A Shabbat meal that will make everyone beg for more
The siniya kebab is baked in the oven, the eggplants are prepared without frying, the challah is baked to perfection, and the dessert is rolled into bite-sized treats: this Friday meal is effortless yet incredibly rewarding.
Perfect Challah
It appeared in our column last week, but we had to feature it again for those who missed it — the ultimate challah by Ben Shi. If you are one of those who usually buys rather than bakes, this guide will provide the most value and teach you how to produce wonderful challahs with your own hands. And if you are a seasoned Friday baker, we promise you still have a thing or two to learn.
[To the recipe: Ben Shi's Challah]
Eggplant salad without frying
This salad has all the benefits of a classic eggplant dish without the pot of oil or the lingering smell of frying in your kitchen. The eggplants are roasted in the oven until perfectly soft and then seasoned at leisure. It can be prepared a day in advance and only gets better with time; even those who swear they dislike eggplants will find themselves finishing it off with a piece of challah.
[To the recipe: Eggplant salad without frying]
Kebab, rice, and cauliflower siniya
There is something special about placing a beautiful, round tray in the center of the table for everyone to share. Flavor-rich kebabs are layered with rice, cauliflower, tomatoes, and onions, seasoned generously, and baked at high heat until the flavors meld perfectly. Pair it with tahini, which is drizzled on top and baked at the end, and once the plates are clean, you will only wish you had more challah to wipe up the remains.
[To the recipe: Kebab, rice and cauliflower siniya]
Bulgur salad
There is no meal that isn't improved by a bulgur salad loaded with fresh herbs and a bright lemon dressing. Here, it is the perfect companion to the rich and hearty siniya. Cold, tangy, and crunchy, it balances the plate so well that you will find yourself reaching for bite after bite.
[To the recipe: Bulgur salad]
Amarena marzipan
This small, mischievous dessert from the Lupa restaurant in Tel Aviv is exactly what you need after a rich meal. It is an intense, concentrated bite that feels less like a heavy course and more like a petit four that delights the palate. Simply prepare the marzipan, roll it into balls, and top each with an amarena cherry. No work, zero baking, and a treat that will be finished in a flash.
[To the recipe: Amarena marzipan]
Have a pleasant Shabbat!
