Great Recipes for Breaking the Fast During Yom Kippur

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If you are Jewish then you’ll already know about Yom Kippur, and if you’re not, then prepare to learn a little bit about the Jewish faith. Currently, practicing Jews are in the midst of ten days of repentance. Following the celebration of the Jewish New Year, Rosh Hashanah, Jewish practice requires each person to reflect on themselves, their actions, regrets and shortcomings from the last year. This then leads them to the most important day of the Jewish calendar, Yom Kippur.

Yom Kippur is also known as The Day of Atonement. After taking the time to repent and reflect, Yom Kippur is a period that allows people to atone for their sins through many hours of prayer and fasting. Yom Kippur begins at sunset and this year, it lands on Tuesday 18th September and ends the following evening when the first three stars are seen in the sky. Fasting is an important part of observing this holy day but breaking the fast holds particular significance too. Choosing symbolic foods which refuel your body after the intense day of Yom Kippur is important to consider, and food that can be enjoyed with the family and give everyone good energy and feelings to set out into the new year is also a must!

So, what recipes are ideal for breaking the fast after Yom Kippur? Keep on reading!


This biscuit is not dissimilar from an Italian biscotti and it has made it onto this list as a post-fast food due to its light and easy to digest characteristics. It’s best not to dive straight into a huge meal after fasting for a long time, so lining the stomach with a cup of tea is a great idea. Try boiling the kettle and pouring a steaming cup of hot tea with a spoonful of honey to slowly prepare your body for food again!

You Will Need:

1 cup almonds, toasted and chopped. 3 ½ cups flour. 1 cup sugar. 3 eggs. ½ cup vegetable oil. 2 tsp orange zest, grated.  ½ tsp salt. ½ tsp baking soda. 1 ½ tsp vanilla extract.

How to:

  1. Preheat the oven to 350F and line two baking sheets with baking parchment or lightly grease with some oil.
  2. Beat 3 eggs in a bowl for approximately 3 minutes, or until foamy on the surface.
  3. In a separate bowl combine the flour, baking powder, baking soda, and salt. Set to one side.
  4. Into the foamy eggs, add the sugar, oil, and vanilla. Continue to beat for another minute or until well combined.
  5. Slowly add the pre-combined dry ingredients to the egg mixture and add the chopped almonds and grated orange zest. Gently combine the two, do not over mix.
  6. Dampen your hands to make handling the slightly sticky dough easier. Then separate the Mandelbrot dough into two halves. Shape into two rectangular loaves and place onto the baking sheets.
  7. Bake for 30- 40 minutes (depending on your oven) the loaves should be a golden-brown color and firm but a little soft to the touch. Remove them from the oven for 10 minutes.
  8. Slice the slightly cooled loaves into the traditional Mandelbrot look- that is sliced diagonally with a generous width.
  9. Bake slices for another 10-12 minutes until the edges are golden brown. Remove and cool completely before serving.


This dish is now famous worldwide! Its simplicity makes it the perfect meal to serve for breaking the fast. Proteins and fats from the eggs will refuel your body after a long fast and your taste buds will appreciate the flavors of the spices! It’s a light dish that’s easy to eat, so enjoy!

You Will Need

(Serves 6)

6 eggs. 2 14 oz cans diced tomatoes.2 tbsp tomato paste. 1 bell pepper. 1 clove garlic, minced. ½ onion. 1 tbsp olive oil. chili powder, cumin, paprika, cayenne pepper, salt, and pepper. fresh chopped parsley.

How to:

  1. Over a medium heat, heat the olive oil in a skillet.
  2. Dice the ½ an onion and add to the oil, sauté until the onion begins to soften. Add minced garlic and cook for a minute or two more.
  3. Dice the bell pepper and add to the skillet. Cook until the pepper begins to soften, approx. 5 minutes.
  4. Pour the cans of tomatoes into the skillet and combine, follow it with the tomato paste and ensure it’s mixed well.
  5. Add equal parts chili powder, cumin, and paprika to the pan, we recommend 1 tsp each. Add cayenne pepper, salt, and pepper to suit your own tastes.
  6. Crack the eggs onto the tomato mixture, taking care not to break the yolks and to leave enough space between them to allow for easier serving.
  7. Cover the pan and leave to simmer for around 12 minutes, when the eggs are cooked, and the sauce has reduced a little, it’s ready!
  8. Sprinkle with chopped, fresh parsley and serve!

There’re so many delicious options for you to enjoy when breaking your fast after this year’s Yom Kippur! Our advice is to keep things light and simple, ensure you go easy on the caffeine for the first day after fasting and drink a lot of water. Eat smaller, healthy meals with lots of goodness from fresh fruits and vegetable and start this year off the right way!