisine recipe
Apio (Sephardic Sweet-Sour Celery)
Submitted by Chef 		Jewish cuisine recipe
Apio (Sephardic Sweet-Sour Celery) #2
Submitted by Chef 		Apio originally was made from either celery or celeriac. You can substitute 5 to 6 medium celeriac, peeled and cut into 1/4 inch thick slices. In Turkey and parts of Greece, this dish is served on the first night of Passover. The leaves are savede for the Sder plate.
Aunt Sadie's Savory Kugel
Submitted by Chef 		Jewish cuisine recipe
Cholent #1
Submitted by Chef 		Jewish cuisine recipe
Cholent #2
Submitted by Chef 		Jewish cuisine recipe
Cholent (Meat and Vegetables Stew)
Submitted by Chef 		Jewish cuisine recipe
Cholent (Vegetable Stew)
Submitted by Chef 		Jewish cuisine recipe
Cholent and Knaidel (Bean & Barley Casserole with Dumplings)
Submitted by Chef 		Jewish cuisine recipe
Cholent Kugel
Submitted by Chef 		Jewish cuisine recipe
Desser Miveh (Persian Fruit Salad)
Submitted by Chef 		Jewish cuisine recipe
Doughnuts ("Sufganiot")
Submitted by Chef 		Jewish cuisine recipe
Henny Youngman's Cheese Blintzes
Submitted by Chef 		Jewish cuisine recipe
Israeli Orange Chicken
Submitted by Chef 		Jewish cuisine recipe
Matzo Chremslach
Submitted by Chef 		Jewish cuisine recipe
Mocha Mousse for Passover
Submitted by Chef 		Jewish cuisine recipe
Mocha Pudding for Passover
Submitted by Chef 		Jewish cuisine recipe
Pineapple Crumble
Submitted by Chef 		This is used for Jewish Passover.
Polo Shabati (Pilau for the Sabbath)
Submitted by Chef 		Afghans, like families in all other Jewish communities, serve their Sabbath day lunch abt midday on their return from synagogue. The food is baked very slowly from Friday evening before sundown until Saturday. Slow baking in a light oil bath creates potatoes & rice w/ crisp bottom crust. Aromatically seasoned w/cinnamon, raisin, and pepper, entire meal is cooked in one pan. As an alternate choice to meat, eggs in shell may be added to pan & baked, resulting in brown eggs w/a delicious roasted flavor.
POTATO VEGETABLE LATKES
Submitted by Chef 		Jewish cuisine recipe
SPINACH FRITADA
Submitted by Chef 		Jewish cuisine recipe
Two Toppings for Matzo Bread
Submitted by Chef 		Jewish cuisine recipe
Very-Low-Fat Tsimmes
Submitted by Chef 		Jewish cuisine recipe
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