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Edible (Non-Candy) Sukkahs

Edible (Non-Candy) Sukkahs


Did you know that the mitzvah of sukkah is one of the only mitzvahs we do with our entire body? When you enter into the sukkah, you are entirely surrounded by the mitzvah. While the building requirements for a real sukkah are quite specific, when it comes to food art there’s lots of room for variation.

I’m sure you’ve all seen the candy sukkah—typically graham cracker walls held together with marshmallow fluff, and green sour sticks for the sechach (greenery) on top. I’m excited to share some healthier versions, using real, simple food you might serve for breakfast, lunch of dinner.

My ideas are just suggestions using foods you might normally eat together. Feel free to mix and match or come up with your own combinations. If you try out some different ones, leave a comment and share your idea with the rest of us.

Toast and Avocado

This is simply toasted bread, cut into sticks to resemble the boards of a sukkah. On top there is mashed avocado with salt and lemon juice, into which the toast can be dipped (or it can be spread).

Eggs and Cheesy Spinach

Another breakfasty one. Cook the eggs, then cut into a square using either a knife and a steady hand, or a square-shaped cookie cutter. Sauté some fresh spinach in olive oil or butter and salt, then melt a little cheese through it.

Tuna and Celery

Make some tuna, whichever way you like it. Plate it neatly in a square. You can do it carefully by hand, using a knife to straighten up the edges, or you can place a square cookie cutter on the plate, fill gently with tuna, press down with a fork and gently pick up the cutter. Top with crunchy celery rounds.

Carrots and Dill Dip

Carrot sticks and dip. I used (bought) dill dip, but spinach, avocado or olive dip would all work well too.

Mashed Potato and Green Beans

I prefer simple mashed potatoes—boiled potatoes, drained, mashed with salt and sometimes fried onion (fried onion not pictured)—but you can use your preferred method. Create a square using the same method. Top with blanched green beans. Instructions for perfectly cooked green beans here.

Chicken Fingers and Kale Chips

Have you tried kale chips? Some love ’em, some hate ’em. I’m still trying to get on board. But you can easily replace them with another type of green. To make basic kale chips, toss pieces of de-stemmed kale with a little olive oil and salt. Bake at 275° F for about 20 minutes. I love the leafy look they give this sukkah!

The “walls” here are made out of chicken fingers. You can choose whether to bake or fry them. I baked mine at 400° F for about 20 minutes, but if they’re thicker you’ll need to keep them in for longer.

That’s it, folks. I leave the rest to your imaginations, and don’t forget to leave a comment sharing the great ideas you come up with.

Happy Sukkot!

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Yael Trusch October 10, 2017

So cute Miriam. i love these! Reply

Stephanie Toronto October 16, 2016

I haven't tried it yet but how about crackers and cucumber sticks? Add some hummus or dip for decoration and dipping. Reply

Rishe Brooklyn October 14, 2016

GOOD JOB MIRIAM Miriam, speaking of mitzvahs, you just did a big one. Saving children from yet another onslaught of sugar and margarine. I love this idea and the kids will too! Reply

Naomi Valley Glen, Los Angeles via June 14, 2016

I love this, now this is something really practical and good for day to day family food needs. Thank you and please, more in this vein in the future. Reply

Marianne Ricci-Wilson Houston,TX September 24, 2015

My dear Miri...I like to use a slice of pound cake with a little door cut out (which I eat) and either lime jello on top or pistachio icecream. Not so healthful, but good. I have used short bread sticks with guacamole on top. I love your blog and I love you. Thank you for your efforts, your time and your knowledge. Marianne Ricci-Wilson Houston, TX Reply

Anonymous brick September 22, 2015

I was hoping to find an edible Lulav - instead of using paper - maybe the bread and avocado?? Reply

Anonymous England October 7, 2014

I did crackers, kale chips, and then cheese pieces, raisins and cheerios for decorations. My three year old loved it! Reply

Baruch Weiss October 7, 2014

The 4th one is my favorite!! Reply

Dad Skokie October 6, 2014

I Like These It always bugged me when edible menorahs and edible sukkahs were made out of stuff that are barely edible. I am so happy I saw these ideas, I just hope we can plate the tuna, mashed potatoes etc. with no great difficulty. Reply

blumah October 5, 2014

awesome 'succot' B"H
miriam, all your recipes are awesome. this one is the best! healthy great looking kids 'succot'! wish this can be sent out to preschools! thank you. have a joyous succot!
blumah Reply

Anonymous Iowa October 5, 2014

Wow. Miriam, you're so talented! A creative genius.
I have eight little ones at home, and I'll definitely be doing this delicious project with them.
Thank you for your fabulous blog!
-A mother Reply

Chanel brooklyn October 5, 2014

Breath of fresh air! The schools should do these. My kids would be thrilled with avocado and toast. Who needs the sour sticks. Reply

Leah October 5, 2014

This is so creative and each one looks so yummy!!! Reply

Anonymous Brooklyn October 5, 2014

i am going to do this! Wow. I'm so happy to see these ideas that are fun for kids to make and then eat, and that don't make me nauseous to watch them eat.
those marshmallow-fluff-green-candy argh gross, those poor little stomachs...
Thank you Miriam, you've done it again I'm printing out the pics to hang on the wall while the kids do theirs, just for inspiration! Reply

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