Our collection of Hanukkah recipes will give you plenty of options for eight delicious days of the Festival of Lights. Load your table with everything from latkes and brisket to blintzes and rugelach.
43 Hanukkah Recipes for This Year’s Celebration
Updated on Dec. 06, 2024
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Latkes
Total Time: 40 minutesMain Ingredients: Potatoes, onion, egg, oil
Level: Easy
Latkes are the star of Hanukkah—though it certainly doesn’t have to be Hanukkah to make these perfectly crispy potato pancakes. Try them with classic toppings like applesauce or sour cream, or get a little wild with latke toppings like pomegranate seeds, smoked salmon or pepper jelly.
“These potato and onion pancakes are tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up.” —Taste of Home Test Kitchen
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Jewish Apple Cake
Total Time: 1 hour, 10 minutes + coolingMain Ingredients: Apples, eggs, flour, sugar
Level: Easy
Apple cake is a symbolic Rosh Hashanah food, but that doesn’t mean you can’t enjoy it during Hanukkah! This apple-filled bundt cake features a crackling sugar-crusted top over moist layers of apples and cinnamon.
“A friend from New Hampshire gave me this recipe for her cake, which took a blue ribbon at the county fair.” —Recipe contributor Jennie Wilburn, Long Creek, Oregon
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Roast Chicken
Total Time: 2 hours, 40 minutes + standingMain Ingredients: Chicken, lemon, rosemary
Level: Intermediate
A beautiful roasted chicken is always a welcome entree on the Hanukkah table. Simply seasoned and roasted on high, this chicken is delicious for dinner (and the leftovers are just as tasty).
“I am a busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family, and everyone loves when I make this old-fashioned chicken recipe.” —Recipe contributor Amy Jenkins, Mesa, Arizona
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Challah
Total Time: 1 hour + risingMain Ingredients: Eggs, flour, yeast
Level: Intermediate
Challah is a braided, egg-based bread that’s eaten on Jewish holidays and Shabbat. This recipe makes two gorgeous loaves, each with a slightly crisp, shiny exterior and a pillowy, pull-apart interior.
“Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist.” —Taste of Home Test Kitchen
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Blintzes
Total Time: 40 minutes + chillingMain Ingredients: Cottage cheese, eggs, cream cheese, cherries
Level: Intermediate
Blintzes are one of those nostalgic dishes that take me right back to my childhood when I enjoyed them for Yom Kippur breakfasts and Hanukkah parties. Making the blintz dough is similar to making crepes. Once cooked, the dough is stuffed with a cottage cheese filling and topped with a sweet cherry sauce.
“You can serve these elegant blintzes as an attractive brunch entree or as a fun dessert. The bright cherry sauce gives them a pop of fresh flavor. I sometimes use other fruits, such as raspberries, blueberries or peaches.” —Recipe contributor Jessica Vantrease, Anderson, Alaska
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Kugel Recipe
Total Time: 1 hour, 10 minutes + standingMain Ingredients: Egg noodles, eggs, cottage cheese, cinnamon graham crackers
Level: Easy
Noodle kugel is a Jewish casserole made with egg noodles and a custardy cottage cheese base. It’s one of my favorite quick and easy comfort food recipes. This sweet version is topped with crumbled buttery graham crackers, so it’s somewhere between a side dish and dessert.
“I make this traditional dish along with other Jewish specialties for an annual Hanukkah/Christmas party with our friends.” —Recipe contributor Lauren Kargen, Buffalo, New York
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Onion Kugel
Total Time: 50 minutesMain Ingredients: Eggs, onions, matzo meal
Level: Easy
Onion kugel is different from traditional noodle or potato kugel. Resembling a three-cheese souffle, this kugel is made by beating egg whites to stiff peaks and mixing them with other ingredients to create a light and fluffy casserole. It can be served either in individual ramekins or in one large dish.
“This traditional dish resembles a delicious souffle. Sliced eggplant, diced green pepper or shredded cabbage can be used in place of the onions.” —Taste of Home Test Kitchen
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Israeli Salad
Total Time: 25 minutes + chillingMain Ingredients: Tomatoes, cucumber, peppers, herbs
Level: Intermediate
Get your veggies in first thing with this cucumber and tomato breakfast salad. Featuring crisp vegetables and a simple dressing, this versatile Israeli salad is flavorful and crisp. Of course, it doesn’t have to be confined to breakfast since it goes with just about any entree.
“This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety—you can add foods like olives, beets or potatoes.” —Recipe contributor Sandy Long, Lees Summit, Missouri
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Rugelach Recipe
Total Time: 1 hour, 5 minutes + chillingMain Ingredients: Butter, cream cheese, cinnamon sugar, pecans
Level: Intermediate
Rugelach are popular little pastries made with a cream cheese and butter dough that’s rolled around cinnamon, chocolate or fruit. The result is a tender, flaky pastry that’s far too easy to pop into your mouth over and over.
“The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.” —Recipe contributor Becky Phillips, Chippewa Falls, Wisconsin
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Flourless Chocolate Cake
Total Time: 50 minutesMain Ingredients: Eggs, butter, chocolate
Level: Easy
There’s always room for flourless chocolate cake on the Hanukkah table. Instead of flour, egg whites are beaten to a stiff peak and then folded into the other ingredients to make a light and fudgy gluten-free cake.
“One bite of this and you’ll agree it’s pure pleasure for confirmed chocoholics! A small slice of this rich, dense dessert goes a long way. Chocolate ganache on top takes it to the next level.” —Taste of Home Test Kitchen
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Celebration Braid
Total Time: 55 minutes + rising and coolingMain Ingredients: Flour, yeast, eggs, butter
Level: Intermediate
This challah-inspired celebration braid is an egg-based enriched dough, but unlike challah, it includes butter for added richness and flavor. Use a four-strand braid as the recipe calls for, or try your hand at a six-strand braid for a fancy finish.
“During the holidays I sometimes make a couple of these golden loaves a day to give as gifts. Everyone in our family loves them any time of year. The recipe originated with one for Jewish challah, which I began making over a decade ago.” —Recipe contributor Marcia Vermaire, Fruitport, Michigan
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Lebkuchen
Total Time: 50 minutes + coolingMain Ingredients: Butter, molasses, dried fruits, walnuts
Level: Intermediate
These German spice cookies have a fluffy inside encased in a crackly, sugar-glazed outside. They are generally ginger-based, but this recipe uses molasses and warming spices for a flavorful holiday vibe.
“It’s tradition for my family to make these German treats together. The recipe came from my great-grandmother’s cookbook, and judging from the amount of requests I get, it has certainly stood the test of time.” —Recipe contributor Esther Kempker, Jefferson City, Missouri
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Zucchini Latkes
Total Time: 35 minutesMain Ingredients: Zucchini, eggs, matzo meal, frying oil
Level: Intermediate
If you’re looking to switch things up with your latkes, these zucchini latkes are a great alternative. They’re prepared just like regular potato pancakes but with zucchini instead of potatoes, so they cook up lighter and fluffier.
“This is a delicious twist on the potato latkes traditionally served during Hanukkah. My husband and our children really enjoy the zucchini version. I serve these fried pancakes with sour cream, cottage cheese and applesauce, plus a salad on the side.” —Recipe contributor Chava Zaitschek, Milwaukee, Wisconsin
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Apricot Raisin Rugelach
Total Time: 1 hour, 15 minutes + chillingMain Ingredients: Cream cheese, flour, apricot spread, walnuts, raisins
Level: Intermediate
If you’re a fruit cookie kind of person, this apricot raisin rugelach will be right up your alley with its flaky crust and filling of apricot preserves, walnuts and raisins. I recommend making a double batch so you can enjoy some now and freeze the rest (assembled but uncooked) for a quick rugelach fix in the future.
“Rugelach is a classic addition to holiday trays—my version is a little bit different! The flaky, buttery pastry slices encase a spiced fruit and walnut filling.” —Recipe contributor Laurie Klett, Hamilton, Michigan
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Matzo Ball Soup
Total Time: 2 hours, 10 minutes + chillingMain Ingredients: Matzo ball mix, chicken, carrots, celery
Level: Intermediate
If it’s a Jewish holiday, there’s probably a bowl of matzo ball soup involved (thank goodness!). This version uses a whole chicken to make a flavorful homemade broth, plus carrots, celery and fluffy matzo balls for the perfect bowl of soup.
“This traditional matzo ball soup is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls.” —Recipe contributor Julia Sherman, New Market, Tennessee
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Tzimmes
Total Time: 2 hours, 5 minutesMain Ingredients: Sweet potatoes, carrots, prunes, brown sugar
Level: Easy
This simple but flavorful dish is a mainstay on Jewish holiday tables. Cooking sweet potatoes and carrots with prunes, honey and orange juice creates the most tender vegetables, along with a sweet sauce and plump little prunes.
“I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well.” —Recipe contributor Cheri Bragg, Viola, Delaware
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Chocolate Rugelach
Total Time: 50 minutes + chilling and coolingMain Ingredients: Cream cheese, sour cream, semisweet chocolate, sugar
Level: Intermediate
Chocolate rugelach is my favorite of all the many rugelach recipes. Don’t forget that the butter and cream cheese dough needs to rest before being rolled out and filled—in case you’re counting down the minutes until they’re done.
“Many bakeries make these traditional pastries, but they taste so much better when they are homemade. Traditionally, they are filled with a cinnamon nut mixture, but everything is better with chocolate!” —Recipe contributor Fern Holody, Lavallette, New Jersey
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Vanilla & Cinnamon-Kissed Apple Latkes
Total Time: 25 minutesMain Ingredients: Powdered sugar, eggs, apples, orange juice
Level: Easy
These vanilla and cinnamon-kissed apple latkes are somewhere between a latke and a pancake. For a little something sweet for breakfast, top them with a sprinkle of cinnamon sugar.
“Apples replace potatoes, and orange juice, cinnamon and vanilla help to take this version of latkes to the dessert realm.” —Recipe contributor Candace McMenamin, Lexington, South Carolina
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Couscous Meatball Soup
Total Time: 1 hour, 5 minutesMain Ingredients: Lean ground beef, collards, kale, veggie stock, pearl couscous
Level: Intermediate
This herbaceous meatball soup calls for quick homemade meatballs and lots of leafy greens. It’s lighter than you’d expect and goes great with some crusty bread or a hot batch of latkes.
“Leafy greens, homemade meatballs, pearly couscous and just-right seasonings are ready to simmer in less than half an hour. That makes this our go-to dinner on chilly weeknights.” —Recipe contributor Jonathan Pace, San Francisco, California
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Make-Ahead Blintz Casserole
Total Time: 1 hour, 15 minutes + chilling and standingMain Ingredients: Cottage cheese, eggs, sour cream, apples
Level: Intermediate
If you want all the deliciousness of blintzes while avoiding the fuss of cooking and rolling them up, try this make-ahead blintz casserole. It cooks up light and fluffy, and since it’s assembled ahead of time, it’s perfect for busy holiday meals.
“Blintzes are thin pancakes filled with cheese or fruits. For my casserole version, I created a souffle with cheese filling and topped it with apples.” —Recipe contributor Ann Hillmeyer, Sandia Park, New Mexico
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Molly's Sweet and Spicy Tzimmes Cake
Total Time: 1 hour, 20 minutes + coolingMain Ingredients: Sweet potatoes, carrots, warming spices, raisins
Level: Intermediate
If you’re a fan of carrot cake, you’ll love this sweet and spicy tzimmes Bundt cake. It takes all the flavors of tzimmes and transforms them into a moist cake filled with warming spices like ginger, cinnamon and cloves, plus dried fruits and shredded carrots. Use one of your prettiest Bundt pans to make it extra special.
“My husband and I are always on the lookout for new ways to incorporate Jewish traditions into our interfaith home. Rich with apples, carrots and sweet potato, this sweet and spicy cake is perfect for Rosh Hashana or any fall holiday.” —Recipe contributor Molly Haendler, Philadelphia, Pennsylvania
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Parsnip Latkes with Lox and Horseradish Creme
Total Time: 35 minutesMain Ingredients: Potatoes, parsnips, horseradish, lox
Level: Intermediate
I love adding horseradish cream to spice things up a bit, and it goes perfectly with these parsnip latkes with lox. Serve them at your Hanukkah party, or fry a few for a decadent breakfast.
“A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish.” —Recipe contributor Todd Schmeling, Gurnee, Illinois
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Kasha Varnishkes
Total Time: 35 minutesMain Ingredients: Bow tie pasta, mushrooms, buckwheat (kasha), onion
Level: Easy
Kasha varnishkes is a classic Ashkenazi Jewish dish, brought to America by Eastern European immigrants. The earthy flavors of the buckwheat and mushrooms are balanced by bow tie pasta and sweet onions.
“This is one of the great Jewish comfort foods. It’s easy to put together, and leftovers make a surprisingly delicious breakfast. Find kasha with other grains or in the kosher foods section.” —Recipe contributor Joanne Weintraub, Milwaukee, Wisconsin
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Sufganiyot
Total Time: 40 minutes + risingMain Ingredients: Flour, eggs, preserves, confectioners’ sugar
Level: Intermediate
Like latkes, sufganiyot are eaten at Hanukkah to celebrate the miracle of the oil lasting for eight nights. I have to make a batch of these fluffy jelly-filled doughnuts at least once every Hanukkah!
“Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, doughnuts are an easy one to adopt.” —Recipe contributor David Feder, Buffalo Grove, Illinois
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Chocolate Chip Mandelbrot Cookies
Total Time: 1 hour + chilling and coolingMain Ingredients: Eggs, flour, almonds, chocolate chips
Level: Intermediate
These biscotti-like cookies are a popular Jewish sweet that’s great for dipping in coffee or tea. This version uses chocolate chips instead of the usual mandelbrot fillings of dried fruits and nuts.
“Mandelbrot in Yiddish literally means ‘almond bread.’ The twice-baked cookie made with oil and almonds dates back to 19th-century Eastern Europe. There are many variations made of different dried fruits and nuts. My chocolate chip version is more modern-American.” —Recipe contributor Kimberly Scott, Kosciusko, Mississippi
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Sweet Potato Latkes
Total Time: 20 minutesMain Ingredients: Sweet potatoes, flour, onion, eggs
Level: Easy
Sweet potato latkes are my favorite variation on a traditional potato pancake. They’re lighter and sweeter, and you can easily dress them up with some creme fraiche and herbs.
“I have fond memories of making this recipe for family holidays. Shredded russet potatoes can be used instead of sweet for a change of pace. Serve these with sour cream, applesauce or a sprinkling of chopped chives.” —Recipe contributor Paula Freud, Minden, Nevada
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Jewish Brisket
Total Time: 3 hours, 10 minutesMain Ingredients: Beef brisket, mushrooms, Worcestershire sauce, tomato sauce
Level: Intermediate
For this brisket, the meat is seared, then braised low and slow with mushrooms, mirepoix and tomato sauce. The result is a tender, juicy brisket that’s the perfect centerpiece for your Hanukkah table.
“My mother, Enid, always used the most marbled cut of brisket she could find to make this recipe, so she’d get the most flavor. When she added carrots to the pan, she threw in some potatoes, too.” —Recipe contributor Ellen Ruzinsky, Yorktown Heights, New York
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Date-Filled Rugelach
Total Time: 1 hour, 5 minutes + chilling and coolingMain Ingredients: Dates, cream cheese, flour, walnuts
Level: Intermediate
If you’re a fan of dates, you’ll love this date-filled rugelach recipe. The cream cheese dough is wrapped around date spread and walnuts. The edges caramelize as these little crescents bake in the oven.
“Taking old recipes and making them my own is how these cookies came about. They’re so special to my family. Sometimes I roll the dough in cinnamon sugar instead of flour.” —Recipe contributor Barbara Estabrook, Appleton, Wisconsin
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Chocolate Lebkuchen Cherry Balls
Total Time: 45 minutes + chillingMain Ingredients: Gingersnap cookies, chocolate chips, almonds, maraschino cherries
Level: Intermediate
These no-bake chocolate balls take on the flavors of traditional German lebkuchen. Gingery, chocolatey and filled with a burst of maraschino cherries, they’re the perfect holiday bite.
“Here’s my twist on the traditional German holiday lebkuchen—with a surprise inside. Maraschino cherries add a sweet and unexpected punch to the holiday spice of gingersnaps.” —Recipe contributor Arlene Erlbach, Morton Grove, Illinois
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Mandel Bread
Total Time: 40 minutes + chillingMain Ingredients: Flour, vegetable oil, eggs, chocolate chips
Level: Easy
Mandel bread is a long, crispy twice-baked cookie that’s perfect for dipping in a drink like coffee, so it softens a bit. This version is studded with chocolate chips for just a touch of sweetness.
“This traditional Jewish cookie recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk.” —Recipe contributor Monica Schnapp, Irvine, California
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Chocolate Babka
Total Time: 55 minutes + chilling and coolingMain Ingredients: Chocolate, flour, yeast, butter
Level: Easy
Don’t be intimidated by this recipe’s many steps—it’s worth it for this fluffy, sweet bread filled with swirls of chocolate. Since it yields two loaves, you can freeze one for a quick, homemade dessert that your future self will thank you for.
“I love this chocolate babka. It’s a rewarding recipe for taking the next step in your bread baking. Even if it’s slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls!” —Recipe contributor Lisa Kaminski, Wauwatosa, Wisconsin
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Slow-Cooker Pot Roast
Total Time: 6 hours, 15 minutesMain Ingredients: Chuck roast, mushrooms, beef base, Worcestershire sauce
Level: Easy
This pot roast takes just 15 minutes of work before you set it and forget it in the slow cooker for six hours. The result is tender, juicy chunks of beef that swim in a thick and savory gravy.
“Because I work full time, this slow cooker pot roast is my go-to when I want a hearty, home-cooked meal. It’s a comfort to walk in and smell this roast simmering.” —Recipe contributor Gina Jackson, Ogdensburg, New York
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Halva and Nutella Babka Buns
Total Time: 1 hour, 15 minutes + risingMain Ingredients: Nutella, halva, yeast, butter
Level: Intermediate
These little babka buns aren’t just impressive to look at; they’re also the dessert of my dreams. The yeasted dough is filled with pistachio halva and chocolaty Nutella, then twisted up so the filling is swirled throughout the bun and caramelized on the edges.
“This recipe is the result of many years of tweaking and perfecting. It is a favorite request when visitors come to my farm.” —Recipe contributor Dawn Lamoureux-Crocker, Machiasport, Maine
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Israeli Malabi with Pomegranate Syrup
Total Time: 30 minutes + chilling and coolingMain Ingredients: Cream, rose water, pomegranate, pistachios
Level: Easy
This rose-scented milky pudding is centuries old, with origins all throughout the Middle East. It remains a popular dessert to this day, with all sorts of variations on the flavors and toppings. It’s often served with pomegranate syrup instead of rose syrup.
“This is a very famous, easy-to-make sweet milk pudding from Israel. For this recipe, I learned from a friend, you can use rose syrup instead of pomegranate syrup.” —Recipe contributor Kanwaljeet Chhabra, Eden Prairie, Minnesota
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Feta-Stuffed Kibbeh with Harissa
Total Time: 45 minutesMain Ingredients: Bulgur, lamb, spices, pine nuts
Level: Intermediate
Kibbeh is a popular Middle Eastern meatball. In this recipe, the bulgur and lamb mixture is stuffed with feta and pine nuts. It’s spiced with cumin, cinnamon and harissa before being baked until it’s crispy on the outside and juicy on the inside.
“There are countless versions of this delicious dish throughout the Middle East. This is our adaptation. You can substitute ground beef for the lamb.” —Recipe contributor Chris Bugher, Fairview, North Carolina
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Knish
Total Time: 30 minutes + chillingMain Ingredients: Flour, sour cream, potatoes
Level: Easy
In this classic Jewish pastry, a sour cream dough is wrapped around mashed potatoes and baked to golden brown for a perfect little package. It’s comfort food you can easily make from scratch, and it’s great for snacks and meals alike.
“Knish is a classic Jewish comfort food. Sometimes I make this recipe as tiny appetizers, which are more like rolls.” —Recipe contributor Marlena Spieler, Waterlooville, England
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Chocolate-Stuffed Dreidel Cookies
Total Time: 25 minutes + chilling and coolingMain Ingredients: Butter, sugar, chocolate, vanilla frosting
Level: Easy
These chocolate-stuffed cookies are easy enough to make with your kiddos, and they’ll love decorating them with blue and white frosting. Make sure to leave extra time to refrigerate the dough for at least an hour.
“These dreidel cookies are sure to spread some smiles this holiday season. Your friends and family will delight in the surprise chocolate filling.” —Taste of Home Test Kitchen
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Hanukkah Cookies
Total Time: 35 minutes + chilling and coolingMain Ingredients: Butter, cream cheese, eggs, royal icing
Level: Intermediate
Take your cookie decorating to the next level with royal icing, which hardens as it cools, making it possible to create all sorts of different designs. If you don’t want to work with royal icing, you can always use buttercream frosting to finish these cookies.
“Cream cheese adds richness to these holiday cutout cookies. Decorate them with royal icing or your favorite buttercream frosting and toppings.” —Taste of Home Test Kitchen
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Homemade Gelt
Total Time: 10 minutes + chillingMain Ingredients: Dark chocolate, oil, almonds
Level: Easy
Grocery store gelt has nothing on this tasty homemade chocolate gelt. It’s super easy to make, and you can customize the toppings however you want with additions like sprinkles, nuts or sea salt.
“Giving chocolate coins to children, and sometimes to teachers, is a long-standing Hanukkah tradition. This homemade version of gelt uses a miniature muffin pan to mold the coins into shape. The sliced almonds add a nice crunch, but the chocolates can be left plain or topped with other ingredients like sprinkles, crushed peppermint candies or finely chopped candied ginger.” —Taste of Home Test Kitchen
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Nana Reba's Potato Knishes
Total Time: 1 hourMain Ingredients: Mashed potatoes, butter, onion, pie crust
Level: Intermediate
This recipe uses boxed mashed potatoes and a store-bought pie crust for a quick batch of knishes. You can use homemade mashed potatoes instead if you have leftovers in the fridge.
“My grandmother had to show up at family gatherings with at least four dozen of these because they were devoured within minutes. She was very secretive about all her recipes, but I managed to get the secret to her famous knishes. I laughed when I found out that the perfect, flaky crust was made from a box of Jiffy pie crust mix.” —Recipe contributor Ellie Brandon, Tucson, Arizona
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Spinach and Feta Bourekas
Total Time: 50 minutesMain Ingredients: Spinach, puff pastry, feta, everything seasoning
Level: Intermediate
Borekas are a great little pastry to have on your holiday spread. They can be filled with anything from cheese to mushrooms or potatoes, but these spinach and feta bourekas have a delicious spanikopita feel to them.
“These pastries are light and soft with a bit of crunch, and are one of my favorite appetizers for holidays. They can be filled with almost anything, but spinach and feta are my go-to fillings. Topped with everything seasoning, these little triangles are out of this world.” —Recipe contributor Alex Stepanov, Matawan, New Jersey
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Apple Bread Pudding
Total Time: 1 hour, 20 minutesMain Ingredients: Apples, day-old bread, eggs, brandy or apple juice
Level: Intermediate
Bread pudding can be sweet or savory. Either way, it’s a great way to use stale bread and whatever other ingredients you have on hand. This version uses apples and walnuts to make a sweet treat. It can be served on its own or with whipped cream and caramel sauce.
“You can throw everything but the kitchen sink into bread pudding. This recipe came about because I had stale bread and apples that needed to be used. No apples? Use dried fruit, such as cranberries or apricots.” —Recipe contributor Debra Keil, Owasso, Oklahoma
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Gefilte Fish
Total Time: 1 hour, 40 minutes + chillingMain Ingredients: Fish filets, carrots, eggs, dill
Level: Easy
Gefilte fish is a Jewish fish patty that’s usually served at Passover but can be served for other holidays. The fish is ground with vegetables and shaped into patties. Then, it’s poached and chilled before being served with a zesty horseradish sauce.
“Gefilte fish is usually served at Passover seder before the main meal. It goes great with spicy horseradish. Don’t forget to moisten your hands with water while shaping to keep the fish mixture from sticking to your hands.” —Recipe contributor Risa Lichtman, Portland, Oregon
