Whether you are a longtime host of weekly Shabbat dinners or new to this global Jewish tradition, 52 Shabbats will spice up your Friday night one way or another.

Faith Kramer outlines recipe pairings in a mix and match friendly format, incorporating easy substitutes throughout the cookbook to make Shabbat easily accessible for all lifestyles. 

She shares a few recipes for Passover

52 Shabbats Pomegranate Molasses Brisket

Copyright Faith Kramer 2021 Adapted from 52 Shabbats: Friday Night Dinners Inspired
by a Global Jewish Kitchen (The Collective Book Studio). Contact:
faith@faithkramer.com
I especially like using pomegranate molasses, a Sephardic and Mizrahi ingredient,
combined with brisket, an American Ashkenazi staple. Its sweet-tart flavor works well

with the richness of the meat.

Cooking large cuts of brisket on their own and not as part of a stew or soup was not that
common in Eastern Europe. It took New World prosperity and a new focus on meat as a
main ingredient to make brisket a cut of meat to showcase and create a quintessentially

Jewish food and a Shabbat and holiday table staple.
Like most briskets, this one tastes even better made in advance.

4- to 5-pound) beef brisket or boneless chuck roast
3/4 teaspoon salt, divided
3/4 teaspoon ground black pepper, divided
1/2 teaspoon paprika
1/2 teaspoon ground cumin
4 tablespoons vegetable oil, divided
4 cups chopped onions
2 tablespoons minced garlic
1 cup (1/4-inch slices) carrots
1 (28-ounce) can diced tomatoes, with its liquid
1/2 cup plus 2 tablespoons purchased pomegranate molasses
2 tablespoons tomato paste, divided
2 tablespoons brown sugar
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh flat-leaf parsley, cilantro, and/or mint, for garnish
3 tablespoons pomegranate seeds, optional
Trim the brisket of excess external fat, leaving a ¼-inch cap on top and place it on a
plate. In a small bowl, mix ½ teaspoon of salt, ½ teaspoon of pepper, paprika, and
cumin and rub the mixture on all sides of the brisket.
In a large heavy pot, or Dutch oven, heat 2 tablespoons of oil over medium-highheat.
Sear the brisket on all sides until well browned, 5 to 7 minutes a side. If the piece of
brisket is too big for the pan, cut the meat in half and sear it in batches. Transfer the
brisket to the plate and set aside.
Add the remaining 2 tablespoons of oil to the pot. Add the onions and sauté, stirring up
any browned bits from bottom of the pot, until softened, 5 to 7 minutes. Add the garlic
and sauté until golden, 1 to 2 minutes. Add the carrots and sauté for 1 minute. Add the
tomatoes with their liquid, ½ cup of pomegranate molasses, 1tablespoon of tomato

 

Tahini Mashed Potatoes

 

Serves 8-10

Adapted from 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen

(The Collective Book Studio) by Faith Kramer

This recipe results in a textured mashed potato that includes bits of the peel. For
a smoother or peel-free alternative, peel before cooking or put the cooked potatoes
through a food mill or potato ricer instead of using a potato masher.
If making for Passover, and your tradition prohibits sesame seeds, try my garlic mashed
potato recipe instead: https://jweekly.com/2024/02/09/make-it-a-date-night-with-tangy-
one-pot-chicken-coated-with-silan-honey-syrup/
3 pounds Yukon, red, or new potatoes, cut into large chunks
11/2 cups Tahini Sauce (see below), divided
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon paprika, for garnish
3 tablespoons chopped fresh parsley
Tahini Sauce: Stir together with a fork until smooth: 1 teaspoon minced garlic, 2 ½
tablespoons fresh lemon juice, 1/2 cup cold water and 1 cup tahini. Add more water or
lemon juice as needed. Stir in ½ teaspoon of salt, or to taste.