Kubbeh soups may be the highlight of the Iraqi cuisine. My grandmother used to make the dumplings in different sauces, […]
Month: December 2020
Persian beef, herb, kidney bean and dried lime stew (ghormeh sabzi)
To make this delicious stew vegan, just omit the beef from the recipe and replace water with vegetable or vegan […]
Rolled farina cookies with dates and nuts
These cookies are very popular in Israel, and are really an easier version of the classic Arab filled cookie called […]
Italian bomboloni with Nutella
Bomboloni are Italian mini-soufganiyot, with a very rich dough. Traditionally, Bomboloni are filled with vanilla pastry cream, but for Hanukkah’s sake […]
Sephardi Fritada de patata e kalavasa (Zucchini and potato frittata)
Kashkaval is a hard cheese from the Balkan. It’s available at Eastern European supermarkets.
Ukrainian pampushki
Pampushki (or pampushkes in Yiddish) are fried stuffed potato balls filled with cheese and chive. It’s like taking potato latkes […]
Fennel, Kohlrabi and green onion salad
This crisp, fresh-tasting side dish can be made 2 to 3 hours ahead and refrigerated, but in that case, it’s […]
Polish/Russian cheese latkes (Syrniki)
Syrniki are popular in Russia and Poland, mainly as breakfast treats, much like pancakes. Traditionally, the dish is made with […]
Sambousak b’tawa (Iraqi chickpea-filled turnovers)
Sambousak is a filled fried turnover from the Iraqi cuisine (notice the similarity to the Indian samosa.) Traditional fillings include […]
Halva and chocolate soufganiyot
For a very contemporary Israeli version of the old-fashioned soufganiyot, fill it with a rich halva flavored chocolate cream.