> Family > Kosher Recipes

Yom Kippur Menus

September 14, 2009 | by Sara Finkel

Easy to make pre- and post-fast meals.

Select recipes from Sara Finkel's latest culinary collection The Complete Yom Tov Cookbook.

Pre-Fast Meal

Good Old-Fashioned Chicken Soup

Doctors today are discovering what Jewish mothers and grandmothers have known for centuries: Chicken soup helps cure some illnesses, to say nothing of the tender loving care it shows. That is why chicken soup is referred to as “Jewish penicillin.”

1 4-pound chicken, cut into eighths or quarters
3 quarts cold water
2 medium onions, quartered
2 carrots, cut into chunks
2 stalks celery, cut into large pieces
1 parsley root, cut in half
1 parsnip, cut into thirds
1–2 medium zucchini, cut into thirds
pinch of white pepper
salt, to taste
2 sprigs fresh parsley and 2 sprigs fresh dill, wrapped in a herb bag

Place chicken in a large soup pot. Add cold water and bring close to boiling point. Skim froth from top before soup actually boils. Add remaining ingredients. Cover and simmer for 1½ hours or until chicken is tender. Remove from heat. Remove chicken and allow soup to cool. When cool, refrigerate and remove the fat.

Yields about 2½ quarts.
Serves 10.


These delectable filled dumplings are usually added to soups. They can also be eaten as a side dish, fried and served with fried onions.

Kreplach Dough

2 eggs
3–4 tablespoons water
½ teaspoon salt
pinch of white pepper
2 tablespoons oil
2 cups flour, sifted

Meat Filling

1 medium onion, diced
1 clove garlic, minced
2 tablespoons oil
2½ cups cooked chicken, beef, or liver, diced or ground
⅛ teaspoon pepper
pinch of cinnamon

Filling: In a large skillet, sauté onion and garlic in oil over medium heat until tender. Add meat and seasonings and cook for 10 minutes while stirring. Dough: Beat eggs, adding water, salt, pepper and oil. Stir in flour. Mix until smooth. Add a little flour if too sticky. Knead for 5 minutes. Cover and let rest for at least 20 minutes. Divide into 3 parts. Roll out each part into a rectangle ⅛ inch thick. Cut into 3-inch squares or circles and place a teaspoonful of filling in center. Fold diagonally to make a triangle. Wet edges with cold water or egg white and pinch to seal. Drop gently into a large pot of boiling salted water or soup and simmer for 15–20 minutes. Serve in soup.

Yields 30 kreplach.

Ahuva’s Zucchini Top Kugel

Two colorful vegetable layers make for an eye-catching, appetizing side dish.

Bottom Layer

2 eggs
4 medium carrots, finely shredded
3 large potatoes, shredded
1 large onion, diced, sautéed
in 2 tablespoons oil
½ cup oil
1 cup flour
1½ teaspoons salt
¼ teaspoon pepper

Top Layer
4 eggs, well beaten
½ teaspoon salt
pepper, to taste
2 tablespoons mayonnaise
2 pounds zucchini (6–7 medium zucchini), thinly sliced in a food processor
1 tablespoon mushroom soup mix, optional

To prepare bottom layer:
Beat eggs well. Stir in carrots, potatoes, sautéed onions, oil, flour, salt, and pepper. Pour mixture into a greased 9x13- inch baking pan. Mix together ingredients for the top layer and spread on top. Bake in a 350° oven for 45–50 minutes.
Serves 12.

Cucumber Salad

Always a good accompaniment to a chicken or meat meal. Piquant and refreshing.

6 unpeeled cucumbers
salt, to taste
1 medium onion, sliced
5 tablespoons sugar
¼ cup vinegar
½ cup diced sweet red or green pepper, optional
pinch of pepper
chopped dill

Wash cucumbers. Slice thinly. Sprinkle lightly with salt. Let stand for 20 minutes. Drain. Combine with remaining ingredients. Correct seasonings to taste, if desired. Refrigerate and serve chilled.
Serves 10.

Variation Creamy cucumber salad: Add 3–4 tablespoons of mayonnaise.

Banana Cookie Ice Cream

A light, no-fat ice cream that is absolutely delicious.

3 egg whites
3 ripe bananas, sliced (approx. 1 cup)
⅔ cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
3–4 chocolate cookies, crumbled
½ cup chocolate chips,optional
⅔ cup coarsely chopped nuts

Combine egg whites, bananas, sugar, vanilla, and lemon juice in a mixing bowl. Mix on high speed for 8–10 minutes until volume increases. Fold in crumbled cookies, chocolate chips, and chopped nuts. Freeze in a covered container.

Variation 1
For a richer ice cream, fold in 1 container of whipped topping (whipped).

Variation 2
Fold in quartered maraschino cherries.

Post-Fast Meal

French Onion Soup

A classic, delicious soup that’s as healthy as it is tasty.

4–5 large onions, thinly sliced
4 tablespoons butter or vegetable oil
1 teaspoon sugar
4 tablespoons flour
6 cups water
1½–2 teaspoons salt, to taste
¼ teaspoon pepper
2 teaspoons soup powder, or 2 soup cubes
3 slices cheddar or Swiss cheese, cut into halves, or ½ cup grated Parmesan cheese

Sauté onions in butter or oil until golden brown. Add sugar. Push onions aside and stir in flour until smooth. Gradually stir in 1 cup of water until smooth. Add remaining water and seasonings, cover, and simmer for 20 minutes. Place a half slice of cheese in each bowl — or sprinkle the Parmesan cheese into each bowl — and ladle hot soup over cheese. If ovenproof bowls are used, put them in the oven or under the broiler for a few minutes to partly melt the cheese.
Serves 6.

Classic Vegetable Lasagna

Both sauces listed here are also perfect with spaghetti.

2 10-ounce packages frozen spinach or broccoli, or 2 pounds fresh spinach or broccoli, cooked and chopped
2 tablespoons margarine
1 teaspoon salt
¼ teaspoon pepper
2 eggs, beaten
1 pound cottage cheese
8 ounces cheddar cheese, shredded
8 ounces lasagna noodles, cooked and drained
½ cup grated Parmesan cheese, for sprinkling on top

Steam spinach or broccoli in a small amount of water for about 5 minutes until just tender. Remove cover during last few minutes to retain green color. Drain and stir in margarine, salt, and pepper. Combine spinach or broccoli, eggs, and cheeses (except Parmesan) in a bowl. In another bowl, prepare sauce. Pour ½ cup of sauce into a greased 9x13-inch baking pan. Cover with a layer of noodles, then a layer of filling. Repeat layers of sauce, noodles, and filling, ending with sauce. Top with Parmesan cheese. Bake in a preheated 350° oven for 40 minutes. Let stand for 5–10 minutes before cutting.
Serves 10–12.

Sauce 1
1 cup tomato sauce, or 1 6-ounce can tomato paste
½ cup (or more) water
2 cloves garlic, crushed
1 teaspoon salt, or to taste
½ teaspoon pepper, or to taste
1 tablespoon sugar
1 teaspoon oregano

Combine all ingredients and simmer for 2 minutes.

Sauce 2
1 large onion, diced
2 cloves garlic, diced
1 green pepper, diced
¼ cup oil
4 ounces mushrooms, sliced and drained
1 teaspoon salt
½ teaspoon pepper
1 teaspoon oregano
1 6-ounce can tomato paste
2 8-ounce cans tomato sauce
¾ cup (or more) water

Sauté onion, garlic, and pepper in oil for 8 minutes. Add remaining ingredients, cover, and simmer for 30 minutes or until slightly thickened. Add a little water, if necessary.

Greek Salad

A marvelous, light, crisp salad, with shredded cabbage, small slices of herring, and salty feta cheese.

1 small head of cabbage, shredded
2 stalks celery, thinly sliced
4 scallions, sliced
2–3 medium tomatoes, cubed (bite-size pieces)
1 cucumber, thinly sliced
1–1½ cups feta cheese
2 herring fillets, cut into ¾-inch pieces
6-8 black olives

½ cup vinegar
3 tablespoons oil
pepper, to taste

In a large bowl, combine all ingredients except olives. Toss. Combine ingredients for dressing and pour over vegetables in bowl. Toss well. Scatter olives on top.

Fantastic Cheesecake

I got this recipe from a British neighbor. Even those without a dairy oven can enjoy this dish, since only the crust in baked.

¾ cup margarine
5 tablespoons sugar
1 egg
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt

Cream margarine and sugar. Beat in egg. Stir in flour, baking powder, and salt. Pat ¾ of dough into bottom of a greased 9-inch pie pan. Flatten remaining ¼ of dough onto greased silver foil or a small pan. Bake in a preheated 350° oven for 30 minutes.

3 8-ounce containers white cheese
¾ cup sugar
2 tablespoons instant vanilla pudding mix, or 2 teaspoons vanilla extract
1 8-ounce container whipped topping

Combine white cheese, sugar, and vanilla pudding mix. Pour onto baked crust. Beat whipped topping until fluffy and spread over cheese mixture. Crumble remaining crust and sprinkle on top.

Sara Finkel's first cookbook, Classic Kosher Cooking, has been a bestseller and all-time favorite in Jewish homes throughout the world. In her latest culinary collection, The Complete Yom Tov Cookbook: Winning Recipes for Rosh Hashanah, Yom Kippur, and Sukkos, she presents us with a sparkling array of holiday recipes culled from her previous cookbooks, plus an assortment of fabulous brand-new Yom Tov dishes. Featuring complete menus for each day of Yom Tov and sumptuous, traditional holiday dishes, this is the only cookbook you'll need this Yom Tov. Click here to buy The Complete Yom Tov Cookbook online at a discount price.

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