Jewish cuisine is rich in traditions and recipes steeped in religious and cultural significance. Kosher desserts hold a special place during Jewish holidays and Shabbat, the weekly day of rest.

Now we will therefore explore the main Jewish holidays and the typical desserts for these occasions. Additionally, we will delve into what it means to observe Shabbat and the delights that are served to celebrate it. To conclude, we will illustrate the recipes for some typical Jewish desserts: Challah, Sweet Kugel, and Baklava.

What are the main Jewish holidays?

Jewish religion is characterized by various holidays, each with its own spiritual meaning and culinary traditions. Some of the most important holidays are:

  • Rosh Hashanah: the Jewish New Year, a time for reflection and hope for a sweet and prosperous new year.
  • Yom Kippur: the Day of Atonement, the holiest holiday in Judaism, marked by fasting and prayer.
  • Sukkot: the Festival of Booths, celebrating the harvest and divine protection during the Exodus from Egypt.
  • Hanukkah: the Festival of Lights, commemorating the miracle of the oil that lasted eight days in the Temple of Jerusalem.
  • Purim: a festival of joy and celebration, commemorating the story of Esther and the salvation of the Jewish people.
  • Pesach: Passover, which commemorates the liberation of the Jews from slavery in Egypt and the Exodus.

What desserts do Jews eat during the holidays?

Each Jewish holiday features specific desserts that carry symbolism related to the celebration’s meaning. Here are some examples of desserts consumed during major Jewish holidays:

  • Rosh Hashanah: during the Jewish New Year, sweets such as honey cake and apples dipped in honey are eaten to symbolize the hope for a sweet year. Desserts made with pomegranate are also common, as they represent abundance and prosperity.
  • Hanukkah: during the Festival of Lights, sufganiyot, jelly-filled doughnuts, are prepared, symbolizing the miracle of the oil. Other fried desserts include latkes (potato pancakes) served with a sweet sauce.
  • Purim: hamantaschen, or “Haman’s ears,” are triangular-shaped cookies filled with jam or poppy seeds, recalling the story of Purim and the salvation of the Jewish people.
  • Pesach: during Passover, leavened foods cannot be consumed. Therefore, typical desserts include almond cake and coconut macaroons, made without yeast.
  • Sukkot: fruit-based desserts are traditional during Sukkot, as this holiday celebrates the harvest. Pies made of apples or figs are often prepared.

What is Shabbat?

Shabbat is the weekly day of rest celebrated from sunset on Friday to sunset on Saturday. During this day, Jews commemorate the creation of the world, when, according to the Torah, God rested on the seventh day after creating the universe.

Shabbat is a time dedicated to spirituality, rest, and family, marked by ceremonies and three main meals, all accompanied by prayers and special blessings.

Shabbat is one of the most important aspects of Jewish life and is celebrated with a traditional dinner on Friday evening, beginning with the kiddush (blessing of the wine) and the blessing of the challah, the braided bread.

What is eaten during Shabbat?

During Shabbat, food is prepared in advance, as cooking is prohibited during the day of rest. The Shabbat dinner is typically a hearty meal that includes various dishes, such as challah, meat-based dishes, sides, and naturally, desserts.

Among the typical Shabbat desserts we can find:

  • Challah: challah is a slightly sweet braided bread, often served with honey to start the meal sweetly. Although not a true dessert, its sugary flavor makes it suitable for accompanying the end of the meal.
  • Sweet Kugel: kugel is a dish made from pasta or potatoes that can be either sweet or savory. The sweet version, made with noodles, sugar, raisins, and spices, is very popular during Shabbat.
  • Simple cakes: cakes like honey cake or fruit-based desserts are often prepared to conclude the Shabbat dinner.
  • Baklava: during Shabbat, baklava, a layered dessert with nuts and sweet syrup, may also be served, adding a rich and fragrant note to the end of the meal.

What is prohibited during Shabbat?

During Shabbat, many activities are prohibited as they represent “work“. Among the prohibited activities are:

  • Cooking: for this reason, all food is prepared before Shabbat begins. Dishes are kept warm with special devices or served cold.
  • Lighting a fire: lighting fires, including stoves or lights, is forbidden. Here too, lights and heating are prearranged.
  • Using electronic devices: it is not allowed to use phones, computers, or other electronic devices.
  • Work: any kind of manual or professional work is prohibited during Shabbat.

Kosher Desserts: Recipes for Shabbat

Challah Recipe: The Jewish Braided Bread

Challah is a sweet braided bread that holds a prominent place in Jewish tradition. Typically consumed during Shabbat, the weekly rest that begins Friday evening with the kiddush prayer, this bread is not only delicious but also symbolic. During Shabbat, challah is blessed along with the wine, thus celebrating the sanctity of the moment.

To adhere to Jewish tradition, it is important not to replace the oil with butter or add milk or yogurt to the dough, to avoid mixing dairy derivatives with meat, which is often consumed during Shabbat.

Ingredients

  • For the starter:
    • 170 g of type 0 flour
    • 110 ml of warm water
    • 4 g of dry yeast
  • For the dough:
    • 520 g of Manitoba flour
    • 80 g of sugar
    • 65 g of extra virgin olive oil
    • 40 g of honey
    • 30 ml of warm water
    • 150 g of eggs (about 3 medium)
    • 3 egg yolks
    • 15 g of fine salt
  • For brushing:
    • 1 egg yolk
    • Enough water

Preparation

  1. Preparing the starter:
    • In a small bowl, dissolve the dry yeast in warm water. If preferred, you can substitute with 12 g of fresh yeast.
    • In a larger bowl, sift the flour and add the starter, mixing until fully incorporated.
  2. Dough:
    • Work the starter in a bowl with your hands, then transfer it to a floured surface and knead until you get a soft and homogeneous dough.
    • Place the dough in a small bowl, cover with cling film, and let it rise for about 30 minutes or until it doubles in volume.
    • Dissolve the salt in warm water in a separate bowl.
    • In the bowl of a mixer, add the starter, sugar, honey, and start mixing with the K beater.
    • Gradually add the sifted flour, eggs, and egg yolks, continuing to knead.
    • Incorporate the olive oil in a stream and finally the salted water. Continue kneading until the dough is smooth and soft.
  3. Forming the challah:
    • Form a ball with the dough and let it rise in a bowl covered with cling film in an oven turned off with the light on for at least 3 hours.
    • After rising, divide the dough into 5 equal parts and form 5 strands.
    • Join one end of the strands and braid them, alternating the outer strands with the inner ones until the braid is complete.
    • Gently roll the end of the braid and tuck it underneath.
  4. Baking:
    • Transfer the challah to a baking tray lined with parchment paper and let it rise again for 30-45 minutes.
    • Brush the surface with a beaten egg yolk mixed with a little water.
    • Bake in a preheated oven at 190°C for 30-40 minutes, until the challah is golden and fragrant.

Traditional Jewish Kugel

Kugel is a traditional dish of Ashkenazi Jewish heritage, often prepared for holidays like Shavuot, the harvest festival and first fruits. It is also consumed during Shabbat in its “sweet” version. It is essentially a sweet and rich egg noodle casserole.

Ingredients (for 6 people)

  • 200 g of dried raisins
  • 300 g of flour
  • 9 eggs
  • 450 g of sour cream
  • 230 g of ricotta
  • 230 g of cream cheese
  • 200 g of sugar
  • 60 g of melted butter
  • A pinch of salt
  • Ground cinnamon to taste
  • Sunflower or peanut oil for greasing the pan

Preparation

  1. Prepare the ingredients:
    • Preheat the oven to 180°C and grease a baking pan (preferably a lasagna pan) with a bit of oil.
    • Put the raisins in a little warm water and let them soak for a few minutes, then drain and squeeze them out well.
  2. Cook the pasta:
    • Prepare the egg pasta (if you wish to make it at home, follow a basic recipe for fresh pasta) and cook it in plenty of salted water. Drain the pasta when it is al dente and set it aside.
  3. Prepare the cream:
    • In a blender or a large bowl, mix the eggs, sour cream, ricotta, cream cheese, sugar, melted butter, and a pinch of salt until you get a smooth and homogeneous cream.
    • Add this cream to the drained pasta and mix well, ensuring the pasta is well coated.
  4. Assemble the kugel:
    • Add the raisins to the coated pasta and gently mix to distribute them evenly.
    • Transfer everything to the previously greased pan. Sprinkle the top of the kugel with some cinnamon and a spoonful of sugar to form a sweet crust.
  5. Baking:
    • Place the pan in the preheated oven at 180°C and bake for about 60 minutes, or until the kugel is well browned and firm in the center.
    • Once cooked, remove the kugel from the oven and let it cool for at least 20 minutes before serving it warm or at room temperature.

Traditional Jewish Baklava

Baklava is a rich, layered dessert with origins in the Middle East and Eastern Mediterranean countries. It consists of layers of filo pastry, aromatic chopped nuts, and a sweet syrup that immerses everything in a burst of flavor.

Ingredients

  • For the base:
    • 225 g of chopped walnuts
    • 225 g of chopped pistachios
    • 100 g of chopped almonds
    • 4 tablespoons of chopped pine nuts
    • 6 tablespoons of sesame seeds
    • 1 tablespoon of sugar
    • 1/2 teaspoon of ground cinnamon
    • 1/2 teaspoon of ground nutmeg
    • 250 g of melted butter (or margarine for a parve and vegan version)
    • 23 sheets of filo pastry
  • For the syrup:
    • 450 g of sugar
    • 450 g of water
    • 5 tablespoons of acacia honey
    • 1 tablespoon of orange blossom water
    • 5 cloves

Preparation

  1. Prepare the base:
    • In a large bowl, mix together all the chopped nuts, pine nuts, sesame seeds, sugar, cinnamon, and nutmeg to form a homogeneous mixture.
    • Preheat the oven to 160°C and grease a baking pan.
    • Layer the filo pastry sheets, cutting them to fit the pan.
    • Place one sheet of filo at the bottom of the pan, brushing it well with melted butter, and continue to layer another seven sheets, brushing each with butter.
  2. Assembly:
    • Spread about 150 g of the nut mixture over the surface of the filo pastry and cover with another three sheets of pastry, brushing each sheet with butter as done previously.
    • Repeat the process until all ingredients are used, finishing with a layer of filo pastry on top.
  3. Baking:
    • Brush the top layer of filo pastry with the remaining butter and gently score the surface into squares about 5 cm on each side.
    • Bake for about an hour until the baklava is golden and crispy.
  4. Prepare the syrup:
    • While the baklava is baking, prepare the syrup by combining the sugar, water, acacia honey, orange blossom water, and cloves in a saucepan.
    • Bring to a boil over low heat and simmer until a thick syrup, similar to honey, is obtained.
  5. Finishing:
    • Once the baklava is removed from the oven, immediately pour the hot syrup over the entire dessert, ensuring it penetrates well between the layers.
    • Let cool completely before serving to allow the dessert to absorb the syrup and enhance its flavors.

05.10.24

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