Shabbat food

thumb|Individual portion of shakshouka

dish consisting of chicken pieces which have been coated in a seasoned batter and pan-fried, deep fried, or pressure fried

Maqluba (also attested by a variety of other spellings in English; ) is a traditional Levantine dish, a variety of Pilaf that is popular across Palestine, Jordan, Syria, Lebanon, Israel, and Iraq. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name.

Challah ( ; , ; [c]hallot, [c]halloth or [c]hallos, ), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover and Yom Kippur).

Cholent or Schalet () is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century. It is closely related to the French cassoulet and is believed to have been derived from hamin, a similar Sabbath stew that emerged in Spain among Sephardic Jews and made its way to France by way of Provence.

dish made from a poached mixture of ground deboned fish

Sabich or sabih ( ; Judeo-Iraqi Arabic: ) is a sandwich of pita or laffa bread stuffed with fried eggplants, hard-boiled eggs, chopped salad, parsley, amba and tahini sauce. It is a staple of Jewish-Iraqi cuisine and was created by Iraqi Jews in Israel in the 1960s.

Jachnun or jahnun (, , ) is a Jewish pastry, originating from the Adeni Jews, and traditionally served on Shabbat morning, with resek agvaniyot (a freshly grated tomato dip), hard-boiled eggs, and zhug (a type of spicy green herbal condiment).

Persian Jewish dish

thumb|Chraime Chraime (, haraime) is a spicy fish stew with tomatoes from Northern Africa. The name of the dish comes from the Arabic word for "hot".

traditional dish from the Southern coasts of Spain

Jewish dish

Kubaneh () is a traditional Yemenite Jewish yeast bread that is popular in Israel. It is traditionally baked overnight to be served for Shabbat breakfast. The bread is often served alongside haminados (eggs that are baked in their shells along with the bread), and grated tomato.

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Ethiopian and Eritrean bread fingerfood snack

Hamin or dafina is a Sabbath stew made from whole grains, cubes of meat, chickpeas or beans, onion and cumin that emerged in Iberia among Sephardic Jews. The dish was developed as Jewish chefs, perhaps first in Iberia, began adding chickpeas or fava beans and more water to harisa, a Middle Eastern porridge of cracked durum wheat berries and meat, to create a more liquidy bean stew. The similar Sabbath stew cholent was developed based on hamin by Ashkenazi Jews in Europe, first in France and later Germany.

thumb|Foot jelly from Bnei Brak thumb '''P'tcha, fisnoga or galareta''' (also known as "calves' foot jelly") is a traditional Ashkenazi Jewish dish. It is a kind of aspic prepared from calves' feet. The name appears to derive from the Turkish words paça çorbası, or "leg soup".