| Recipes |


Photography by Hudi Greenberger
Food and Prop Styling by Shaina Maiman
Food Prep by Leah Hamaoui

With the menorah twinkling in the background, we’re all in a celebratory mood as we commemorate the miracles Hashem performed for us in the past and actively await our future redemption. Roast and potatoes will do, but if there’s ever a time to get out of the box, now is it. The fun and different dishes are just begging to be served, and your family will love the festive environment they create. Nervous to give new ideas a spin? Make smaller portions and serve them as tasters, creating an event that’s fun and exciting in its own right.


Tip: The baklava can be made in advance and reheated on convection (if possible) at 300°F (150°C). It won’t have the same crisp as straight from the oven, but it will still be very good.

Crispy Enoki Mushroom-Steak Salad

When I was in high school, someone gave my parents an Asian-themed mishloach manos that contained enoki mushrooms, and I instantly became a fan. They bring something to the texture table that’s wholly unique, and they’re just so fun to look at! The mushrooms stay crispy even when made a day in advance and refrigerated.


  • 3 3-oz (85-g) pkgs enoki mushrooms, trimmed and cleaned
  • avocado oil cooking spray or 1 tsp oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup soy sauce
  • 2 cloves garlic, crushed
  • ¼ cup maple syrup
  • 1 salad steak of your choice (see note)
  • 8 oz (225 g) butter lettuce, shredded
  • 1 avocado, sliced


  • 2 Tbsp soy sauce
  • 1 Tbsp maple syrup
  • 2 Tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp garlic powder
  • 2 Tbsp white wine vinegar or lemon juice

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lay out the enoki mushrooms. Spray or drizzle with oil, then season with salt and pepper. Roast until lightly browned and crispy, about 15 minutes.

Combine soy sauce, garlic, and maple syrup in a bowl. Add the steak and marinate for an hour, up to overnight.

Preheat your grill and grill the steak until your desired doneness, about 3–4 minutes per side for a thin cut or about 12 minutes per side for a thick cut. Allow to rest, then slice.

To assemble the salad: Combine the dressing ingredients and dress the lettuce, then add sliced avocado, sliced steak, and crispy mushrooms.

Note: Chuck London broil is my pick of salad steak, but flat London broil, fillet steak, or oyster steak is perfect too.


Lamb Baklava

We love the restaurant Mur in the Five Towns, and last time we went, the best thing we had was lamb baklava. Their dish was the rolled style of baklava, which I love, but for the sake of less patchkeh, I recreated this very nontraditional version in the traditional diamond shape.


  • 1 16-oz (450-g) pkg phyllo dough
  • 1 small onion, finely diced
  • 1 lb (450 g) ground lamb
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • olive oil or cooking spray (I use avocado oil cooking spray)
  • techinah, for serving
  • chopped cilantro, for garnish


  • 1 cup chicken stock or water
  • ¾ cup silan
  • ½ tsp coriander
  • ½ tsp salt
  • juice of 1 lemon

Combine all syrup ingredients in a pot and simmer for 30 minutes, then remove from heat and allow to come to room temperature.

Preheat oven to 350°F (175°C). Remove the phyllo dough from the package and trim it to fit the bottom of a 9x13-inch (23x33-cm) pan.

Mix the diced onion, lamb, and spices.

Spray or brush oil onto the bottom of the dish. Add 10 layers of phyllo, spraying between each one. Add the meat mixture and carefully press it into a thin layer over the dough. Then add another 10 layers of phyllo, spraying oil between each one.

Score the top by making 3 or 4 vertical lines down the length of the pan, then diagonal lines across to make diamonds, cutting about halfway through the baklava.

Bake for about 45 minutes or until fully cooked. Immediately pour syrup evenly over the dough.

To serve, cut diamond pieces of baklava by cutting more fully through the lines you scored previously. Serve over techinah and garnish with fresh cilantro.


(Originally featured in Family Table, Issue 870)

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