Passover and Jewish Holiday Foods

Tagine is a mainstay of Sephardic cuisine commonly prepared for Shabbat dinners in the Sephardi community, and served with couscous.

It is a custom of Sephardic Jews to have bourekas for their Shabbat breakfast meal on Saturday mornings.

Chicken paprikash was adopted as a Sabbath dish by the Jews of Hungary and Czechoslovakia and remains popular today amongst Ashkenazim.

Persian Jews may serve stuffed quince, called dolma bay, as a Sabbath meal or during Sukkot.

For some Sephardic Jews, this soup (also called sopa de huevo y limón) is a traditional way to break the Yom Kippur fast.

Jews eat lots of lokshen on Shabbat because noodles are symbolic of the unity of the people of Israel: They are so tangled that they can never be separated.

Gondi (Persian: گندی), sometimes spelled gundi, is a Persian Jewish dish of meatballs made from ground lamb, veal or chicken traditionally served on Shabbat.

It is a type of latke pancake made from cheese and is often enjoyed during Hanukkah and other festive occasions.

The dish is served on Shabbat and on Jewish holidays.

In Jewish culture, a large batch of tomato stew may be made on Friday for the Sabbath dinner and the leftovers used on Sunday morning to make a breakfast shakshouka with eggs.

In some Sephardic Jewish homes, malabi, made of milk, cream, starch and sugar and flavoured with either distilled rosewater or orange flower water, is served to break the fast on the Jewish holiday of Yom Kippur.

Haminados, braised eggs slowly cooked overnight, is a traditional Sephardic Jewish dish first documented in medieval Spain and now part of Israeli cuisine, where they are typically served on their own or as part of the Shabbat stew chamin and other dishes.

Charoset is a sweet, dark-colored mixture of finely chopped fruits and nuts eaten at the Passover Seder.

Tzimmes is often part of the Rosh Hashanah meal, when it is traditional to eat sweet and honey-flavored dishes.

Armenians make it as a Christmas pudding and for New Year's celebrations, where it is a centerpiece, Sephardic Jews prepare the dish to celebrate the Jewish holiday of Tu BiShvat.

They are traditionally included in times of religious observances; for example in the Levant by Muslims at Ramadan, Jews at Hanukkah, and Christians at Epiphany alike.