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Jewish Foods, by Course: Main Dishes

Click Any Dish to Reveal Recipe:

Baked Fish | Baked Shoulder of Veal | Blintzes | Breaded Sole in Wine
Brisket | Brisket of Beef in Wine | Brisket using Onion Soup Mix | Chicken with Almonds
Chicken Braised in Cider | Chicken Curry | Chicken Paprika | Chicken with Prune Stuffing
Chicken Schnitzel | Chicken in Walnut Sauce | Cholent | Coq au Vin
Duck with Horseradish | Eggs with Yogurt | Fish in Mustard Sauce | Glazed Duck
Herbed Fried Fish | Kebobs | Kidneys Apicius | Lamb with Broad Beans & Artichokes
Lamb Stew with Bill & Olives | Latkes | Leg of Lamb with Olive Sauce | Lokshen Kugel
Malawach | Marinated Cornish Hen | Meat Cholent | Meat & Herb Pie
Meat Rolls with Pine Nuts | Moroccan Fish | Moussaka | Potage Apicius
Ratatouille | Roast Lamb | Salmon Patties | Salt Crusted Snapper
Shisklik | Sole with Zucchini Sauce | Spiced Sausage | Steak with Hot Sauce
St. Peter's Fish | Stuffed Cabbage | Stuffed Veal Breast | Tangine with Chicken & Fruits
Tongue in Wine Sauce | Turkey with Apricot Stuffing | Vegetarian Cholent

Baked Fish

 

Baked Shoulder of Veal

 

Blintzes

 

Breaded Sole in Wine

 

Brisket

 

Brisket of Beef in Wine

 

Brisket Using Onion Soup Mix

 

Chicken with Almonds

 

Chicken Braised in Cide

 

Chicken Curry

 

Chicken Paprika

 

Chicken with Prune Stuffing

 

Chicken Schnitzel

 

Chicken in Walnut Sauce

 

Cholent

 

Coq au Vin

 

Duck with Horseradish

 

Eggs with Yogurt

 

Fish in Mustard Sauce

 

Glazed Duck

 

Herbed Fried Fish

 

Kebobs

 

Kidneys Apicius

 

Lamb with Broad Beans & Artichokes

 

Lamb Stew with Dill & Olives

 

Latkes

 

Leg of Lamb with Olive Sauce

 

Lokshen Kugel

 

Malawach

 

Marinated Cornish Game Hens

 

Meat Cholent

 

Meat & Herb Pie

 

Meat Rolls with Pine Nuts

 

Moroccan Fish

 

Moussaka

 

Potage Apicius

 

Ratatouille

 

Roast Lamb

 

Salmon Patties

 

Salt Crusted Snapper

 

Shishlik

 

Sole with Zucchini Sauce

 

Spiced Sausage

 

Steak with Hot Sauce

 

St. Peter's Fish with Parsley Sauce

 

Stuffed Cabbage

 

Stuffed Veal Breast

 

Tagine with Chicken & Fruits

 

Tongue in Wine Sauce

 

Turkey with Apricot Stuffing

 

Vegetarian Cholent


Sources:
Embassy of Israel; Israeli Foreign Ministry; Ruth's Kitchen; Manischewitz; Rogov's Ramblings- Reprinted with permission.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.