7 Shavuot Foods from Around the World

We have to include a classic Shavuot cheesecake, of course - and what better way to celebrate the holiday than with a traditional cheesecake recipe from Israel!

This recipe uses the soft, white, creamy cheese that's a staple in every Israeli home known as gvina levana or literally "white cheese," though if you're outside Israel, quark cheese is a good substitute. Another key component of this Israeli cheesecake is a crumbly crust, providing a delicious balance to the creamy inside and rounding out this delectable treat that's not to be missed.

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Ingredients:

For the Crust and Topping:

• 200g vanilla tea biscuits or petit beurre cookies
• 100g almonds (optional; substitute with more biscuits if preferred)
• 100g unsalted butter, melted

For the Filling:

• 500ml heavy whipping cream
• 1 cup granulated sugar
• 80g instant vanilla pudding mix
• 200ml high-fat sour cream
• 500g quark cheese or Israeli gvina levana
• Zest of one lemon or orange

Instructions:

Prepare the Crust and Topping:

1. In a food processor, blend the biscuits and almonds (if using) until finely ground.
2. Transfer the mixture to a bowl and mix in the melted butter until well combined and crumbly.
3. Press half of this mixture into the bottom of a 9x13-inch (23x33 cm) baking dish to form the crust.
4. Reserve the remaining half for the topping.

Prepare the Filling:

1. In a large mixing bowl, whip the heavy cream until it begins to thicken.
2. Gradually add the sugar and instant vanilla pudding mix, continuing to whip until stiff peaks form.
3. Gently fold in the sour cream, quark cheese, and citrus zest until the mixture is smooth and well combined.

Assemble the Cheesecake:

1. Pour the filling over the prepared crust in the baking dish, spreading it evenly.
2. Sprinkle the reserved crumb mixture evenly over the top of the filling.

Chill and Serve:

1. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to set properly.
2. Once set, slice and serve chilled.

The filled pastry known as borekas is a common holiday and shabbat meal staple in Israel and in many Jewish homes around the world. But you'll really impress your Shavuot guests with this special version that originated in the Sephardic Jewish community of Turkey and has been kept alive in Israel, known as borekitas!

While some families make them for every shabbat, the cheese filling is especially fitting for Shavuot.

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Ingredients:

For the Dough:

• 2 cups self-rising flour, plus more for rolling
• 1/3 cup canola oil
• 8 ounces (225g) cream cheese or soft white cheese (such as whole-milk ricotta or farmer cheese)
• 1 teaspoon salt

For the Filling:

• 5 ounces (140g) feta cheese (preferably not pre-crumbled)
• 8 ounces (225g) soft white cheese (such as whole-milk ricotta or farmer cheese)
• 1 large egg
• 1 very small potato, peeled, boiled, and mashed (optional)

For Assembly:

• 1 large egg, beaten (for egg wash)
• Sesame seeds for sprinkling (optional)

Instructions:
Prepare the Dough:

1. In a large mixing bowl, combine the self-rising flour and salt.
2. Add the canola oil and cream cheese to the flour mixture. Using your hands or a pastry cutter, mix until a smooth dough forms.
3. If the dough is too sticky, add a little more flour; if too dry, add a small amount of water.
4. Cover the dough with plastic wrap and let it rest at room temperature for about 30 minutes.

Prepare the Filling:

1. In a medium bowl, crumble the feta cheese.
2. Add the soft white cheese and mix until well combined.
3. Stir in the beaten egg.
4. If using, add the mashed potato to the cheese mixture and mix thoroughly.
5. Season with salt to taste, keeping in mind that feta cheese is already salty.

Assemble the Borekitas:

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll out the dough to about 1/8-inch (3mm) thickness.
4. Using a round cutter (about 3 inches or 7.5 cm in diameter), cut out circles from the dough.
5. Place a heaping teaspoon of the cheese filling in the center of each circle.
6. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork for a decorative edge.

Bake the Borekitas:

1. Place the filled borekitas on the prepared baking sheet.
2. Brush the tops with the beaten egg.
3. Sprinkle with sesame seeds, if desired.
4. Bake in the preheated oven for 25–30 minutes, or until golden brown.
5. Remove from the oven and let cool slightly before serving.

The pudding-like desert known as basundi is not an exclusively Jewish food, as it is enjoyed by many Indians of all faiths. However, many Jewish communities in India have traditionally made basundi especially for the Biblical holiday of Shavuot because of its milky base and sweet taste.

Try it for yourself, and impress your family and guests with a unique holiday dish that has both taste and flair!

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Ingredients:

• 4 cups (1 liter) full-fat milk
• 1 cup sweetened condensed milk
• ¼ teaspoon cardamom powder
• A pinch of saffron strands (optional)
• 2 tablespoons chopped nuts (almonds, pistachios, cashews)
• 2 tablespoons sugar (adjust to taste)

Instructions:

1. In a heavy-bottomed pan, bring the full-fat milk to a boil over medium heat.
2. Once it starts boiling, reduce the heat to low and simmer. Stir occasionally to prevent sticking.
3. Add the sweetened condensed milk to the boiling milk. Mix well to combine.
   Add the cardamom powder and saffron strands (if using) to the mixture.
4. Continue to simmer on low heat, stirring frequently, until the milk reduces to about half its original volume and thickens to a creamy consistency. This should take approximately 20–25 minutes.
5. Stir in the sugar and chopped nuts. Mix well and cook for another 5 minutes.
6. Remove from heat and let it cool to room temperature.
7. Refrigerate for a few hours if you prefer it chilled.
8. Serve garnished with additional chopped nuts.

The term “Mexican food” may remind you of quesadillas and tacos, but the Jews of Mexico actually often eat foods similar to Eastern European Ashkenazi cuisine, like gefilte fish and brisket. However, at the same time, Mexican Jewish communities often incorporate local ingredients and flavors that are more readily available to them, creating their own twists on classic Ashkenazi fare.

Mexican Chocolate Cinnamon Babka is a perfect example of this tradition - and an ideal sweet treat for the holiday of Shavuot. It also uses butter, making it a rich, dairy dessert your family will adore.

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Ingredients:

Dough Ingredients:

• 2½ cups all-purpose flour
• 2 tbsp sugar
• 1½ tsp instant yeast
• ¾ tsp salt
• ¼ tsp ground cinnamon
• ½ cup warm milk
• 2 eggs
• 6 tbsp soft butter

Filling:

• ½ cup sugar
• 4 tbsp soft butter
• ⅓ cup cocoa powder
• 1 tsp cinnamon
• ½ tsp chili or cayenne (optional)
• Pinch of salt

Syrup:

• ¼ cup sugar + ¼ cup water

Instructions:

1. Make the Dough:
   Mix flour, sugar, yeast, salt, and cinnamon. Add warm milk and eggs. Mix until dough forms. Add butter and knead until smooth (about 10 minutes by hand or mixer). Let rise 1 hour, until doubled.
2. Make the Filling:
   Mix sugar, butter, cocoa, cinnamon, chili, and salt into a spreadable paste.
3. Assemble:
   Roll dough into a rectangle (~12x16"). Spread filling. Roll into a log, cut in half lengthwise, and twist. Place in greased loaf pan. Let rise 45 minutes.
4. Bake:
   Brush with cream or milk. Bake at 350°F (175°C) for 35–40 min, until golden.
5. Syrup:
   Simmer sugar + water until dissolved. Brush warm babka with syrup.

Atayef are a blintz-meets-pancake delicacy that has been enjoyed by Jews (and non-Jews) in Syria for hundreds of years. Stuffed with a sweet, creamy ricotta mixture, these pastries are fried (making them a traditional treat for Hanukkah, too) and then drenched in rosewater syrup.

Whether your family has Syrian roots or not, you won't be able to get enough of Syrian atayef once you try them this Shavuot and serve them on your holiday table!

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Ingredients:

For the Pancakes:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg, lightly beaten
• 2½ cups water (adjust for batter consistency)

For the Filling:

• 1 cup whole-milk ricotta cheese
• 1–2 tablespoons sugar (to taste)
• 1 teaspoon rose water or orange blossom water (optional)

For the Syrup & Garnish:

• 1 cup sugar
• ½ cup water
• 1 tablespoon lemon juice
• 1 teaspoon rose water or orange blossom water
• ½ cup finely chopped pistachios
• Vegetable oil for frying

Instructions:

1. Prepare the Syrup:
In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10–15 minutes until slightly thickened. Remove from heat and stir in rose water or orange blossom water. Let it cool.

2. Make the Pancake Batter:
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Add the beaten egg and gradually mix in water until a smooth, pourable batter forms. Let it rest for 15 minutes.

3. Cook the Pancakes:
Heat a non-stick skillet over medium heat. Lightly grease if necessary. Pour about 1 tablespoon of batter onto the skillet to form small pancakes (~3 inches in diameter). Cook only on one side until bubbles form and the surface is no longer wet. Remove and place cooked side down on a clean towel.

4. Prepare the Filling:
In a bowl, mix ricotta cheese with sugar and rose water or orange blossom water (if using) until smooth.

5. Assemble the Atayef:
Place a teaspoon of the filling in the center of each pancake. Fold the pancake in half, uncooked sides together, and pinch the edges firmly to seal.

6. Fry the Atayef:
Heat about 1 inch of vegetable oil in a deep pan to 350°F (175°C). Fry the filled pancakes until golden brown, about 1–2 minutes per side. Remove and drain on paper towels.

7. Serve:
Dip or drizzle the warm atayef with the cooled syrup. Sprinkle with chopped pistachios and serve warm.

While you may be familiar with vareniki as the Russian word for dumpling, Lenivie Vareniki refers to specific type of dumpling popular in Ukraine. Rather than being filled like a traditional dumping, this scrumptious version has cheese and butter worked right into the dough itself - making them particularly fitting for Shavuot but also delicious on any other holiday, shabbat, or special occasion.

Get super-traditional and Shavuot-appropriate by topping them with sour cream, and you'll have a yummy main dish that even the kids will love!

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Ingredients:

• 2 large eggs
• 1 pound (450g) farmer's cheese or well-drained ricotta cheese
• 1 teaspoon granulated sugar
• ½ teaspoon vanilla extract (optional)
• 1/8 teaspoon fine sea salt
• Approximately 4 heaping tablespoons all-purpose flour, plus more for dusting
• 2 tablespoons unsalted butter, melted
• Sour cream, for serving

Instructions:
Prepare the Dough:

1. In a large bowl, lightly beat the eggs.
2. Add the farmer's cheese, sugar, vanilla extract (if using), and salt. Stir until smooth.
3. Gradually add 2 heaping tablespoons of flour, gently folding it into the mixture.
4. Continue incorporating additional flour, one tablespoon at a time, until the dough is light and no longer sticky to the touch.

Shape the Dumplings:

1. Divide the dough into three equal pieces.
2. On a lightly floured surface, roll each piece into a log about 1 inch (2.5 cm) in diameter.
3. Cut each log into ¾-inch (2 cm) pieces. If the knife sticks, sprinkle the dough lightly with flour.
4. Place the cut pieces on a floured tray or platter.

Cook the Dumplings:

1. Bring a medium pot of water to a boil.
2. Gently drop the dumplings into the boiling water, being careful not to overcrowd the pot.
3. Once the dumplings float to the top (about 1 minute), cook them for an additional 30 seconds.
4. Use a slotted spoon to transfer the cooked dumplings to a large serving bowl containing the melted butter. Gently toss to coat.

Serve:

1. Serve the lenivie vareniki hot, accompanied by sour cream.
2. For added sweetness, sprinkle with extra sugar if desired.

Malawach is a flatbread that's commonly eaten in Israel, after being introduced to the country by Yemenite Jewish immigrants. However, it's typically pareve and dairy-free, often served alongside meat. Yemenite Jewish communities did not traditionally eat dairy during Shavuot, and made malawach instead.

Nonetheless, some families in Israel today choose to eat this versatile flatbread with dairy dips and dishes on Shavuot to have the best of both worlds - so you can serve it with whatever you like to fit your family's preferences and customs.

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Ingredients:

• 3 cups all-purpose flour
• 1½ tsp salt
• 1 tsp sugar
• 1 cup lukewarm water (more as needed)
• ½ cup softened margarine or ghee (or butter if making dairy recipe)
• Oil for frying

Instructions:

1. Make the Dough:
   Mix flour, salt, sugar, and water to form a soft dough. Knead for 5–10 min until smooth. Cover and let rest 30 min.
2. Roll and Fold:
   Divide dough into 6–8 balls. Roll each into a thin circle, spread generously with softened margarine (or ghee or butter), and fold into a square (or roll like a jelly roll and coil into a snail shape). Let rest 15 min.
3. Shape:
   Gently flatten each piece into a 6–7 inch round.
4. Cook:
   Heat a skillet with a little oil. Cook each malawach over medium heat for 2–3 minutes per side until golden and flaky.

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Enjoy, and Happy Shavuot from the entire Judaica Webstore team in Jerusalem!