Stuffed grape leaves, often known as dolma, are seen on traditional tables in the Middle East, the Levant, and on the eastern side of the Mediterranean. In this version, lemony rice and tender herbs are wrapped in brine-packed grape leaves.  

These vegetarian fritters made with potatoes and chickpea flour are a popular street food in Maharashtra, a state in western India. Riki Shai’s family, who now live in Israel, make them for Shabbat and other celebrations.

In Yael Elfassy’s family, each generation makes a slightly different version of this hearty Moroccan soup. So, consider this recipe more of a guide than a rule. You can easily make it vegetarian.

For as long as Hilla Segev can remember, she’s eaten this fragrant Yemenite soup for Shabbat. It’s typically made with either chicken or beef, lots of vegetables, and a heady spice blend called hawaij.

Kubbeh, also known as kibbeh, is a style of dumpling that typically features ground meat wrapped in semolina, bulgur, or rice. It can be fried, or served in broth like it is in Pnina Shasha's Iraqi family.

In Moroccan, Algerian, Tunisian, and Libyan families, it’s common to prepare a spicy fish recipe for the start of Shabbat. This version starts with a simple vegetable saute seasoned with paprika, cumin, and turmeric.

Darázsfészek is similar to a cinnamon roll, filled with butter and nutty walnuts, and baked until caramelized on top. If you prefer a dessert without nuts, swap them for a splash of vanilla.

Saffron-tinged halwa is a signature of the Bene Israel community of India, where many families have their own variation. This one is from Shamira Malekar’s family who always made it for Rosh Hashanah in India.

Sivan Kobi, whose grandparents and father were professional bakers, fries her sufganiyot until they are perfectly golden and fluffy. You can fill the ones in her recipe with strawberry jam, chocolate spread, Nutella, or custard.