Building Your Sukkah…and Your Menu: Easy Sukkahs and Easy Recipes

Let's be honest, folks. Sukkot is a fantastic holiday. We get to sit under the stars, reflect on the impermanence of everything other than G-d’s protection (which might make you re-think that third slice of challah), build a beautiful Sukkah in your backyard.

We’ve all thought it: building a DIY Sukkah from scratch can be incredibly rewarding, but it can also be a recipe for disaster and a time-consumer as gigantic as your Sukkah. This year, if you don’t have the time to chop down a small forest for lumber, why not ditch the power tools and existential dread, and embrace the joy (and sanity) of a prefab Sukkah kit ?

Because Who Needs Power Tools When You Have...

Snap-and-Lock Sukkah Connectors:  Forget the frustration of endless screwdriver battles – the magic snap-and-lock connectors that assemble like the adult legos you always dreamed of.

Lightweight Sukkah Frames:  Featuring ultra-lightweight, yet durable galvanized steel poles, all Sukkah frames make for quick and easy building (no hernias, guaranteed!).

Crystal Clear Sukkah Instructions:  Worried your technologically-challenged Uncle Moishy will get lost in the Sukkah assembly labyrinth? Fear not! The Sukkah Store provides clear, step-by-step instructions with every Sukkah that even a toddler with a glue stick could understand.

Now that you’re not wrestling with lumber or deciphering hieroglyphic blueprints, you can focus on other important aspects of Sukkot: that mountain of cooking.

Unlike other holidays, Sukkot skips the usual menu – except for kreplach on Hoshanah Rabbah, the seventh day. Instead, we feast on an array of traditional delights: challah, fish, salads, chicken, meat, and more. And the best part? Everything tastes extra special because we're dining al fresco in the Sukkah.

Here are some classic, easy dishes guaranteed to elevate your meal and take the hassle out of your menu:

A classic, this recipe needs no introduction.

Meat/Dairy: Pareve

Time: >60 Minutes

Yield: 6 Loaves

Difficulty: Intermediate

Dough Ingredients:

4 tbsp. dry yeast

2 tbsp. sugar

5 cups very warm water, divided

5 large eggs

1¼ cups honey

1 cup oil (canola or light olive oil)

2 tbsp. salt

Approximately 18 cups flour

For the egg wash:

1 egg

2 tbsp. honey

1 tbsp. vanilla

Directions :

1. In a very large bowl, dissolve yeast and sugar in 2 cups of warm water and let sit for about 15–20 minutes until thick and frothy.

2. Add eggs, honey, oil, salt, remaining three cups of water, and half the flour. Mix until a loose batter forms. Add the rest of the flour a couple of cups at a time. You may not need all 18 cups of flour, so go slowly towards the end. Alternatively, you may need slightly more. The dough should be soft but not sticky. Once the dough has enough flour, knead it for a couple of minutes. (You can do this recipe by hand or with a mixer.)

3. Cover the dough with a wet towel or plastic wrap and put it in a warm place to rise for about 1½ hours. Dough should double in size.

4. Punch the dough down and let it rest for 10 minutes. Divide into 6 equal pieces.

5. Braid according to pictures and directions above. Place loaves on lightly greased pans and let rise for another 40 minutes.

6. Beat the egg with the honey and vanilla and gently brush over the loaves. Bake at 375° F for approximately 45 minutes. Loaves should be golden on top, and firm on the bottom.

A fantastic appetizer, this delightful tuna mix wrapped in delicious pastry dough is always a crowd-pleaser!

Meat/Dairy: Pareve

Time: 30-60 Minutes

Yield: 10–12 Servings

Difficulty: Intermediate

Dough Ingredients:

½ cup margarine

1 tablespoon sugar

½ teaspoon salt

1 egg

¼ cup cold water

2½ cups flour

2 teaspoons baking powder

Filling

7½-ounce can tuna, drained

1 onion, diced

hard-boiled eggs, diced

pinch of pepper

¼ cup water

Directions:

1. To make the dough, cream margarine with sugar and salt.

2. Add egg, water, flour, and baking powder.

3. Make into 10–12 balls. Roll each ball out on a floured surface into a circle about 4 inches in diameter.

4. Mix filling ingredients together.

5. Place a teaspoonful of filling in the center of each circle.

6. Moisten the edges of dough with water.

7. Fold over and pinch edges together.

8. Bake on a greased baking sheet at 375°F until golden brown.

9. Serve with chili sauce.

A legendary dish that's been a Jerusalem favorite for generations...

Meat/Dairy: Pareve

Time: >60 Minutes

Yield: 16 Servings

Difficulty: Intermediate

Ingredients:

12 ounces thin noodles

½ cup oil

1 ½ cups sugar

6 eggs, lightly beaten

Salt and pepper to taste

Directions :

1. In a 4-quart pot of boiling water, cook noodles for 5 to 7 minutes, drain and rinse, place in a large bowl and set aside.

2. In a 1-quart saucepan combine oil and sugar, cook over low flame until sugar is liquid and brown, about 20 minutes.

3. Pour caramelized sugar over noodles and set aside to cool.

4. Preheat the oven to 350°F.

5. Place a greased 9 by 13 inch baking pan inside to preheat as well.

6. Add eggs to the cooled mixture and season with salt and pepper. Mix well.

7. Pour into the preheated pan and bake for 1 hour.

Serve alone, or with rice, mashed potatoes or couscous. Or if you’re barbecuing, throw some corn on the grill–it’s delicious. Leftovers taste good either cold or reheated, and make a delicious and convenient take-to-work lunch. For a gluten-free version, use gluten-free soy sauce or an alternative.

Meat/Dairy: Meat

Time: 30-60 Minutes

Yield: 12 Kebabs

Difficulty: Easy

Ingredients:

1 lb. chicken breast

2 zucchini

2 purple onions

1 box grape tomatoes

Skewers

Salt

Marinade Ingredients:

2 tbsp. olive oil

¼ cup fresh orange juice (juice from approximately half an orange)

3 tbsp. soy sauce

2 tbsp. honey

½ tsp. oregano

½ tsp. paprika

2 cloves garlic, crushed

Directions:

1. Mix all marinade ingredients in a bowl. Cut the chicken into cubes and marinate for at least 1 hour.

2. Cut the onions into chunks, and cut the zucchini into thin rounds.

3. Thread the vegetables and chicken onto the skewers. Either grill on the barbecue or bake in the oven.

4. To bake in the oven, place the kebabs onto a baking tray. Spray them with cooking spray (or very lightly drizzle with oil) and sprinkle with salt. Bake at 400° F for 10–12 minutes.

The first few times people hear about the chocolate-pomegranate combo, they scoff. They like chocolate, and they like fruit, but together? No way.

But trust us, give it a whirl anyway, and you’ll be glad. In this dessert, the tart pomegranate syrup and fresh seeds perfectly contrast with the rich chocolate and sweet shortbread crust. Highly recommended!

Meat/Dairy Pareve

Time 30-60 Minutes

Yield: 20 Servings

Difficulty Intermediate

Crust :

1 cup margarine, melted

6 tbsp. sugar

2 tsp. vanilla

½ tsp. kosher salt

2½ cups flour

Directions :

1. Use an 8″ × 11″ tart pan with a removable bottom.

2. Preheat the oven to 350° F.

3. Mix the melted margarine with the sugar. Add vanilla, salt and flour and mix until it reaches cookie dough consistency (mixture will be quite greasy).

4. Gently press the dough into the bottom and up the sides of the tart tin. Prick the dough with a fork and bake at 350° F for 30 minutes. Crust should be golden in color.

Ganache :

1 cup full-fat coconut milk

8 oz. good quality dark chocolate, chopped

1 tsp. vanilla extract

2 tbsp. sugar

Directions :

1. Pour the coconut milk into a small saucepan.

2. Add the chopped dark chocolate and let it sit over a very low flame until chocolate begins to melt.

3. Stir gently until chocolate is fully melted and mixture combines evenly. Add the sugar and stir.

4. Pour the ganache into the baked tart crust.

5. Refrigerate until chocolate is completely set.

Pomegranate Syrup and Garnish:

2 cups pomegranate juice

¼ cup sugar

Seeds of 1 pomegranate

Directions: 

1. In a small saucepan, combine the pomegranate juice and sugar. Bring to a boil.

2. Lower to a gentle simmer and cook until the mixture is syrupy and reduced by at least half.

3. Pour mixture over the chocolate, and top with the pomegranate seeds.

4. Refrigerate until the syrup is set.

5. Cover and refrigerate until serving.

So there you have it! A delectable spread that'll have your guests oohing, aahing, and maybe even forgetting about that time Uncle Irving accidentally sat on the etrog and broke it. Now, go forth and conquer Sukkot with a delicious feast…and maybe a few antacids for good measure.