The Friday evening lights, the warmth of the home, the gathering of loved ones – there’s nothing quite like a traditional Shabbat dinner. As the sun sets on the Jewish Sabbath, families and friends come together to share in the joy of community and connection. And what better way to do that than around a beautifully set table, filled with an array of delicious and flavorful dishes? In this article, we’ll explore 18 mouth-watering Shabbat dinner recipes that are sure to delight your taste buds and leave everyone feeling full and satisfied.
From classic challah bread to slow-cooked brisket, from roasted garlic and herb chicken to sweet and tangy tzimmes, these recipes offer a little something for everyone. Whether you’re a seasoned cook or just starting out in the kitchen, we’ve got you covered with easy-to-follow instructions and helpful tips. So go ahead, get cooking, and make this Shabbat dinner one to remember!
Classic Challah Bread
This traditional Jewish bread recipe yields a soft, fluffy, and braided loaf with a rich egg wash and a subtle sweetness. Perfect for snacking or serving at your next dinner gathering.
Ingredients:
– 3 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1 tablespoon sugar
– 1/4 cup warm water
– 2 large eggs, beaten
– 4 tablespoons unsalted butter, melted
– Salt to taste
Instructions:
1. In a large mixing bowl, combine flour, yeast, and sugar.
2. Gradually add warm water, stirring until a shaggy dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C). Divide dough into three equal pieces.
6. Roll each piece into a long rope, then braid together. Place on a baking sheet lined with parchment paper.
7. Brush egg wash over the braided loaf and sprinkle with salt.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Slow-Cooked Brisket with Caramelized Onions
Slow-Cooked Brisket with Caramelized Onions: A Hearty, Fall-Off-the-Bone Delight
This rich and savory brisket recipe is perfect for a special occasion or a cozy night in. The slow-cooking process tenderizes the beef to perfection, while the caramelized onions add a depth of flavor that’s simply irresistible.
Ingredients:
– 2 pounds beef brisket
– 1 large onion, sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup brown sugar
– 1/4 cup beef broth
Instructions:
1. Preheat the slow cooker to low heat.
2. Season the brisket with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the brisket until browned on both sides, about 5 minutes per side.
4. Transfer the brisket to the slow cooker. Add the sliced onions, brown sugar, and beef broth. Cover and cook for 8-10 hours or overnight.
5. Remove the brisket from the slow cooker and let it rest for 15 minutes before slicing against the grain.
Cooking Time: 8-10 hours
Matzo Ball Soup
A comforting and traditional Jewish dish, Matzo Ball Soup is a staple of many households. This recipe brings together the tender goodness of chicken broth, fluffy matzo balls, and a hint of spice.
Ingredients:
– 2 lbs chicken wings
– 4 cups water
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 tsp dried dill weed
– 1/2 tsp black pepper
– 6-8 matzo balls (see below for recipe)
– Salt and pepper to taste
Instructions:
1. In a large pot, combine chicken wings, water, onion, garlic, carrots, celery, dill weed, and black pepper.
2. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Remove the chicken from the pot and let it cool.
4. Add matzo balls to the pot and cook for an additional 10-15 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Matzo Ball Recipe:
– 1/2 cup matzo meal
– 1 egg
– 1 tsp chicken broth
– 1/4 tsp salt
– 1/4 tsp black pepper
Mix all ingredients together until a dough forms. Roll into balls and add to the soup pot.
Cooking Time: 45-50 minutes
Roasted Garlic and Herb Chicken
Roasted Garlic and Herb Chicken: A flavorful and aromatic dish that’s perfect for a weeknight dinner or special occasion. With the rich flavors of roasted garlic and herbs, this chicken recipe is sure to become a new favorite.
Ingredients:
– 4 boneless, skinless chicken breasts
– 6 cloves of garlic, peeled and separated into individual cloves
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, toss together the garlic cloves and olive oil.
3. Place the chicken breasts on a baking sheet lined with parchment paper.
4. Roast the garlic in the oven for 20-25 minutes, or until tender and caramelized.
5. Remove the roasted garlic from the oven and let it cool slightly.
6. In a small bowl, mix together the thyme, rosemary, salt, and pepper.
7. Brush the chicken breasts with the herb mixture, making sure to coat evenly.
8. Place the chicken breasts on the baking sheet with the roasted garlic.
9. Roast in the oven for an additional 20-25 minutes, or until the chicken is cooked through.
Cooking Time: 40-50 minutes
Sweet and Tangy Tzimmes
Tzimmes is a classic Jewish dish that’s perfect for any occasion. This sweet and tangy version combines the traditional carrots and potatoes with added flavors of apricots, raisins, and a hint of citrus.
Ingredients:
– 2 large carrots, peeled and sliced
– 1 large potato, peeled and cubed
– 1 cup dried apricots, chopped
– 1/2 cup golden raisins
– 1/4 cup orange juice
– 2 tablespoons honey
– 1 tablespoon brown sugar
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine carrots, potatoes, apricots, and raisins.
3. In a separate bowl, whisk together orange juice, honey, brown sugar, cinnamon, salt, and pepper.
4. Pour the wet ingredients over the dry ingredients and mix until everything is well coated.
5. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
6. Bake for 45 minutes, then remove the foil and continue baking for an additional 15-20 minutes or until the vegetables are tender.
Cooking Time: 1 hour
Homemade Gefilte Fish
Gefilte fish, a traditional Jewish dish, is a delicate fish pattie made from ground fish and various aromatics. This homemade recipe yields tender and flavorful gefilte fish that’s perfect for special occasions or everyday meals.
Ingredients:
– 1 pound whitefish (such as cod, tilapia, or haddock), skin removed
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1/4 cup breadcrumbs
– 1 egg, lightly beaten
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Water, for cooking
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the chopped onion, minced garlic, breadcrumbs, egg, lemon juice, salt, and pepper.
3. Add the ground fish to the mixture and mix until just combined. Be careful not to overmix.
4. Form the mixture into patties, about 1/4 inch thick.
5. Place the gefilte fish on a baking sheet lined with parchment paper, leaving some space between each patty.
6. Bake for 25-30 minutes or until cooked through and lightly browned.
7. Serve warm, garnished with lemon slices and chopped fresh parsley.
Cooking Time: 25-30 minutes
Braised Short Ribs with Red Wine Sauce
A rich and flavorful dish perfect for a special occasion or a cozy night in. This recipe yields tender, fall-off-the-bone short ribs smothered in a deep red wine sauce.
Ingredients:
– 4-6 beef short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 5 minutes. Remove ribs from pot.
3. Add onion and garlic to pot; cook until softened, about 5 minutes.
4. Add red wine, beef broth, tomato paste, and thyme. Stir to combine.
5. Return short ribs to pot; cover and transfer to preheated oven.
6. Braise for 2-1/2 hours or until meat is tender and falls off the bone.
7. Serve with sauce spooned over the top.
Cooking Time: 2-1/2 hours
Kugel with Raisins and Cinnamon
Warm Up with a Classic: Kugel with Raisins and Cinnamon!
This traditional Jewish dish is a sweet and comforting treat that’s perfect for any occasion. With its gooey raisin-filled center, crispy golden crust, and warm cinnamon aroma, it’s sure to become a family favorite.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup milk
– 1/2 cup raisins
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add melted butter, eggs, and milk; whisk until smooth.
4. Stir in raisins and cinnamon.
5. Pour batter into a 9×13-inch baking dish.
6. Bake for 35-40 minutes or until golden brown and set.
7. Let cool for 10 minutes before serving.
Cooking Time: 35-40 minutes
Israeli Salad with Tahini Dressing
This classic Middle Eastern salad combines crunchy vegetables with creamy tahini dressing, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 2 cups mixed greens (such as romaine, arugula, and/or spinach)
– 1 cup diced cucumber
– 1 cup diced tomatoes
– 1/2 cup chopped red bell pepper
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup tahini dressing (see below)
Tahini Dressing:
– 2 tablespoons tahini paste
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and water to taste
Instructions:
1. In a large bowl, combine mixed greens, cucumber, tomatoes, red bell pepper, and feta cheese (if using).
2. In a small bowl, whisk together tahini paste, lemon juice, and garlic until smooth.
3. Add salt and water as needed to achieve desired consistency.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately.
Cooking Time: 10-15 minutes
Stuffed Cabbage Rolls
This classic recipe combines tender cabbage leaves with a savory filling of ground beef, rice, and spices, resulting in a satisfying and comforting meal.
Ingredients:
– 1 head of cabbage
– 1 lb ground beef
– 1/2 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp tomato paste
– 1 can (28 oz) crushed tomatoes
Instructions:
1. Preheat oven to 375°F.
2. Blanch cabbage leaves in boiling water for 5 minutes; remove and let cool.
3. In a large mixing bowl, combine ground beef, cooked rice, chopped onion, minced garlic, paprika, salt, and pepper. Mix well.
4. Lay a cooled cabbage leaf flat on a work surface. Place about 1/4 cup of the meat mixture in the center of the leaf. Fold the stem end over the filling, then fold in the sides and roll up the cabbage to form a neat package. Repeat with remaining leaves and filling.
5. In a large Dutch oven or baking dish, combine tomato paste and crushed tomatoes. Arrange the cabbage rolls seam-side down in the sauce.
6. Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 15-20 minutes, or until cabbage is tender.
Cooking Time: 45-50 minutes
Roasted Root Vegetables with Honey Glaze
Roasted Root Vegetables with Honey Glaze: Sweet and savory, this recipe brings out the natural sweetness of root vegetables and pairs it with a hint of honey.
Ingredients:
– 2-3 carrots, peeled and chopped into 1-inch pieces
– 2-3 parsnips, peeled and chopped into 1-inch pieces
– 1 large sweet potato, peeled and chopped into 1-inch cubes
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped root vegetables with olive oil, salt, and pepper until they are evenly coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes or until the vegetables are tender and lightly caramelized.
5. In a small bowl, whisk together honey and 1 tablespoon of water.
6. After the vegetables have roasted for 20 minutes, brush them with the honey glaze.
7. Return to the oven and roast for an additional 5-10 minutes, or until the glaze is caramelized.
Cooking Time: 25-35 minutes
Lentil Soup with Fresh Herbs
Warm up on a chilly day with this comforting and flavorful lentil soup, infused with the brightness of fresh herbs. This recipe is perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh cilantro, chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the lentils, vegetable broth, parsley, cilantro, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with additional fresh herbs if desired.
Cooking Time: 30-40 minutes
Potato Knishes
A classic comfort food, potato knishes are a delicious and satisfying treat that can be enjoyed as a snack or side dish.
Ingredients:
– 2 large potatoes, peeled and diced
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup unsalted butter, melted
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine potatoes, flour, salt, and pepper.
3. Mix well until a dough forms.
4. Turn the dough out onto a floured surface and knead for 5 minutes.
5. Divide the dough into 4-6 equal pieces.
6. Roll each piece into a ball and then flatten slightly into a disk shape.
7. Place a tablespoon of melted butter in the center of each disk.
8. Fold the edges over the filling to form a knish shape, pressing edges together to seal.
9. Brush tops with egg wash for a golden glaze.
10. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Herbed Roast Turkey with Gravy
A classic holiday centerpiece, this herbed roast turkey recipe is sure to please even the pickiest eaters. With a flavorful blend of herbs and spices, this juicy turkey is served with a rich and savory gravy.
Ingredients:
– 1 (12-14 pound) whole turkey
– 2 tablespoons olive oil
– 2 tablespoons butter, softened
– 4 sprigs fresh thyme
– 2 sprigs fresh rosemary
– 1 clove garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 325°F (165°C).
2. Rinse turkey and pat dry with paper towels.
3. In a small bowl, mix together butter, thyme, rosemary, garlic, salt, and pepper.
4. Rub the herb mixture all over the turkey, making sure to get some under the skin as well.
5. Place turkey in a roasting pan and pour chicken broth into the bottom of the pan.
6. Roast turkey for about 3-1/2 hours or until internal temperature reaches 165°F (74°C).
7. Remove turkey from oven and let rest for 15 minutes before carving.
8. Strain juices from the roasting pan to make a rich gravy.
Cooking Time: Approximately 3-1/2 hours
Spinach and Cheese Bourekas
A classic Greek pastry filled with spinach and cheese, perfect as a snack or light meal.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1/2 cup fresh spinach leaves, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 egg, beaten (for brushing phyllo)
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Thaw the phyllo dough according to package instructions.
3. In a bowl, mix together spinach, feta cheese, Parmesan cheese, salt, and pepper.
4. Brush one sheet of phyllo with beaten egg and place about 1 tablespoon of the spinach mixture in the center.
5. Fold the phyllo into triangles or squares, sealing the edges with a little water.
6. Place the bourekas on a baking sheet lined with parchment paper, leaving some space between each pastry.
7. Brush the tops with vegetable oil and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Charoset with Apples and Walnuts
Charoset is a traditional Passover dessert that combines the sweetness of apples and honey with the crunch of walnuts. This recipe adds a twist by incorporating fresh apple chunks and toasted walnuts into the classic charoset mixture.
Ingredients:
– 1 cup chopped dates
– 1/2 cup honey
– 1/4 cup chopped walnuts
– 1/2 cup diced apples (Granny Smith or other sweet variety)
– 1 tablespoon lemon juice
– Pinch of salt
Instructions:
1. In a medium saucepan, combine chopped dates and honey. Heat over low heat, stirring occasionally, until the mixture is smooth and warm.
2. Remove from heat and stir in chopped walnuts, diced apples, lemon juice, and salt.
3. Let the mixture cool to room temperature before refrigerating for at least 30 minutes or up to 24 hours.
4. Serve chilled, garnished with additional chopped walnuts if desired.
Cooking Time: 10-15 minutes
Baked Salmon with Lemon-Dill Sauce
A bright and citrusy twist on traditional baked salmon, this recipe combines the flavors of lemon and dill for a refreshing and flavorful dish.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place the salmon fillets on the prepared baking sheet.
4. In a small bowl, whisk together lemon juice, olive oil, garlic, and dill.
5. Brush the lemon-dill sauce evenly over the salmon fillets.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Caramelized Onion and Mushroom Quiche
A savory quiche that’s perfect for brunch or dinner, featuring sweet caramelized onions and earthy mushrooms.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large onions, thinly sliced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 3 large eggs
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook onions and mushrooms over medium-low heat, stirring occasionally, until caramelized (about 20-25 minutes).
4. In a separate bowl, whisk together eggs, heavy cream, and cheddar cheese. Season with salt and pepper to taste.
5. Arrange cooked onion and mushroom mixture on one half of the puff pastry, leaving a 1/2 inch border around edges.
6. Pour egg mixture over onions and mushrooms.
7. Fold the other half of puff pastry over filling and press edges to seal.
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to delight your family and friends with these 18 flavorful Shabbat dinner recipes! From classic challah bread and slow-cooked brisket with caramelized onions, to roasted garlic and herb chicken and braised short ribs with red wine sauce, there’s something for everyone. Also featured are traditional dishes like matzo ball soup, homemade gefilte fish, and stuffed cabbage rolls, as well as sweet treats like kugel with raisins and cinnamon and baked salmon with lemon-dill sauce. Whether you’re a seasoned cook or just starting out, these recipes will help make your Shabbat dinner a memorable one.
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