Top 9 Appetizers for Sabbath Meals

A festive appetizer helps to differentiate a Sabbath meal from a weekday family meal. Each of these hors d'oeuvres is either parve or meat so it can be served with a meat meal. Enjoy these favorite Jewish holiday and Shabbos first courses.

  • 01 of 09

    Artichokes with Mayonnaise-Mustard Dip (Parve)

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    Artichokes make a wonderful first course, especially for the Sabbath lunch meal. Children love to pull off one leaf at a time until they get to the heart of the artichoke. What a fun and healthy way to start a festive family meal together!

  • 02 of 09

    Baked Gefilte Fish Loaf (Parve)

    Gefilte fish
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    Gefilte fish is a loaf of chopped up fish, usually white-fleshed freshwater fish such as carp or pike. The chopped fish is generally mixed with onions, carrots and parsley. Eggs and matzah meal hold the mixture together. This gefilte fish recipe is unique in that it uses gefilte fish from a jar and bakes, rather than boils, the fish.

  • 03 of 09

    Baked Gefilte in Tomato Sauce (Parve)

    Baked Frozen Gefilte Fish Loaf Baked in Tomato Sauce
    Baked Frozen Gefilte Fish Loaf Baked in Tomato Sauce. Giora Shimoni

    Why work hard when you don't have to? You can enjoy great tasting gefilte fish without spending all day in the kitchen. Simply buy a frozen gefilte fish loaf, cover with tomato sauce, and bake. Baked Gefilte Fish in Tomato Sauce is an easy and delicious Shabbos appetizer.

  • 04 of 09

    Baked Nile Perch (Parve)

    Easy Baked Nile Perch
    Easy Baked Nile Perch. Giora Shimoni

    This Nile Perch recipe is easy enough for novice fish cooks to master and tasty enough for novice fish eaters to enjoy. Just count to three for a delicious and healthy main dish. One, rub mayonnaise on the fish. Two, sprinkle spices on the fish. Three, bake. Sometimes it is surprisingly simple to prepare great food.

    Continue to 5 of 9 below.
  • 05 of 09

    Chef's Salad (Meat)

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    The classic Chef's Salad recipe, which includes meat and cheese, is not kosher. Fortunately Susie Fishbein has created a kosher recipe for Chef's Salad. Susie's Kosher Chef's Salad taste wonderful, and it makes the perfect appetizer for a Sabbath meal. Mix the salad right before the meal and serve portions on individual plates. Easy, delicious and kosher!

  • 06 of 09

    Chicken a la King

    Chicken a la King
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    When I was little, my Hungarian-Israeli mother would use the meat from her chicken soup to make a Shabbos appetizer that we called Glingli. Later I learned that mom's Glingli was actually a kosher, non-dairy, economical version of Chicken a la King. Ima's Chicken a la King recipe uses oil instead of butter, substitutes chicken soup for milk, and leaves out the mushrooms. If you want to jazz it up, you can add fresh chopped mushrooms, red bell pepper slices and/or frozen peas.

  • 07 of 09

    Deli Roll (Meat)

    Deli Roll
    Deli Roll. Giora Shimoni

    I was served this Deli Roll for a Shabbat appetizer at a friend's house, and I immediately knew the recipe was destined for this Kosher Food site. Everyone, including the kids, loved the look and taste of this easy to prepare first course.

  • 08 of 09

    Mushroom Blintzes (Parve)

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    These Mushroom Blintzes are my favorite Friday night appetizer. I make a large batch, and then store them in the freezer. When Friday night rolls around, I have delicious and festive appetizer that can be easily defrosted, heated and served.

    Continue to 9 of 9 below.
  • 09 of 09

    Vegetarian Chopped Liver (Parve)

    Chopped liver
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    This Vegetarian Chopped Liver is so delicious that you won't mind the frying it requires. There are many versions of parve chopped liver, but this one made of eggplants, onions, garlic, and hard-boiled eggs is our family's favorite. Vegetarian chopped liver is lighter and healthier than real chopped chicken livers, but the taste is quite similar.