Recipes from Jewish cuisine

Course:
appetizer
beverage
breakfast
cake
condiment
dessert
entree
lunch
salad
sandwich
sauce
side dish
snack
soup
steak
stew

Base:
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison

Difficulty:
Easy
Intermediate
Difficult
Expert

Ethnicity:
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Choose from list
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine

Holiday:
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day

Health:
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat

Time:
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes

Search Recipes

Course	Base	Ethnicity	Preparation Time	Keywords

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Dish Name	Comments
Ann's Kreplach Submitted by Chef	Jewish cuisine recipe
Another Shabbat Cholent 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 (Meat and Vegetables Stew) Submitted by Chef	Jewish cuisine recipe
Cholent (Vegetable Stew) Submitted by Chef	Jewish cuisine recipe
Cholent 1 Submitted by Chef	Jewish cuisine recipe
Cholent 2 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
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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