Delicious Recipes to Try During the Nine Days

The nine days of Av commemorate the period of mourning the loss of our Temples and the subsequent diaspora that followed.

“As a Chasid, I like to focus on the positive,” Chef Lenny Nourafchan of Lenny’s Casita told the Journal. “In my view, the fact that we are still here thousands of years following the Jewish exile from our homeland, as Jewish as ever, just shows how incredibly strong we are as a people.”

This year, the nine days take place from the evening of July 28 through August 6. During this time, no meat (including poultry) is eaten. 

Some restaurants in Los Angeles, like Lenny’s Casita and LA Burger Bar, are closed, while others have created a special menu in addition to their regular offerings. 

Jeff’s Gourmet Sausage Factory in Pico-Robertson will be running their famous blackened salmon specials along with their Impossible veggie burger and “jungle fries,” which are loaded with pickled red onion, roasted jalapeno, “cheesy” sauce, ranch, an Impossible patty and a fried egg.

The Kosher Burger Joint, also in Pico-Robertson, has Impossible Smash Patties (single, double and triple options) with cheese, lettuce, tomato, grilled onions and pink sauce and a variety of salads and sides.

PSY Street Kitchen in Sherman Oaks, has a Crunchy Shroom (deep fried portobello topped with tahini and homemade barbecue sauce), roasted cauliflower and eggplant.

Before heading out to your favorite kosher restaurant, give them a call or check online to see their nine days menus.

For those opting to cook during the nine days, here are some delicious recipes from some of your favorite kosher kitchens.

“We are reminded that even though we have endured tremendous tragedies over the years, we have come out of them stronger and will merit to see Moshiach coming, may it be soon,” Nourafchan said. “While we wait for Moshiach’s imminent arrival, it will be my job to make sure we are well fed. Let’s begin with Lenny’s Casita’s famous corn ribs.”

Lenny’s Casita’s Famous Corn Ribs

4 ears sweet corn
1 stick unsalted butter or margarine
3 cloves garlic
1 bunch chopped parsley
Salt and pepper
Vegetable oil for frying

• Peel back the husks of the corn and slice the corn lengthwise into four “ribs.”
• Heat up a generous amount of vegetable oil and fry the corn ribs until golden brown.
• Combine the butter with crushed garlic and parsley in a bowl.
• Toss the crispy corn ribs in the herb butter and top with a generous amount of salt as well as black pepper to taste. It takes on a flavor like salted buttered popcorn and it plates beautifully.

“The nine days are a very important time for us and the restaurant because we are really challenged to think deeply about why we do what we do,” Elan Adivi, general manager of Jeff’s Gourmet Sausage Factory, told the Journal. “It is a time for the Jewish community to reflect on difficulties of our past (and present) where celebrations and physical joy are minimized.”

Since Jeff’s is a meat-centric eatery, business is slower than usual. However, they will still have their full menu (they have many non-Jewish and non-observant customers), and all fish and vegetarian items will be cooked on non-meat surfaces. 

“Yes, we could just close our doors for the week and send our staff home,” Adivi said. “But we believe with a little creativity and willingness to push through, we are able to bring something fun and different, like our blackened salmon tacos, to the community, which is permitted to enjoy by all.” 

Jeff’s Blackened Salmon Tacos

1.5 lb fresh salmon fillet, cut into
pinky-sized slices
4 cups cabbage mix
8 oz Jeff’s pickled red onion
8 oz Jeff’s creamy herb sauce
1 cup Jeff’s blackened seasoning
(or recipe of your choice)
2 tbsp vegetable oil
24 corn tortillas (or 12 flour)
2 limes

• Heat oil in a large nonstick skillet on medium-high heat
• Coat the salmon with the blackened seasoning
• Sauté salmon for approximately 5 – 6 minutes to desired doneness
• Heat another large skillet (no oil) and add the tortillas, heat for 2 – 3 minutes on each side
• Build your tacos using 2 corn or 1 flour each (3 tacos per serving), a handful of cabbage mix divided for each serving, blackened salmon, Jeff’s sauce and pickled red onion.
• Garnish with lime wedges, fresh cilantro and enjoy!

“The nine days for me is time to reflect on myself and understand how to be a better person to myself and to others, to love and not to hate,” Chef Uzi Wizman, owner of PSY Street Kitchen, The Kosher Burger Joint and Sheba Catering & Events, told the Journal. Here is his sea bass sashimi recipe.

Chef Uzi Wizman’s Sea Bass Sashimi

1 Sea Bass Filet
1/2 Cup Olive Oil
1/4 Cup Freshly Squeezed Lemon Juice
1/4 Cup Citrus Ponzu
1 Tbsp Manuka Honey
1 Finely Chopped Persian Cucumber
1 Tbsp Finely Chopped Parsley
1 Tbsp Finely Chopped Cilantro
1 Tsp Finely Chopped Tarragon
2 Tbsp Finely Chopped Arugula
1 Tbsp Chopped Black oil-cured Olives
1 Tbsp Chopped Pine Nuts
1/2 Tsp Red Chili Flakes
1 Tsp Chopped Toasted Coriander Seeds
Black Pepper
Coarse Sea Salt
Dill Leaves for garnish

• Make sure you are working with a fresh piece of fish (and a sharp knife). Most types of fish will work for this recipe.
• Prepare the sea bass filet by removing the skin and any tiny bones that might still be there.
• Thinly slice the fish in any shape or size that you like.
• Place all of your Sea Bass slices on a plate, spread out.
• Mix all of the rest of the ingredients together in a bowl, except for the salt, black pepper and dill.
• Sprinkle salt and pepper on the sea bass slices.
• With a spoon, pour the mixture on all of the sea bass slices.
• Garnish with fresh dill leaves.