Creamy, cheesy, and irresistibly delicious—this Shavuot, take your holiday menu to the next level. We turned to Elizabeth Mehditach, founder and executive chef of Lēza, to curate a truly memorable spread. Honoring the tradition of dairy on Shavuot, she blends classic French technique with vibrant Mediterranean flavors to create a collection of inspired recipes—from appetizers and soups to salads, mains, and desserts. And while no Shavuot table is complete without cheesecake, her Dubai Chocolate Burnt Basque Cheesecake is a standout that’s sure to impress. Enjoy these festive recipes.

Gougères 

As a kid, I’d have sleepovers nearly every weekend with one of my best friends, Denah. I loved going to her house because her family served dairy on Shabbos, while mine always served meat. Denah’s parents are Sephardic, from Turkey and Greece, and her mom, Sandy, always had these delicious boyikos (we called them cheesies) stashed in the freezer in a zip-top bag. Sure, they taste amazing fresh, warm, or at room temperature, but there’s something special about a frozen boyiko! Denah and I would raid the freezer and eat up all the boyikos, make up dances for our moms to watch, and play endlessly with American Girl dolls.

Ingredients

1/4 unsalted butter (1/2 stick)

1/4 dry white wine

3/4 flour

Dash of black pepper

Pinch of salt

3 eggs, room temperature, whisked – 1 tbsp set aside

1/3 cup crumbled blue cheese, gruyère, or a combination

Parmesan cheese (optional)

Directions

In a pot over medium heat, melt butter, add in wine and flour. Cook for 3 minutes while continuously stirring until a ball forms. Remove from heat. Let cool for 15 minutes. Add in eggs, beat until fully incorporated, with either a whisk or wooden spoon (I start with whisk and finish with wooden spoon). The dough will be sticky. Stir in cheese. Incorporate well. 

Pre-heat oven to 375°. 

On a parchment-lined baking sheet, drop rounded teaspoons of dough onto the sheet. Brush with reserved whisked egg wash. Sprinkle with Parmesan cheese if desired. 

Bake until golden brown. 20 – 25 minutes 

Let cool slightly before enjoying. If filling with whipped cheese, let the gougeres cool for 15 minutes. Add whipped cheese into a piping bag with a small tip. Insert tip into the bottom of the gougere. Squeeze a small amount of cheese into a puff. Enjoy with a glass of Chablis or your favorite bubbly!