3 Delicious, Traditional Jewish Break-Fast Dishes to Try at HomeFood
After celebrating Rosh Hashana, the Jewish new year, Jews observe Yom Kippur, the day of atonement, where they fast for 25 hours. When fasting is over, friends and family eat a large meal called “break-fast” or “break the fast”. So we’re in the kitchen with Dione from Levi’s Catering to see what foods would typically be served at the perfect break-fast party.
1. Bagels & Lox
The first dish to help you break the fast? You can never go wrong with bagels and lox! Below are some ingredients traditionally used.
Sliced red onion and tomatoes
Spread the toasted bagel bottom halves with cream cheese. Sprinkle half the capers over the cream cheese if desired. Top with sliced smoked salmon. Garnish the bagel tops with the rest of the capers, onions and tomatoes
2. Mini Frittatas
The best break-fast will also have eggs of some kind – like these mini frittatas.
1 red bell pepper diced
1 yellow bell pepper diced
1 zucchini diced
1 small onion diced
8 eggs beaten together
2 tbsp parsley
Salt and pepper to taste
Olive oil for drizzling
Preheat oven to 350 degrees. In a large 10-inch skillet, heat the olive oil over medium-high heat. Sauté the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sautéed vegetables to the bottom of a regular-sized muffin pan.
In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and parmesan. Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.
3. Jerusalem Kugel
The last food you’re nearly guaranteed to see at a break-fast is called noodle kugel. It’s basically a dessert casserole!
1 pound (400 grams) fine egg noodles or capellini
1/2 cup plus 1 tablespoon neutral-flavored oil, such as sunflower or canola
1/4 cups sugar
1 tablespoon freshly ground black pepper
1/2 teaspoons fine sea or kosher salt
4 large eggs
In a large pot of salted boiling water, cook the noodles according to package directions; drain well, toss with 1 tablespoon vegetable oil to prevent sticking, return to the pot, and reserve.
In a medium saucepan combine the 2/3 cup oil with the sugar and cook over medium-low heat, swirling occasionally, making sure to watch for any signs of burning.
This will not be like a regular caramel; parts will turn very dark brown, and it is likely that around the edges the sugar will take a while to dissolve. Most likely, the sugar and the oil will never fully unify. It will look sort of like an amorphous wave of very dark brown soft-ball-stage candy, separated from a translucent oil slick. But that’s OK. The darker the darker the caramel, the darker the kugel.
Go ahead and dump the caramel into the noodles and stir, noticing how parts of the caramel harden immediately.
Do not freak out; simply turn the flame onto medium-low and warm the noodles, stirring, until the caramel dissolves, about 10-12 minutes.
Remove from heat and cool to room temperature.
Preheat the oven to 375°F.
Stir in the eggs, pepper and salt. In a 5 or 6-quart stockpot, heat the remaining 4 tablespoons oil until very hot but not smoking.
Add the egg-noodle mixture; do not stir, and let it cook on the stovetop, noting how the edges begin to darken, for 7-8 minutes.
Transfer to the oven and bake until the top is slightly hardened, for about 1 hour.
Cool for 30 minutes, invert onto a serving platter, and either serve immediately or allow to cool completely. If you wait, the outer shell of the kugel will be chewy-crunchy.
Is your mouth watering yet? Now you’ve got three ways to get festive with fasting and feasting!