Recipes from Jewish Delis Around the World

Cholent (Beef Stew)

Slow cooking allows the flavors of beans, brisket, and vegetables to meld perfectly.Landon Nordeman
Sarmale (Stuffed Cabbage)
We've adapted this recipe by using fresh cabbage leaves rather than the more traditional pickled cabbage. To add a pleasant sourness to the dish, top the stuffed cabbage in the pot with 2 cups sauerkraut before baking, if you like. See the Sarmale (Stuffed Cabbage) Recipe
Landon Nordeman
Knaidelach (Matzo Balls and Goose Soup)
The recipe for this comforting soup is based on one from Budapest chef Andras Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy. See the Knaidelach (Matzo Balls and Goose Soup) Recipe
Landon Nordeman
Paprikas Libamaj (Paprika Foie Gras on Toast)
Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras. See the Paprikas Libamaj (Paprika Foie Gras on Toast) Recipe
Landon Nordeman
Kartofl Knish (Potato Knish)
We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss. See the Kartofl Knish (Potato Knish) Recipe
Landon Nordeman
Toltott Tojas (Chicken Liver-Stuffed Eggs)
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver. See the Toltott Tojas (Chicken Liver-Stuffed Eggs) Recipe
Landon Nordeman
Salata de Varza (Coleslaw)

Salata de Varza (Coleslaw)

The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.Landon Nordeman
Challah

CHALLAH

This eggy, yeasted bread is a welcome addition to any spread.Landon Nordeman

Rugelach (Cinnamon, Apricot, and Walnut Pastries)

The recipe for these flaky crescent pastries was inspired by one from Karmela Balo, owner of the Cari Mama bakery in Budapest. See the recipe for Rugelach (Cinnamon, Apricot, and Walnut Pastries) »Landon Nordeman

Flodni (Apple, Walnut, and Poppy Seed Pastry)

The recipe for this traditional Hungarian dessert was inspired by one from Budapest food blogger Eszter Bodrogi and calls for four layers of jammy filling between sheets of pastry.Landon Nordeman