Purim Seudah Recipes You Can Make And Freeze Ahead!

Purim is just around the corner, so why not get a head start on your Seudah cooking? We’ve chosen recipes that are traditional, festive, and downright delicious for you to try.

Keep in mind that wrapping and storing your food well is important for preventing freezer burn. Check out these articles for some freezer tips:

Make the Most of Your Freezer Real Estate
9 Things You Need to Know Before You Freeze Food for Yom Tov

Let’s get cooking!

Savory:

Purim Roast by Brynie Greisman
Exquisitely simple. Exceptionally soft and savory. Welcome your new roast! There’s no specific dominating flavor profile here. You won’t taste the smoked paprika or the wine. All the ingredients blend together harmoniously to give you the softest, most delicious meat ever.
Haman Hat-Shaped Beef Empanadas by Elizabeth Kurtz
These stuffed pockets of deliciousness are perfect for Purim. They are loaded with spiced meat and wrapped in delicious pastry dough. Feel free to cheat and buy pastry or pizza dough, or go for it and make it all from scratch. The herbed dipping sauce adds a savory finish as well as great color.
Barbecue-Flavored Roast by Brynie Greisman
One of my sons-in-law is a meat connoisseur, and I’m often challenged to come up with something that he’ll really appreciate. I tried this sauce on chicken first and then on a roast, and we couldn’t decide which was better. Even he enjoyed them both!
Meatball Bites by Jackie Yesharim
I’ve learned over time that even with cooking, less is more! I find that when I go with a more “basic” recipe, it is always foolproof. I always make sure to have some sort of light appetizer for guests to munch on before a meal — that way we keep the “HANGRY” at bay. These meatball bites are the perfect recipe to have on hand, and the best part is kids love it too!
Imitation Pepperoni Pizza by Brynie Greisman
I started with a light soft dough, topped it with pizza sauce, then added cubes of turkey pastrami and shredded sweet potato in lieu of cheese. The sweet and piquant drizzle is the perfect balance of flavor for the turkey. It’s not your typical pizza, but you’re going to love it. Can be used as an appetizer or side.
Spiked Marinated Roast by Brynie Greisman
Don’t be put off by the whiskey and liqueur in this recipe. They help tenderize the roast and infuse it with awesome flavor. The cocoa gives the gravy a gorgeous mahogany hue. Easy to prepare and delightful to savor. Freezes beautifully.
Buffalo Chicken Empanadas by Chani Salzer
These adorable empanadas are crispy and flavorful, with just a hint of heat. The perfect finger food for kids and adults alike, they are sure to be a favorite with your entire family.
Mini Pulled-Brisket Purses by Dorit Teichman
These adorable little bites of tender meat wrapped in flaky dough will delight your guests. It is a perfect make-ahead recipe since the meat freezes well, so you can defrost it, wrap it and bake anytime.
Kreplach from the Nitra Cookbook
Smoked Short Rib Tacos by Victoria Dwek and Leah Schapira
Hand-shredded prime beef in fried wonton wrappers. Recipe courtesy of Reserve Cut, located in downtown Manhattan. At Reserve Cut, this appetizer is served with a pineapple, tomato, and cilantro salsa. Add red onion, a finely diced jalapeño pepper, lime juice, salt, pepper, and olive oil.
Sweet ‘n’ Sour Tongue from the Dining In Cookbook
This festive sweet and sour pickled tongue is perfect for any holiday and is also kosher for Passover.
Cauliflower and Leek Soup by Rivky Kleiman
Always looking for something new and different led me to concoct this delectable, easy-to-prepare soup.
Saucy Sweet Pastrami Roast by Chanie Nayman
I find pastrami roast to be a lot of fun, it’s a little bit different from the regular cuts I grew up with and it’s so flavorful (I often put one on top of my cholent. It’s unreal!) I bought this in Gourmet Glatt and they have stickers they put on meats educating you as to how best to make them. The sticker on their pastrami roast reads to add balsamic vinegar and brown sugar. I took their advice but added a bunch more ingredients to bring it up yet another notch.
Chicken Marsala by Rivky Kleiman
A classic that’s a definite hit every time.
Honey-Hot Drumettes by Michal Frischman
The biggest problem with wings is how difficult they are to eat (not to mention clean!), and the biggest problem with drumsticks is that they’re too big to be a good party finger food, right? The answer: drumettes. Not only are they adorable, but the perfect size for a party plate. I highly recommend making more than you think you’ll need. They go fast and they’re super easy to make!
Sweet and Sour Meatballs from the Dining In Cookbook
The perfect combination of sweet and sour, these meatballs are tender yet firm, holding their shape beautifully. Feel free to shape the meatballs as big or small as you like. This recipe will become a staple on your dinner rotation, because they’re that good!
Lahamagene by Rivky Kleiman
A classic Sephardic finger food that has become popular at many Ashkenazic tables, including my own. Special thanks to my dear friend Mari G., who introduced me to this delicacy and shared this recipe from Debbie G.
Hasselback Franks in Blanks by Chanie Apfelbaum
This is a great way to elevate any “franks in blanks.” Hasselback makes it more fun to eat and kid-friendly.
Winning with Wine Brisket by Estee Kafra
My favorite cut of meat for this recipe is what my butcher calls the “New York roast,” but I often use a double brisket as well. The double brisket is a bit fattier, and as always, whether we like it or not, fat adds flavor.
Mushroom Barley Soup Done Right by Renee Muller
I know what you are thinking. Really? Mushroom Barley? Hold it, hold it. This is no ordinary Mushroom Barley Soup. This is Mushroom Barley Soup, done right. This is the kind of soup that will sit in my freezer all winter long, divided into small portions, so that Child A will be able to have some any time she wants, without having to wait too long for it to defrost. It’s the perfect Motza’ei Shabbos, Erev Shabbos, before supper is ready, once supper is done, after homework, before bedtime, Sunday lunch, anytime really kinda soul food. Yes. Now you understand.
Brisket Fries with Garlic Mayo by Naomi Nachman
When I gave a cooking demonstration at Chabad of Memphis, I visited the local sights with my friend Angie. We ate at the Holy Cow, located inside the JCC, where I ordered brisket fries. The owner, Shelley Ostrov, sat with me and we chatted about kids, recipes, and Jewish life in Memphis. I became obsessed with the brisket fries and when I got home, I developed my own version that would be perfect to serve to my family at a Shabbat dinner or even at a party.
Maple-Glazed Rack of Ribs by Naomi Nachman
Meat Empanadas by Vera Newman
Growing up in Panama, these were a staple at every simcha, family get together, and Shabbat table. You could always find them next to kibbe, Moroccan cigars, and meat bourekas. They were the go-to beautiful appetizer to enhance any table. When I moved to the US a few years ago, I couldn’t believe people here were missing out on this delicacy! I cannot wait for you to make these for your Purim Seudah. Trust me, they are out of control! Move over eggrolls, empanadas are here to stay!
Delmonico Roast with Red Wine and Onion Glaze by Rivky Kleiman
Delmonico roast is a good choice to feed a crowd on a holiday or special occasion, and this Delmonico roast recipe is a delicious preparation. The Delmonico Roast in this recipe is abundantly seasoned and served with a sweet and sour Red Wine Onion Glaze.
Keftes Garaz, Syrian Meatballs with Cherries and Tamarind by Joan Nathan
One of the great gifts of the Syrian Jews to gastronomy is this meatball dish. Flavored with tamarind sauce and dried and frozen sour cherries, this sweet and sour keftes meatball recipe has been handed down for five generations in the family of Melanie Franco Nussdorf, a Washington lawyer who loves to cook the dishes of her ancestors, from Aleppo. We can tell that Melanie’s family recipe has been updated over the years, as it contains tomato paste, a relatively recent addition to Old World cooking. If you cannot find sour cherries, frozen Bing or dark sweet cherries will work just fine.
Flanken-Mushroom-Cauliflower Soup by Chanie Nayman
There’s nothing that screams comfort food for a cold Succos night more than a hearty meat soup. You’ll go back to this one all winter long for a great meal-in-a-bowl recipe.
Sesame-Crusted London Broil by Daniella Silver
Amazing flavor and so easy to make! Don’t skip the marinating step. Serve sliced for a main dish or cubed with toothpicks for a savory appetizer.
Barbecued Meatballs by Rivky Kleiman
For an interesting new twist on finger food, try these tasty BBQ meatballs. They can be dressed up by placing them on a dipping sauce-laden spoon, then staggering them on your buffet. Or you can line them up on a serving platter and pierce with a decorative toothpick in the center. Whatever your choice, I guarantee you a finger-lickin’ treat.
Spicy Teriyaki Chicken and Mushroom Flatbread by Chanie Nayman
I love when an appetizer has a form on the plate since it looks so neat that way, but I really don’t love storing those kinds of appetizers in the freezer because they take up so much space! Here’s the best of both worlds: freeze it (yes, it freezes well) as a sauce, but spoon it over a flatbread for plating. If you just said “genius” in your head, I wouldn’t disagree!
Barbecue Brisket by Rivky Kleiman
Moist, succulent, and bursting with flavor. This is more than just your Bubby’s brisket.
Red Currant and Bourbon-Glazed Corned Beef by Rivky Kleiman
Tender, moist, and utterly delicious. In the “spirit” of the day, I took this fabulous dish and gave it a bourbon-laced glaze. Even perfection can be taken up a notch!
Bourbon-Braised Short Rib by Chaia Frishman
It is written that there is no simchah like that of beef and wine. Here ya go. And yes. You’re welcome.
Apricot-Ginger Glazed Turkey Roast by Brynie Greisman
Eating lean protein like turkey helps you meet your protein needs without excess calories due to fat. That’s why I opted for a turkey breast here. Cooking it in the slow cooker resulted in a super-soft, super-moist roast. The garlic, ginger, and apricot enhance the flavor, and the carrots add beautiful, complementing color and taste. This can be made in advance and frozen.

Sweet:

Shena’s Fairy Dust Chocolate Chip Hamantashen with Chewy Chocolate Filling by Shena Dominitz
My memories of running around my grandmother’s house with my truckload of cousins and my sisters come to mind, as soon as I start thinking of Purim and what I am making this year for the fun! The rush to the table when the poppy seed Hamantashen were ready for us to attack was enough to trample any of the little ones. Of course there is no reason why I had to stick to the poppy seed version, and so I made them even better! Not knocking my grandmother’s recipe, but I’m always looking for the more festive looking and party flavorful option! Oozing chocolate and little chocolate chips in each bite is what I am talking about.
Traditional Hamantaschen by The Peppermill
An easy five-ingredient dough for celebrating Purim with traditional hamantaschen cookies.
Lemon Coconut Pie by The Peppermill
A light, brightly flavored dessert!
Coffee Fudge Ice Cream Pie by Brynie Greisman
Calling all coffee lovers to enjoy a sweet, rich, and decadent dessert lekavod Yom Tov! It starts with a coffee cookie base, topped with a store-bought or easy homemade vanilla ice cream, and garnished with a fudge sauce with a creamy velvety texture that’s irresistibly delicious.
PB&J Biscotti by Mirel Freylich
If peanut butter-and-jelly sandwiches bring back good memories, you’ll love these. The subtle peanut flavor and bolder jelly taste complement each other perfectly.
Caramel Swirl Squares by Mirel Freylich
These mini caramel treats can be dangerous…
Caramel Crisps by Brynie Greisman
A welcome change from typical chocolate chip cookies. Chewy, crispy, and very tempting. Delicious straight from the freezer. You can’t stop at one!
Rich Double Chocolate Cake by Brynie Greisman
This is going to become your new go-to chocolate cake. The coconut oil adds a velvety texture and the almond extract gives a very subtle background note. The frosting is over the top. Ever since I tried it, I can’t go back to plain old chocolate cake!
Mocha Meringue Squares by Brynie Greisman
The perfect addition to any cake platter. Small enough that you can fargin yourself (feel free to take) two! Freezes beautifully.
Hamantaschen by Tamara Friedman
This is my favorite hamantaschen recipe. The dough is so easy to prepare, and it calls for oil instead of margarine. These are a soft hamantaschen, but they do not open when baking. Use whatever you enjoy for the filling, whether it’s a traditional filling, or something more trendy. (Get all your hamentaschen fillings inspiration here.) I recommend chocolate chips for kids, as it’s easy for them to handle, and not too messy. Here I used a parve nougat filling, such as Delinut, and some Lotus cookie butter. I used the smallest oxo cookie scoop, filled halfway, to fill the humantashens. Make sure to pinch them well! Dipping them in melted chocolate and decorating the hamantaschen with sprinkles or nuts really adds a wow factor, with very little effort!
Mamoul by Clara Fatal
These traditional cookies originated in Aleppo, Syria. The unique appearance is achieved by rolling the dough into a ball, making a depression, filling, closing, and pinching with special tweezers.
Cinnamon Palmiers by Paula Shoyer
A classic cookie that you can make super-duper easy by using store-bought puff pastry.
Dark Chocolate Peanut Butter Mousse by Estee Kafra
When making recipes with so few ingredients, it’s really important to make sure that each ingredient is of the best quality. Good quality ingredients make all the difference.

I like to serve this in a small shot glass or bowl with some cake and some sliced fruit.
White Chocolate and Coconut Truffles by Sweet Moments: Rega Matok
Rich dairy truffles made from white chocolate, cream, and coconut are a sweet after-supper treat.
Amazingly Soft ‘n Easy Rugelach by Faigy Grossman
My wonderful daughter-in-law, Reizy, told me about this rugela dough a while ago, but somehow I never got around to testing it. When Chanie suggested offering bake-aheads for the upcoming Yamim Tovim, I decided that now’s the time! I’m so happy I tried it: the soft dough comes together in literally minutes, all you need is a pot and spoon, and they taste really good too! Use the suggested fillings below or your family’s favorites — b’tei’avon!
Sandwich Fudge Squares by Brynie Greisman
These squares are outstanding! They do take a little time, but they are so worth it. All my tasters went totally wild over them. They taste even better from the freezer. Thanks, HD.
Apple Strudel Baklava by Erin Grunstein
This is a mouthwatering combination of baklava and strudel, with a crispy outside and soft and chewy inside.
Peanut Chew Brownies by Faigy Grossman
What could be better than the combination of three yummy flavors: chocolate, marshmallow, and peanut butter? These bars will be gone before you blink!
Chocolate Mousse Bars by Brynie Greisman
Rich, chocolaty, and creamy, with a thin contrasting crispy base. It can grace any cake platter with chic and panache. Serve as a dessert, or cut into small squares or shape of choice.
Orange-Infused Honey-Sesame Cookies by Chavi Feldman
My parents dropped in to visit just as I finished baking these honey cookies, and of course I asked them to sample some. Both simultaneously exclaimed, “Mmmm, what’s in here?” They were surprised at how well the unusual blend of flavors came together to create a delicious twist on the typical honey cookie. Try them — they won’t disappoint!
White Chocolate Hazelnut Cappuccino Custard by Chaia Frishman
I was blessed with one daughter. At 16, Shoshana uses colloquialisms that her brothers certainly do not bring home from yeshivah. The term “YUM!!!” (to be expressed verbally with sheer joy and physically with an intricate eye movement) can be used to describe anything from an extremely fluffy sweater, a neighbor’s adorable newborn, or something like, well, this dessert.
Chocolate Fudge Bars by Estee Kafra
No need to separate the eggs for this easy fudge recipe.