Food Prep for a 3 Day Holiday | Menu Plan, Haul, and Cook with Me | Shavuot 2022

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Shavuot recipe/Jewish Holiday/Kosher Cooking/Shavuot Menu Ideas/Jewish Orthodox Life/Mizrachi/Edot haMizrach/


We just celebrated the Jewish holiday of Shavuot, where we commemorate the giving of the Torah from G-d to the Jewish people, at Mount Sinai. The way it worked out on the calendar this particular year, was that the holiday started immediately after Shabbat (motzei Shabbat).

So there was a LOT of food prep and cooking going on!
As a convert, I used to find 3 day holidays, or back-to-back holidays very daunting, since I did not learn how to prepare/when to prepare/what kind of food to make, as someone who grew up Jewish normally would learn from their mother/family.

But it’s been a few years, I’ve had the opportunity to experience back-to-back holidays on several occasions, and I want to share with you what I’ve learned and what works for our family. Hope you enjoy! Let me know if you have questions by leaving a comment below the video.

Learn more about Shavuot;


Boreka Dough recipe

Challah recipe

Cottage Cheese Cake recipe

How I make Challah

How to Braid Challah

Kubeh Recipe – Kurdish/Iraqi Meat & Rice Balls

1 kg ground beef
750 g rice
kosher salt

Sprinkle 1/2 Tbsp salt in the bottom of a bowl, lay half the meat on top. Sprinkle with another 1/2 Tbsp salt, lay other half of meat on top. Sprinkle with 3rd 1/2 Tbsp salt. Cover tightly and refrigerate for 4 hrs.

Measure rice into a bowl, and add enough water to just barely cover, and put in the fridge for 4 hrs.

After 4 hrs, strain the rice and break with hands. Add 1/2 Tbsp salt, and the meat mixture.
Mix together with hands until it forms a ball. put back in the fridge for 1 hr.

After 1 hour, remove from the fridge and form into balls, love a ping-pong size. put balls in a tray in layers separated with wax or parchment paper, and put into the freezer overnight. The next day, portion into bags how you love, or cook them. Keep frozen until used.

To Cook: (do not thaw first)
Boil a pot of water with salt & pepper. Can add seasoning if desired. ( I don’t).
put frozen balls in the water. Bring back to a boil and then lower heat to a vigorous simmer for 20 minutes. Remove from heat and let stand 20 mins before serving. Serve in the broth. Alternatively, frozen balls can be added to soup, cholent, hamin, or stew, or cooked balls can also be added if it’s at the stop of the cooking time.

Bete’avon! 🙂

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