A Pitted Fruit Shabbat Menu

In this week’s parsha we read the remarkable tale of Joseph who ascends from the depths of the pit from which his brothers had originally sentenced him to death to reemerge in Egypt as a master of the house of the wealthy and powerful Potiphar.  Joseph enjoys peace and comfort for only a short time – he is callously sent down into the prison of Egypt’s Pharaoh for resisting the urges of Potiphar’s wife.  Sometimes from the “pits” or depths great things emerge, so too our Shabbat menu.  Bursting with olives, figs, pomegranate and other “pitted” fruit we celebrate a spectacular Shabbat menu with you!

THE WEEKLY CHALLAH

View this post on Instagram

A post shared by Deborah Dickson (@lovelovechallah)

No Knead Olive Bread

You can make your challah with olives or try this no knead bread for a change. 

Laham b’Ajeen

These mini pizzas use tamarind or prunes to give it a sweet and sour taste you will love. 

Scroll to continue

Chicken Savoy with Olives

Roast your chicken with more olives to carry that through the main meal. 

Spiced Couscous with Almonds

Serve with a zesty couscous salad, the perfect side. 

Crunchy Curried Cauliflower with Tahini and Pomegranate

We love this flavorful cauliflower along with some pom seeds and a drizzle of rich tahini.

Apple Fig Crisp

End the meal with a fruit crisp perfect for this pitted fruit shabbat menu. Apples and figs are the perfect partner for a flavorful Fall crisp. 

For last year’s Parsha Vayeishev menu click here.