Sheaves of wheat in the field. Eleven sheaves bowing down to a single one. Oh, Joseph… what are we going to do with you? It must have been some very impressive wheat!
This week’s parsha is filled with dreams, symbols, and sheaves that stand tall. So for Shabbat, we’re leaning into that imagery with a menu that highlights dishes made from ancient grains — comforting, nourishing, and beautifully connected to our story. Impress your guests with recipes that feel timeless yet totally fresh.
Spelt flour makes a wonderfully tender, whole-grain challah that always gets rave reviews. Spelt is an ancient grain, lower in gluten than regular wheat, and beloved for its gentle flavor and nutritional benefits. It’s a wholesome twist on the classic Shabbat loaf — soft, slightly nutty, and perfect for tearing, dipping, and blessing.
BASTEL – GROUND MEAT FILLED SEMOLINA HALF MOONS
These tiny, savory half-moons are pure comfort. Made with semolina flour and stuffed with a rich meat filling, bastel are a true labor of love — but absolutely worth it. The good news? They freeze beautifully… and if you decide to buy them frozen, don’t worry, I won’t tell.
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I’m a huge fan of wheat berry salads of all kinds. Their chewiness, their heartiness, their versatility — they’re endlessly fun to play with. Make a big batch of wheat berries early in the week and mix with whatever veggies or proteins you have on hand. Here, they shine as a gorgeous, colorful side dish that brings balance and brightness to the table.
GLAZED BRISKET WITH RED CABBAGE RELISH
It’s always a good week for brisket, but this menu practically calls for it. The glaze is rich and savory, and the vibrant red cabbage relish on the side cuts through with just the right amount of sweetness and crunch. A beautiful centerpiece for Shabbat — and perfect leftovers for Sunday.
If you want one more dish on the table (and don’t we always?), make it this. Simply roasted fennel, caramelized on the edges, lightly charred, and incredibly aromatic. It adds the perfect earthy counterpoint to the richer dishes on the menu.
Finish with something sweet, tart, and seasonal. This cranberry apple torte is festive without being fussy — the ideal ending to a Shabbat meal rooted in ancient grains and timeless flavors.
For last year’s Shabbat Menu Vayeishev click here.
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