Kosher meat recipes — brisket, schnitzel, meatballs, kebabs, lamb, and a whole world of poultry. All beef/lamb/chicken-forward dishes, kept dairy-free for kosher pairings. The roundup for whenever the main has to do the heavy lifting.

The forever recipe is slow-braised Jewish brisket — onions, garlic, paprika, and time. Drier briskets become smoked brisket; the leftovers become sandwiches, soup, or chopped into a salad with horseradish dressing. Schnitzel rotation: chicken, turkey, or veal pounded thin and pan-fried golden — Israeli kitchen staple. Arayes stuffs spiced lamb or beef into pita and grills it crispy.

Kashrut note: every recipe in this category is kept naturally dairy-free (no butter, no cream-based sauces) so the meal stays compliant with kosher meat-dairy separation.