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"From Rosh Hashanah and Passover to Hanukkah and weekly shabbat dinners, this joyous celebration of all the Jewish holidays offers a treasury of 130 recipes gathered from 30 influential chefs and food professionals around the globe, whose shared stories illuminate the diversity of the Jewish diaspora and its cuisine. As contributor Mitchell Davis puts it, the meal is the holiday. Whether it's the Seder plate or a cheesecake for shavout, Jewish holiday foods tell the story of what it means to be Jewish and cook Jewish food. Author Naama Shefi, founder of the Jewish Food Society, introduces readers to 30 influential Jewish chefs and culinary professionals who share their most beloved holiday recipes, with stories of their family histories. For Hanukkah, pastry chef Nir Mesika recounts how her Egyptian and Moroccon grandmothers competed in a donut duel, with one's sfenj challenging the other's zalabia. Ron Arazi, owner of New York Shuk, shares his grandfather's recipe for a fava bean and harissa soup that he serves during Sukkot under the sukkah he builds in his Brooklyn backyard. Chef Beejhy Barhany offers her recipe for dabo, an Ethiopian bread that her family enjoyed every shabbat, even while they fled their country for refugee in Sudan. The Jewish Holiday Table illuminates the common Jewish story of seeking a home-through exodus, immigration, or simply moving on-and finding it in the food traditions shared across borders and generations"--
List of contents
Preface
Introduction
A Season for Intentions: Rosh Hashanah, Yom Kippur, and Sukkot
Rosh Hashanah
A Persian Grandmother and Her Secret Recipes
Rottem Lieberson
Whether in Toronto or New York, the Meal Is the Holiday
Mitchell Davis
Finding a Link to India and Iraq in a London Kitchen
Max Nye
A Tunisian Matriarch’s Recipes Find a New Home in Buenos Aires
Jessica Solnicki
Yom Kippur
A Moroccan Lemon Chicken to Ask Forgiveness With
Kathy Berrie
The Child Who Rode Through the Desert on a Camel
Erez Pinhas
A Gravlax Recipe That Arrived by Mail
Devra Ferst
Sukkot
Fava Bean Soup for an Always-Open Sukkah
Ron Arazi
The Bukharian Grandma on YouTube
Svetlana Davydov
A Time for Light and Parties: Hanukkah and Purim
Hanukkah
A Secret Hanukkah Celebration in Italy
Lorenza Pintar
Danish Christmas Sweets for a Very Merry Hanukkah
Margit Scheftelowitz
An Egyptian-Moroccan Winter Fry-Off
Nir Mesika
The Latkes That Helped a Ukrainian Family Survive
Elizaveta Vigonskaia
Purim
“Tables of Happiness” from Medieval Spain Live On in Zimbabwe
Stella Hanan Cohen
Hungarian Purim Sweets to Take Pride In
Yonit Naftali
An Iraqi Purim Spread Fit for a Party with Card Games
Ilana Isaac
Jewish Hospitality and the Joys of Spring: Passover and Shavuot
Passover
A Soviet Seder Led by a Seven-Year-Old
Sasha Shor
A Ukrainian-Mexican–New York Kind of Seder
Fany Gerson
A Spring Table Inspired by My Greatest Teachers
Rinat Tzadok
A Mina Recipe from Izmir That’s Six Generations Strong
Alexandra Zohn
Moroccan Sweets for a Mimouna Party in Rabat or Virginia
Ruth Stulman
Shavuot
The Queen of the Shavuot Table
Alon Hadar
A Holiday Parade of Tractors, Babies, and First Fruits
Hila Alpert
The Bulgarian Grandmother with the Golden Touch
Ron Levy-Arie
Shabbat: A Holiday for Every Season:
Shabbat Picnics and Living Jewishly
Naama Shefi
Cakes for a Pre-Shabbat Kaffee und Kuchen
Idan Cohen
Blessing Dabo in the Middle of the Desert
Beejhy Barhany
A French-Ashkenazi Shabbat Menu for Friends
Anna Polonsky
An Iraqi Breakfast and a Heritage to Be Proud Of
Tami Shem-Tov
A Moroccan Shabbat Feast by Way of Brazil
Esther Serruya Weyl
Bibliography
Acknowledgments
Index
About the author
Naama Shefi is a kibbutznik and New Yorker whose work sits at the intersection of food, culture, community building, and art. In 2017, she founded the Jewish Food Society, a nonprofit organization, which preserves and celebrates Jewish culinary heritage through a digital recipe archive and dynamic events. In the summer of 2021, she launched Asif: Culinary Institute of Israel, a center in Tel Aviv dedicated to exploring the diverse and creative food culture of Israel. She lives on the Lower East Side with her husband, Ilan, and their daughter, Ella.
Summary
From Rosh Hashanah and Passover to Hannukah and weekly shabbat dinners, this joyous celebration of all the Jewish holidays offers a treasury of 130 recipes gathered from 30 influential chefs and food professionals around the globe, whose shared stories illuminate the diversity of the Jewish diaspora and its cuisine.
Foreword
From Rosh Hashanah and Passover to Hannukah and weekly shabbat dinners, this joyous celebration of all the Jewish holidays offers a treasury of 130 recipes gathered from 30 influential chefs and food professionals around the globe, whose shared stories illuminate the diversity of the Jewish diaspora and its cuisine.
