This Mako food feature, published June 24, 2026 at 09:50, offers a festive Shabbat dinner menu designed for when family or friends come over. The lineup includes roasted beet salad with caramelized nuts, za'atar focaccia, a slow-cooked beef brisket and green bean stew with yellow rice, and a quick baklava dessert.
The focaccia is described as an Italian bread with an Israeli twist, made with plenty of olive oil and fresh za'atar. It should be soft inside, crisp outside, and work well for dipping in olive oil and balsamic vinegar. The beet salad is built on greens, topped with roasted beets and caramelized nuts, and is presented as a dish that looks luxurious but is simple to make.
The main dish is a one-pot brisket stew in tomato sauce with sweet paprika and turmeric, in which the beef cooks until it falls apart. Fresh green beans go into the pot and absorb the sauce. The recipe reportedly takes about 3 hours total, but only around half an hour of active work, and the article suggests serving it with the focaccia.
For dessert, the feature points to an easy baklava made by brushing phyllo with honey and filling it with walnuts, pecans, cashews, pistachios, hazelnuts and almonds. It comes out glossy and celebratory, and is recommended with espresso or black coffee. The article closes by wishing readers a quiet Shabbat.
