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Jewish recipes (69)

Find all the best of Jewish food, including kosher recipes and Seder fare.

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Apple Matzah Pudding

Recipe by: deniseskitchen

This is a really straightforward traditional parev recipe that includes the classic ingredients of matzah and cinnamon. It is ideal for Seder night as it makes a large pudding, just the perfect dessert after a heavy meal. The apple juice and egg mixture ensures the pudding is light and fluffy.

Apple Matzo Kugel

Reviews(1)

Recipe by: LORANGE7

The BEST kugel ever. I'm not Jewish but have a lot of Jewish friends and they love this recipe! Good as a side, breakfast, dessert or snack!

Apricot Almond Rugelach

Recipe by: Bonnie Fedunec

These dainty and delicious biscuits freeze well either baked or unbaked. You can also sprinkle the tops with demerara sugar right before baking.

Bagels

Recipe by: Norma MacMillan

These little bread rings, Jewish in origin, are delicious teamed with savoury fillings such as smoked salmon and a soft cheese, or egg and salad. The double cooking method – first by briefly poaching in boiling water, then baking – gives bagels their unique soft crumb and slightly chewy crust.

Better Bagels

Reviews(2)

Recipe by: Jandl

The trick is to boil before baking! This makes an excellent batch of plain bagels that you can enhance with sesame seeds or poppy seeds.

Braised herrings in cider

Recipe by: Maggie Pannell

Herrings are baked with apples and potatoes.

Bread Machine Challah

Reviews(4)

Recipe by: Ione Walker

This rich egg bread is easy to prepare in a bread machine, but the traditional plaited look is preserved when it is baked in the oven.

Bread Machine Plaited Challah

Recipe by: Marylyn Pisseri

Absolutely delicious. I have a 1kg bread machine and use it to make the Challah dough. It freezes well.

Bread Maker Challah

Reviews(1)

Recipe by: Suzy

Challah is a traditional Jewish plaited bread eaten on Shabbat and Jewish holidays, except for Passover, when leavened bread forbidden. This easy recipe uses a bread machine. I use the "light" setting on my bread machine.

Challah

Reviews(3)

Recipe by: Joan Callaway

Traditional egg bread for the Jewish Sabbath. You can add sultanas to the dough just before shaping and then make the loaves into round plaits for Rosh Hashanah.

Chocolate Babka

Reviews(3)

Recipe by: Nina

This recipe is the next best thing to a bakery babka! Although babkas are traditionally yeast-risen breads, this one is more similar to a sweet quick bread or cake.

Chocolate Chip Meringues

Recipe by: Leah Perez

Easy to make and easy to eat!

Coconut and Almond Macaroons

Reviews(1)

Recipe by: ILikeSpatulas

Crunchy on the outside, soft and chewy in the middle. Drizzle melted chocolate over the top for a nice presentation.

Date Haroset

Recipe by: Katy

Haroset is a traditional Jewish Passover dish. This haroset recipe is more of a confection, and very different from the typical apple based variety. It can be stored in the refrigerator for one week in an air-tight container.

Date Roll

Recipe by: Sandra

This is an easy and delicious "sweet" that is a little different!

Denise's Hamantaschen

Recipe by: deniseskitchen

These are the classic triangular Purim biscuit that are filled with poppy seeds, prunes or apricot preserves. Recipes vary quite considerably from being small cocktail size to being large and heavy. They can either be made with sweet yeast dough or biscuit pastry: it just depends on your preference and family tradition.

Easy Potato Pancakes

Recipe by: HIGHROAD

My family loves these as a side dish or for Sunday brunch. Delicious topped with soured cream and spring onions or apple sauce.

Gefilte Fish

Recipe by: Eileen Mintz

My mother-in-law took great pains to prepare Gefilte Fish for Passover and Rosh Hashanah. The best legacy she left was to teach her sons how to do it and in turn they would teach their wives and then the next generation. This has been passed down and today it is still appreciated as the Mintz Family Gefilte Fish.

Hamantaschen

Recipe by: Sharon

A favourite biscuit for the Jewish holiday, Purim! It has always worked better for me if I cover the dough and refrigerate overnight. Some people think it works better if used immediately. You decide!