It’s time to gather around the Sukkot table and celebrate the bountiful harvest with delicious meals shared among family and friends.

The first course sets the tone for the meal, blending seasonal flavors with traditional ingredients that honor our heritage.

In this roundup, we’ve curated a selection of vibrant and satisfying first course recipes perfect for Sukkot. From “Succos Soup” with Flanken and Vegetables to Pastrami Tostadas, Moroccan Gefilte Fish, and Gnocchi with Pulled Beef, these dishes will not only delight the palate but also create a warm and inviting atmosphere in your sukkah.

Let’s dive into these culinary delights and make your Sukkot unforgettable!

1. Pastrami Eggplant Sliders by Chavi Feldman

I had come up with the idea of using frozen ready-made breaded eggplant cutlets as a “slider” base, but I was toying with several options of how to top them. Once I paired them with this piquant and saucy pulled pastrami, it was a finger-licking sensation!

2. Tongue ’n’ Mustard Spring Rolls with Apricot-Bourbon Dipping Sauce by Chanie Nayman

Growing up, no trip to the airport was complete without a deli sandwich. Now it’s our go-to even on our long drives, and tongue (and turkey breast) will always be my favorite. Because it’s so buttery soft, it goes really well with the crispiness of the spring roll. You can easily sub any other cured meat, so no excuses, these are too good to miss!

3. 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.

4. Loaded Savory Sweet Potato “Toast” by Michal Frischman

I’m fully aware that this title is clickbait and want to disclaim that the only way this resembles toast is that it’s a fantastic base to delicious toppings. Also, make the stovetop garlic confit in a huge batch and use the resulting garlic and garlic oil in dressings, sautés, roasted vegetables, and any other savory application to majorly amp up the flavor. Watch these toasts come to life here!

5. Lachmagine by Leah Hamaoui

Lachmagine are mini meat pizzas, and they’re hearty, with a rich flavor combination. They have a full layer of beautifully seasoned meat followed by a perfect chew of pizza dough in every bite. They’re addictive and delicious and so easy to make!

6. Chicken Skewers with Raspberry Dipping Sauce by Rivky Kleiman

These moist chicken morsels plate beautifully. And they’re baked, not fried – win-win! Alongside a dipping sauce that hits all the right notes, these skewers make for an unforgetable appetizer.

7. Rack of Spare Ribs by Leah Leora

Delicious, easy, and finger-licking good.

8. Salsa Salmon by Estee Kafra

Whole-sesame tahini is filled with vitamins and minerals and is the base for the popular techina that you are familiar with. It also has a wonderful deep flavor that reminds me a bit of peanut butter. Try it in this beautiful salsa that is sure to brighten any festive table.

9. Moroccan Gefilte Fish by Yussi Weisz

This is not your Bubbe’s gefilte fish. Boil your gefilte loaf in a hot and hearty tomato sauce that will magically transform this Shabbos classic into a gourmet masterpiece! There’s no going back. Watch how Yussi pulls it all together.

10. Sticky Salmon Cubes by Mirel Freylich

Also called candy fish, this one’s a real treat!

11. Veggie Sticks Cutlet Skewers by Chanie Nayman

My idea for this recipe was very far-fetched. My neighbor ate at a friend of hers, who served something similar to this as a first course on Shabbos. I think anything with a dipping sauce is that much more fun!

12. Crunchy Honey Mustard Salmon by Guila Sandroussy

13. Spicy Nachos with Tuna and Onion Vinaigrette by Elizabeth Kurtz

I order this at every restaurant that I can. I really like the combination of melt-in-your-mouth ahi spicy tuna with crispy, salty chips, and add to that a creamy sauce, a hint of fresh salsa of some kind and you have a total winner dish!

14. Gnocchi with Pulled Beef by Elizabeth Kurtz

Pulled beef made its debut a few years ago and still appears often on our table as it’s just comfort, happy food at its best. For Yom Tov, those same rich flavors get dressed up by serving it over trendy gnocchi (any kind—potato, cauliflower, spelt). It’s make-ahead-friendly and can be prepared with Yom Tov short ribs or a less-expensive chuck roast. I do like to give it a drizzle of truffle oil for extra flavor and richness and a sprinkle of Himalayan sea salt, and while they are truly optional, it gives it that Yom Tov fancy feel.

15. Mediterranean Salmon by Chaya Surie Goldberger

The one thing I find myself getting stuck on when it comes to the Tishrei season is fish recipes. I serve fish at every meal, but I don’t want it to become monotonous. This recipe, with its burst of color and flavor, looks beautiful when plated and will definitely be the change you’re looking for!

16. Sephardic Stuffed Artichokes by Leah Hamaoui

In a world of ever-changing culinary trends, meat-stuffed artichokes will always remain a true classic in the Sephardic world of culinary masterpieces. Each artichoke gets filled with a delicious and warm-flavored meat filling, and the olive oil and freshly squeezed lemon juice provide a Mediterranean brightness that complements the artichokes’ natural earthy flavor.

17. Salmon with Nut Crunch by Brynie Greisman

Elegant and refined. A Yom Tov worthy appetizer.

18. Moroccan Meatballs by Leah Hamaoui

In the Sephardic world of flavor, cinnamon is a prominent and essential spice. Whether in desserts, savory stews, or even in a cup of coffee, Moroccans throw in a cinnamon stick for some extra depth of flavor. Naturally, it’s also found in most meat dishes.

These meatballs are a unique dish that captivates every tastebud. You’re guaranteed to love this new and fresh twist to meatballs. While I highly recommend using fresh herbs whenever possible, I used frozen cubes in this recipe to make it easier for you!

19. Pastrami Tostadas by Faigy Murray

I recently ate this at a restaurant and immediately decided that I must recreate it. This is the best appetizer ever! It was approved by my boys, so it must be really good. I made two versions, a fried one and a baked one. They are equally delicious.

20. Spicy Meat-Filled Delicata Squash by Chaia Frishman

Whenever I serve delicata squash at my Shabbos table, inevitably someone asks me what it is. I explain it as follows: “It’s what happens when a butternut squash meets a sweet potato. You get all the soft, thick, sweet flesh taste of the latter with the healthy low-carb benefits of the former.” Now, I’m no Rorie, but you can follow me for any inane healthy food suggestions at your own risk. Stuff it with a delicious spicy ground beef, and you have a lovely appetizer, side, or main. We should make more vegetable shidduchim, if you ask me.

21. “Succos Soup” with Flanken and Vegetables by Naomi Nachman

There’s nothing like a chunky bowl of hot soup on Succos night. This vegetable soup is loaded with meat for flavor — an extra special dish you won’t quickly forget.