Meat Lahamagine- A Syrian Delicacy for Your  Shabbat and Jewish Holiday Meal

kosher appetizer recipes, kosher meat recipes, purim recipes, baskets, and decor, shabbat recipes

Meat Lahamagine- A Syrian Delicacy for Your Shabbat and Jewish Holiday Meal

1 Comment 29 February 2012

Lahamagine (or Lachamagine) is the perfect appetizer for your Purim seuda or for Mazza (a full spread of Syrian delicacies which is served before a Shabbat meal)  appetizers on Shabbat. Its’ main ingredients are chopped meat and ourt. Many Syrian Jewish deliacies call for ourt, which is a dark thick gooey yummy syrup with a main ingredient of the tamarind plant. The ourt adds a sweet and tangy combination which is unparalleled to any other seasoning. You will be tempted to take little licks straight off of your spoon. A staple in all Syrian kitchens, it’s cleaning and cooking process takes hours and is made from the pods of the tamarind tree.

As for where to buy the ourt I’ve searched online and there isn’t any shortcut to getting it besides coming to Kings Highway in Brooklyn. You can also call Yehuda in Kosher Corner- maybe he will ship it to you. Tell him Marlene sent you! His # is (718) 998-2400.

Here’s a great substitute for ourt sauce which tastes really similar.  You can use my mother in law’s recipe. Here it is:

Get a huge pareve pot and pour all of these ingredients into it:

1 bottle of lemon juice,  1 large can of tomato puree, 1 bottle of Prune juice, 1 cup of sugar- cook and mix with a wooden spoon on a low flame for several hours till it reduces halfway. As it cools it becomes thicker. Store in a sterilized jar forever.

Many Syrian Jewish women have lost the patience to make this gobbled-up-in-a minute appetizer.   If you want a shortcut, you can also buy Mazor’s frozen premade dough HERE- the trick is to leave it spread out on a sprayed baking pan for an hour or two to let it soften and rise- and then add the meat mixture).

If you really dont have time to make lahamagine, you can purchase lahamagine in Kosher Corner or any Syrian store along Kings Highway between Ocean Parkway and McDonald Avenue.

This lahamagine recipe is by Kosher Foodies – two gourmet identical twin sisters who put tons of creativity and passion into their kosher cooking blog. Enjoy! Marlene

Recipe for Lachamagine:

Lachmagine is a classic mazza, a “small bite” Syrian Jews often eat before dinner. It’s kind of like a mini pizza, but instead of sauce and cheese we put tamarind and meat on it. It’s a staple in many homes on Shabbat and holidays.

Making these is a little bit time consuming. I mean, it makes around 60 (I made exactly 62) lachmagine, and you have to cut them each out, top with the meat, and flatten. So it’s a good thing these freeze well. Pop them in the freezer and then whip them up as part of a weekday meal. Or make them, freeze them, and cook them for your Shabbat company.


For the Dough:

  • 4 cups flour
  • 1 1/4 teaspoons (1/2 packet) active dry yeast dissolved in 1/4 cup warm water
  • 1 cup warm water
  • 1 teaspoon salt
  • 2 tablespoons oil (optional)

For the Meat Filling

  • 2 pounds raw ground beef
  • 2 grated onions, drained
  • 1/2 can tomato paste
  • Juice of one lemon
  • 1/2 cup temerhindi (or a little more, depending on how strong the flavor is)
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon



1. Make the dough: In a large bowl, combine flour and salt. Add dissolved yeast and mix well. Add oil and mix again.

2. Gradually add remaining water, kneading until a soft dough is formed.

3. Cover with a clean towel and let rest in a warm place for one hour.

4. Make filling: Mix all filling ingredients together.

5. Split the dough into four equal pieces. Roll out one part of the dough as thin as possible and cut out small circles, about 3-4 inches in diameter.

6. Place all the circles on baking trays that you brushed with oil.

7. Spread a heaping tablespoon of meat filling onto each dough, making sure you spread it all the way to the edge. It will look like a lot, but it shrinks as it cooks! Press down the meat firmly so it sticks to the dough.

8. Preheat the oven to 350 degrees.

9. Bake until golden brown, about 30 minutes.

10. Freeze the ones you’re not gonna eat immediately!

By The Kosher Foodies

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Jeanette’s Chicken and Veggie Tacos

kosher chicken recipes, kosher main dish recipes, kosher meat recipes, kosher recipes, kosher salad recipes, purim recipes, baskets, and decor

Jeanette’s Chicken and Veggie Tacos

1 Comment 28 February 2012

Looking for a great healthy recipe for tacos?

My sister Jeanette makes a great chicken taco recipe that her brood of hoodlums can down in a minute. (just joking- she has all boys B’H’ and when they come over all h— breaks loose!-Jeanette- I  really do love your kids with all my heart!).

When I invited her to my Purim party I silently panicked. You know that inner fear you get when you are not sure if you are cooking enough food? So, when she offered to bring a dish, I felt relief. I just told her to bring something that all of her kids will love. And she did!

When I texted her that my Jewish Hostess readers requested her healthy tacos  recipe as seen on my

Purim Party Post,

she replied,:

“Ooh how exciting!!

  1. Ok: heat an 8inch skillet wth a teaspoon of oil.
  2. Add 1 pound of organic chicken chop meat continuously breaking with a fork, until no longer pink.
  3. add 1/2 cup water and the seasoning packet that comes in the Ortega box.
  4. Shred lettuce, fresh corn off the cob and place in a t0asted taco shell with chicken on bottom.
  5. Its delicious and so easy. I serve wth mazza friday night!-

Shabbat Shalom!


P.S. Jeanette sells all top brands of activewear. Whether you are an exercise guru, or just need comfy cool leggings and tops to hang out in, Jeanette has it all. Even if  you live in Australia, California, Florida, or Israel, (which many of The Jewish Hostess readers do) just contact Jeanette (a NY girl) and she will size you up  and make you a custom order  while  still on the phone with you. Orders (and gifts) will be shipped the next day. Contact Jeanette at jeanette(at)


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Easy Shabbat Whole Chicken with Mushroom and Tam Tam Stuffing

kosher chicken recipes, kosher recipes, shabbat recipes

Easy Shabbat Whole Chicken with Mushroom and Tam Tam Stuffing

1 Comment 23 February 2012

Thank you Jeanette! We are all searching for easy Shabbat chicken recipes! This looks like a great one to add to our Shabbat menus! Marlene

Easy Shabbat Whole Chicken with Mushroom and Tam Tam Stuffing

by Jeanette Beyda Cohen

Chicken stuffing Ingredients:
  • 1 stalk of celery,
  • 2 chopped onions
  • 1 tiny size can of mushroom pieces or 1 box of chopped mushrooms
  • 1 box of Everything Tam Tams
  • 1 egg
  • 2 cubes of frozen chopped garlic
  1. Saute  all stuffing ingredients together.
  2. Take a little more then half the bag of Everything Tam Tams, soak it in water for no more then 2 mins.
  3. Take out all the extra water and break up the tam tams then add the mix of veggies add 1 egg, and 2 cubes of the frozen garlic.
  4. Rub 2 cubes of garlic, salt, pepper and paprika on top of chicken
  5. Optional: put six cubed potatoes in a roaster ,and season with salt, pepper and garlic powder, then put the chicken on top of potatos and put the stuffing in the chicken and around it in balls. Put water cover 350 till done. Its always always a hit!

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TWO Easy Ways to WIN Sweet Designs- the new Bestseller by Amy Atlas

Amy Atlas Dessert Bar Contest

TWO Easy Ways to WIN Sweet Designs- the new Bestseller by Amy Atlas

No Comments 22 February 2012



Attention all Jewish Hostesses! I am giving away TWO brand new bestselling gorgeous SWEET DESIGNS books by Amy Atlas!

“Bake it, Craft it, Style it! Amy Atlas, home baker, crafter, and party planner extraordinaire, shows her readers and fans how to create fabulous sweets tables for adults and kids, combining easy recipes, dressed-up store-bought treats, and craft ideas, to make dessert a fitting grand finale to any gathering. Amy Atlas gained an international following when she introduced the concept of meshing baking and crafting to make beautiful sweets spreads. She has designed tables for Brooke Shields, Electrolux with Kelly Ripa, Gayle King, Martha Stewart Weddings, Mindy Weiss, and O Magazine. Since 2008, hundreds of thousands of readers have flocked to her award-winning blog, Sweet Designs. Now they’ll learn how she does it for the first time in her first book filled with brand-new tables, original recipes, do-it-yourself instructions, and dozens of tips and secrets.
Sweet Designs includes 15 chapters filled with more than 100 recipes for every kind of irresistible treat, plus over 75 easy, affordable DIY craft projects to make them even more special. Each chapter features an amazing dessert table that reflects themes Amy’s clients most often request: a favorite color, design, flavor, destination, passion, or holiday. Amy tells readers how they can make just one item, mix and match items from different tables, or make the dessert tables as shown.”
Sweet Designs, Bake It, Craft It, Style It

 Here’s TWO ways to to WIN!

#1- Send in your great dessert bar and table  pics (by the way I- PHONES take great pics) and a description of the party. Please send in Bridal Showers, Birthdays, or any event with a gorgeous dessert bar.  Close ups of the desserts and table would be great! The most creative and unique table wins Amy Atlas’s Sweet Designs! Email them with a description of the event to: marlene (at)

CLICK HERE to get some of AMY’S secrets to designing your own fabulous dessert bar.

This is just ONE of Amy's gorgeous dessert bars!

#2- Subscribe NOW and you can be April’s book of the month winner- This month you can WIN SWEET DESIGNS!!

Just click HERE and get The Jewish Hostess weekly newsletter, filled to the brim with great Jewish holiday recipes, and gorgeous table settings.

WINNER picked at random with

GOOD LUCK to all of my Jewish Hostesses!


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Stuffed Cheesy Crust Pizza with Pesto and Peppers

hanukka recipes and tablesettings, kosher dairy recipes, kosher recipes, rosh hashanah and sukkot recipes, shavuot recipes and ideas

Stuffed Cheesy Crust Pizza with Pesto and Peppers

No Comments 21 February 2012


Its one thing when your friends send you great recipes, but its really a thrill when your KID’S friends start to email you easy and delicious gourmet kosher recipes!!

Thank you Leila Akaad for this delicious pizza combo! Marlene

p.s. Call Leila for french bakery style macaroons!


“Heyy Marlene,
Here’s my recipe for Stuffed-Crust Pizza. It’s the perfect twist for pizza night and so easy!

  • Your favorite pizza dough recipe
  • Mozzarella cheese
  • Egg
  • Pesto Spread
  • Red pepper, sliced thinly
  • Orange pepper, sliced thinly
  1. Preheat your oven to 450
  2. Stretch out your dough by hand or with a rolling pin, into a circle. Stretch it to be an inch longer than you would want your pizza to be. Place it on the a pan.
  3. Beat the egg and add to 1/4 of the cheese.
  4. Place the cheese around the edges of the pan.
  5. Now bring the ends of the dough over the cheese and press it down well until it encloses the cheese well. Make sure its a tight fit. Do all around.
  6. Spread the pesto around the dough, until the edges.
  7. Arrange the peppers
  8. Sprinkle with remaining cheese

p.s.- You can make different variations:

  1. tomato sauce, cheese, and fresh basil
  2. pesto, cheese and peppers (as shown in the picture)
  3. tomato sauce, cheese and sauteed spinach.

Bake on 450 for 15 minutes

Ps I also sell fresh baked French Macaroons! In many different luscious flavors! Call (917)796-6526 to order.



Announcing The Winners of the  Shavuot 2011 Table Contest!

shavuot table settings

Announcing The Winners of the Shavuot 2011 Table Contest!

1 Comment 19 February 2012

Announcing the winners of our 2011 Shavuot Table Contest!

Winner for FIRST PRIZE wins $200. gift certificate to PARCI PARLA!

This a just one of Parci Parla’s gorgeous table settings! Parci Parla has tons of gift and table ware for your home! Email Irene for more info!

SECOND PRIZE - $100 to Josh and Co. Florist

THIRD PRIZE -$75 to Josh and Co.


Winner #1 with the most Facebook likes, comments, and emailed votes sent in to me is Karen Tawil! Check out her beautiful tables HERE!!!

Winner #2 with the most Facebook likes, comments, emailed votes sent in to me AND most inspiring Holocaust survival story is Felicia Bryn, from Sunny Isles Florida. Check out Mrs. Bryn’s table settingHERE.

Winner #3 with the most Facebook likes, comments, emailed votes sent in to me is Lorene Sasson! Lorene’s two table top displays were a big hit! Click HERE to check it out!

A SPECIAL THANK YOU to Linda and Emile Haddad, Susan Lerner, Aunt Linda Betesh, Claudia Bldirici, Rachel Dweck,  and Allison Srour for sharing your GORGEOUS holiday tables with us!!!!

Click on each of their names above to see their beautiful Shavuot tables!

To check out ALL of the magnificent tables shared by our Jewish Hostesses please click HERE ! You are all such an inspiration to me and thousands of Jewish women all over the world! Marlene

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Spiced Israeli Stuffed Peppers

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes, purim recipes, baskets, and decor

Spiced Israeli Stuffed Peppers

2 Comments 14 February 2012


Meet Margo Sugarman- one of my favorite Jewish Hostess bloggers residing in the beautiful land of Israel! We are so lucky to be able to get a glimpse of life as a Jewish wife and mom as she cooks and writes about the wonderful herbs, spices, local fruits and vegetables of  the flavorful Israeli cuisine. Check out The Kosher Blogger  for more great kosher recipes for all of the Jewish Holidays, Shabbat, and week nights!

“Stuffed vegetables are prevalent in many Middle Eastern and European countries, each with their own twist and their own flavor profiles. The Greek “gemista” stuffed veggies will use pine nuts, cinnamon and mint; Italian “verdure ripieni” include Parmesan cheese and bread crumbs; “filfil rumi mahsi”, Egyptian stuffed peppers, use allspice, currants and tumeric; Balakan stuffed peppers (names vary by country, but are called “punjena paprika” in Serbia, Bosnia and Montenegro) are characterized by their use of paprika; and Ashkenazi stuffed cabbage, naturally, has a sweet sauce.

My favorite are Israeli stuffed vegetables. I think that the version we make in my house (my husband is the stuffed vegetables master) is a combination of the best of all the recipes, with all the exciting and palate tickling flavors that define Israeli cuisine. The addition of hot paprika, cumin, chili and coriander give this recipe its distinctive Israeli character.

Israeli Stuffed Peppers

Admittedly, making stuffed vegetables is a bit of a project, but the results are mouthwatering. The combination of meat, vegetables and rice all in one dish also means that once you’ve made this, you don’t need a whole lot more to round out a full meal, so it may take some time, but it really is a meal in a pot.

The Israeli version doesn’t discriminate when it comes to the vegetables. Any vegetable that can be scooped out or can wrap around the filling can be used in this dish. Wegenerally use peppers, zucchini and onions, but you can also use tomatoes, cabbage, eggplant, or any other vegetable that can be stuffed. This recipe can also be made as vegetarian by simple omitting the meat. It’s just as delicious without it and is a great vegetarian main course.” Margo Sugarman



Vegetables to stuff: About 6 red peppers; 4 thick zucchinis halved; 1 large onion. (Quantities will vary depending on the size of the veggies)

Vegetables to stuff

½ kg (1lb) minced beef

1 cup raw long grained rice (Basmati is best)

3 tablespoons olive oil

2 large onions finely chopped

4-6 cloves of garlic crushed

100 g (4 oz) tomato paste

1 grated carrot

½ small chili chopped

¼ teaspoon turmeric

½ teaspoon cumin

½ teaspoon sweet paprika

¼ hot paprika

Salt and pepper

4 tablespoons chopped fresh coriander

2 tablespoons chopped fresh parsley

½ cup chicken stock

For tomato broth

1 800g (28 oz) can chopped tomatoes

200 g (8 oz) tomato paste

About 4 cups of chicken stock (or as much as required to cover the vegetables once they’re in the pot)

¼ teaspoon cumin

¼ teaspoon sweet paprika

2 cloves of garlic crushed

Remove the tops of the peppers, seeds and white bits

1 teaspoon sugar

Salt and pepper

How to do it

1. Prepare the vegetables: For the peppers, slice around the top of the pepper, near the stem and remove the “lid”, setting aside. Remove the seeds and pulp. For the zucchini, from the cut side, using a very small teaspoon or an apple corer, remove the seeds making sure you don’t pierce the bottom. For the onion, place the peeled onion in a pot of boiling water and cook for about 5 minutes. Then make a cut from the top to the bottom of the onion and carefully remove as many of the large outer layers of the onion as you can and set aside.

Remove seeds from the zucchini

2. In a large wok or skillet, heat up the olive oil. Saute the chopped onion until soft. Add the garlic and saute for less than a minute, making sure it doesn’t burn. Add the mince and cook until there is no longer any pink meat. (For vegetarian, omit the meat) Add the 100g tomato paste and mix. Add the rest of the herbs and spices and saute for another few minutes until it’s all releasing lots of wonderful aromas. Add the stock and mix.

3. Remove from the heat and add the rice, mixing well till combined. Add some of this mixture to each vegetable – fill to no higher than 1 cm from the top of the vegetable and fill it loosely as the rice will expand when cooking. For the onion, place one or two sheets of onion on a clean surface and put about 1 tablespoon of filling in the middle and loosely wrap the onion around the filling so that there is a double layer of onion around the filling. You can do the same for cabbage leaves that you have also boiled in water for a few minutes.

Loosely add filling no higher than 1 cm from the top

4. Place the peppers bottom side down in a large, wide pot, and place the “lids” of the peppers back on top (this is just for show). Add the rest of the vegetables in the spaces, making sure the openings are facing upward.

5. Mix together the ingredients for the tomato broth and pour over the vegetables, making sure the liquid covers all the vegetables. This is essential to ensure that all the rice cooks.

6. Cover the pot. Bring to a boil and reduce the heat. Simmer for 30-40 minutes or until the rice begins to overflow from the peppers and the vegetables are all cooked.

Serves about 6-8.

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Classic No-Fail Hammentashen Recipe

purim recipes, baskets, and decor

Classic No-Fail Hammentashen Recipe

10 Comments 09 February 2012

Whether you spell it hamantaschen, hamantashen, hamentaschen hamentashen,or hammentoshen, every Jewish Hostess has their favorite Purim classic triangular cookie that will be handed down to their kids and grandkids. This great no-fail, easy recipe is on page 230 of the classic Red Deal Delights cookbook that was compiled by the Syrian Jewish women in on the Jersey Shore in 1985. This cookbook has traditional Sephardic recipes that is a must in every Syrian Jewish home. I wonder if they had Hammentashen in the old days in Syria…

You can order your Deal Delights cookbooks from the hard working PTA at Hillel Yeshiva.


  • 4 eggs
  • 1 1/2 cups sugar
  • 1 cup oil
  • 2 tbsp vanilla
  • 2 tbsp baking powder
  • 1 tsp salt
  • 5 1/2 cups flour
  • 1 jar apricot butter
  • 1 jar prune butter

Beat eggs, and add sugar, oil, vanilla,baking powder, salt and flour (add flour slowly) while beating continuously until you have a workable dough.

Roll dough into baseball size balls and add slight amount of flour to reduce stickiness.

Roll flat with rolling pin.

Even the boys can get involved…..

Cut into circles using the plastic red top of a can of spray Pam.

Place one teaspoon of the fillings into each circle and squeeze with 3 pinches to form hammentashen shape.

You can even use kosher chocolate chips, Nuttela, and homemade fruit preserves as a filling! Yum!

Bake on sprayed parchment paper lined cookie sheet till desired crunchiness (about 25-30 minutes).

What fantabulous new fashioned sweet fillings can you think of this year?

Comment below!

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Tu Bishvat Exotic Fruit and Flowers Centerpiece by Esther Sassoon In Israel

holiday table settings, Tu Bishvat Recipes and Table Settings, tu bishvat table settings

Tu Bishvat Exotic Fruit and Flowers Centerpiece by Esther Sassoon In Israel

No Comments 07 February 2012

Esther Sassoon, a fabulous florist and party planner living in Israel, was so gracious to send in her Tu Bishvat centerpiece to all of us Jewish Hostesses living mostly in the USA and Canada. Thank you Esther for bringing us all a little bit closer and warming up our computers during our cold winter months. I’m so glad to see that Jewish women all over the world are not forgetting the unassuming and quiet holiday of Tu Bishvat.

If you happen to live in the beautiful land of Israel, or even if you are just visiting, please contact Esther for all of your floral needs. Click HERE to email.

Happy Tu Bishvat to all! Marlene

“Hi Marlene,

When I think of Tu’ bishvat, I think of fruit!

That’s why I thought to incorporate fruit into this arrangement.

In each square of the pyramid I put in different types of fruits such as kumquats, mini lemons, and green apples  in the arrangement.

If you have any more questions I’d be glad to answer.





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Hammentashen Challah for Your Purim Seuda

purim recipes, baskets, and decor

Hammentashen Challah for Your Purim Seuda

2 Comments 06 February 2012

This year, our Purim meal is traditionally a meat one, and its a great time to have the entire family over and join in on a festive meal. This pareve challah recipe is a take on Haman’s triangular hat in which the Purim story of Queen Esther’s trial and tribulation is read to all men women and children on this happy and commemorative Jewish holiday.
Thank you Sara for helping us all out with our Purim menus! Love the variation on the challah recipe- Perfect for our Purim Seuda and so easy to make in advance!
“Hi Marlene,
These hamantashen challahs were a big hit at my Purim table so I’d like to share the recipe with you.
Sara Kasten.”
  • 5 large onions
  • 6 cloves of garlic
  • 1/4 cup olive oil
  •  salt and pepper to taste
Chop the onion and garlic and saute in the olive oil until a golden brown.  Season with salt and pepper and let cool.
Use your regular challah recipe and when ready to shape, tear off medium pieces of dough and form into balls.  Use a rolling pin  to flatten the dough into a circle making sure it is not rolled too thin.  Spoon 1-2 tablespoons of the onion mixture into the center of the circle.  Pinch 3 sides together and form a triangle shape, but leave enough of an opening in the triangle so that the filling shows through.  Place on your baking sheet with the filled side down so that it will not split open as it rises.  Let the filled dough rise and brush with beaten yolk and sprinkle with sesame seeds.  Bake as usual for a small challah and cool on a wire rack. These may be frozen and reheated in a warm oven for 15 minutes before serving.  Enjoy the challah and the compliments!!
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Braised Veal Stew With Olives and Topped with Gremolata

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher soup recipes, shabbat recipes

Braised Veal Stew With Olives and Topped with Gremolata

No Comments 03 February 2012

When it gets chilly out, all I want to do is eat stew. This braised veal with tomatoes and olives is delicious over wide egg noodles or papardelle and is pretty easy – once you’ve browned the meat and onions, you just throw everything in and let it simmer until it’s fall-apart tender. It reheats beautifully and is even better the next day.

I make a gremolata (the chopped herb accompaniment of lemon zest, garlic and herbs traditionally for osso buco) and sprinkle it on top for a fresh, bright finish. 

By Lisa Ades”


  • 2 lbs stew veal
  • 1 large onion, finely diced (about 2 cups)
  • 3 cloves of garlic, minced
  • 2 carrots, finely diced (about 1 cup)
  • 3 stalks celery, finely diced (about 1 cup)
  • 1/3 cup red wine
  • 2 Tbl tomato paste
  • 1 28 oz can crushed tomatoes
  • canola oil
  • salt and pepper
  • bay leaf
  • olives ½ cup sliced, green or black or a mixture


1) Dry the veal well with paper towels and brown on all sides in a little oil in batches. Don’t overcrowd the meat or it will steam, not brown. A non-stick pan works well for this. Remove to a bowl.

2) Saute the minced onion, carrots, celery and 1 tsp. kosher salt and freshly ground black pepper in remaining fat (or add a little oil) until soft and translucent, about 5 minutes.

3) Add in tomato paste, minced garlic and red wine to the onion mixture, and sauté for a few minutes until the wine has reduced.

4) Add back in the browned veal, the crushed tomatoes and the bay leaf, and cover and simmer on a low heat for an hour to 1.5 hours, until the veal is very tender.

5) Season to taste with salt and pepper and serve with broad egg noodles or papardelle. Sprinkle the entire stew with the gremolata when serving if desired, or pass a small bowl with the gremolata separately.

• Zest of one lemon (about 1 tsp.; I use a microplane to zest the lemon, then chop it)
• 1 clove finely minced garlic
• 1 Tbl. minced fresh parsley, thyme or rosemary (I use a mixture of all 3)

Combine all ingredients and run a knife over all of it on a cutting board to mince further and blend.

Serves 4-6

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An Almost-Spring Sheva Berachot by Ruthie Bodner

sheva berachot table settings

An Almost-Spring Sheva Berachot by Ruthie Bodner

No Comments 01 February 2012

Thank you Ruthy Bodner for sending in your beautiful sheva berachot pics to share with our Jewish Hostess readers!

I especially love your blue and orange floral themed tables- so springy and  bright! Your place cards and challah plate with the molded rose butter (or margarine) add such a festive touch.  I’m sure your sheva berachot dinner party was a huge success! Marlene

Sheva Brachos Table Settings
Stern Rice Sheva Brachos
Stern Rice Sheva Brachos
Pictures above- I enjoy doctoring placecards and having fun with that. My husband and I collect salt and pepper shakers and like to to put out the wedding themed ones at our Sheva Berachot tables.


Lego Pieces Centerpiece
-At the time, my son used his Lego skills for the centerpiece. Cute, no? The whole family gets involved with poster making, signage, collages etc.

Jewish Table Arrangement
-Took the arrangements from a wedding and made up a focal point for the kitchen/bar area.

Jewish Table Settings Banner
-Saw similar personalized banners on different websites and attempted to personalize this SB for our friend. Had a blast doing it but it’s not as easy as it looks. Time consuming.

Fruit Centerpiece
-Plants were inexpensively purchased at Costco and I put them in this display as a centerpiece for an almost spring Sheva Berachot.

by Ruthie Bodner

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