18 Traditional Shabbat Recipes Delicious

Shabbat dinners are all about warmth, tradition, and delicious food that brings family together. Whether you’re hosting a crowd or keeping it cozy, these 18 classic recipes—from golden challah to melt-in-your-mouth brisket—will make your Friday night meal unforgettable. Ready to fill your table with timeless flavors? Let’s dive into these beloved dishes that have been passed down through generations!

Classic Challah Bread

Nothing beats the rich, buttery aroma of freshly baked challah—this golden braided bread is as beautiful as it is delicious.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• ¼ cup honey
• ⅓ cup vegetable oil, plus extra for greasing
• 2 large eggs, plus 1 extra for egg wash
• 1 ½ tsp salt
• 4–4 ½ cups all-purpose flour
• 1 tbsp sesame or poppy seeds (optional)

Instructions:

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Stir in vegetable oil, 2 eggs, and salt. Gradually add flour, 1 cup at a time, until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1½–2 hours, or until doubled.
4. Divide dough into 3 equal strands. Roll each into a 16-inch rope, then braid tightly. Transfer to a parchment-lined baking sheet, cover, and let rise for 45 minutes.
5. Preheat oven to 375°F. Beat the remaining egg and brush generously over the loaf. Sprinkle with seeds (if using). Bake for 25–30 minutes until deep golden and hollow-sounding when tapped.

The secret to challah’s irresistible pull-apart texture? That double rise—plus a glossy egg wash for a crackly crust.

Tip: For extra flavor, swap honey for maple syrup or add a pinch of cinnamon to the dough.

Slow-Cooked Brisket with Gravy

This melt-in-your-mouth brisket simmers low and slow until it’s fork-tender, then gets smothered in a rich, savory gravy that’s perfect for drizzling over mashed potatoes.

Ingredients:

• 3–4 lb beef brisket, trimmed of excess fat
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour (for gravy)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear the brisket for 4–5 minutes per side until deeply browned. Transfer to a slow cooker.
2. In the same skillet, cook 1 sliced onion for 3 minutes until softened. Add 4 cloves minced garlic and cook 1 minute more. Pour in 2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper. Scrape up any browned bits, then pour the mixture over the brisket.
3. Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the meat shreds easily with a fork.
4. Transfer the brisket to a plate. Skim excess fat from the cooking liquid, then whisk in 2 tbsp flour until smooth. Simmer on HIGH for 10 minutes to thicken into gravy. Slice or shred the brisket and serve with gravy.

The long cook time transforms the brisket into something luxuriously tender, while the gravy packs all the savory depth of the drippings. Tip: For extra flavor, refrigerate the gravy overnight—the flavors deepen beautifully!

Matzo Ball Soup

Nothing soothes the soul like a bowl of fluffy matzo balls floating in golden broth—this classic Jewish comfort food is easier to make than you think!

Ingredients:

• 4 large eggs
• 1/4 cup schmaltz (chicken fat) or vegetable oil
• 1 cup matzo meal
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup seltzer water or club soda
• 8 cups chicken broth (homemade or store-bought)
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• Fresh dill, for garnish

Instructions:

1. In a bowl, whisk together 4 large eggs and 1/4 cup schmaltz until smooth. Stir in 1 cup matzo meal, 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Gently fold in 1/4 cup seltzer water—don’t overmix. Chill dough for 30 minutes.
2. Meanwhile, bring 8 cups chicken broth to a simmer in a large pot. Add carrots and celery; simmer for 10 minutes until tender.
3. With wet hands, roll dough into 1.5-inch balls (they’ll expand!). Drop into simmering broth, cover, and cook for 20 minutes—don’t peek! The matzo balls should be light and pillowy.
4. Ladle into bowls and top with fresh dill. The seltzer water is the secret to airy matzo balls that practically melt in your mouth.

Tip: For extra flavor, swap schmaltz with browned butter or add a pinch of nutmeg to the dough.

Roasted Chicken with Herbs

Nothing beats the cozy aroma of golden, herb-roasted chicken filling your kitchen—simple, classic, and always a crowd-pleaser.

Ingredients:

• 1 whole chicken (3–4 lbs)
• 3 tbsp unsalted butter, softened
• 1 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tsp minced garlic
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 lemon, halved

Instructions:

1. Preheat oven to 425°F. Pat the chicken dry with paper towels.
2. In a small bowl, mix 3 tbsp softened butter, 1 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 2 tsp garlic, 1 tsp salt, and ½ tsp black pepper. Rub mixture evenly under the skin and all over the chicken.
3. Place the chicken breast-side up in a roasting pan. Stuff the cavity with 1 halved lemon.
4. Roast for 50–60 minutes, until the skin is crisp and a thermometer inserted into the thigh reads 165°F. Let rest 10 minutes before carving.

The herbs and lemon steam inside the chicken, keeping the meat juicy while the skin turns irresistibly crispy.

Tip: For extra flavor, toss root vegetables like carrots and potatoes in the pan drippings halfway through roasting.

Potato Kugel

This classic potato kugel is crispy on the outside, tender in the middle, and packed with savory onion flavor—perfect for holiday gatherings or Sunday brunch.

Ingredients:

• 6 medium russet potatoes, peeled
• 1 large yellow onion
• 3 large eggs
• 1/3 cup all-purpose flour
• 1/4 cup vegetable oil, plus 2 tbsp for greasing
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Pour 2 tbsp vegetable oil into a 9×13-inch baking dish, tilting to coat the bottom and sides.
2. Grate potatoes and onion on the large holes of a box grater (or use a food processor). Squeeze handfuls of the mixture over the sink to remove excess liquid.
3. In a large bowl, whisk eggs, 1/4 cup oil, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir in flour until smooth.
4. Fold grated potatoes and onion into the egg mixture until fully combined. Spread evenly into the prepared dish.
5. Bake for 60–70 minutes until deeply golden and crisp on top. Let rest 10 minutes before slicing.

The magic here? The double dose of oil—mixed into the batter and preheated in the pan—creates that irresistible crispy crust.

Tip: For extra crunch, broil the kugel for 2–3 minutes at the end (watch closely!).

Tzimmes with Carrots and Sweet Potatoes

This sweet and savory tzimmes is a cozy, caramelized side dish that’s perfect for holidays or weeknight dinners—just toss everything together and let the oven work its magic.

Ingredients:

• 3 large carrots, peeled and sliced into 1-inch chunks
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1/3 cup honey
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup pitted prunes, halved
• 1/4 cup orange juice

Instructions:

1. Preheat oven to 375°F. In a large bowl, whisk together 1/3 cup honey, 2 tbsp olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add carrots, sweet potatoes, and 1/2 cup prunes to the bowl. Toss until evenly coated.
3. Transfer mixture to a 9×13-inch baking dish and pour 1/4 cup orange juice over the top. Cover tightly with foil.
4. Bake for 45 minutes, then remove foil and bake another 15–20 minutes until the vegetables are tender and the sauce is sticky and glossy.

The prunes melt into the sauce, adding a rich depth that balances the sweetness of the honey and earthiness of the veggies.

Tip: For extra caramelization, broil for 2–3 minutes at the end—just keep an eye on it!

Gefilte Fish with Horseradish

This classic Jewish dish is surprisingly simple to make at home—tender fish patries with a punchy horseradish kick that’s perfect for holidays or a comforting weekend meal.

Ingredients

• 1 lb whitefish fillets, ground (or pre-ground gefilte fish mix)
• 1 small onion, finely grated
• 1 large egg
• 1/4 cup matzo meal
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp sugar
• 4 cups fish or vegetable broth
• 1/2 cup prepared horseradish (plus extra for serving)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large bowl, combine the ground fish, grated onion, egg, matzo meal, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp sugar. Mix gently until just combined—don’t overwork.
2. Shape the mixture into 8 small oval patties (about 2 inches long).
3. In a wide pot, bring the broth to a gentle simmer over medium heat. Carefully add the patties in a single layer. Cover and simmer for 25 minutes, flipping halfway, until firm and cooked through.
4. Remove the patties with a slotted spoon and let cool slightly. Serve warm or chilled with a dollop of horseradish and a sprinkle of fresh parsley.

The magic here is in the contrast—the delicate sweetness of the fish against the fiery horseradish makes every bite exciting.

Tip: For extra flavor, add a sliced carrot and celery stalk to the simmering broth—just remove them before serving.

Stuffed Cabbage Rolls

These tender cabbage rolls are packed with a savory filling and simmered in a rich tomato sauce—comfort food at its finest.

Ingredients:

• 1 large head green cabbage (about 2 lbs)
• 1 lb ground beef
• 1/2 cup cooked white rice
• 1 small yellow onion, finely diced
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 (15 oz) can tomato sauce
• 1 tbsp brown sugar
• 1 tbsp lemon juice

Instructions:

1. Bring a large pot of water to boil. Carefully remove the core from the cabbage and submerge the whole head in the boiling water for 3–4 minutes until leaves soften. Peel off 12 large leaves, then trim the thick ribs at the base.
2. In a bowl, combine ground beef, cooked white rice, diced onion, egg, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Mix well.
3. Spoon 1/4 cup of the filling onto each cabbage leaf. Fold the sides inward, then roll tightly from the base.
4. Arrange rolls seam-side down in a deep skillet. Whisk together tomato sauce, 1 tbsp brown sugar, and 1 tbsp lemon juice; pour over rolls. Cover and simmer on low heat for 45 minutes, basting occasionally.

The tangy-sweet tomato sauce balances the hearty filling perfectly, making these rolls a standout dish for Sunday dinners. Tip: Save leftover cabbage for coleslaw—no waste!

Shakshuka with Fresh Herbs

This vibrant shakshuka is a one-pan wonder, with eggs poached in a spiced tomato sauce and finished with a shower of fresh herbs—perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 6 large eggs
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• Crumbled feta (optional, for serving)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until softened (about 8 minutes). Stir in 3 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Pour in the crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
3. Using a spoon, create 6 small wells in the sauce. Crack an egg into each well. Cover and cook for 6–8 minutes, or until the whites are set but yolks are still runny.
4. Remove from heat and sprinkle with 1/4 cup parsley and 1/4 cup cilantro. Add feta if desired.

The magic here? The eggs soak up the smoky, spiced tomato sauce while staying silky—no overcooked yolks allowed! Serve with crusty bread to swipe up every last bit.

Tip: For extra depth, stir in 1 tbsp harissa with the tomatoes.

Roasted Garlic Hummus

This creamy, smoky hummus gets its rich depth from slow-roasted garlic—perfect for slathering on pita or dunking crunchy veggies.

Ingredients:

• 1 whole head garlic
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil (plus extra for drizzling)
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 2–3 tbsp ice water
• Paprika, for garnish

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4 of the garlic head to expose cloves, drizzle with 1 tsp olive oil, wrap in foil, and roast for 40 minutes until golden and soft. Cool slightly, then squeeze out cloves.
2. Blend: In a food processor, combine chickpeas, tahini, lemon juice, 2 tbsp olive oil, cumin, salt, and roasted garlic. Blend until coarse.
3. Adjust texture: With the motor running, add ice water 1 tbsp at a time until ultra-smooth (about 2 minutes total).
4. Serve: Transfer to a bowl, drizzle with olive oil, and dust with paprika.

The roasted garlic mellows into a caramelized sweetness that balances the nutty tahini—no raw garlic bite here! Tip: For extra fluffiness, peel the chickpea skins (rub them in a towel—they’ll pop right off!).

Israeli Couscous Salad

This vibrant Israeli couscous salad is packed with fresh herbs, juicy tomatoes, and a lemony dressing—perfect for picnics or a light lunch.

Ingredients:

• 1 ½ cups Israeli (pearl) couscous
• 2 cups low-sodium vegetable broth
• 1 cup cherry tomatoes, halved
• ½ English cucumber, diced
• ¼ cup finely chopped red onion
• ⅓ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the Israeli couscous, reduce heat to low, cover, and simmer for 10 minutes until tender. Drain any excess liquid and let cool.
2. In a large bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The chewy pearls of couscous soak up the bright lemon dressing, while the crisp cucumber and creamy feta add the perfect contrast. It’s a salad that gets even better as it sits!

Tip: For extra zing, add a pinch of sumac or a handful of chopped mint before serving.

Braised Short Ribs

These melt-in-your-mouth short ribs are slow-cooked in a rich, savory sauce until they’re fall-off-the-bone tender—perfect for impressing guests or treating yourself to a cozy night in.

Ingredients:

• 4 lbs bone-in beef short ribs
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup dry red wine (like Cabernet Sauvignon)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions:

1. Preheat oven to 325°F. Season short ribs with 1 tsp kosher salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 4 minutes per side. Transfer to a plate.
3. In the same pot, sauté diced onion for 3 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Stir in 2 tbsp tomato paste, then pour in 1 cup red wine, scraping up browned bits. Simmer for 2 minutes.
5. Add 2 cups beef broth, 1 tbsp Worcestershire sauce, 2 thyme sprigs, and 1 bay leaf. Return short ribs to the pot, ensuring they’re mostly submerged.
6. Cover and braise in the oven for 3 hours, until meat is fork-tender.

The magic here? The red wine and tomato paste create a luxurious, glossy sauce that clings to every bite. Serve over creamy mashed potatoes for the ultimate comfort meal.

Tip: For extra depth, refrigerate the braising liquid overnight and skim off the fat before reheating.

Herbed Roasted Vegetables

These herbed roasted vegetables are a vibrant, fuss-free side dish that lets the natural sweetness of the veggies shine with a cozy herb finish.

Ingredients:

• 1 lb baby potatoes, halved
• 2 cups carrots, cut into 1-inch chunks
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In a large bowl, toss baby potatoes, carrots, broccoli, and red bell pepper with 3 tbsp olive oil until evenly coated.
3. Sprinkle with 1 tbsp rosemary, 1 tbsp thyme, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper. Toss again to distribute the herbs.
4. Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and lightly charred at the edges.

The fresh herbs and high heat create a caramelized, almost buttery depth—no one will believe how simple this is!

Tip: For extra crispiness, give the veggies space—crowding the pan steams them instead of roasting.

Apple Honey Cake

This warmly spiced cake is like a hug in dessert form—tender apples and golden honey make every bite feel like a cozy afternoon treat.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 2 medium apples, peeled and diced (about 1 1/2 cups)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt in a bowl.
3. In a separate bowl, beat 1/2 cup softened butter and 3/4 cup honey until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, mixing just until combined. Fold in the diced apples.
5. Pour batter into the prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The magic here? Honey keeps the crumb moist for days, while the apples add little pockets of sweetness. Serve slightly warm with a drizzle of extra honey for a rustic finish.

Tip: For extra flavor, toss the apples with a pinch of cinnamon before folding them into the batter.

Rugelach with Cinnamon and Walnuts

These buttery, flaky rugelach are filled with a cozy cinnamon-walnut swirl—perfect for holiday baking or a weekend treat.

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• 1 cup finely chopped walnuts
• 1/4 cup apricot jam
• 1 egg, beaten (for egg wash)

1. In a large bowl, beat the butter and cream cheese until smooth. Gradually mix in the flour and 1/4 tsp salt until a dough forms. Divide into 4 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. In a small bowl, mix 1/2 cup sugar, 1 tbsp cinnamon, and walnuts.
3. Roll one dough disk into a 9-inch circle. Spread 1 tbsp apricot jam over it, then sprinkle with 1/4 of the walnut mixture. Cut into 8 wedges; roll each up from the wide end. Repeat with remaining dough.
4. Place rugelach on parchment-lined sheets, brush with egg wash, and bake for 20–22 minutes until golden. Cool on a rack.

The cream cheese dough bakes into delicate layers, while the jam keeps the filling irresistibly sticky-sweet.

Tip: For extra shine, sprinkle warm rugelach with a mix of 1 tbsp sugar and 1/2 tsp cinnamon right after baking.

Chocolate Babka

This rich, swirled chocolate babka is like a cross between buttery brioche and fudgy brownies—perfect for a weekend baking project with a seriously sweet payoff.

Ingredients

• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 10 tbsp unsalted butter, softened (plus 1 tbsp melted for brushing)
• 1 cup semisweet chocolate chips
• 1/4 cup cocoa powder
• 1/4 cup powdered sugar (for dusting)

Instructions

1. In a stand mixer, whisk together 3 1/2 cups flour, 1/2 cup granulated sugar, and yeast. Pour in warmed milk and mix until combined. Add eggs, vanilla extract, and salt, then knead with a dough hook for 5 minutes.
2. With the mixer running, add 10 tbsp softened butter 1 tbsp at a time until fully incorporated. Knead for 8–10 minutes until smooth and elastic. Cover and let rise for 1–2 hours until doubled.
3. Punch down dough, then roll out on a floured surface into a 12×16-inch rectangle. Sprinkle evenly with chocolate chips and cocoa powder. Roll tightly from the long side, then twist into a spiral. Place in a greased loaf pan, cover, and rise for 45 minutes.
4. Preheat oven to 350°F. Brush loaf with 1 tbsp melted butter and bake for 40–45 minutes until deep golden. Cool 10 minutes, then dust with powdered sugar.

The magic here? The layers stay distinct yet tender, with pockets of molten chocolate in every slice—no need for frosting!

Tip: For extra shine, brush baked babka with simple syrup (equal parts sugar and water, heated) right after baking.

Roasted Salmon with Dill Sauce

This elegant yet easy roasted salmon gets a bright, creamy lift from a tangy dill sauce—perfect for weeknights or impressing guests.

Ingredients:

• 1.5 lbs salmon fillet, skin-on
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place salmon on the sheet, skin-side down. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Rub gently to coat.
3. Roast salmon for 12–15 minutes until just opaque and flakes easily with a fork.
4. Meanwhile, whisk together 1/2 cup sour cream, 2 tbsp dill, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1/4 tsp garlic powder in a small bowl.
5. Serve salmon warm with a generous dollop of dill sauce.

The sauce’s zesty creaminess balances the rich salmon beautifully, and roasting keeps the fish tender without fuss. Tip: For extra flavor, let the salmon sit at room temperature with the seasoning for 10 minutes before roasting.

Lentil Soup with Fresh Parsley

This hearty lentil soup is a cozy one-pot wonder, brightened up with a generous handful of fresh parsley for a pop of freshness in every bite.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fresh parsley, chopped (plus extra for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for 5 minutes until softened. Stir in 3 garlic cloves, minced and cook for 1 minute until fragrant.
2. Add the lentils, 4 cups vegetable broth, 1 can diced tomatoes, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender.
3. Stir in 1/2 cup fresh parsley and simmer for 2 more minutes. Taste and adjust seasoning if needed.

The parsley isn’t just a garnish here—it’s stirred right into the soup, infusing it with a vibrant, herbaceous finish that balances the earthy lentils perfectly.

Tip: For extra richness, drizzle with a little olive oil or a squeeze of lemon before serving.

Conclusion

From savory challah to sweet rugelach, these 18 traditional Shabbat recipes bring warmth and flavor to your table. Whether you’re keeping traditions or trying something new, there’s a dish here for everyone. Give them a try, share your favorites in the comments, and don’t forget to pin this roundup for your next Shabbat feast! Happy cooking!