Carry on the rich customs and flavours of Jewish food culture with over 100 comforting kosher recipes, both traditional and modern.

Food serves as a bridge connecting us to our ancestral roots and shared heritage. When we share food, we’re also sharing our culture and history. In Eat Jewish, Jewish social media influencer Melinda Strauss (@therealmelindastrauss) embraces this connection by pairing kosher recipes with key stories and insights into Jewish life, history, and heritage.

Addressing commonly asked questions about Jewish customs along the way, Melinda identifies and celebrates regional flavours drawn from thousands of years of Jewish wandering across the globe. Including easy-to-follow recipes for challah breads, dips, soups, dairy and non-dairy dishes, desserts, and holiday recipes, this is your warm, welcoming companion to Jewish cooking at home.

Packed with mouthwatering photos, learn how to make:

• Sweet and Fluffy Challah
• Schmaltz Matzah Balls
• Barbecue Brisket Soup
• Classic Potato Latkes
• Panko-Crusted Gefilte Fish
• Israeli Chicken Sofrito
• Butternut Squash Kugel
• Spaetzle with Mushroom Sauce
• Turkish Cheese Borekas
• Tahini Chocolate Chip Cookie Sticks
• Cinnamon Bun Challah Bread Pudding
• Cold Brew Cheesecake
• and more!

Whether you’re looking to replicate the nostalgic foods of your childhood, share Jewish flavours and traditions with your children or grandchildren, expand your kosher repertoire, or try kosher cooking for the first time, Eat Jewish invites you to the family table to share and enjoy this delicious cuisine.

Eat Jewish: Over 100 Recipes That Blend Jewish Heritage, Modern Flavors, and Family Traditions by Melinda Strauss is available at Amazon.com, Amazon.co.uk and Indigo.ca. 

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Tamarind Barbecue Chicken Wings

Serves 6 to 8

Tamarind paste, made from the pulp of tamarind fruit, is a key ingredient in Syrian, Indian, Georgian, and Iraqi Jewish cuisine. Its flavor is tangy and sweet, with hints of caramel and molasses. While it’s not traditionally used on chicken wings, I want to showcase how tamarind can elevate even the most classic American football snack. Tamarind paste can be found in most Middle Eastern and Asian markets and in the international aisle of many supermarkets.

MORE WAYS TO USE TAMARIND

Tamarind adds depth to sauces like pad Thai and tamarind chutney, and shines in main dishes like fish curry, tamarind rice, and Jewish Syrian staples like mehshi kusa (stuffed squash in a tamarind sauce), yebra (grape leaves stuffed with meat and rice, simmered in a tamarind sauce), and lachmagine (meat pies filled with spiced ground lamb or beef, onions, and tamarind).

CHICKEN WINGS

Cooking spray, for greasing

2 tablespoons all-purpose flour

2 teaspoons baking powder

1 teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon black pepper

3 pounds (1.4 kg) chicken wings

2 tablespoons extra-virgin olive oil

 

TAMARIND BARBECUE SAUCE

¾ cup (TK) tamarind paste

¼ cup (60 ml) honey

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

4 cloves garlic, minced

1 teaspoon sweet paprika

1 teaspoon onion powder

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1. Preheat the oven to 425°F (220°C/gas 7). Line a baking sheet with foil and place a wire cooling rack on top. Spray the rack with cooking spray.
2. Make the chicken wings: In a large bowl, add the flour, baking powder, garlic powder, salt, and pepper; whisk to combine. Pat the wings dry with paper towels, then transfer to the bowl with the flour. Toss to coat evenly. Add the oil and toss again, making sure each piece is completely coated.
3. Arrange the wings on the prepared rack, skin sides up. Roast until crispy and browned, about 40 minutes, flipping halfway through.
4. Meanwhile, make the tamarind barbecue sauce: In a large bowl, add all the sauce ingredients and whisk to combine.
5. Transfer the baked wings to the bowl with the sauce and toss to coat evenly. Return the wings to the rack and roast in the oven until the sauce is sticky and the skin is crispy, about 5 minutes. Let cool slightly, about 10 minutes. Transfer to a platter and serve as an appetizer or snack.

Note The chicken wings can be stored in the refrigerator in an airtight container for 3 to 4 days and in the freezer for up to 3 months.

Recipe published with permission from Quarto Publishing Group USA, Inc.