On Purim, it is literally required to have a feast, and we know how seriously our readers take that. So when it comes to selecting recipes for your Purim parties and Seudahs, you better believe we chose the best of the best.

In this roundup, we’re focusing on amazing side dishes. We love a good brisket, but the sides make the party happen! From pulled brisket flatbreads and chicken and waffles to egg rolls and BBQ meatball tarts, these recipes will have your guests coming back for seconds and thirds.

Check out more of our top Purim recipes here!

1. Meat Empanadas by Vera Newman

Definitely a crowd pleaser, these little Latin American-style turnovers will be your new go-to appetizer recipe. These pillows of heavenly goodness are so decadent, everyone will be begging for more.

2. Pastrami Cracker Crumble by Shifra Klein

There is nothing quite like the Jewish nostalgia of parve snack crackers (IYKYK). These crackers would accompany us on all family day trips and would make the best Shabbos morning breakfast with cream cheese or peanut butter. Our favorite way to use these crackers nowadays is for a savory crumble such as this one.

3. Onion Kugel Hamantaschen by Yehudis Mann

I prepare my Shabbos onion kugel recipe in a hamantasch shape every Purim for the seudah buffet.

4. Dijon Baby Potatoes by Nechama Norman

No matter when I make these, the bowl is always cleaned out! If you’re not a rosemary fan (like my father-in-law, who thinks it tastes likes soap), leave it out (but only if you must!)

5. Brussels Sprouts with Beef Fry by Jules Steindler

6. Meat Pizzataschen by Rivky Friedman

These fleishig pizzatashen are the perfect Purim finger food!

7. Beef Yaki Udon by Miriam (Pascal) Cohen

If you’re one of the many, many people who’ve made and loved the udon noodle side dish from my cookbook, More Real-Life Kosher Cooking, you likely aren’t surprised to hear that I love udon noodles and will always order them when they’re on the menu. Yaki udon is Japan’s answer to lo mein — meat, vegetables, and udon noodles stir-fried together in a delicious sauce!

8. Beer Barbecue Meatballs (Slow Cooker) by Yocheved Shvarzblat

Barbecues and beer aren’t just for summer days. The beer tenderizes the meat, making for a melt-in-your-mouth meatball dish.

9. Crispy Red Potato Halves by Leah Klein

These scrumptious potatoes are easy, flavorful, and make the perfect family-friendly side dish! It is made in the Betty with perfect timing instructions, so that you can get dinner on the table in no time!

10. Brisket Hamantashen by Nelly Weissman

11. Lukshen Krote by Carol Ungar

When I was growing up, my father loved a dish we referred to as káposztás tészta, in Hungarian, and kraut lukshen or kraut pletzlach in Yiddish. It was made of a European combination of spicy savory savoy cabbage and small pieces of pasta. My mother only made it rarely, not because it was difficult, but because she was fanatical about the type of noodles she would use: only the square egg pasta sold at Cousin Duvid’s Brooklyn grocery store would do, and we lived in Manhattan, an hour away by subway. Duvid’s grocery had sawdust on the floor and a large can of shmaltz herring on the counter. Duvid would wear a stone-colored peaked cap and a grey grocer’s jacket while he greeted his customers by name. Duvid was always smiling—no small thing for a man who lost eight siblings and his mother in the war. The noodles came packed in clear cellophane. The blue sheet listing the ingredients and cooking instructions was in Yiddish. Made with flour and egg yolks, the small yellow squares magically remained al dente even after a long boiling. Their thick and chewy texture was the perfect foil to the gossamer weightlessness of the sautéed cabbage. I’ve never found a noodle quite as good, but even with ordinary noodles this dish is a winner.

12. Autumn Orzo by Sara and Yossi Goldstein

Pasta salad, autumn edition. It’s always delicious to have little bites of meat in a side dish! In this dish, the spice in the Italian sausage perfectly complements the flavors of butternut squash and dried cherries.

13. Mini Pommes (Potatoes) Anna by The Peppermill

Thought to have been named for a famous Frenchwoman in the 1800s, this dish is usually made in a single soufflé dish or large frying pan. Our version uses muffin cups or ramekins for pretty presentation and lots of crispy edges—everyone’s favorite part!

14. Baked Sweet Potato Fries with Cajun Mayo and Garlic Basil Mayo by Esther Deutsch

15. Broccoli Salad by Miriam Zupnick

16. Sweet and Tangy Steak Fries with Potato Spice Blend by Chavi Feldman

Use this basic spice blend to transform the humble potato into anything but. And for all those ketchup potato chip lovers out there, this steak-fry recipe comes really close and truly satisfies that craving for all things sweet and tangy.

17. Tricolor Pasta Salad from the Dining In Cookbook

Pretty on your table and an every-time favorite!

18. Salami Egg Roll Bites by Esty Wolbe

Egg rolls are always fun to eat, but not so much fun to make. That is until now. For more great ideas to keep it easy, watch Easy Does It.

19. Healthier Franks in Blanks by Rorie Weisberg

20. Cauliflower and Leek Soufflé by Rivky Kleiman

While brainstorming with Goldie Z. one summer afternoon, this recipe was born. It’s not the same old, same old; it’s spectacular!

21. Mini Hasselback Sausages by Erin Grunstein

Delicious for little and big food thieves alike.

22. Broccoli Pastrami Sauté by Chanie Nayman

Broccoli has got to be one of my top ten favorite foods. Even if it’s not yours, I can assure you that this dish will become a favorite at your table.

23. Chicken-Broccoli Egg Rolls with Ranch Dip and Roasted Zucchini by Dini Klein

Dini’s homemade BBQ rub blend proves that some simple spices and cooking oil is all that’s needed to make a delicous roast chicken. Smoked paprika has an added depth of flavor that your standard sweet paprika doesn’t have. Prep the BBQ spiced chicken when you have time early in the week and use about half of it to fry these egg rolls fresh when dinner time rolls around.

24. Simple Two-Toned Vegetable Kugel by Brynie Greisman

Even as a newlywed, I always experimented with new recipes. My husband was used to the standard potato/lukshen kugel fare every Shabbos, and quite frankly didn’t know what to do with all my newfangled ideas! Baruch Hashem, over time he came to savor and appreciate the variety of side dishes I enjoy serving. This is a new kugel where I tried incorporating a lot of veggies, color, and good flavor, while going easy on the fat content. I hope you enjoy this as much as we do!

25. Pastrami Fried Rice by Shaindy Siff

Fried rice and I go way back—it has always been a family favorite and it’s a great use for leftover rice!

26. Braided Potato Knishes by Sylvia Fallas

A warm potato knish is like a hug – warm, cozy, and delicious. I love making a big batch of knishes and pulling them out of the freezer when the mood strikes. This recipe is full of shortcuts: Gefen Puff Pastry and instant mashed potatoes. Lots of sautéed onions and mustard add tons of flavor and a real homemade feel.

27. Kreplach and Shlishkes Dough from the Nitra Cookbook

28. Pesto-Inspired Gnocchi by Faigy Grossman

Classic pesto ingredients meld with delightfully chewy gnocchi to create this different and flavorful dish!

29. Mini Yapchik Kishka Bites by Miriam Fried

This combo of kishka and kugel was always my family’s favorite. Add some beef to it and you got yourself a whole delicious meal in a bite.

30. Mini Egg Rolls from the Dining In Cookbook

A real winner!

31. Pulled Beef Flatbread by Elizabeth Kurtz

Use all store-bought ingredients (or just some) for this delicious, keep-it-simple recipe. The amazing part is that it looks so complicated and on-trend (everything on a pizza crust is good!). Any store-bought flatbread or prepared pizza crust works. If I cannot find any of those, I buy store-bought pizza dough, roll it into a 13- x 18-inch rectangle, and press into a baking sheet. Bake in a preheated 400-degree-Fahrenheit oven for about seven minutes.

32. Lachmagine by Leah Hamaoui

There are various ways to make lachmagine — I’ve tried them all — and after much experimenting, this recipe truly is my favorite! Obviously, women originally made lachmagine with homemade dough, but the convenience of frozen pizza dough rounds make these super easy to make without compromising on the flavor or texture. Serve it with a salad and some creamy techinah and get ready to be overwhelmed with compliments.

33. Roasted Cauliflower with Tahini by SideSistas

34. BBQ Meatball Tarts by Miriam (Pascal) Cohen

Who knew that a comfort-food staple like meatballs could become such a pretty and delicious appetizer? Whether they’re served at a buffet, kiddush, or party, or you plate them at your seudah, these tiny tarts are a guaranteed crowd-pleaser!

35. Chicken and Waffles with Maple Bourbon Sauce by Miriam (Pascal) Cohen

Waffles are my favorite breakfast food, so it’s no surprise that I was obsessed with this classic Southern dish from the moment I heard about it. This dish isn’t just beautiful, though — it’s a perfect blend of sweet and savory flavors, and no wonder it’s my most requested Yom Tov appetizer!

36. Charcuterie Ring by Family Table

Watch this ring come to life here!

37. Beef-Fry Salad by Michal Frischman

While beef fry and salad seem like food opposites, this is perfect for when you want a little “sometimes” food to make things interesting. Alternative recipe title: “Salad Boys Will Eat.”

Originally published January 2024. Updated and improved February 2026.