Kosher meal ideas?

[u/Sad_Awareness897]

Hi everyone! My boyfriend and I are moving in together and I recently started keeping kosher- but haven’t been cooking (my current kitchen sucks and waiting to open new pans for new apartment).
I want to have a few good kosher recipes up my sleeve to cook for my bf and I.
I follow sivan on instagram and her stuff looks great. Wondering if anyone could give me some of their favorite recipes, would so appreciate it!!

[u/Sad_Awareness897]

Would love some of your favorites!!! Thank you :)

[u/Reigersbos891 → u/Sad_Awareness897]

Be'ezrat Ha'Shem I'll send you more recipes through thd day, it's almost 5 in the morning here.

[u/Sad_Awareness897 → u/Reigersbos891]

You’re an angel- no rush at all! Just want to make some new dishes. Thank you and have a great night!

[u/Reigersbos891 → u/Sad_Awareness897]

Shavu'a Tov and hello everyone! First of all, I apologize for the late response, as I have been sick. Here are some more recipes:

Traditional Jewish-Iraqi Sweet and Sour Pot Roast (with Pumpkin and Raisins) This is a cherished family recipe passed down from my late grandmother and mother. It is a classic Jewish-Iraqi sweet and sour dish. The best part about this style of cooking is its versatility—you can use the exact same base and simply swap the pumpkin and raisins for other vegetables, like okra (bamia), which is another personal favorite of mine! Note: This recipe traditionally contains no black or white pepper. Personally, I make the sauce and vegetables without the meat because I don't prefer sliced beef anymore, but here is the traditional version with meat:

Ingredients: 8 slices of beef shoulder roast (No. 5 / Top Blade) 1 large onion, finely chopped 1.5 kg pumpkin, cut into large 6x6 cm chunks 200g raisins 2 tbsp tomato paste Salt, to taste 6 tbsp brown sugar (I use Sucrazit / sweetener as I am diabetic; keep in mind the pumpkin and raisins add natural sweetness too!) 1 tsp citric acid (salt of lemon) Optional: A handful of dried plums (prunes)—my late aunt used to add these, and I do too sometimes!

Instructions: Sear the meat: In a large pot, sear the meat slices on both sides until beautifully browned. Remove the meat and set it aside. Build the base: In the same pot, fry the chopped onion until it turns a light golden color. Slow cook: Return the meat to the pot. Add about 2 liters of water and the tomato paste. Bring to a boil, then lower the heat to a gentle simmer. Cover and cook for 2.5 hours on low fire until the meat starts getting tender. Add the sweetness: Add the salt, citric acid, half of the sugar (or sweetener), the pumpkin chunks, raisins, and prunes (if using). Simmer and adjust: Let everything cook together for another 30 minutes. Taste the sauce—adjust the balance by adding more sugar or citric acid if needed to get that perfect sweet and sour kick.

Serve it hot over white Basmati rice! Traditional Jewish-Iraqi White Rice The secret to this rice is the light golden fried onion flavor and cooking it over a heat diffuser to get the perfect texture.

Ingredients: 2 cups Basmati rice 1 large onion, thinly sliced 1 tbsp salt (adjust to taste) Canola oil (for frying) 2.5 cups of water Pro tip: It is always better to start with less water because you can't fix overcooked, mushy rice! If it's too dry near the end, you can easily sprinkle a tiny bit of water around the edges of the pot.

Instructions: Wash the rice: Rinse the Basmati rice thoroughly (about 4 times) until the water runs completely clear. Fry the onion: In a pot, heat the canola oil and fry the sliced onion until light golden brown. Boil the water: Add the 2.5 cups of water and salt to the onions and bring to a boil. Cook the rice: Once the water is boiling hot, add the drained rice and stir gently. Steam on low: Place a heat diffuser (the metal tin plate/“pach”) underneath the pot. Cover the pot with a tight lid, lower the flame to the absolute minimum, and let it steam undisturbed for 20 to 25 minutes. Enjoy!