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21 Jewish Recipes That Use Ingredients You Have at Home

21 Jewish Recipes That Use Ingredients You Have at Home

Image of rice pasta and other staples in containers in a kitchen pantry

People around the world are staying home right now as we try to "self-isolate" to help curb the spread of coronavirus (COVID-19). Whether you're an avid and experienced home cook or just using this time to try some new-to-you recipes, we've rounded up a list of our favorite Jewishly inspired dishes that call for main ingredients you may already have on hand.

Get cookin' – and tag us on Facebook or Twitter to show us what you've made. 

If you have eggs

  • ShakshukaThis Sephardic favorite, which comes from the Hebrew word for “to shake,” is a great way to use produce before it goes bad. Depending on what ingredients are available to you from home, try Mexican Shakshuka, too.  
  • Greek Avgolemono SoupUsing eggs instead of butter or cream in sauces was a hallmark of Jewish cooks in Greece.
  • Baked French ToastWhen you can’t go out for brunch, bring brunch to you! This basic, easy-to-make recipe is sweetened with honey.

If you have apples

  • Baked Stuffed Apples: This healthy recipe, originally created for the Jewish new year, is gluten-free, oil-free, sugar-free, and vegan.
  • Apple Latkes: Sprinkle a bit of sugar and cinnamon atop these fritter-style treats.
  • Apple Dapple Cake: This beautiful, caramel-covered cake is great with fresh apples during the autumn Jewish holidays – but it’s perfect any time of year!

If you have potatoes

  • Knishes: This traditional Ashkenazi recipe makes soft patties of potato dough with fried onions encased in the center.
  • Potato Onion Kugel: Potato kugel became popular Europe and Western Russia in the nineteenth century because potatoes were abundant and affordable.
  • Oven Latkes: Make your favorite Hanukkah food without the messy, labor-intensive process.

If you have canned corn or cornmeal

  • Corn pudding: This Shavuot recipe, inspired by colonial-era cuisine, can be made with milk or non-dairy creamer.
  • Corn patties: Use canned corn to make these Hanukkah treats, then serve them with salsa or maple syrup – or just enjoy ’em on their own!
  • Old-Time Cornbread: This soft cornbread won’t crumble, and though it was intended for Shavuot, it’s a delicious anytime side.

If you have pasta

If you have chicken

  • Basic Chicken Soup: If you’re trying to make use of fresh produce before it goes bad, whip up a batch up soup to freeze for another day.
  • Breaded Chicken Schnitzel: Schnitzel, a popular Shabbat dish, refers to any meat, pounded thin, coated with some breading, and then pan-fried.
  • Moroccan Chicken Kebabs: Got a ton of spices in your pantry? This minimal-ingredient recipe calls for cumin, coriander, and crushed red pepper.

If you have flour

  • Tuscan Biscotti: Some people feel that the first documentation of almond cultivation was in the Torah, Numbers 17:23.Whether true or not, they’re delicious in cookie form!
  • Pretzel Rolls: Crusty and chewy with big crystals of salt, these rolls can be made in large batches and frozen for later.
  • Bread Sticks: Looking for a recipe that calls for a little bit of creativity? Enlist older children to shape these breadsticks and sprinkle them with whatever seasonings and seeds you have on hand.

What recipes are you making from home these days? Leave a comment and let us know.

Deborah Rood Goldman, a longtime member of the Garden City Jewish Center in Garden City, NY, is the congregation’s immediate past president. She is a digital communications producer on the Union for Reform Judaism's marketing and communications team.  A native New Yorker, Deborah grew up on Long Island, and holds a bachelor’s degree in American civilization from Brown University and a master’s degree in library science from Queens College. 

Deborah Rood Goldman
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