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


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 Pommegranate 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.


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.