Cook up a delicious three-course Mediterranean Shabbat dinner with these recipes by Jake Cohen, New York Times bestselling author and OneTable Board Member.
Each recipe serves ten people, so adjust accordingly if you’re hosting a smaller or larger crowd.
Ingredients
⅓ cup olive oil
¼ cup orange juice
2 tablespoons lemon juice
1 teaspoon cured sumac
Kosher salt and freshly ground black pepper, to taste
6 large fennel bulbs, halved and thinly sliced on a mandolin
½ cup pitted Castelvatrano olives, roughly chopped
½ cup mint leaves
½ cup parsley leaves
2 navel oranges, suprêmed
2 Cara Cara oranges, suprêmed
Directions
- In a small bowl, whisk together the olive oil, orange juice, lemon juice, sumac, salt and pepper.
- In a large bowl, toss the remaining ingredients with the dressing. Adjust the seasoning with salt and pepper, then transfer to a bowl and serve.
Couscous Ingredients
3 large rainbow carrots, cut into 1/2-inch pieces
3 large parsnips, cut into 1/2-inch pieces
1 large sweet potato, cut into 1/2-inch pieces
½ cup olive oil, divided
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
4½ cups vegetable stock
2 cups Israeli couscous
½ cup minced parsley
3 tablespoons lemon juice
Salmon Ingredients
One 4-pound salmon side, cut into ten filets
¼ cup olive oil, divided
Kosher salt and freshly ground black pepper, to taste
¼ cup lemon juice
¼ cup honey
1 teaspoon lemon zest
Pinch red pepper flakes
2 tablespoons za’atar
Directions
- Make the couscous: Preheat the oven to 450°. On a sheet pan, toss the carrots, parsnips, and sweet potato with the olive oil, cumin, salt, and pepper. Roast until golden brown and tender, 30 minutes.
- Meanwhile, in a medium saucepan, bring the vegetable stock to a simmer. Add the couscous and simmer for about 12 minutes until tender and most of the liquid is absorbed. Remove from the heat and let sit covered for 5 minutes.
- To the couscous, add the roasted vegetables, the remaining olive oil, the parsley, and lemon juice. Adjust seasoning, then keep warm.
- Make the salmon: Dry each piece of salmon well with paper towels. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Season 5 filets with salt and pepper and sear, flipping once, until golden brown but still raw in the middle, 2 minutes per side.
- Repeat this process with the remaining olive oil and salmon until all 10 filets are seared. Line them on a parchment-lined sheet pan.
- In a small bowl, whisk together the lemon juice, honey, and lemon zest. Brush liberally on the salmon, then top each with a sprinkling of za’atar. Place in the oven and bake until cooked to medium, 3 to 5 minutes.
- Lay the couscous on a large platter and top with the salmon filets, then serve.
Ingredients
8 ounces bittersweet chocolate, cut into ¼-inch pieces
2 tablespoons cocoa powder
2 sticks (1 cup) unsalted butter
1 cup sugar
¼ cup light brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon instant espresso powder
4 eggs
1 cup all-purpose flour
1 cup crumbled halva
½ cup dark chocolate chips
¼ cup tahini
Directions
- Preheat the oven to 350° and line a 9-inch square pan with parchment paper.
- In a medium glass bowl, combine the bittersweet chocolate, cocoa powder, and butter. Set the bowl over a small saucepan of simmering water and let melt, stirring occasionally until a smooth ganache comes together.
- Meanwhile, in a large mixing bowl, mix the sugars, vanilla extract, salt, instant espresso powder, and eggs until well incorporated. Once melted, stir the chocolate mixture into the bowl with the sugar mixture until smooth. Fold in the flour until a batter comes together, followed by the halva and chocolate chips.
- Pour the batter into the prepared pan and drizzle with the tahini. Using the tip of a knife, swirl the tahini into the batter. Bake until just set, 40 to 45 minutes. Let cool completely, then remove from the pan, cut into 16 squares, and serve.