Shalom Life | May 09, 2014

The Nosh Pit - Hot and Spicy Kosher Recipes

With another impending polar vortex on it's way, warm up your life with some of these spicy dishes.

By: Sarah Bauder

Published: February 24th, 2014 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Spicy Recipes

Most of us are still enduring the long, dark time that has been this winter. With that in mind, there’s nothing better to take one’s mind off the frigid outdoors, than hot food – and by hot, we of course mean spicy. Take a look at these easy, delectable, and spicy kosher recipes.

Charif from Joy of Kosher


1 (20-ounce) can whole tomatoes, drained

1/4 cup white vinegar

1/2 cup oil

1 tablespoon chopped garlic

1 tablespoon lemon juice

1 teaspoon cumin

1 1/2 teaspoons kosher salt

1 teaspoon cayenne pepper or to taste

4 jalapeños hot pepper rings (from jar)

Quartered pita breads (optional)


Combine tomatoes, vinegar, oil, garlic, lemon juice, cumin, salt, cayenne and jalapeño peppers in a blender or food processor and pulse until smooth. Chill in refrigerator for 1 hour. Serve as a dip with warm pita bread, if desired. Enjoy!

Kosher Blazing Chicken Kabobs from The Kosher Channel


6 boneless chicken breast halves, tenders separated
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground thyme
1/2 teaspoon crushed red pepper flakes
less, if you just want heat, not fire
4 garlic cloves, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/3 cup olive oil
1 1/2 tablespoons lemon juice, from 1/2 lemon
2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley


Preheat oven to 350 degrees. In a small oven proof pan mix together paprika, cumin. thyme, red pepper flakes. Toast spices in preheated oven 1-2 minutes until fragrant. Using a mortar and pestle or the flat side of a large knife, mash together the garlic cloves and salt until a paste forms. Transfer to a small bowl or measuring cup and mix with toasted spices, black pepper, olive oil, lemon juice, and parsley. Cut chicken into 1 1/2” cubes. Place in a large sealable plastic bag or storage container with a tight fitting lid. Pour marinade over all. Cover, shake to coat well and refrigerate several hours to overnight. Spray cold grill grates with nonstick cooking spray and preheat medium high. Using metal skewers or bamboo ones which have been soaked in warm water for 30 minutes, skewer chicken. Discard marinade. Grill 3 minutes per side or until firm to touch. Alternatively, broil skewered chicken in a pan placed on the second shelf of the oven for 3 minutes per side or until firm and well-browned. Enjoy!

Wacky Chana Chaat from Herbivoracious


1 1/2 cups cooked chickpeas (room temperature)

10 cherry tomatoes, halved

6 green onions, white and light green parts, cut into 1/8″ segments

1/4 yellow or red bell pepper, cut into 1/4″ squares

1 tablespoon chaat masala (recipe follows) plus additional for garnish

1/2 cup Trader Joe’s thin mini rice crackers, roughly broken

1/2 cup thick yogurt beaten with a pinch of salt and water as needed to make saucy

Mint chutney (recipe follows)

Chaat Masala:

1 teaspoon cumin seed

1 teaspoon coriander seed

1 teaspoon amchoor (dried mango powder) or 1/4 teaspoon citric acid (sour salt)

1/4 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

Mint Chutney:

Leaves from 2 ounces of fresh mint (1 bunch)

Leaves from 2 ounces of cilantro (1 bunch)

1 teaspoon grated fresh ginger

1 clove garlic, thinly sliced

1/4 cup diced white onion

Juice of 1 lime

1/2 teaspoon salt

1 teaspoon sugar


Chaat Masala:

Toast the cumin seed and coriander seed in a dry skillet over medium-low heat until fragrant but not burned, about 2 minutes. Combine all ingredients in a spice grinder or mortar and pestle and grind to a fine powder.

Mint Chutney:

Combine all ingredient in a mini food processor, or double recipe and make in a blender. Process on high speed until you have a smooth puree, adding a bit of water as needed. Taste and adjust seasoning – it may need more sugar, salt, or lime juice.

Toss the chickpeas, cherry tomatoes, green onions, bell pepper and chaat masala together. Taste and adjust seasoning. Just before serving, add the rice crackers and toss. Divide among serving bowls, garnish with the yogurt, mint chutney and a pinch of chaat masala and serve immediately (before the rice crackers lose their crunch.) Enjoy!

Find more tasty hot n' spicy kosher recipes on the next page!

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