Let's Eat

Get stuffed for Succot - ten tasty recipes to try this week

With eight days of meal making, and seriously unpredictable weather we all need a repertoire of Succah-friendly meals


Photo: Nassima Rothacker

Succot got off to a chilly start after England's lulav shakers seriously opened the skies.

But even with predicted daytime temperatures hotter than Ibiza, chilly nights eating al fresco need warming bakes. I've gone with a 'stuffed' theme to take you through the rest of the week:

1. Annie Rigg's showstopping and vegan rice and nut-stuffed butternut (pictured above) is perfect for festive meals. You can make it in advance and it's also tasty at room temperature.

2. More time consuming but super cute. Fabienne Viner-Luzzato's mini stuffed peppers are another delicious vegetarian option.

3. Silvia Nacamulli's mushroom-stuffed polenta is the ultimate comfort food. And if you have any gooey, cheesy leftovers you can freeze them for another meal.

4. One of my favourite filled foods is a pita and in my book there is nothing quite as good as arayes. Fabienne Viner-Luzzato's spicy, beef or lamb version is quite simply, the bomb, and will go down well with all your carnivorous guests.

5. If you're entertaining, of for Shabbat, Lisa Roukin's hearty rolled lamb shoulder will keep everyone happy. The fig, raisin and pistachio stuffing makes for a very Middle Eastern vibe.

6. A whole roasted cauliflower isn't new, but we've taken it a whole new direction by stuffing it with beef and slathering it with nutty-tasting tahina. Genius.

7. Add a pop of colour to your table with these gorgeously garlicky tomatoes stuffed with orzo pasta from Denise Phillips.

8. Make cooking a group project and make a mound of stuffed vine leaves like these rice and spice stuffed parcels from Israeli Masterchef winner, Nof Atamna-Ismaeel.

9. Figs are at their jammiest peak in autumn — make best use of them by filling them with spiced freekeh for tasty side or main dish.

10. There are more figs to be found plus colourful, seasonal squash in Denise Phillips's stuffed squash and quick fig jam.

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive