Shabbat Recipes to Cook Overnight and Warm Your Home
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12 Recipes
Shabbat Recipes to Cook Overnight and Warm Your Home
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12 Recipes
Time is a key ingredient in some of the most important recipes in Jewish tradition. Many of these dishes like cholent, adafina (also spelled dafina), and hamin are Shabbat stews, which cooks developed centuries ago to ensure their families would have a warm Saturday lunch while still observing the Jewish law that forbids lighting a fire during the Sabbath.
Pots of meat, beans, and or grains were often prepared at home and brought to a bakery or communal oven on Friday, where they remained until someone was sent after Saturday morning prayers to retrieve them. Culinary scholar Claudia Roden writes in “The Book of Jewish Food” that “In the old days in Central and Eastern Europe, the pot was hermetically sealed with a flour-and-water paste.” In Spain, when Jewish observance was outlawed during the Inquisition, preparing a Sabbath stew was one form of evidence given that a convert or Converso had not renounced their faith.
Shabbat stews have also traveled with Jewish families as they fled persecution or moved to pursue opportunities; cooks adapted their recipes to the ingredients available in their new homes. These recipes and their use of time as an ingredient are hallmarks of Jewish food.
In this collection, there are several cholents along with dafina from a family that moved from Morocco to Brazil, and halim, a rice and wheat berry porridge that chef Ayelet Latovitch’s Persian grandmother prepared for Shabbat. You will also find a recipe for rich Yemenite kubaneh that bakes through the night. Discover more Jewish recipes here.
In this collection
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12 Recipes
