Eat LIke An Egyptian Shabbat Menu

This week, we reach the climax of the Exodus. After the final three plagues—locusts, darkness, and the death of the firstborn—the Jewish people finally leave Egypt in a hurry. But before we rush out into the desert, let’s pause and “eat like the Egyptians” one last time.

This menu is a celebration of the ancient, sun-drenched flavors of the Nile. It’s hearty, rich in plant-based proteins, and filled with the kind of vibrant spices that have sustained generations. We’re moving from the darkness of the plagues into the light of freedom with a table full of color and life.

THE WEEKLY CHALLAH

View this post on Instagram

A post shared by Deborah Dickson (@lovelovechallah)

FUL MEDAMAS

Ful (fava beans) is the heartbeat of Egyptian street food. We’re slow-simmering these creamy beans with plenty of garlic, cumin, and lemon juice. To give it a Parsha Bo twist, serve it with toasted, flat mini-pitas (or even leftover Passover Matzo)—a little nod to the unleavened bread our ancestors baked on their way out of Egypt. Top with a “rain” of fresh parsley and a drizzle of high-quality olive oil.

LAMB KEBAB ON CINNAMON STICKS WITH CHUTNEY

Scroll to continue

Lamb is the essential flavor of the original Passover story. We’re shaping lean ground lamb around cinnamon sticks—as they grill, the heat releases a subtle, warm aroma into the meat. Pair them with a bright, tangy apricot chutney; the sweetness of the fruit perfectly balances the savory lamb and reminds us of the “land of milk and honey” that awaits.

FREEKEH STUFFED PEPPERS

Freekeh is an ancient, fire-roasted green wheat that has a wonderful smoky depth. We’re stuffing vibrant bell peppers with a mix of freekeh, toasted pine nuts, and golden raisins. It’s a “stuffed” dish that feels light but satisfying. Finish it with a creamy tahini drizzle to pull all those Middle Eastern flavors together.

ISRAELI GREEN BEANS WITH MATBUCHA

You can’t have an Egyptian feast without green beans. We’re quick-sautéing fresh green beans with garlic and using matbucha as our shortcut for lots of flavor, sans lots of ingredients.

M’HENCHA

We’re ending the night with a showstopper. M’hencha is a traditional pastry where almond-filled phyllo is coiled like a serpent—a quiet reminder of the staff that turned into a snake before Pharaoh. It’s crispy, nutty, and scented with orange blossom water. It’s the perfect, elegant way to sweeten the transition from slavery to freedom. Find out more about Egyptian food and take a walk down memory lane with Ronnie Fein. 

See last year’s Shabbat Menu for Parshat Bo here.