Winter Shabbat Recipes

Kubbeh Hamusta: The Soup That Wakes Up the Table

Kubbeh Hamusta is a beloved Middle Eastern soup that knows exactly what it wants to be. Tender semolina-encrusted meat dumplings are gently poached in a bright, lemony broth that leans confidently toward the sour side, balanced with fresh greens and warm aromatics. Comforting yet lively, this is a soup that wakes up the palate, proving that not all comfort food needs to be quiet or polite.

The "Kebab" Dumplings (Kubbeh)

• The Shell: Mix 1 cup fine semolina with ½ cup water and a pinch of salt until it forms a soft, pliable dough. Let it rest for 20 minutes.
• The Filling: Combine ½ lb ground beef or lamb with 1 small minced onion, a handful of chopped parsley, and 1 tsp Baharat (Middle Eastern spice blend).
• The Shape: Pinch off a walnut-sized piece of dough, flatten it into a thin disc in your palm, place 1 tsp of meat in the center, and seal it to form a smooth ball.

The Sour Soup Base

• Aromatics: Sauté 1 diced onion and 3 sliced stalks of celery (with leaves) in olive oil until soft.
• Greens: Add a bunch of chopped Swiss chard or spinach and 1–2 cubed zucchinis. Sauté for 5 minutes.
• The Broth: Add 8 cups of chicken or beef stock, 1 tsp turmeric, and salt and pepper to taste. Bring to a boil.
• Sour Finish: Pour in the juice of 2–3 lemons (about ½ cup) and 1 tbsp of dried mint. For extra depth, some traditional versions include a pinch of citric acid or chopped dried limes.

Cooking Instructions

• Simmer the Broth: Once your soup base is boiling, reduce the heat to a low simmer for about 15 minutes to soften the vegetables.
• Add the Kubbeh: Gently drop the meat dumplings into the simmering soup one by one. Do not stir for the first 5 minutes to prevent them from breaking.
• Final Poach: Cover and simmer for 30–45 minutes. The kubbeh are ready when they float to the surface and the shell is tender.

Serving Suggestion

• Serve hot in deep bowls, ensuring each guest gets 3–4 dumplings.
• Pairs perfectly with steamed white rice or fresh bread to soak up the tangy broth.

Cholent: Low Heat, High Commitment

Cholent is a traditional Jewish stew made for people who understand that great food cannot be rushed. Prepared in a crock pot on Friday and left to cook slowly through the night, it is served for Shabbat lunch on Saturday, rich, comforting, and deeply satisfying. Cholent does all the work while you sleep, quietly turning patience into flavor.

Ingredients

• Meat: 1.5–2 lbs of fatty beef, such as chuck roast, flanken (short ribs), or brisket, cut into large chunks.
• Starches: 3–4 large potatoes (peeled and quartered) and 1 large onion (chopped).
• Grains & Beans: 1 cup pearl barley and ½ cup dried beans (e.g., kidney, lima, pinto, or a pre-mixed cholent bean blend).
• Flavor Base: 2 tbsp honey or brown sugar, 1 tbsp sweet paprika, 1 tsp garlic powder, 1 tsp cumin, and salt and pepper to taste.
• Liquid: 4–6 cups of water or beef broth (enough to cover the ingredients by 1–2 inches).
• Optional: 4–6 whole raw eggs (in the shell) and a pre-packaged kishka (stuffed derma) placed on top.

Instructions

• Layer the Ingredients: Spray the slow cooker insert with cooking spray for easier cleanup. Layer the chopped onions and potatoes at the bottom, followed by the meat.
• Add Grains & Beans: Scatter the barley and beans over the meat.
• Season: Sprinkle the paprika, garlic powder, cumin, salt, and pepper over the top. Drizzle with honey or brown sugar.
• Add Liquid: Pour in water or broth until all ingredients are submerged by at least an inch.
• Add Toppings: Gently place washed, whole raw eggs and/or the kishka on top of the liquid.
• Slow Cook: Cover and set the crock pot to Low. For a traditional Shabbat lunch, cook for 12–15 hours (for example, from Friday afternoon until Saturday morning). For a standard dinner, cook for 8–10 hours on Low.

Tips for 2026

• Gluten-Free Alternative: Replace barley with buckwheat or extra potatoes for a gluten-free version.
• Enhanced Flavor: For a deeper color and richer flavor, sear the meat in a pan before adding it to the crock pot.

Turn Up the Heat: Moroccan Fish Stew with Spicy Sauce

A classic of Moroccan Jewish cuisine, Chraime is a bold fish stew that wastes no time making an impression. Firm white fish is gently poached in a rich tomato sauce infused with garlic, chili, paprika, and aromatic North African spices. Fragrant, fiery, and deeply satisfying, this is a Shabbat dish that announces itself the moment it hits the table.

Ingredients

• Fish: 1.5–2 lbs of firm fish fillets (e.g., halibut, cod, sea bass, or salmon), cut into large chunks.
• Base: 2 tbsp olive oil, 1 large onion (chopped), and 6–10 cloves of garlic (minced).
• Vegetables: 1 red bell pepper (sliced), 1 jalapeño or serrano pepper (minced, for heat), and 1 cup of diced tomatoes.
• Spices & Sauce: 2 tbsp tomato paste, 1 tbsp paprika (sweet or smoked), 1 tsp ground cumin, ½ tsp turmeric, ½ tsp cayenne pepper (or to taste), and 1–1.5 cups of water or vegetable broth.
• Finish: Juice of ½ lemon and ½ cup fresh cilantro or parsley (chopped).

Instructions

• Sauté aromatics: Heat olive oil in a large skillet or wide pot over medium heat. Sauté the onion and bell pepper until softened (about 5–7 minutes). Add the garlic and minced chili pepper, cooking for another 30–60 seconds until fragrant.
• Bloom the spices: Stir in the tomato paste, paprika, cumin, turmeric, and cayenne. Cook for 1–2 minutes to allow the spices to release their oils.
• Simmer the sauce: Add the diced tomatoes and water/broth. Bring to a gentle boil, then reduce heat and simmer covered for about 10–15 minutes to let the flavors meld.
• Poach the fish: Season fish pieces with salt and pepper, then nestle them into the sauce. Spoon some sauce over the fillets. Cover and cook over low-medium heat for 8–12 minutes, or until the fish is opaque and flakes easily.
• Garnish & serve: Squeeze fresh lemon juice over the stew and garnish generously with cilantro or parsley.

Serving suggestions

• Couscous: Traditionally served over a bed of rice or steamed couscous to absorb the spicy sauce.
• Bread: Serve with challah for dipping.

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