Top Israeli Shabbat Recipes for Summer

Every Shabbat meal starts off with wine and challah, so we've got a classic Israeli challah recipe that's light and fluffy and perfect for summer!

If you live in an American Ashkenazi community, you probably think of challah as an egg bread - however, the most popular type of challah in Israel is actually a mostly-eggless version, with only an egg wash on the outside but using water instead of eggs in the dough itself - thus often called "water challah."

While we featured an Ashkenazi water challah (that's also completely vegan) from Eastern Europe in our winter Shabbat recipe roundup, this particular recipe is from Israel's Sephardi community, and we think it's the ideal meal starter for summer Shabbats.

Don't forget to shop beautiful challah serving essentials to make your challah stand out at every meal!

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Ingredients:

• 1½ cups warm water (110°F / 45°C)
• 1 tbsp active dry yeast (or 2¼ tsp instant yeast)
• 1/4 cup sugar
• 1/4 cup neutral oil (like canola or sunflower)
• 1½ tsp salt
• 4 to 5 cups all-purpose flour (start with 4 cups, add more as needed)
• 1 egg, beaten (for egg wash)
• Sesame seeds (for topping)

Instructions:

1. Activate the yeast (if using active dry): In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. (Skip this step if using instant yeast—just mix it with the dry ingredients.)
2. Mix the dough: Add oil and salt to the yeast mixture. Gradually stir in flour, 1 cup at a time.
3. When the dough becomes too stiff to stir, knead by hand (or use a dough hook) until smooth and elastic, about 8–10 minutes.
4. Place dough in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let rise in a warm place for 1–1½ hours, or until doubled in size.
5. Shape the challah: Punch down the dough and divide into strands for braiding (3, 4, or more strands). Shape into your desired braid and place on a baking sheet lined with parchment.
6. Cover loosely and let rise for 30–45 minutes, until puffy but not over-proofed.
7. Preheat oven to 375°F / 190°C.
8. Egg wash and topping: Brush loaf with beaten egg (add a splash of water for easier brushing). Sprinkle generously with sesame seeds.
9. Bake: Bake for 25–30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

If you've ever been to Israel you've probably seen this chopped salad served everywhere: made with fresh tomatoes and cucumbers and a simple dressing of olive oil and lemon juice, it's healthy and crisp and suitable with any meal from breakfast to dinner. Usually simply called "vegetable salad" or "chopped salad" by Israelis, it's become known as "Israeli salad" to Jews elsewhere all over the world.

Try this recipe and instantly give an authentic Israeli twist to your Shabbat meal with a vitamin-packed side dish everyone will love!

And don't forget Jewish-themed serving dishes and other Shabbat tableware to elevate your table in style.

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Ingredients (serves 4):

• 3 medium ripe tomatoes, finely diced
• 2 Persian cucumbers (or 1 English cucumber), finely diced
• 1/4 small red onion or 1–2 scallions, finely chopped (optional but traditional)
• 1/4 cup fresh parsley, finely chopped (flat-leaf preferred)
• Juice of 1/2 lemon (about 1–2 tbsp)
• 2 tbsp extra virgin olive oil
• Salt, to taste (about 1/2 tsp)
• Freshly ground black pepper, to taste

Instructions:

1. Chop everything finely: The key to Israeli salad is uniform, small dice. Dice tomatoes and cucumbers to about 1/4-inch cubes. Chop herbs and onions finely.
2. Combine all chopped ingredients in a mixing bowl.
3. Dress the salad: Add lemon juice, olive oil, salt, and pepper. Mix well.
4. Taste and adjust: Add more lemon juice, salt, or parsley if needed.
5. Serve immediately for best texture and freshness!

Brought to Israel by Kurdish Jews as well as Persian Jews from Iran, these stuffed grape leaves known as dolma are traditionally served cold and make the perfect summer appetizer or side dish for Shabbat, or any other festive meal.

You can make the accompanying yogurt sauce if you're serving your stuffed grape leaves at a dairy meal, but they're also delicious and impressive on their own.

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Ingredients (makes ~40-45 dolmas):

For the filling:

• 1 cup white rice (short or medium grain preferred; rinse and soak for 15–20 min)
• 1 small onion, finely chopped
• 3 scallions, finely sliced
• 1/2 cup chopped fresh parsley
• 1/3 cup chopped fresh cilantro
• 1/4 cup chopped fresh dill
• Juice of 1 lemon
• 3 tbsp olive oil
• 1½ tsp salt (or to taste)
• 1/2 tsp black pepper

For wrapping and cooking:

• 1 jar grape leaves in brine (about 60 leaves; some may tear)
• Slices of tomato or potato, for lining the pot (optional but traditional)
• 2–3 tbsp olive oil
• Juice of 2 lemons
• 1½ cups water or vegetable broth

For optional yogurt sauce:

• 1 cup Greek yogurt
• 1 cup quark cheese or sour cream
• 1 garlic clove, crushed or finely grated
• 4-5 teaspoons chopped fresh dill
• Salt, to taste

Instructions:

1. Prepare the grape leaves:

• Rinse the leaves thoroughly to remove brine.
• Soak in hot water for 15–20 minutes to soften.
• Drain and trim off stems if needed.

2. Prepare the filling:

• Mix soaked (uncooked) rice, onion, scallions, parsley, cilantro, dill, lemon juice, olive oil, salt, and pepper in a bowl. The mixture should taste vibrant and well-seasoned.

3. Roll the dolmas:

• Place a grape leaf vein-side up.
• Add 1 to 1½ tsp of filling near the bottom.
• Fold up from the bottom, fold in sides, then roll up into a firm cylinder.
• Repeat until all dolmas are done.

4. Layer and cook:

• Line a wide pot with extra grape leaves and optional tomato or potato slices.
• Arrange dolmas seam-side down in layers, tightly packed.
• Drizzle with olive oil and lemon juice, then add water or broth just to cover.
• Place a heatproof plate over the dolmas to weigh them down.
• Cover and bring to a simmer.
• Cook gently for 45–60 minutes, or until rice is fully cooked and leaves are tender.
• Let cool in the pot for 30 minutes.

5. Make optional yogurt sauce if desired:

• Mix all ingredients until smooth and creamy.
• Chill before serving.

Israelis love grilling during the summer, so if your family are meat eaters, serve them some Israeli flavor on Shabbat with these lamb kabobs! A classic Middle Eastern dish, this variation from the Land of Israel uses ground lamb meat, flavorful herbs, and smoked paprika.

These scrumptious kabobs go perfectly with Israeli tehina on the side, and are versatile enough for causal picnics as well as fancy sit-down meals.

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Ingredients (makes ~8 kebabs):

• 2 lbs (1 kg) ground lamb
• 3–4 garlic cloves, finely minced
• 2 shallots or 1 medium onion, finely minced
• ¼ cup fresh parsley, chopped
• 2 Tbsp fresh cilantro, chopped
• 2 tsp ground coriander
• 1 tsp smoked paprika (or sweet paprika)
• 1½ tsp kosher salt
• ½ tsp freshly ground black pepper
• Skewers (wooden soaked 20–30 min or metal)

Instructions:

1. Prep the skewers: If using wooden skewers, soak them while you prep the mixture.
2. Mix the kofta: In a large bowl, combine lamb, garlic, shallots, parsley, cilantro, coriander, paprika, salt, and pepper. Mix gently until just combined.
3. Form onto skewers: Divide mixture into 8 portions. Shape each around a skewer into an elongated oval (about the thickness of your finger).
4. Chill the kofta-covered skewers for 10–15 minutes to firm up.
5. Cook the kofta:

• Grill: Preheat to medium-high. Grill ~6–8 minutes per side, until nicely charred and cooked through.
• Broil or stovetop: Place on griddle or under broiler ~4–5 minutes per side, brushing lightly with oil as needed.

Of course, we can't forget about dessert! A Shabbat end-of-meal favorite in Israel is sesame brittle - a type of candy that can be easily made at home from sugar and sesame seeds - and we're sure your family won't be able to get enough of it.

Sweet yet at the same time protein-packed, vegan, and gluten-free, Israeli sesame brittle is sure to be a crowd pleaser and will go well with some classic Israeli tea.

And if you want to accompany your homemade brittle with another sesame-based dessert, order some halva straight from Israel here!

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Ingredients:

• 2 cups granulated white sugar
• 1 cup raw sesame seeds
• 3 tablespoons hot water
• Neutral oil or non-dairy spray, for greasing your surface

Instructions:

1. Prep your workspace: Lightly grease a countertop or baking sheet or piece of parchment. Spray a rolling pin to prevent sticking.
2. Toast seeds (optional): In a dry pan over medium heat, toast sesame seeds just until fragrant—about 2–3 minutes. Remove from heat and set aside.
3. Melt the sugar: In a medium, heavy saucepan over low heat, slowly melt the sugar. Stir frequently with a wooden spoon until it forms a golden amber caramel.
4. Add water: Once fully melted, stir in the hot water—it helps thin the caramel and makes pouring easier.
5. Add sesame seeds: Immediately stir in all sesame seeds, mixing thoroughly to coat evenly.
6. Roll it out: Quickly pour the mixture onto your prepared surface. Place another sheet of lightly oiled parchment on top, and use the greased rolling pin to flatten into a thin (1/8–1/4″) layer.
7. Cut and cool: While still warm, slice into 1×2″ rectangles (or break into shards after cooling). Allow to cool completely (~15 minutes), then separate and store in an airtight container.