Moroccan-Style Vegetable Stew
This month we are featuring recipes from our High Holiday Guide. For more articles, recipes, crafts, and ideas, visit here.
BY NAVA from VegKitchen
This delicious Moroccan-inspired stew looks as good as it tastes. It’s a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. This can also be a wonderful choice for fall Jewish holidays — Rosh Hashanah (Jewish New Year)and Sukkoth. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
How to Make Rainbow Falafel
BY ALY MILLER for The Nosher for myjewishlearning.com
Enjoy not just one kind of homemade falafel but three healthful flavors.
The rainbow bagel trend, admittedly, isn’t my favorite — neon just isn’t that appetizing to me, and I’ve always been suspicious of too much food coloring. I do love colorful foods, though — as long as those vibrant hues come from things like spices, herbs, flowers (like these fuschia hibiscus donuts!), fruits and vegetables.
While making falafel the other day, we were inspired by the bright shade of green that resulted from just a few handfuls of fresh cilantro and parsley. We were using our friend Sandy Leibowitz’s recipe for falafel sliders, which is so easy and delicious that we decided to try and make other shades of falafel.
What is Schmaltz?
By Shannon Sarna for The Nosher for myjewishlearning.com
What you need to know about this beloved rendered poultry fat.
You have probably heard the word “schmaltz.” But have you wondered, wait — what is schmaltz? Schmaltz is rendered fat, usually chicken fat. But it can also be duck fat or goose fat. (Learn more about other Jewish food terms here.)
And schmaltz is a much beloved substance by many — it is revered in Eastern European Jewish cooking for its richness, flavor and that it is easy and cheap to make, using every part of the animal. It’s also an alternative to butter, which cannot be used when cooking meat or chicken according to kosher dietary laws.
Kanafeh/Künefe (Sweet Cheese Pastry)
A few months ago I got an email inviting me to explore Israel, it's people and it's cuisine on a project called Taste of Israel put on by a group called Stand With Us. At first I was a little leery about the offer but after a bit of research it seemed legit and it was an opportunity that I simply could not pass up and so I went! It turned out to be an absolutely amazing experience filled with lots of great people and of course plenty of amazing food! I enjoyed a lot of dishes in Israel and I just had to try making a few of them at home and sharing them with you!
BY LEAH KOENIG for The Nosher for myjewishlearning.com
A crunchy Israeli classic.
Bourekas are nothing short of edible perfection — heavenly little parcels of dough crisped with hot oil or melted butter and stuffed with any number of delicious savory ingredients. Nutritious and filling, they make a satisfying meal any time of day. And like Italy’s calzone, Spain’s empanada, and India’s samosa, these pastries are self-contained, which makes them the perfect portable snack to power an afternoon spent browsing through the shuk (Israeli market), or just about any other activity.