What Jew Wanna Eat

Pastrami On Rye Potstickers

Holy night! Fried and served with a spicy mustard, these are the perfect Jewish Chinese Christmas treat.

Jewish Week Online Columnist

I’m a Jew who likes Christmas. Though not for the traditional reasons. I mean mistletoe, eggnog and sparkly lights are great and all, but I’m in it for the Chinese food. Like other Chosen People on this lonely day, I indulge in whatever action flick is in the theaters, and as much moo shu and fried rice as I can handle.

1 cup rye flour
1 cup all-purpose flour
1/2 - 3/4 cup water
1 teaspoon caraway seeds
1/4 teaspoon salt
1 tablespoon peanut oil or schmaltz
1/2 cup red onion, small diced
2 tablespoons kosher dill pickles, small diced
1/2 pound pastrami, rough chopped
Peanut oil, vegetable oil or schmaltz
2 tablespoons dry mustard
2 tablespoons hot water

The Classic Burger Goes Biblical

This July 4, toss the salt and pepper in favor of za'atar, a Middle Eastern spice blend.

Special To The Jewish Week

The 4th of July is the quintessential American summer holiday, and not only because it's the country's birthday. It's also a watertight excuse to revel in guilty national pleasures like beaches, beer and burgers. 

For Horseradish Aioli:
1 teaspoon Dijon mustard
1 large pasteurized egg yolk
Juice from ½ lemon
3/4 cup extra virgin olive oil (canola or vegetable work well too)
1-2 tablespoons prepared horseradish
Salt and pepper to taste
For Za’atar Seasoning:
1/3 cup sumac
3 tablespoons dried thyme
2 tablespoons dried oregano
3 tablespoons sesame seeds, toasted
1 teaspoon coarse sea salt
For Grilled Za’atar Burger:
2 pounds ground beef
1 small white onion, small diced
3/4 cup za’atar seasoning
Optional: lettuce, tomatoes, red onion, etc.
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