Sukkot Food Recipes

Sukkot is a Jewish festival that is celebrated on the 15th day of Tishri and goes on for as long as 7 days.

Sukkot is the celebration of temporary arrangement of the Jewish people in the desert after the exodus from Egypt in 1313 BCE.

The Sukkah is a transit dwelling where the members of the family enjoy meals with the guests. The Sukkah must be built in such a way that it should be partly open to sky and superficially clad. The Sukkah should have organic cover and is generally prepared with palm leaves. The children take the initiative to decorate the Sukkah with paper chains and pictures.

One of the traditions is to show and incorporate four plants species during the meal. These categories include the Date palm (Lulav), offshoot of Willow bough (Aravah), branch of a myrtle tree (Hadass) and the citrus fruit (Etrog).

Simchat Torah - Tishrei twenty three falls immediately after Sukkot, and is yet another special festive day that ends with prayers in the synagogue. The children make merry and dance around the Torah holding flags in their hands.

Sukkot Food & Recipes

Here are a few Sukkot Food and Recipes that are quite popular and often prepared and considered as daily meal as well:

Glazed Carrot - Tzimmes

Ingredients: (can serve 6-8)

12 carrots
3 tablespoonful of sugar
3 ounces (about 60 grams) plain butter
Lemon juice 3 teaspoonful
2 tablespoons of honey
1/2 cup of water
A pinch of salt

How to Prepare

  1. Clean the carrots after peeling and cut it into pieces.
  2. Put the carrots, butter, sugar, and water in low flame until the butter melts.
  3. Cook on low flame for 40 minutes or until the carrots become soft.
  4. Add the honey, lemon juice, along with salt and cook for 15 more minutes.

Onion Soup

Ingredients: (can serve 6-8)

3 carrots
12 parsley stalks
1 celery root
5 ounces grated medium hard cheese
5 teaspoons of chicken soup (instant)
7 medium sized onions
1/2 teaspoon of sugar
4 tablespoons of flour
1/2 teaspoon of salt
4 tablespoon of oil
50 grams plain butter
7 cups of water

How to prepare:

  1. Boil water, chicken soup, and vegetables (except the onion) to make soup. Cook it for half an hour after boiling.
  2. Cut thin rings of onion and fry it in oil or butter for 10 minutes on low flame.
  3. Add sugar and salt and fry for 10 more minutes.
  4. Add flour and continuously steer and fry for 3 minutes.
  5. Bring out the carrots, celery, and parsley from the soup and keep aside. Put the fried onions to the soup and bring to boil for another half an hour on medium flame. Steer occasionally. Mix pepper and salt.
  6. Top with grated cheese and croutons to serve.

Eggplant and Meat Casserole - Moussaka

Ingredients: (can serve 6-8 person)

3 eggplants
1/3 cups of oil
A pinch of salt

Ingredients for meat sauce:

1 large onion
1 lb (about 500 gr.) of ground meat
11/2 cup of tomato sauce
1 teaspoon chopped oregano
2 shredded garlic clover
Ground pepper
3 tablespoons of olive oil
Salt to taste

Ingredients for white sauce:

3 tablespoons of unsalted butter
3 tablespoons of flour
11/2 cup of water
3 eggs
1/2 teaspoon of salt


  1. Clean the eggplant and trim the tips.
  2. Cut the slices in length of 1 inch thick, sprinkle salt and leave it aside for 20 minutes.
  3. Wash with water, pat dry and fry for a while in oil.
  4. In a pan, prepare the meat. Fry the onion and the meat for 10 minutes.
  5. Cook all the ingredients of meat-sauce along with the meat on low heat for half an hour. Stir occasionally.
  6. Prepare the white sauce. Melt the butter in a medium pan and add the flour. Stir for 3 minutes and add the water while mixing. Bring to boil and cook until it thickens while stirring in a low heat.
  7. Add a little of the white sauce to the beaten eggs, mix and add the eggs to the white sauce and salt.
  8. Put the eggplants in a square pan. One layer of eggplants, above it put a layer of meat sauce, and another layer of eggplants and a layer of meat sauce. The 5th layer is of eggplant. Add the white sauce on the top layer of eggplant.
  9. Cook for 40 minutes on medium heat until golden brown.

Grape Leaves with Stuffed Rice


50 grape leaves
3 minced cloves garlic
3 teaspoon ground pepper
2 cups of tomato sauce
3 chopped onions
11/2 cup rice
1/3 cup shredded parsley
4 tablespoons olive oil
3 teaspoons salt

How to prepare

  1. Filling: Drain the water after soaking the rice in it for 30 minutes. Fry the garlic and onions in olive oil and allow it to become golden brown. Add rice and fry along with the onions and garlic for few minutes and keep it aside. Add a pinch of pepper and a salt.
  2. Clean the grape leaves and cut the stems.
  3. Roll the leave after putting a spoon of stuffing (filling) in the every leaf. Fold the ends down.
  4. Place the folded leaves besides each other. You can place them in layers.
  5. Pour the sauce: lemon juice, olive oil, tomato sauce and salt, a pinch of pepper, and the parsley. The sauce should be sprinkled all over the leaves. Add hot water if required.
  6. Cover the pot and bring to boil. Cook on low heat for 40 minutes.

More About Sukkot Day