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(JNS) Sukkot, the weeklong “Festival of Booths” that celebrates the gathering of the harvest, starts immediately after Yom Kippur. It begins this year at sundown on Monday, Oct. 6, and continues through Monday, Oct. 13.

A celebration of thanks, feasting in the sukkah—or even eating at least one meal in these temporary huts—is the keynote item of the holiday. Family and friends are invited to come and eat in the outdoor structure. It may be built in backyards, on patios and even on balconies of condos and other units. Sukkot harkens back to ancient times when farmers built flimsy booths for shelter while bringing in the harvest, as well as a reminder of the 40 years the Israelites spent traveling in the desert on their way to the Promised Land.

Not everyone, however, can have their own sukkah due to rules of apartment dwelling, rules of construction, weather-related issues and other practical reasons. So, the next best thing is visiting someone else’s. Find a friend, neighbor, local synagogue, or Hillel or Chabad House. Don’t go empty-handed, though! Bring a dish that highlights fall produce, such as squash and pumpkin, pomegranates and apples.

Think: Cook and carry out. Pear and Plum Bisque, a creamy blend, may be served cool or at room temperature. Just pull from the fridge before setting out to a sukkah. Chicken Pastilla, a favorite Moroccan dish, and the Lamb Stew may be made ahead of time and frozen. Thaw it before reheating. Normally, we think of couscous as a savory dish, but the Cochin Couscous mixed with fruits is served as a dessert. Cochin, on the west coast of India, was one of the Jewish centers of the spice trade. And there are few dessert dishes easier than the Berry Compote Crumble, topped with crisp, crumbled phyllo dough.

To dining among the sky and stars … Chag Sameach!

Sukkot-to-Go Tips:

*Use foil pans for dishes to be reheated in the host’s oven.

*Use a thermos for hot soups or a tightly lidded plastic container for cold soups.

*For Chicken Pastilla or other pastry dishes, use an ovenproof pie dish that is easy to warm in the host’s oven. Do not microwave a pastry dish, though; it toughens the pastry. Cook it in a foil pan and serve at room temperature.

Pear and Plum Bisque (Dairy)

Serves 4-6

Cook’s Tips:

*Italian plums are a late-season stone fruit. They have a slightly tart flavor and a distinct egg-like shape with a purple skin and a powdery white or blue coating.

*No need to peel the pears.

Ingredients:

8 to 10 Italian plums, stones removed and quartered

2 ripe pears, cored and cut into ½-inch chunks

¾ to 1 cup apple juice

¼ cup Greek yogurt

2 tablespoons honey or to taste

pinch nutmeg

Directions:

Place plums, pears, ¾ cup apple juice, yogurt, nutmeg and honey in a blender or food processor. (You may have to work it in two batches.

Blend until plums and pears are finely chopped and the mixture is smooth. Adjust honey to taste.

If too thick, add more apple juice to desired consistency.

Serve chilled.

Chicken Pastilla (Meat)

Serves 6

Cook’s Tips:

*Substitute cooked brisket for chicken.

Ingredients:

2 tablespoons olive oil

1 large onion, coarsely chopped

4 cups shredded, cooked chicken

2 teaspoons bottled minced garlic

2 teaspoons freshly ground pepper

2 teaspoons cumin

1½ teaspoons cinnamon

1 teaspoon allspice

1 tablespoon sugar

1 cup snipped parsley, loosely packed

¼ cup snipped cilantro, loosely packed

¾ cup almonds, finely chopped (optional)

about 1¼ cups chicken stock, divided

3 eggs

1 sheet prepared puff pastry

Directions:

Preheat oven to 400 degrees.

Heat the olive oil in a large deep pot over medium heat. Add the onion. Lower the heat and cook until the onion is softened.

Add the chicken, garlic, pepper, cumin, cinnamon, allspice, sugar, parsley, cilantro and almonds. Add ¾ cup of chicken stock or just enough to moisten. Set aside.

Whisk the eggs with ¼ cup of chicken stock. Pour into a small skillet and scramble softly over low heat. The mixture should be soft and creamy. Stir into the chicken mixture to thoroughly combine. Spoon into a 10-inch pie dish.

Place the puff pastry on top, trimming to fit. Cut three 1-inch slits on top. Bake in a preheated oven for 25 minutes, or until pastry is puffed and golden.

Serve warm.

Lamb Stew with Fall Vegetables (Meat)

Serves 6-8

Cook’s Tips:

*May substitute chicken or beef for lamb.

*Trim the fat from the lamb.

Ingredients:

2 pounds boneless lamb shoulder, cut into 1½-inch pieces

1 tablespoon sweet paprika

2 tablespoons olive oil

1 large onion, cut into 1-inch chunks

1½ teaspoons dried thyme

1½ teaspoons lemon-pepper seasoning

1 teaspoon salt

1 (14 ½ ounce) can diced tomatoes

2 red bell peppers, seeded and cut into ¼-inch wide strips

2 yellow zucchini, sliced ½ inch thick

Directions:

Dust lamb with paprika. In a large pot, heat oil over medium-high heat.

Add the lamb, cook, turning, until nicely browned all over, about 7 to 8 minutes. Reduce heat to medium.

Add the onion. Cook for 5 minutes or until the onion is translucent.

Sprinkle with thyme, lemon pepper and salt. Stir in the tomatoes and ⅓ cup hot water.

Bring to a simmer. Cover and cook for 1 hour.

Add the bell peppers and zucchini. Cook for 30 minutes longer or until the lamb is tender.

Serve hot.

Stuffed Peppers, Israeli-Style (Meat)

Serves 8

Cook’s Tips:

*May be cooked in crockpot, 4 to 5 hours at low heat.

*Use 1 cup store-bought diced onion.

*The sliced bottoms of peppers may be chopped and added to the meat mixture.

*Use 1 teaspoon each of cumin and coriander for Shawarma Seasoning.

Ingredients:

2 large red bell peppers

2 large yellow bell peppers

2 tablespoons olive oil

1½ pounds lean ground beef

1 large onion, chopped

1 cup cooked couscous

2 teaspoons Shawarma Seasoning

½ teaspoon salt

½ teaspoon freshly ground pepper

1¾ cans (15 ounces each) tomato sauce, divided

½ cup chopped parsley

Directions:

Preheat oven to 400 degrees.

Slice off the tops of the peppers. Remove seeds and membranes and rinse. If needed, cut a thin slice from the bottom of each pepper so they stand upright.

Heat the oil in a large skillet over medium-high heat. Add the ground beef and onion and cook, stirring, until no pink remains in the beef. Drain off any fat.

Add the couscous, seasoning, salt and pepper. Mix well.

Pour 1 can of tomato sauce into a 9-inch square baking dish. Stuff peppers with the meat mixture.

Place stuffed peppers upright in the baking dish. Pour the remaining tomato sauce over. Cover tightly with foil.

Bake for 40 to 45 minutes or until the peppers are tender. Remove foil.

Spoon remaining sauce over and sprinkle with parsley. Cut in half to serve.

Cochin Dessert Couscous (Pareve)

Serves 6-8

Cook’s Tips:

*May use Israeli couscous, which is larger and rounder than the traditional couscous. It’s also known as pearl couscous.

*Toss the bananas in a little orange or lemon juice to avoid browning.

Ingredients:

2 packages (approximately 5.8 ounces each) couscous

2 tablespoons fresh lime juice

1 teaspoon cinnamon

1 teaspoon cardamom

¼ teaspoon nutmeg

¼ cup brown sugar or to taste

2 firm bananas, coarsely chopped

1 (15-ounce) can pineapple chunks, drained

2 ripe mangos, peeled and cut into ½ inch pieces

¼ cup chopped pistachios

nondairy whipped topping (optional)

Directions:

Cook couscous according to package directions. Transfer to a large bowl.

Stir in the lime juice, spices and brown sugar to taste. Cover and let stand for 5 minutes.

Fluff with a fork. Fold in the bananas, pineapple and mango. Sprinkle with pistachios.

Serve warm. Top with nondairy whipped topping, if desired.

Berry Compote Crumble (Pareve)

Serves 4-6

Cook’s Tips:

*Use fresh berries, but frozen ones are also flavorful and convenient.

*Any preserves may be substituted for marmalade.

Ingredients:

¼ cup sweet red wine

½ cup orange marmalade

2 cups frozen blueberries

2 cups frozen strawberries

1 cup frozen raspberries

½ teaspoon cinnamon

½ teaspoon nutmeg

1 tablespoon cornstarch, mixed with 3 tablespoons of water

½ roll thawed phyllo dough, cut into ½-inch slices

1 tablespoon margarine, melted

Directions:

Preheat oven to 400 degrees.

In a medium pot, combine the wine and marmalade. Warm over medium heat until the marmalade is melted.

Stir in frozen berries, cinnamon and nutmeg. Warm over medium heat until the berries are thawed, about 8 to 10 minutes.

Stir in the cornstarch mixture and bring to a boil. Cook for 1 minute, stirring often. Transfer to a 10-inch ovenproof or foil pie dish.

Cool in the fridge for 10 minutes. Crumble the phyllo dough on top to cover. Drizzle with melted margarine.

Bake in preheated oven for 15 minutes or until phyllo is nicely browned.

Serve warm or at room temperature.

Ethel G. Hofman is a widely syndicated American Jewish food and travel columnist, author and culinary consultant.