Entwine Cookbook

Each Slavic family has its own borscht recipe, its own way of mixing together beets and potatoes and water and cooking it all slowly, so it melds into one bright symphony. Each family has its own secrets.

Check out all of Ksenia’s incredible recipes on her website: https://immigrantstable.com/

Combining German beers with classic Jewish deli flavors serves as a nod to the delicatessens and breweries of years past and the German Jewish community of the future.
L’chaim! Prost!

This Moroccan mint tea cocktail pays homage to Moroccan hospitality and the tradition of Jewish distilling. You can recreate the ritual of preparing mint tea for your guests, and then you kick it up a notch. L’chaim! Besseha w’raha!

Throw together this punch in the afternoon, and it will be perfect by sunset. Inspired by another seasonal fruit at a farmers market near you? Go wild, just keep it local. L’chaim! Salud!

Kotlet tastes great fresh but is also wonderful in a sandwich cold or at room temperature!

Harshoof means artichokes in Arabic. These delicious artichoke hearts have been in my family for generations. You’ll be shocked by the beautiful color and the taste is mild yet delicious! Enjoy this healthy dish as an appetizer or side dish.

This is a Israeli shakshuka recipe I developed while living in Israel. Simple and tasty!

Rosewater always reminds me of Havdallah at my grandmother’s house where my family and I would use the strong fragrance as ‘besamim’ or spices in prayers. This cocktail takes this traditional Iranian flavor and reimagines it in a modern way: a new drink with old-school flavor.

Arepas are a staple food in Colombia. They are usually eaten for breakfast, as a side dish, or even for a quick evening meal. The arepa received its name from the word “erepa”, the indigenous word for corn. Growing up, my family made arepas using my dad’s secret recipe.

This is a delicious and unique soup that you have never tasted or seen. If you are up for an adventure (and you like chicken soup) you have to try this dish. It is very healthy and packed with vitamins as well. This dish has been in my family for generations upon generations, it might date back to the times of the Torah!

This is my grandmother’s (Mormor’s) spice cake. Mjuk means soft. Mormor used to make this cake for Shabbat, particularly when she would host the Kiddush at the shul, but also for other occasions. It’s very yummy and smells fantastic. This recipe was passed down from my great-grandparents.

It would pass as a honey cake on Rosh Hashanah if you added some honey. Also, you could add raisins and some chopped walnuts to make it fancier. Feel free to use gluten-free flour and sugar substitute if you want.

Indian cooking involves a lot of masalas or spices that are generally ready-made and bought from the supermarket. During Passover though, Indian Jews consume only fresh, homemade foods. That’s when we prepare the green masala! Fresh coriander, chilies, turmeric, all ground into a flavorful paste that can be used as a base for fish, meat, and even your vegetarian recipes! One can adjust the heat and taste to suit their palate. For me, the green masala fish curry is a Passover specialty and I learned this recipe from my Nani (my maternal grandmother).

This is a challah recipe I have adapted and tweaked over the last 10 years. There is nothing like baking a fresh loaf of bread to enjoy with friends and family on Shabbat!

Depending on where you are in the world, you may encounter babka that is doughy or flaky. Some affirm that chocolate is the true babka flavor while others swear by cinnamon. Personally, I am an avid chocolate babka’er and venture out to sweet cheese filling on Shavuot. You can make babka sweet or savory but no matter what you fill it with, chances are it’s sure to be a delicacy. It has become our family tradition to distribute these babkas to friends and family on Purim as part of Mishloach Manot.

Enjoy this easy and fast Turkish lentil soup. The soup of the four “C”s – cardamom, cumin, curry and coriander

This recipe is from the well-known Canadian Jewish cookbook, “Second Helpings”. My Mom has been making this cake since she was 13 and now I regularly make it too. It is a staple in our family and amongst all of our friends! An easy and yummy recipe to bring to any gathering!

Every Persian has a special relationship with rice, and particularly with tahdig, the crispy crust by which every Iranian maman’s culinary prowess is measured. Judged on its even browning, perfect crispness, and whether it emerges from the pot in a beautiful cake, as well as it’s taste, a good tahdig is something to be proud of.
– Samin Nosrat author of Salt,Fat, Acid, Heat

Enjoy this Indian carrot pudding! This is a Great dessert served plain or over ice cream.
Recipe sourced from: https://myheartbeets.com/instant-pot-gajar-halwa-indian-carrot-pudding/

This is an apple cake I have been making to share with friends and family for breakfast each year. It’s moist and delicious – never fails to please the hungry crowd!
Original recipe sourced from: https://www.leahcookskosher.com/show_recipe.php?id_recipe=89

A Moroccan fish dish is a must have at every Shabbat dinner. It is usually made with salmon although you can try other fish. It is spicy and has ingredients like cilantro and red bell peppers and is very easy to make. At the Shoshan House, this dish has been part of our Shabbat dinners for a very long time. The recipe is my mother’s, Eti Shoshan, and nothing makes me feel like Shabbat is coming than the smell of the Moroccan fish being prepared by my mom every Friday.

This delicious healthy dish has been a go-to staple in my family for generations and is super easy to make. It is great as a main dish, side, or appetizer. If you like tzatziki you are going to love this!

Vertuta is a traditional dish of Moldova and Romania. Jews of the southeast European region adapted the dish to their local customs. The dairy ingredients easily lend themselves to a Shavuot celebration.

The dish was a favorite in my family, made especially for Shavuot and enjoyed by everyone. After we immigrated to America in the mid-90s, my grandma continued to make this dish. For a sweet version, she substitutes the onion and dill with raisin and sugar as a dessert.

This take on a Moroccan Tagine includes delicious flavors or Morocco including preserved lemon, apricots, olives and lots of warm spices, but you don’t need a traditional Tagine to make it at home!

This is my paternal great-grandmother’s semolina pudding recipe. Although I never got to meet her, my parents describe her as the queen of Shabbat puddings and desserts. She would make chocolate pudding, jelly pudding, and bread pudding too! But this semolina pudding was the most special of her desserts. My parents loved Oma and Opa. They were the greatest people, so friendly, happy and social. They always enjoyed visiting them. On Friday nights, Oma and Opa loved having my parents over after dinner, or just for snacks and drinks.

Gefilte fish has a bad rap. That gross, slimy stuff that comes in a jar would make my ancestors roll over in their graves! My mom, who loves to modernize old country recipes, has taken the traditions of her grandparents and reinvented gefilte fish into an easy holiday staple.