As the Jewish holiday season approaches, many of us are looking for ways to add a little extra joy and festivity to our tables. One way to do just that is by cooking up some delicious Sukkot dishes to share with family and friends. In this article, we’ll be sharing 20 festive Sukkot recipes that are sure to delight your taste buds and bring the warmth of the holiday season to your table.
From classic challah bread to savory stuffed cabbage rolls, these recipes offer a little something for everyone. Whether you’re looking for hearty stews and soups or sweet treats to satisfy your sweet tooth, we’ve got you covered. In this article, we’ll be exploring some of the most delicious and traditional Sukkot recipes out there, along with some modern twists and variations to keep things fresh and exciting.
So grab a pen and paper, get ready to cook up some holiday magic, and let’s dive in!
Stuffed Cabbage Rolls with Savory Tomato Sauce
A classic Eastern European dish, these cabbage rolls are filled with a flavorful mixture of ground beef and rice, then simmered in a rich tomato sauce. This recipe makes 8-10 rolls.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Remove cabbage leaves from the head and blanch in boiling water for 5-7 minutes, or until soft.
3. In a large mixing bowl, combine ground beef, cooked rice, chopped onion, minced garlic, paprika, salt, and pepper.
4. Lay a cabbage leaf flat and place about 1/4 cup of the meat mixture onto the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll into a neat package.
6. Place rolled cabbage leaves seam-side down in a baking dish. Repeat with remaining ingredients.
7. Pour crushed tomatoes and olive oil over the rolls, then cover with aluminum foil.
8. Bake for 25-30 minutes, or until cabbage is tender and filling is cooked through.
Sweet and Tangy Tzimmes with Carrots and Prunes
A flavorful and nutritious side dish that combines the natural sweetness of carrots and prunes with a hint of tanginess, perfect for accompanying your favorite main courses.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 cup pitted prunes (dried plums)
– 1/4 cup orange juice
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon ground cinnamon
– Salt to taste
– 2 tablespoons water
Instructions:
1. In a large saucepan, combine the chopped carrots, prunes, orange juice, honey, apple cider vinegar, and cinnamon.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the carrots are tender.
3. Add salt to taste, then stir in the water.
4. Simmer for an additional 5 minutes to allow the flavors to meld together.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Classic Challah Bread with Honey Glaze
Classic Challah Bread with Honey Glaze: A rich, buttery bread infused with the warmth of honey, perfect for breakfast or a snack.
Ingredients:
– 3 cups all-purpose flour
– 1 teaspoon active dry yeast
– 1 tablespoon sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/2 cup warm water
– Honey glaze: 2 tablespoons honey, 1 tablespoon powdered sugar
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine flour, yeast, and sugar.
3. Add melted butter, eggs, vanilla extract, and warm water. Mix until smooth.
4. Knead the dough for 10 minutes until elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
5. Punch down the dough, shape into a loaf, and place in the prepared pan. Bake for 35-40 minutes, or until golden brown.
6. While still warm, drizzle with honey glaze (mix honey and powdered sugar).
Cooking Time: 35-40 minutes
Roasted Stuffed Pumpkin with Quinoa and Herbs
This autumnal dish combines the warmth of roasted pumpkin with the nutty flavor of quinoa and the brightness of fresh herbs. Perfect for a cozy fall dinner or as a side dish for your next gathering.
Ingredients:
– 1 small to medium-sized pumpkin (about 5 lbs)
– 1 cup cooked quinoa
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the top off the pumpkin and scoop out the seeds.
3. In a bowl, mix together quinoa, olive oil, onion, garlic, parsley, and sage.
4. Stuff the pumpkin with the quinoa mixture and season with salt and pepper.
5. Place the stuffed pumpkin on a baking sheet and roast for 45-50 minutes, or until the flesh is tender.
Cooking Time: 45-50 minutes
Apple and Honey Rugelach Pastries
These sweet and flaky pastries are perfect for a cozy afternoon treat or as a unique dessert for your next gathering. With the combination of tender apples, rich honey, and crispy rugelach crust, you’ll be hooked from the first bite.
Ingredients:
– 1 package puff pastry, thawed
– 2 Granny Smith apples, peeled and sliced
– 1/4 cup honey
– 1 tablespoon lemon juice
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together sliced apples, honey, lemon juice, cinnamon, and nutmeg.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spoon apple mixture onto one half of the dough, leaving a 1-inch border around edges.
5. Fold other half of dough over filling, pressing edges to seal.
6. Brush with egg wash (beaten egg mixed with 1 tablespoon water) and sprinkle with chopped walnuts if desired.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Braised Beef Brisket with Red Wine and Onions
Braised Beef Brisket with Red Wine and Onions: A rich and flavorful dish that’s perfect for a special occasion or a cozy night in.
Ingredients:
– 2 lbs beef brisket, trimmed of excess fat
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the brisket with salt and pepper.
3. Heat a large Dutch oven over medium-high heat. Sear the brisket for 2-3 minutes per side, or until browned. Remove from pot and set aside.
4. Add the sliced onions to the pot and cook until they’re caramelized and golden brown (about 20-25 minutes).
5. Add the garlic, red wine, beef broth, tomato paste, and thyme to the pot. Stir to combine.
6. Return the brisket to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2-3 hours, or until the brisket is tender and falls apart easily.
Cooking Time: 2-3 hours
Moroccan-Style Stuffed Peppers with Couscous
A flavorful and aromatic twist on traditional stuffed peppers, this recipe combines the sweetness of bell peppers with the warmth of Moroccan spices and the nutty goodness of couscous.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked couscous
– 1/2 cup chopped onions
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, combine couscous, onions, parsley, cilantro, olive oil, cumin, smoked paprika (if using), salt, and pepper.
4. Stuff each pepper with the couscous mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes or until peppers are tender.
7. If using feta cheese, sprinkle on top of peppers during last 10 minutes of baking.
Cooking Time: 45-50 minutes
Fresh Fig and Goat Cheese Salad with Balsamic Dressing
This salad is a perfect combination of sweet and savory flavors, featuring fresh figs, creamy goat cheese, and tangy balsamic dressing. A simple yet impressive dish for any occasion.
Ingredients:
– 4-6 fresh figs, sliced
– 1/2 cup crumbled goat cheese (chèvre)
– 1/4 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, sliced figs, and crumbled goat cheese.
2. Sprinkle the chopped nuts over the top of the salad.
3. Whisk together the balsamic vinegar and a pinch of salt and pepper in a small bowl.
4. Drizzle the balsamic dressing over the salad and toss to combine.
5. Serve immediately, garnished with additional figs or goat cheese if desired.
Cooking Time: 10 minutes
Homemade Kreplach with Mushroom Filling
Experience the traditional Jewish comfort food of kreplach, filled with savory mushrooms and wrapped in tender dough. This recipe brings a homemade twist to this beloved dish.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup warm water
– 1/4 cup vegetable oil
– Filling ingredients:
+ 1 tablespoon butter
+ 1 small onion, finely chopped
+ 2 cups mixed mushrooms (button, cremini, shiitake), sliced
+ 1 teaspoon paprika
+ Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water and mix until dough forms.
3. Knead the dough for 5 minutes, then divide into 8 equal pieces.
4. Roll out each piece into a thin circle.
5. Place 1 tablespoon of mushroom filling in center of each circle.
6. Fold dough over filling to form a triangle or square shape.
7. Press edges together with fingers or fork to seal.
8. Cook kreplach in boiling water for 10-15 minutes, or until they float to the surface.
Cooking Time: 20 minutes
Pomegranate-Glazed Chicken Thighs
Pomegranate-Glazed Chicken Thighs: Sweet and Savory Delight
Elevate your chicken game with this easy and flavorful recipe, perfect for a weeknight dinner or special occasion. Pomegranate molasses adds a tangy and fruity twist to traditional glazes.
Ingredients:
– 4 boneless, skinless chicken thighs
– 1/4 cup pomegranate molasses
– 2 tablespoons honey
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together pomegranate molasses, honey, olive oil, lemon juice, garlic powder, salt, and pepper.
3. Place chicken thighs in a shallow baking dish and brush the glaze evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until cooked through.
5. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Warm Lentil and Barley Soup with Vegetables
This hearty soup is a perfect blend of comforting lentils, nutty barley, and flavorful vegetables, all wrapped up in a warm and inviting package. A delicious and nutritious meal that’s sure to become a staple in your kitchen.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup rolled barley
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the olive oil, onion, and garlic until softened.
2. Add the lentils, water or broth, barley, carrots, and celery. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils and barley are tender.
3. Season with thyme, salt, and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Golden Potato Kugel with Crispy Edges
A classic Jewish dish gets a delightful twist with crispy edges and a rich, golden filling.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon ground black pepper
– 1/2 cup whole milk
– 2 large eggs
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine grated potatoes, melted butter, sugar, flour, salt, and pepper. Mix until well combined.
3. Add milk and eggs; mix until smooth.
4. Pour mixture into a greased 9-inch pie dish or a 1-quart baking dish with crispy edges (e.g., Pyrex).
5. Bake for 45-50 minutes or until golden brown and set.
Cooking Time: 45-50 minutes
Tips:
– For crisper edges, bake the kugel for an additional 10-15 minutes.
– Garnish with chopped parsley, if desired.
Roasted Root Vegetables with Thyme and Garlic
A simple yet flavorful recipe that brings out the natural sweetness of root vegetables, perfectly balanced by the savory flavors of thyme and garlic. This dish is perfect for a quick weeknight dinner or as a side to your favorite main course.
Ingredients:
– 2-3 carrots, peeled and chopped
– 2-3 parsnips, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 2 cloves of garlic, minced
– 2 sprigs of fresh thyme
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss together the chopped root vegetables, minced garlic, and fresh thyme.
3. Drizzle with olive oil and sprinkle with salt and pepper to taste.
4. Spread the mixture on a baking sheet in a single layer.
5. Roast for 25-30 minutes or until the vegetables are tender and caramelized, flipping halfway through.
Cooking Time: 25-30 minutes
Spinach and Cheese Bourekas with Flaky Pastry
A classic Balkan-inspired pastry filled with a delicious spinach and cheese mixture, perfect for a quick snack or light meal. With layers of flaky phyllo dough and savory filling, these bourekas are sure to please.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1/2 cup chopped fresh spinach
– 1/2 cup crumbled feta cheese
– 1/4 cup grated cheddar cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, mix together spinach, feta cheese, cheddar cheese, and beaten egg.
4. Lay out one sheet of phyllo dough and brush with olive oil.
5. Place about 1/4 cup of the spinach mixture onto the center of the pastry, leaving a 1-inch border around the edges.
6. Fold the 1-inch border over the filling to form a triangle or rectangle shape, then roll up the boureka tightly.
7. Repeat with remaining dough and filling.
8. Place bourekas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Sweet Potato and Apple Tzimmes with Cinnamon
This sweet and savory tzimmes is a perfect blend of autumnal flavors, combining tender sweet potatoes and crisp apples with the warmth of cinnamon. Serve as a side dish or enjoy as a comforting dessert.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 large apple, peeled and sliced
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 1/4 cup water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine sweet potatoes, apple slices, brown sugar, cinnamon, and salt.
3. Pour in the water and mix until all ingredients are well coated.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Bake for 45-50 minutes or until sweet potatoes are tender.
6. Serve warm, garnished with additional cinnamon if desired.
Cooking Time: 45-50 minutes
Herbed Roast Chicken with Lemon and Garlic
Transform your Sunday roast into a flavorful fiesta with this aromatic Herbed Roast Chicken recipe, bursting with the zesty goodness of lemon and garlic.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp chopped fresh thyme
– 2 cloves garlic, minced
– 1 lemon, quartered
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, and garlic.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the lemon quarters inside the cavity of the chicken.
5. Season with salt and pepper to taste.
6. Roast the chicken in the preheated oven for 45-50 minutes or until cooked through.
Cooking Time: 45-50 minutes
Date and Walnut Stuffed Apples
This autumnal dessert is perfect for a cozy evening with family or friends. Sweet, tender apples are filled with a delightful mixture of dates, walnuts, and spices, creating a warm and comforting treat.
Ingredients:
– 4-6 apples (Granny Smith or other firm varieties work well)
– 1/2 cup chopped pitted dates
– 1/4 cup chopped walnuts
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the apples and core them, leaving the bottoms intact.
3. In a bowl, mix together dates, walnuts, brown sugar, cinnamon, and nutmeg.
4. Stuff each apple with the date mixture, dividing it evenly among the apples.
5. Place the stuffed apples in a baking dish and dot the tops with melted butter.
6. Bake for 25-30 minutes or until the apples are tender.
Cooking Time: 25-30 minutes
Homemade Honey Cake with Spiced Tea Glaze
Warm up to the sweet aroma of honey and spices with this moist and flavorful cake, topped with a tangy glaze.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup whole milk
– 2 tablespoons pure honey
– Spiced Tea Glaze (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, milk, and honey until smooth.
4. Add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly between prepared pans; smooth tops.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
Spiced Tea Glaze:
– 1 cup powdered sugar
– 2 tablespoons brewed tea (black or green)
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground ginger
Whisk together until smooth. Drizzle over cooled cake.
Eggplant and Chickpea Stew with Tahini Drizzle
Eggplant and Chickpea Stew with Tahini Drizzle: A flavorful and nutritious vegan dish that combines the richness of eggplant, the creaminess of tahini, and the comfort of chickpeas.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– Water as needed
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, smoked paprika, and chickpeas. Cook for an additional 2-3 minutes.
4. Stir in roasted eggplant, salt, and pepper to taste.
5. For the tahini drizzle, whisk together tahini and lemon juice. Thin with water as needed.
6. Serve stew hot, topped with a dollop of tahini drizzle.
Cooking Time: 30-35 minutes
Caramelized Onion and Mushroom Strudel
Caramelized Onion and Mushroom Strudel Recipe
This sweet and savory strudel is a perfect combination of caramelized onions, earthy mushrooms, and flaky pastry. It’s an ideal side dish or dessert for your next gathering.
Ingredients:
- 1 large onion, thinly sliced
- 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
- 2 tablespoons butter
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package puff pastry, thawed
- 1 egg, beaten (for brushing pastry)
Instructions:
- Caramelize the onions and mushrooms in butter over medium heat for about 20 minutes or until golden brown.
- In a separate bowl, mix sugar, flour, salt, and pepper. Add caramelized onion mixture and stir well.
- Roll out puff pastry to a thickness of about 1/8 inch. Place the filling in the center, leaving a 1-inch border around it.
- Brush edges with beaten egg and fold pastry over filling. Bake at 375°F for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Summary
Get ready to celebrate Sukkot with these 20 festive recipes! From classic challah bread and braised beef brisket to roasted stuffed pumpkin and pomegranate-glazed chicken thighs, there’s something for every taste. Sweet treats like apple and honey rugelach pastries and homemade honey cake with spiced tea glaze will satisfy your sweet tooth. Hearty dishes like warm lentil and barley soup and roasted root vegetables with thyme and garlic will keep you cozy. And don’t miss the stuffed cabbage rolls, tzimmes, kugels, and strudels – perfect for a joyful Sukkot feast!
