RecipesRecipes from Jewish Delis Around the WorldCholent (Beef Stew)Slow cooking allows the flavors of beans, brisket, and vegetables to meld perfectly. Sarmale (Stuffed Cabbage) We've adapted this recipe by using fresh cabbage leaves rather than the more traditional pickled cabbage. To add a pleasant sourness to the dish, top the stuffed cabbage in the pot with 2 cups sauerkraut before baking, if you like. See the Sarmale (Stuffed Cabbage) RecipeKnaidelach (Matzo Balls and Goose Soup) The recipe for this comforting soup is based on one from Budapest chef Andras Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy. See the Knaidelach (Matzo Balls and Goose Soup) RecipePaprikas Libamaj (Paprika Foie Gras on Toast) Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras. See the Paprikas Libamaj (Paprika Foie Gras on Toast) RecipeKartofl Knish (Potato Knish) We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss. See the Kartofl Knish (Potato Knish) RecipeADVERTISEMENTADADToltott Tojas (Chicken Liver-Stuffed Eggs) Halved hard-boiled eggs are a great vehicle for scoops of chopped liver. See the Toltott Tojas (Chicken Liver-Stuffed Eggs) RecipeSalata de Varza (Coleslaw)The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest. ChallahThis eggy, yeasted bread is a welcome addition to any spread. Get the recipe for Challah Rugelach (Cinnamon, Apricot, and Walnut Pastries)The recipe for these flaky crescent pastries was inspired by one from Karmela Balo, owner of the Cari Mama bakery in Budapest. See the recipe for Rugelach (Cinnamon, Apricot, and Walnut Pastries) » Flodni (Apple, Walnut, and Poppy Seed Pastry)The recipe for this traditional Hungarian dessert was inspired by one from Budapest food blogger Eszter Bodrogi and calls for four layers of jammy filling between sheets of pastry. Keep ReadingTingly Lamb Stir-Fry with Potatoes and Pine NutsBy LOIS GOHMashed Fava Beans with PuntarelleBy CAMILLO SILIBELLOCanela-Apple Tarte TatinBy CLARE MALFITANORoast Chicken with Roth Grand Cru StuffingBy CLARE MALFITANOFennel and Celery Salad with Roth Buttermilk BlueBy CLARE MALFITANOWhere to Eat in Dakar, SenegalBy KAYLA STEWARTChile-Rubbed Leg of VenisonBy MATTHEW MCCLUREBeer-Braised Mustard Greens with Wild Boar BaconBy JANIE RAMIREZPheasant and Leek Pot PieBy ELIZA GLAISTERSee AllContinue to Next StoryADVERTISEMENTADAD