Recipes
Recipes from Jewish Delis Around the World
Cholent (Beef Stew)
Slow cooking allows the flavors of beans, brisket, and vegetables to meld perfectly.
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
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
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
We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss. See the Kartofl Knish (Potato Knish) Recipe
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Halved hard-boiled eggs are a great vehicle for scoops of chopped liver. See the Toltott Tojas (Chicken Liver-Stuffed Eggs) Recipe
Salata de Varza (Coleslaw)
The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.
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) »
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.
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