Purim Mains
These rich and flavorful dishes will bring joy to everyone at your Purim Seudah!
Purim Night
Roast Chicken with Fennel & Orange
With just a few simple additions, regular roast chicken becomes extraordinary. This version slips sweet fennel and slices of bright orange—both popular ingredients among Mediterranean Jewish communities—under chicken thighs and legs to soften and soak up the juices while the bird roasts. The result is a super-flavorful meal in a pan: tender vegetables, caramelized citrus fruit, and a gorgeously browned bird scented with thyme.
Purim Night
Braised Duck Legs with Fennel and Shallots
This is a delicious way to enjoy duck legs! Using a template from Mark Bittman, we've settled on onions, fennel and thyme to bring out the natural sweetness of the duck in this elegant, one-dish meal.
Purim Night
Ukrainian Beef Borscht
Borscht is popular in many Eastern European countries, each with their own flavor twist. This recipe for Ukranian Beef Borscht from Gil Marks features the original, "sweet & sour" zesty version.
Purim Night
Coq au Riesling
Here's a lighter, less-fussy take on 'coq au vin,' using white wine, regular onions and bone-in chicken thighs. This dish is best made a day ahead, so that the fat can harden and be removed, but it can also be served the day its made.
Purim Night
Lamb Short Ribs with Apricots and Onions
There are just some cuts of meat that people can't help but gush about. These lamb short ribs are one -- and whenever our friends cook this recipe, we always hear about it. "Epic!" they cry. "Incredible!" Lamb Short Ribs are not for the fat-averse -- they're a well-marbled cut and although much of the fat renders out during the braise, this is a rich dish, so plan to serve it with crunchy cabbage slaws or simple steamed carrots and potatoes.
Purim Night
Mississippi Roast
Here's a kosher version of an iconic Southern roast from the NY Times. This is great as a pulled/shredded dish, or you can cook it a little less long and enjoy perfectly tender slices of delicious meat, flavored with dill, paprika, vinegar and tender tangy pepperoncini peppers.
Purim Day
Hot-Smoked Lamb Roast
This hot-smoked lamb shoulder takes about 4 hours -- a lot less than a traditional smoked brisket, and even better: you can use your gas grill or oven to make it, no smoker required. With time and heat, the meat becomes tender and juicy, ready to be shredded and enjoyed with your choice of toppings and sides for a perfectly delectable feast.
Purim Day
Za’atar-Brined Turkey
Brining your turkey is a way to ensure it stays moist while roasting, and to add additional flavors. This brined turkey from Fleishig's Editor in Chief Shifra Klein is basted with a za'atar-infused oil while roasting for additional flavor!
Purim Day
Giant Red-Eye Ribs
Shilpa translates her experience from cooking at top restaurants to writing recipes for the home cook at Bon Appetit, and this recipe is a perfect example of how using a spice-rub with some secret pantry ingredients can produce succulent ribs that invoke of the ebony-hued bark revered by pitmasters everywhere.
Purim Day
Smoked Chuck Eye Roast
We love the Chuck Eye Roast for its versatility -- it can be braised, low roasted, or even smoked, as we do here in this very simple recipe. The result is delicious, tender meat that is great hot or cold.
Purim Day
Stuffed Eggplant with Lamb and Pine Nuts
Baked, stuffed and full of the rich flavors of ground lamb, pine nuts, cumin, cinnamon and more, these rich and beautiful eggplants make a beautiful centerpiece for a holiday meal.
Purim Day
Persian Meatballs with Beet Sauce
Meatballs are always a crowd pleaser, and they're a great option when feeding a large crowd. Everyone can decide how much or how little to eat. This update to the classic sweet-and-sour sauce from Michael Solomonov's cookbook, Israeli Soul, uses tamarind paste and pomegranate molasses in the beet sauce, which also makes for a bright, beautiful dish. Michael suggests serving over yellow rice "for a color explosion!"
Purim Day
Smoked Brisket
With Rosh Hashanah falling on Labor Day this year, a smoked brisket is a great way to honor the culinary traditions of both holidays. Go for it!