15 Traditional Shabbat Meal Ideas for Friday Night

Friday night dinner brings families together for a special weekly tradition. These delicious Shabbat recipes create memorable meals that honor this sacred time.

From hearty soups to glazed meats, these dishes blend traditional flavors with modern cooking techniques for truly satisfying results.

01. Rice and Arugula Stuffed Acorn Squash

Roasted acorn squash filled with savory rice and peppery arugula. This colorful dish serves as both vegetable and starch in one beautiful presentation.

Ingredients: 2 large acorn squash, 1 cup wild rice, 3 cups vegetable broth, 2 cups fresh arugula, 1 medium onion (diced), 3 cloves garlic (minced), ½ cup dried cranberries, ½ cup toasted pine nuts, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Rice and Arugula Stuffed Acorn Squash

1. Cut squash in half lengthwise and scoop out all seeds and stringy pulp. Brush cut surfaces with olive oil and season generously with salt and pepper. Place cut-side down on baking sheet and roast at 400°F for 35-40 minutes until tender when pierced with fork.

2. Meanwhile, cook wild rice in vegetable broth according to package directions until grains are tender and have absorbed most liquid. This usually takes about 45 minutes, so start the rice before preparing the squash for perfect timing.

3. Heat remaining olive oil in large skillet over medium heat. Sauté diced onion until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant but not browned.

4. Stir cooked rice into onion mixture along with cranberries and pine nuts. Remove from heat and fold in fresh arugula, allowing it to wilt slightly from residual heat. Season mixture with salt and pepper to taste.

5. Fill each roasted squash half with rice mixture, mounding it slightly. Return to oven for 10-15 minutes to heat through and lightly brown the top of the stuffing.

02. Hearty Cauliflower Chickpea Farro Bowl

Nutty farro combined with roasted cauliflower and protein-rich chickpeas. This satisfying grain bowl comes together quickly for a wholesome weeknight meal.

Ingredients: 1 cup pearled farro, 1 large head cauliflower (cut into florets), 1 can chickpeas (drained and rinsed), 3 tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 3 cups vegetable broth, 2 tablespoons lemon juice, ¼ cup fresh parsley (chopped), salt and pepper to taste.

How To Make Hearty Cauliflower Chickpea Farro Bowl

1. Toss cauliflower florets and chickpeas with 2 tablespoons olive oil, cumin, paprika, salt, and pepper. Spread on large baking sheet in single layer and roast at 425°F for 25-30 minutes until cauliflower is golden brown and chickpeas are slightly crispy.

2. While vegetables roast, cook farro in vegetable broth over medium heat. Bring to boil, then reduce heat and simmer covered for 20-25 minutes until grains are tender but still have slight bite. Drain any excess liquid.

3. Combine warm farro with roasted cauliflower and chickpeas in large serving bowl. Drizzle with remaining olive oil and lemon juice, then toss gently to coat everything evenly.

4. Garnish with fresh chopped parsley and serve immediately while still warm. This dish tastes even better the next day as flavors meld together beautifully.

03. White Bean Artichoke Heart Salad

Creamy cannellini beans paired with tender marinated artichokes. This pantry-friendly salad stretches any meal and provides protein-packed satisfaction.

Ingredients: 2 cans cannellini beans (drained and rinsed), 1 jar marinated artichoke hearts (drained and chopped), ½ red onion (thinly sliced), ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, ¼ cup fresh basil (chopped), 2 tablespoons fresh parsley, salt and pepper to taste.

How To Make White Bean Artichoke Heart Salad

1. Rinse cannellini beans thoroughly under cold water and drain completely. This removes excess sodium and gives the beans a cleaner flavor that won’t overpower the other ingredients in your salad.

2. Drain marinated artichoke hearts and chop them into bite-sized pieces. Reserve 2 tablespoons of the marinating liquid to add extra flavor to your dressing later in the recipe.

3. Whisk together olive oil, red wine vinegar, lemon juice, and reserved artichoke marinade in large mixing bowl. Season dressing with salt and pepper, tasting and adjusting as needed for balanced flavor.

4. Add beans, chopped artichokes, and sliced red onion to dressing. Toss everything together gently but thoroughly to coat all ingredients evenly with the flavorful dressing.

5. Let salad marinate at room temperature for 30 minutes to allow flavors to meld. Just before serving, fold in fresh herbs and give it one final gentle toss.

04. Israeli Couscous Stuffed Eggplant

Tender roasted eggplant filled with pearl couscous and Middle Eastern spices. Pomegranate seeds and fresh herbs create a stunning presentation that impresses every guest.

Ingredients: 2 large eggplants, 1 cup Israeli couscous, 2 cups chicken broth, 1 medium onion (diced), 3 cloves garlic (minced), ½ cup pomegranate seeds, ¼ cup fresh mint (chopped), ¼ cup fresh parsley, 3 tablespoons olive oil, 1 teaspoon ground cinnamon, ½ teaspoon allspice.

How To Make Israeli Couscous Stuffed Eggplant

1. Cut eggplants in half lengthwise and score the flesh in crosshatch pattern, being careful not to pierce the skin. Brush cut surfaces generously with olive oil and season with salt and pepper.

2. Roast eggplant cut-side down at 400°F for 30-35 minutes until flesh is very tender. Let cool slightly, then carefully scoop out flesh, leaving ¼-inch border to maintain shell structure.

3. Cook Israeli couscous in chicken broth according to package directions until tender and broth is absorbed, about 10-12 minutes. The couscous should be plump and have a slight bite to it.

4. Sauté onion in remaining olive oil until softened, about 5 minutes. Add garlic, cinnamon, and allspice, cooking until fragrant. Stir in chopped eggplant flesh and cooked couscous, mixing well.

5. Fill eggplant shells with couscous mixture and bake for 15-20 minutes until heated through. Top with pomegranate seeds and fresh herbs just before serving for beautiful color contrast.

05. Citrus Rosemary Baked Salmon

Fresh salmon fillets infused with bright lemon and aromatic rosemary. This elegant fish dish cooks quickly and pairs beautifully with roasted vegetables.

Ingredients: 4 salmon fillets (6 ounces each), 2 large lemons (juiced and zested), 3 tablespoons fresh rosemary (chopped), 3 tablespoons olive oil, 3 cloves garlic (minced), 2 tablespoons honey, 1 teaspoon Dijon mustard, salt and pepper to taste.

How To Make Citrus Rosemary Baked Salmon

1. Pat salmon fillets completely dry with paper towels and season both sides generously with salt and pepper. Place in shallow baking dish lined with parchment paper for easy cleanup.

2. Whisk together lemon juice, lemon zest, chopped rosemary, olive oil, minced garlic, honey, and Dijon mustard in small bowl until well combined. This creates a bright, flavorful marinade.

3. Pour marinade over salmon fillets, turning to coat both sides evenly. Let marinate at room temperature for 15-20 minutes, allowing flavors to penetrate the fish.

4. Bake at 425°F for 12-15 minutes, depending on thickness, until salmon flakes easily with fork and internal temperature reaches 145°F. Don’t overcook or fish will become dry.

5. Let salmon rest for 3-4 minutes before serving. Drizzle with any remaining pan juices and garnish with fresh rosemary sprigs and lemon wedges for beautiful presentation.

06. Herbed Rice Pilaf with Almonds

Fluffy basmati rice cooked with aromatic herbs and toasted almonds. This versatile side dish complements any main course and easily adapts to dietary restrictions.

Ingredients: 1½ cups basmati rice, 3 cups chicken broth, 3 tablespoons butter, 1 medium onion (finely diced), ½ cup sliced almonds, 2 tablespoons fresh parsley (chopped), 1 tablespoon fresh thyme, 1 bay leaf, salt and pepper to taste.

How To Make Herbed Rice Pilaf with Almonds

1. Rinse basmati rice under cold water until water runs clear, then drain thoroughly. This removes excess starch and prevents the pilaf from becoming gummy or sticky.

2. Melt butter in large saucepan over medium heat. Add diced onion and cook until softened and translucent, about 5-6 minutes, stirring occasionally to prevent browning.

3. Add rice to pan and stir constantly for 2-3 minutes until grains are lightly toasted and coated with butter. This toasting step adds wonderful nutty flavor to the finished pilaf.

4. Pour in chicken broth, add bay leaf and thyme, then bring to boil. Reduce heat to low, cover tightly, and simmer for 18-20 minutes until liquid is absorbed and rice is tender.

5. Remove from heat and let stand covered for 5 minutes. Remove bay leaf, fluff rice with fork, and stir in toasted almonds and fresh parsley before serving.

07. Garlic Braised Lentils with Wilted Kale

Protein-rich green lentils simmered with aromatic garlic and finished with nutritious kale. This hearty dish works perfectly as either a satisfying side or vegetarian main course.

Ingredients: 1½ cups green lentils, 4 cups vegetable broth, 6 cloves garlic (minced), 1 large bunch kale (stems removed, leaves chopped), 3 tablespoons olive oil, 1 medium onion (diced), 2 tablespoons tomato paste, 1 teaspoon smoked paprika, ½ teaspoon cumin, salt and pepper to taste.

How To Make Garlic Braised Lentils with Wilted Kale

1. Rinse lentils under cold water and pick through to remove any stones or debris. Green lentils hold their shape better than red lentils, making them perfect for this hearty braised dish.

2. Heat olive oil in large Dutch oven over medium heat. Sauté onion until softened, about 5 minutes, then add minced garlic and cook until fragrant, about 1 minute more.

3. Stir in tomato paste, smoked paprika, and cumin, cooking for 1 minute until spices are fragrant. Add lentils and vegetable broth, bringing mixture to a boil.

4. Reduce heat to low and simmer partially covered for 25-30 minutes until lentils are tender but still hold their shape. Stir occasionally and add more broth if needed.

5. Add chopped kale to pot and stir until wilted and tender, about 3-4 minutes. Season with salt and pepper to taste, then serve immediately while hot and flavorful.

08. Garlic Lemon Roasted Broccolini

Tender broccolini spears roasted until crispy with garlic and bright lemon. This elegant vegetable side elevates any dinner with minimal effort and maximum flavor impact.

Ingredients: 2 bunches fresh broccolini (trimmed), 4 cloves garlic (thinly sliced), 3 tablespoons extra virgin olive oil, 1 large lemon (juiced and zested), ¼ teaspoon red pepper flakes, coarse sea salt and black pepper to taste.

How To Make Garlic Lemon Roasted Broccolini

1. Trim any thick or woody ends from broccolini stems, keeping spears roughly the same length for even cooking. Rinse under cold water and pat completely dry with paper towels.

2. Toss broccolini with olive oil, sliced garlic, and red pepper flakes on large rimmed baking sheet. Arrange in single layer, ensuring spears don’t overlap for proper browning.

3. Season generously with coarse sea salt and black pepper, then roast at 425°F for 12-15 minutes until stems are tender and florets are lightly charred and crispy.

4. Remove from oven and immediately drizzle with fresh lemon juice and sprinkle with lemon zest while broccolini is still hot. This brightens the flavors beautifully and adds wonderful aroma.

09. Traditional Matzo Ball Soup with Vegetables

Light, fluffy matzo balls swimming in rich chicken broth with tender vegetables. This comforting soup serves as an elegant first course or satisfying main dish.

Ingredients: 1 cup matzo meal, 4 large eggs, ¼ cup vegetable oil, 8 cups chicken broth, 2 large carrots (sliced), 2 celery stalks (diced), 1 medium onion (diced), 2 tablespoons fresh dill (chopped), 1 tablespoon fresh parsley, 1 teaspoon salt, ¼ cup club soda.

How To Make Traditional Matzo Ball Soup with Vegetables

1. Beat eggs with vegetable oil and salt in medium bowl until well combined. Gradually stir in matzo meal until mixture forms thick dough, then add club soda for extra lightness.

2. Cover matzo ball mixture and refrigerate for at least 30 minutes. This chilling time allows the matzo meal to fully hydrate and makes the dough easier to handle when shaping.

3. Bring large pot of salted water to boil. With wet hands, form matzo mixture into 12 walnut-sized balls. Drop into boiling water, cover, and simmer for 30-35 minutes until fluffy and cooked through.

4. Meanwhile, bring chicken broth to simmer in separate large pot. Add diced carrots, celery, and onion, cooking until vegetables are tender, about 15-20 minutes.

5. Carefully transfer cooked matzo balls to simmering broth using slotted spoon. Add fresh dill and parsley, then simmer for 5 more minutes to blend flavors before serving hot.

10. Cajun Spiced Chicken Drumsticks

Crispy-skinned drumsticks coated in bold Cajun seasonings. These festive chicken pieces can be prepared ahead of time and baked fresh for dinner service.

Ingredients: 12 chicken drumsticks, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon oregano, 1 teaspoon thyme, 1 teaspoon cayenne pepper, 2 teaspoons salt, 1 teaspoon black pepper, 2 tablespoons olive oil.

How To Make Cajun Spiced Chicken Drumsticks

1. Pat drumsticks completely dry with paper towels and place in large mixing bowl. Removing excess moisture is crucial for achieving crispy skin during baking.

2. Combine all dry spices in small bowl, mixing thoroughly to create an even blend. This homemade Cajun seasoning has much better flavor than store-bought versions.

3. Drizzle chicken with olive oil and toss to coat evenly. Sprinkle spice mixture over drumsticks, rubbing seasoning into skin to ensure good coverage on all sides.

4. Arrange seasoned drumsticks on wire rack set over rimmed baking sheet. This allows air circulation for crispier skin and prevents chicken from sitting in rendered fat.

5. Bake at 425°F for 35-40 minutes until skin is golden brown and crispy, and internal temperature reaches 165°F. Let rest 5 minutes before serving for juiciest results.

11. Honey Glazed Orange Rosemary Chicken

Succulent roasted chicken with sweet honey glaze and fragrant citrus herbs. This impressive centerpiece combines beautiful presentation with incredible flavors that please every palate.

Ingredients: 1 whole chicken (4-5 pounds), ¼ cup honey, 2 large oranges (juiced and zested), 3 tablespoons fresh rosemary (chopped), 3 tablespoons olive oil, 4 cloves garlic (minced), 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, salt and pepper to taste.

How To Make Honey Glazed Orange Rosemary Chicken

1. Pat chicken completely dry inside and out with paper towels. Season cavity and skin generously with salt and pepper, then truss legs with kitchen twine for even cooking.

2. Whisk together honey, orange juice, orange zest, chopped rosemary, olive oil, minced garlic, soy sauce, and Dijon mustard in medium bowl until well combined.

3. Place chicken breast-side up in roasting pan and brush all over with half the glaze mixture. Reserve remaining glaze for basting during cooking process.

4. Roast at 425°F for 20 minutes, then reduce temperature to 375°F. Continue roasting for 40-50 minutes, basting with reserved glaze every 15 minutes until internal temperature reaches 165°F.

5. Let chicken rest for 10 minutes before carving to allow juices to redistribute. Drizzle with any pan juices and garnish with fresh rosemary sprigs and orange slices.

12. Herb Crusted Rack of Lamb

Tender lamb rack coated with aromatic herb crust. This elegant centerpiece requires advance planning but delivers restaurant-quality results that make any dinner feel truly special.

Ingredients: 2 lamb racks (8 ribs each, frenched), 1 cup fresh breadcrumbs, ¼ cup fresh parsley (chopped), 2 tablespoons fresh rosemary (minced), 2 tablespoons fresh thyme, 4 cloves garlic (minced), 3 tablespoons olive oil, 2 tablespoons Dijon mustard, salt and pepper to taste.

How To Make Herb Crusted Rack of Lamb

1. Let lamb come to room temperature for 30 minutes before cooking. Season racks generously with salt and pepper on all sides, ensuring even coverage for best flavor.

2. Heat large oven-safe skillet over medium-high heat. Sear lamb racks fat-side down first, then brown on all sides until golden, about 2-3 minutes per side.

3. Remove lamb from heat and brush meat portion with Dijon mustard, avoiding the bones. This helps the herb crust adhere properly during roasting.

4. Combine breadcrumbs, parsley, rosemary, thyme, garlic, and olive oil in bowl, mixing until herbs are evenly distributed. Press herb mixture firmly onto mustard-coated lamb.

5. Roast at 400°F for 15-20 minutes for medium-rare, or until internal temperature reaches 130°F. Let rest 10 minutes before slicing between bones into individual chops.

13. Braided Challah Bread

Golden braided bread with soft, pillowy texture and slightly sweet flavor. Traditional Shabbat requires two loaves, so this recipe makes enough dough for both beautiful braids.

Ingredients: 4 cups bread flour, 2¼ teaspoons active dry yeast, ¼ cup sugar, 2 teaspoons salt, 3 large eggs, ⅓ cup vegetable oil, 1 cup warm water, 1 egg beaten for wash, 2 tablespoons sesame seeds or poppy seeds.

How To Make Braided Challah Bread

1. Dissolve yeast and 1 tablespoon sugar in warm water, letting stand until foamy, about 5-10 minutes. This proves the yeast is active and will properly leaven the bread.

2. Whisk together flour, remaining sugar, and salt in large mixing bowl. Make well in center and add eggs, oil, and yeast mixture, stirring until shaggy dough forms.

3. Turn dough onto floured surface and knead for 8-10 minutes until smooth and elastic. Place in oiled bowl, cover with damp towel, and let rise until doubled, about 1½ hours.

4. Punch down dough and divide into 6 equal pieces. Roll each piece into 12-inch rope, then braid 3 ropes together for each loaf, pinching ends to seal.

5. Place braided loaves on parchment-lined baking sheets and let rise 45 minutes. Brush with beaten egg, sprinkle with seeds, and bake at 350°F for 25-30 minutes until golden brown.

6. Cool completely on wire racks before slicing. The bread should sound hollow when tapped on the bottom, indicating it’s fully baked through.

14. Sweet Maple Soy Salmon

Flaky salmon fillets glazed with maple syrup and savory soy sauce. This simple preparation creates complex sweet-salty flavors that make weeknight cooking feel effortlessly elegant.

Ingredients: 4 salmon fillets (6 ounces each), ¼ cup pure maple syrup, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 1 tablespoon sesame oil, 1 green onion (sliced), sesame seeds for garnish.

How To Make Sweet Maple Soy Salmon

1. Pat salmon fillets dry and season lightly with salt and pepper. Place in shallow dish or resealable bag for marinating the fish evenly.

2. Whisk together maple syrup, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined. Reserve 2 tablespoons of marinade for final glazing.

3. Pour remaining marinade over salmon and let marinate for 15-30 minutes at room temperature, turning once halfway through for even flavor penetration.

4. Heat oven-safe skillet over medium-high heat. Remove salmon from marinade and sear skin-side up for 3-4 minutes until golden brown, then flip carefully.

5. Transfer skillet to 400°F oven and bake for 6-8 minutes until fish flakes easily. Brush with reserved marinade and garnish with sliced green onions and sesame seeds before serving.

15. Roasted Cornish Game Hens

Individual roasted game hens with crispy golden skin and juicy meat. These petite birds create an elegant presentation and cook much faster than whole chickens.

Ingredients: 4 Cornish game hens (1½ pounds each), 4 tablespoons butter (softened), 2 tablespoons fresh thyme (chopped), 2 tablespoons fresh rosemary (minced), 4 cloves garlic (minced), 1 lemon (zested and juiced), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Roasted Cornish Game Hens

1. Pat hens completely dry inside and out with paper towels. Season cavities generously with salt and pepper, then truss legs with kitchen twine for even cooking and better presentation.

2. Mix softened butter with thyme, rosemary, garlic, and lemon zest until well combined. Carefully loosen skin over breast meat and spread herb butter underneath, then smooth skin back down.

3. Rub olive oil all over skin and season generously with salt and pepper. Place hens breast-side up on rimmed baking sheet or in roasting pan with space between each bird.

4. Roast at 425°F for 45-55 minutes until skin is golden brown and crispy, and internal temperature reaches 165°F in thickest part of thigh.

5. Let hens rest for 10 minutes before serving to allow juices to redistribute. Drizzle with fresh lemon juice and garnish with herb sprigs for beautiful presentation.

Final Thoughts

These traditional Shabbat recipes bring warmth and meaning to your Friday night table. Each dish honors the sacred tradition while creating delicious memories.

From simple sides to elegant centerpieces, these recipes help you celebrate this special weekly gathering with family and friends in style.