Burekas — Jewish Sephardic BUREKAS is quite similar to the Turkish "burak." Burekas can be prepared with various types of dough: strudel dough (thin leaves), rising dough, or with types of prepared dough found in the market. It is widely sold on Israeli street corners and bakery shops. To be tasty, it must be served hot and fresh.
Cheese Blintz Casserole — Yom Kippur is also called the Day of Atonement. This observance always comes eight days after Rosh Hashanah. The mood turns from festive to somber as a day of fasting from both food and drink begins in recognition of the past year's sins. After fasting, many gather with family and friends at sunset to "break the fast." Light dairy or breakfast foods are common.
Cholent — Cholent is a traditional Shabbat dish, because it is designed to be cooked very
slowly. It can be started before Shabbat and is ready to eat for lunch the next day.
Grilled Garlic and Coriander Chicken — This is a recipe with Biblical ingredients. It is simple to make and good for a Shabbat dinner in the summer. You can make it several hours ahead and serve it at room temperature with a good tabbouleh salad. Coriander was thought to be the Biblical manna in the desert.
Honey-Spiced Chicken with Orange Sauce
— In Israel honey is an ingredient used to signal festive occasions, to celebrate the sweetness of life or of a new year. Serve this wonderful dish with Couscous or Jewish Egg Braid.