Emanuel Jacob Congregation

10/07/2026

10/07/2026

Never. Again.

09/24/2026

Introduction to Judaism online is a live weekly video conference class where students join classmates for an engaging 20-session course. The program is suitable for adults who wish to gain a deeper understanding of Jewish life through a Reform lens.

09/24/2026

09/24/2026

Sukkot begins at sundown this Friday, and in Moroccan Jewish kitchens, that means one dish shows up before anything else: b'stilla. 🍂 This centuries-old recipe carries real Jewish heritage and Jewish culinary tradition from Fez and Marrakesh, folded into layers of crisp phyllo.

Warm, spiced chicken and scrambled egg get wrapped inside golden pastry, then dusted with cinnamon and sugar in the signature crosshatch pattern. It's a dish built for celebration, and Sukkot's harvest table is exactly where it belongs. 🕎

Serves 6-8 | About 2 hours | MEAT

INGREDIENTS
2 lb bone-in chicken thighs
1 large onion, grated
4 eggs, beaten
1/2 cup blanched almonds, toasted and chopped
2 tbsp sugar, plus more for dusting
1 tsp cinnamon, plus more for dusting
1/4 cup chopped fresh cilantro and parsley
8-10 sheets phyllo dough
1/2 cup melted margarine or neutral oil

INSTRUCTIONS
1. Simmer chicken with onion, saffron, ginger, and a cinnamon stick until tender, then shred the meat and reduce the broth.
2. Stir beaten eggs into the hot broth until softly scrambled, then fold in the shredded chicken and herbs.
3. Toast the almonds and pulse with sugar and cinnamon for the topping.
4. Layer phyllo brushed with margarine in a round pan, spoon in the filling, sprinkle the almond mixture, and fold the layers over to seal.
5. Bake at 375°F until golden and crisp, about 25-30 minutes.
6. Dust warm with powdered sugar and cinnamon in crosshatch lines before serving.

Does your family build a Sukkot table around one dish everyone waits for, or is it more of a spread?

09/24/2026

Sukkot arrives at sundown this Friday, and Persian Jewish families have a harvest dish ready that most people outside that community have never heard of: kuku kadu. 🎃 It's a small but real piece of Jewish culinary heritage, passed down through the Jewish kitchens of Shiraz and Isfahan.

Grated pumpkin gets folded into eggs, walnuts, and warm spice, then set slowly in a skillet until both sides turn deep gold. It's simple, pareve, and exactly the kind of squash-forward dish that fits a holiday built around the harvest. 🍁

Serves 6 | 45 minutes | PAREVE

INGREDIENTS
1.5 lb kabocha or butternut squash, peeled and grated
6 large eggs
1 small onion, finely chopped
1/3 cup walnuts, chopped
2 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp turmeric
1/4 cup neutral oil, divided
Salt and pepper to taste

INSTRUCTIONS
1. Saute the onion in oil until soft, then add the grated squash and cook until tender and most of the liquid evaporates.
2. Cool slightly, then whisk in the eggs, walnuts, flour, cinnamon, turmeric, salt, and pepper.
3. Heat the remaining oil in a nonstick skillet, pour in the mixture, and cook covered over low heat until the bottom sets and turns golden.
4. Flip in sections, or invert onto a plate and slide it back into the pan.
5. Cook until both sides are golden brown, about 8-10 minutes total.
6. Slice into wedges and serve warm or at room temperature.

What is the one squash or pumpkin dish that shows up in your kitchen every fall?

09/21/2026

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09/21/2026

Shana Tova to our Jewish friends and neighbors celebrating Rosh Hashanah! Wishing you a sweet new year filled with blessing and peace.