- It is appropriate to eat stuffed foods such as "cabbage, peppers and strudels," according to Ilene Spector of the Baltimore Jewish Times. Kreplach is also a good choice. According to Chabad.org, kreplach are "small squares of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish" (Reference 2). Chabad.org offers a recipe for Kreplach. (ibid). Kreplach are traditionally eaten on the seventh day of Sukkot.
- Because you will be transporting your cooked food from the kitchen to the sukkah, foods that are easily moved are the most convenient. One-pot casseroles and stews that are brimming with meats and vegetables serve this purpose quite well. Linda Morel, from the Jewish Telegraphic Agency, suggests "chicken fricassee, sweet-and-sour meatballs, or chunky vegetable beef stew" (Reference 4). Historically, according to Tina Wasserman of Reform Judaism online, ingredients such as "grains, fruits, and vegetables such as barley, lentils, dates, melons, cucumbers, and wild onions" have become important additions to sukkot recipes (Reference 5).
- Because you are celebrating the harvest, it is important to incorporate as many fruits and vegetables as you can. Options for dessert include fruit strudels or compotes that use the fruits of the season. Chabad.org suggests a recipe for apple pear compote. (Resource 1).
