This haroset incorporates some of the Persian cuisine’s favorite staples: pistachio, walnut and pomegranate.
Like most Italian dishes, Italian haroset is different in one region from the other. While most recipes consist of the […]
Iraqi haroset is as simple as it gets. It consists of only date syrup and nuts. Date syrup is a […]
This haroset comes from the Tunisian cuisine, and what makes it unique is the use of pomegranate juice, plenty of […]
These dessert truffles are play on the classic Iraqi haroset of date molasses (known also as date honey or silan) […]
Full of flavors of sesame, dates and ginger, this haroset Sia very special one. Notice that sesame seeds are for […]
Some Jewish culinary traditions are easy to understand. Take, for example, Rosh Hashanah, the Jewish New Year. Almost every Jewish […]
As delicious as simple French toast may be, there’s nothing wrong with striving to make it better. And so I […]
“Of all our family I was closest to Nona Rosa. While Nono Gabriel was alive his and Nona’s house was […]
Jachnun is not the only Yemenite pastry to become a household item in Israeli cuisine. Malawach, its popular cousin, is […]
After high school, Israeli kids go on to fulfill their compulsory military service for two to three years. For their […]
Looking for a Shabbat dinner centerpiece or a hearty midweek meal? Picture cubes of eggplant, zucchini, bell peppers, tomatoes and […]
Cooler weather and falling leaves bring to mind quiet evenings in front of the fireplace, noshing warm chestnuts, drinking spiced […]
Puff pastry is very popular in Israel, for both savory and sweet baked goods. It replaces phyllo and yufka in […]
Bukhara is an ancient city in today’s Uzbekistan and Tajikistan. Jews have lived there for about a milenia (the first […]
Honey cake are an essential part of the Jewish High Holidays. They’re served on Rosh Hashanah when we wish for […]
Bukhara is an ancient city in today’s Uzbekistan and Tajikistan. Jews have lived there for about a milenia (the first […]
Origins of rugelach, the favorite Jewish pastry, date back to the Hungarian kifli, Austrian kipfel and Polish rogal. The crescent-shape […]
One of the most popular cakes in Israel is a biscuit cookie cake. It’s the simplest no-bake cake of all, […]
Shishlik or shashlik are skewers of meat chunks that come originally from Turkey, but spread all over the Balkan and […]
This modest cabbage salad is part of any falafel and shawarma stand around Israel. It is also a wonderful salad […]
The recipe for these lemon marinated chicken wings is as simple as it gets, yet the meat comes out so […]
In a celebration of Israel’s 75th anniversary, ABC’s Good Morning Washington ran a special spotlight on Israel. I was fortunate […]
Israeli chocolate “balls” are simple, no-bake cocoa, butter and tea biscuits cookies truffles rolled in shredded coconut beloved by all […]
“You shall have a perfect male lamb in its [first] year; you may take it either from the sheep or […]
Passover is a wonderful holiday that brings to the table the exodus of the Israelites from slavery to freedom. It’s […]
Vered Guttman is an Israeli chef and food writer living in Washington DC. Her columns on Israeli and Jewish food appeared in Haaretz for six years. Vered’s writing was also published in the Washington Post, Slate, Moment Magazine and others.
