Say cheese: 3 dairy recipes to try for Shavuot

    After surviving the grain-free holiday of Passover it’s time to celebrate no restrictions and mostly dairy food AKA Shavuot. As every Jewish holiday consists of lots of food, Shavuot is no different. This holiday theme is Dairy, and we are up for the task.

    Here are some of the best Shavuot recipes you can make:


    By Claudia Roden (From The Book of Jewish Food)


    Outside Pancake:

    1 cup flour

    1 1/4 cups milk

    2/3 cup water

    1/2 Tablespoon oil plus more for greasing the pan

    1/2 teaspoon salt

    1 egg


    1/2 lb cream cheese

    1 lb cheese curd

    3 egg yolks

    zest of 1 and 1/2 lemons

    1/2 cup or more sugar, to taste

    2-3 Tablespoons melted unsalted butter

    A few drops of vanilla extract (optional)

    3/4 cup currants or raisins soaked in a little rum for 1/2 hour (optional)


    Confectioners’ sugar to sprinkle on top (optional)

    2 teaspoons cinnamon to sprinkle on top (optional)

    Sour cream to pass around (optional)


    Add the milk and water to the flour gradually, beating vigorously. Add the egg, salt, and oil and beat the batter until smooth. Leave to rest for 1-2 hours.

    Heat a preferably nonstick frying pan–with a bottom not wider than 8 inches (20 cm)–and grease very slightly with oil. Pour about half a ladleful of batter into the frying pan and move the pan around so the entire surface is covered with batter. The batter and the resulting pancake should be thin. As soon as the pancake is slightly browned and detached, turn it over with a spatula and cook a moment only on the other side. Continue until all the batter is used and put the pancakes in a pile.

    For the filling, blend the curd and cream cheese with the sugar, lemon zest, egg yolks, and vanilla, if you like, in a food processor. Then stir in the raisins, if using.

    Take each pancake, 1 at a time, put 2 heaping tablespoons of filling on the bottom half, fold the edge of the pancake over the filling, tuck in the sides so that it is trapped, and roll up into a slim roll. Place the rolls side by side in a greased oven dish. Sprinkle with butter and bake in a preheated 375 F (190 C) oven for 20 minutes.

    Serve hot, dusted with confectioners’ sugar and cinnamon, if you like, and pass the sour cream for people to help themselves if they want to.

    Shir Schneier
    American-Israeli in her 20’s • Lover of fashion, food and art • Honorably discharged from the IDF and currently in the Reserves.