Never, ever (we’re talking since Exodus) has brisket been easier — or tastier! We could say it’s perfect for Seder because in just seven minutes you’ll have it in the oven. Or because the day-long sit in the fridge makes for a brisket that actually melts in your mouth. But the real magic here is the earthy-sweet flavor that comes from the soy and silan sauce.

And if right about now you’re wondering, “Wait, what’s silan?”— don’t worry, we’ve got you covered. To find out all about silan — the date honey that’s all the rage in Israel — and where to buy, check out our Jewish Philly podcast conversation with local Philadelphia purveyors Soom Foods founders Shelby and Amy Zitelman.

For the recipe, courtesy of Abington-born celebrity kosher chef Jamie Geller, publisher of, click here. And remember: Since soy sauce can be made with wheat, be sure use Kosher for Passover soy sauce for your Seder recipe. B’te-avon (bon appétit)! 

Photo and recipe courtesy of Jamie Geller,