The Spice Merchant’s Arancini


March 18th 2015By Alessandra Rovati

Arancini (“little oranges”) are one of the most beloved examples of Southern Italian “street food”. Perfect to recycle risotto leftovers, they consist of meat- or cheese-stuffed rice balls coated with breadcrumbs and deep-fried. Arancini are very similar to a specialty found in Naples and Rome, suppli’ – more elongated tomato risotto croquettes filled with mozzarella. Arancini are said to have originated in 10th century Sicily, which at the time was under Arab rule ( an experience which is still reflected in the island’s food, particularly the decadent desserts). So I thought it would be fun to combine them with another famous Sicilian dish, Caponata (now available ready made from Sabra) which, like the saffron, highlights a different influence on the Sicilian cuisine, that of Spain. Add some cumin, mint, and a the unique rich flavor of lamb, and you have a dish that is at the same time authentically Italian and reminiscent of North Africa and the Middle East. Buon appetito!


Sticky Ginger and Honey Basted Lamb Ribs

Sticky Ginger and Honey Lamb Ribs

August 23rd 2013By The Kosher Butcher's Wife

It's taken years but I've finally accepted that I will never get a brisket for Rosh Hashanah, they're for the customers and that's it! I've had one quietly tucked away for 2 months in my freezer but I know 3 days before Yomtov my husband's going to say "Shar have you got a brisket hidden anywhere?" So I've learnt, they're never short of lamb breasts, so it's always Sticky ginger-and-honey basted lamb ribs for Rosh Hashanah.


Shabbat Menu – Lamb Tajine with Dried Fruit and Almonds


Seder Plate Salad

Seder Plate Salad85

March 3rd 2015By Paula Shoyer

This is my version of a French Niçoise salad. I make it with lamb instead of tuna, and it contains the ritual components of the Seder plate and table. The dressing is made from kosher sweet wine and maror (the bitter herb, in this case, white horseradish), creating a creamy pink dressing. This salad also makes a nice lunch or light dinner during chol hamoed, the nonholiday days of Passover.


Quince Broth


February 25th 2015By Vida Leveim


Maqluba – Up Side Down (Chicken & Rice)


November 7th 2011By Tamar Genger MA, RD

This is a traditional Middle Eastern dish that I read about and had to try. It works great for Friday night and even for leftovers. It does take a bit of work, but is easier than it sounds. I made it with chicken, but it can be made with meat or lamb and would be amazing.


Lamb Shawarma with Pomegranate Mint Salsa

Lamb Shawarma with Pomegranate Mint Salsa

January 28th 2015By Jenna Short

If you don’t like lamb or can’t find it at your local grocery store, try this recipe with boneless, skinless chicken or turkey breasts. If you like, serve the shawarma with flatbread, though be sure to check the ingredient statement for allergens.


Lamb and Swiss Chard Shakshuka


Kibbeh Pie with Tahini and Pine Nuts

Kibbeh Pie85

June 26th 2015By Sina Mizrahi

Kibbeh comes in all forms, but most feature bulgur and meat. This version is adapted from Yotam Ottolenghi’s where the kibbeh is turned into a pie, making it much easier to make. Serve warm covered in Sabra Tahini.


Kataifi Nests with Mauritanian Ground Lamb

lamb kataifi

February 25th 2015By Chef Shlomo Schwartz

This dish is an elegant way to wow your guests. You can serve it as an entree or appetizer and bring Israel to your guest’s plate.


Grilled, Marinated Lamb Kebabs

lamb kebab

July 25th 2013By Ronnie Fein

Lamb Kebabs are a summertime favorite for us. I marinate them before grilling; my recipe is forgiving and easy to prepare. Add a salad and some corn on the cob and there’s dinner.