Ron Arazi’s grandmother always made this simple soup for her sukkah, which operated like an open house. “Friends, family and neighbors stopped by for this special soup with harissa,” he says. Be sure to have good harissa, like one from NY Shuk, on hand for this recipe.

Cookbook author Chanie Apfelbaum makes this salad with fresh figs, apples, beets, and pecans for Sukkot, but it’s wonderful anytime you can find figs. Sweet and fresh, it lends a refreshing crunch to heartier meats and starchy sides. 

In Tamar Raskas Benovitz's family, sealing stuffed cabbage leaves nods to the idea of one’s fate being sealed on Shemini Atzeret, the day that follows Sukkot. 

When Svetlana Davydov was growing up in Uzbekistan, her family lined the floor of their sukkah with rugs and decorated the hut with pears, apples, melons, and pumpkins. These stuffed vegetables were part of the elaborate holiday menu.

Nina Dahan's Lebanese Jewish family makes stuffed vegetables like these zucchini in a lemon-pomegranate sauce for every holiday meal.

Making stuffed onion sleeves can seem intimidating, but is easier than you might expect. Here, they are stuffed with a mixture of beef and arborio rice that's seasoned with allspice.

While this cheesy stuffed zucchini recipe comes from Jessica Elisheva Emerson's Danish side of the family, who are not Jewish, it's become an important part of her Sukkot celebrations.

Known as samsa in Central Asia, these flaky savory pastries can be filled with beef or squash. Meanwhile, store-bought puff pastry helps simplify the recipe.

Made with egg noodles tossed in a caramelized mixture of oil and sugar and seasoned with lots of black pepper, this kugel recipe is the epitome of Yerushalmi comfort food.

The national dish of Uzbekistan, plov is a rich rice pilaf. This version with beef comes from Svetlana Davydov, who was raised in the capital Tashkent.

Fasírt, (pronounced foh-shet), are Hungarian patties traditionally made with breadcrumbs, but Baily Kohn’s great-grandmother Alta Blima preferred to use soaked challah in their place.

Every year before Simchat Torah, Ahuva Passow-Whitman sends an email to her family asking them to please make this strudel filled with apples and rice. It’s how the family has always marked the holiday, which is celebrated just after Sukkot.

Chef Rinat Tzadok makes this cake, which verges on a layered flat bread, on Shabbat mornings, but when she was growing up, Yemenite women in her community prepared it for Simchat Torah at the end of Sukkot.

Holocaust survivor Alta Blima Hartstein used to make kindl for holidays and big family gatherings. The dough is made with red wine, seltzer, and yeast and the cookies have a sweet, chewy walnut filling.

Akin to monkey bread, Yonit Naftali's family calls this sweet treat "crown cake." “The crown shape resembles the crown of the Torah that is paraded around the synagogue on Simchat Torah,” Yonit explains.