For Jews, a large, festive meal is a once-a-week occasion in order to mark Shabbat, the Jewish sabbath. The big meal is customarily served on Friday evening. These recipes bring an Israeli touch to the weekly day of rest, with an emphasis on Israel’s seasonal winter vegetables.
- Israeli Shabbat recipe: Cauliflower couscous
- Israeli Shabbat recipe: Beet, pomegranate and tomato salad
- Israeli Shabbat recipe: Meatballs in Swiss chard and chickpea stew
- Israeli Shabbat recipe: Orange, polenta and marzipan cake
What makes this menu Israeli? Fresh produce plays a key role in every dish, and ingredients such as Swiss chard, chickpeas, pomegranate and couscous are all common in Israel. It’s colorful, rich in bold flavors, and it doesn’t follow a strict culinary tradition. For me, that’s Israeli.
Israeli Shabbat dinner menu: