Here are several recipes from around the world that have all found their way into the sukkah. To read more about Sukkot celebrations in Crown Heights, Brooklyn, see the story Season of Rejoicing from issue #141.
Techina (Tahini Dip)
Brightened with lemon and garlic, tahini becomes a bright, creamy dip. Try it with warm, fresh pita, or sliced vegetables. See the recipe for Techina »
The Middle Eastern spice blend za’atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It’s ideal served alongside roasted meats, or slathered on fresh-baked pita. See the recipe for Za’atar Dip »
T’fina Pkaila (Beef Rib and Meatball Stew)
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach. See the recipe for T’fina Pkaila »
Challot (Challah Knots)
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they’re perfect for any occasion. See the recipe for Challot »
Lokshen Kugel (Savory Noodle Kugel)
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions. See the recipe for Lokshen Kugel »
The classic Middle Eastern eggplant spread, redolent with garlic and smoky charred eggplant, is made even creamier with the addition of mayonnaise. See the recipe for Baba Ghannouj »
Tzimmes (Root Vegetable Stew)
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables. See the recipe for Tzimmes »
Lekach (Honey-Spice Cake)
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables. To make this recipe pareve for meat meals, replace the butter for greasing the pan with canola oil. See the recipe for Lekach »
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.