We Belong at the Table | Highlighting traditions and history through food

Recipe Box of Tradition: Films and Recipes

A photo of many different foods from throughout the Jewish diasporaIn a world filled with overwhelming news, we find solace and joy in reconnecting with our family traditions. One heartwarming way to do this is by sharing the special foods that have been passed down through generations and bring us together at the dinner table.

This initiative seeks to center Sephardi, Mizrahi, and Jewish Families of Color’s culinary traditions, in an effort to uplift diverse stories and highlight the power of cultural traditions. We invited community members to share traditional (or non traditional) recipes and family stories, culminating in a virtual ‘Recipe Box of Tradition,’ which you can find below.

One of our amazing jkid4all families, the Ungar Family, took this idea to heart. Tanya shared her family’s journey of exploring their Jewish Ecuadorian heritage through cherished recipes:

“I wanted to let you know how deeply meaningful this project has been for our family. We came together to name our cuisine, agree on the recipes that reflect our Ecuadorian and Jewish roots, and enjoyed creating them for a photo shoot (shoutout to my son for the fantastic photography!). We had so much fun reminiscing about these dishes and the kids are even encouraging me to create a family recipe book and explore more fusion recipes! Oy veh! Haha!”

Tanya’s story reminds us of the joy and connection that come from exploring our heritage through food.

This initiative is funded by a grant from the Jews of Color Initiative.

The Ungar Alverado Family

Leftover Brisket Empanadas
Everyone raves about my husband’s brisket for the holidays, and my children rave about my empanadas. We realized that we could combine them. Although empanadas could be made by one person alone, making them as a family gives an added opportunity for togetherness and the brisket an encore performance.
Learn to make Leftover Brisket Empanadas!
Manischewitz Sangria
I discovered this combination by accident. We realized that we forgot to pick up red wine for the sangria and our dinner guests were arriving soon. The only wine in our cupboard was Manischewitz left over from the holidays and it worked perfectly! The sweetness of the wine was an added perk and eliminated the need for sugar in the recipe.
Learn to make Manischewitz Sangria!

The Bell Family

Curry Lamb and Oxtails
These meals hold memories of my parents Rabbi Marvin Mathews and Rabbanit Barbara Mathews. 
Learn to make Curry Lamb and Oxtails!

The Jonas Family

Seven-Vegetable Couscous with Chunky Onion Harissa
This recipe is modified from one given in Epicurious with exception of the broth substitution ( they specify chicken broth). You can substitute different vegetables. I don't like Lima beans so I don't use them and sub in green beans instead. I have you add the raisins at the end rather than during the couscous addition because they don't get big and mushy that way. The Epicurious recipe calls for green peas, but I substitute garbanzos for better texture and more protein.
On [the day the video was filmed], my husband and I celebrated our 39th wedding anniversary with friends.. In the past I have served this couscous dish at potlucks and when entertaining friends. I always say that you can trace a person's history if you sit down at their table. You can see where they have been, what they have done, who they love...My connection to the Jewish community is primarily through communal celebrations. .I think that food traditions are a good path for connecting with a culture or a people, and when I converted to Judaism thirty years ago, I brought with me all the food traditions of my Black Southern past. Those I married to the Ashkenazi and Sephardic traditions I found upon entering the Jewish community. Added to that are the new traditions forged from my travels, along with my change thirty-five years ago to a plant based diet. This dish is pretty typical of what I serve when friends from both parts of my life get together. I don't have a picture of the couscous dish.. I rarely take photos of food I make unless it is for posting on my cooking blog. I prefer to live in the moment rather than document it. To my mind, sharing food with someone is a sacred act. requiring your full attention. When we sit down to celebrate or even to just feed our friends, we should give our entire attention to them. So, pictures of my parties are sparse, but the memory of every one of those meals is written on my heart.
The attached photo is from a meal I made for a fundraiser for my synagogue.
Learn to make Seven-Vegetable Couscous with Chunky Onion Harissa!

The LaPrince Family

Challah French Toast
Challah French toast is a delicious breakfast item that is simple to make. This recipe started in my home as a way to utilize remaining challah from Shabbat.
Learn to make Challah French Toast!
Grilled Salmon
Although I cook salmon in a variety of ways, grilled salmon is my favorite. I enjoy cooking on the grill, year-round. Cooking on the grill is an efficient of making a healthy meal in a timely manner, without sacrificing the flavor.
Learn to make Grilled Salmon!
Fried Chicken Wings
Learn to make Fried Chicken Wings!

The LaPrince Family & Cousins

Fried Fish & Chips
Learn to make Fried Fish & Chips!

Here’s how your family can continue the conversation:

  1. Gather Your Loved Ones: Sit down with your family and talk about the foods that have been important in your family’s history.
  2. Use The Fun Questions to the Right to Get Started
  • What’s a favorite dish from your family’s tradition?
  • Who in your family is known for making this dish?
  • Are there any special memories or stories associated with this recipe?
  • How did this dish become part of your family’s traditions?
  • What ingredients are essential for this dish and why?

Course
All
Side Dish
Main Course
Dessert
Drinks
Holiday
All
Shabbat
Malida
Rosh Hashanah
Yom Kippur break fast
Sukkot
Hanukkah
Purim
Passover

Recipes and stories like these help create a rich tapestry of
diverse culinary traditions from around the world!

Check out all the recipe cards here! Use the arrows to scroll through the recipes.

Leftover Brisket Empanadas Makes 18 empanadas Ingredients: 1 ½ cup left over brisket with sauce but not wet, minced 2 cups flour 2/3 cups butter 1/3 cup ice water 1 tsp salt Egg white mixed with a little water, if baking Olive oil, if frying Instructions: Preheat oven to 350 degrees. Make empanada disks: Combine the flour, butter, salt and ice water in a bowl or food processor until small crumbs form. Place the dough onto the counter and form a ball. Divide in half and roll out the dough to 1/8 inch thickness. Cut the dough with a round cookie cutter to form the empanada disks. Place the brisket in the center of the disk, being careful not to overfill and leaving a ¼ inch of the disk clear. Wet the bottom half of the disk with water and fold the top of the disk over to match the bottom edge. Press with a fork to seal completely. Baking: Brush empanadas with egg white and water mixture. Bake in the oven for 20-30 minutes until the empanadas are golden brown. Frying: Fill deep pan with 1 inch of olive oil. Fry in medium heat until the empanadas turn light brown, flip and fry the other side. Remove to a napkin.

For more information about this initiative, contact Sarah Kolker.

Let’s celebrate the power of food and family traditions together!