Written by Jessica Fischman Photo courtesy of Jessica FischmanThis is another Indian-Jewish recipe that I absolutely I love! It’s a bit like an Indian style egg roll, but with a fun Jewish twist. When I was too young to help…
Written by Tamar Weir Illustrated by Tamar and Irit Weir Khoresht is a winning dish in my home and has been passed from generation to generation with delight. Both of my grandmothers were amazing chefs. What we call today gourmet…
Written by Jessica Fischman Photo by Katie Fischman My family typically makes this recipe during the high holy days. We call them Cheese Sambusuks. Cheese Sambusuks are an Indian-Jewish recipe that has been used throughout the years. My grandparents and…
By Jessica Fischman Hamantaschens are typically eaten on the Jewish holiday of Purim, which commemorates the Jews being saved from execution from the ancient Persian Empire. The king at the time, King Achashverosh, arranged a beauty pageant to find a…
Written by Jessica Fischman Indian Jewish sweet and sour stew with okra. The origins of this stew are from Iraq with a hint of Indian spice. 1 pound of fresh or frozen okra 1 (3-lb) chicken jointed and skinned 3…
This article appeared in the Spring 2015 edition of Leviathan Jewish Journal. The holiday of Shavuot, the Hebrew word for “weeks”, is always celebrated 7 weeks after Passover. This festival marks the day that God gave the Torah to the Israelites…
Savta’s Latke Recipe This article appeared in the Winter 2014 edition of Leviathan Jewish Journal. Total time 30 minutes Makes 12 latkes Ingredients 3 pounds russet potatoes 1/2 cup finely chopped shallots or onions 4 large eggs, beaten 4 tablespoons flour 2…
potatoes oil happy hanukkah!