Originally a Turkish recipe, my version here has a strong Persian influence by using pomegranate molasses and tamarind.
Author: Vered Guttman
Grape leaves, olive and kaskaval babka
Take the popular Polish Jewish cake, add essential ingredients from Israel, olives and grape leaves, make the pastry savory, and […]
Red snapper crudo with oregano, preserved lemon and yogurt
Take a classic Italian dish of raw fish, dress it with Middle Eastern staples like zaatar, preserved lemon and sumac […]
Figs in white chocolate and balsamic vinegar
Tu B’Av, which started as a national matchmaking day in the times of the second temple, has turned into a […]
Moroccan eggplant salad (zaalouk)
Zaalouk is a member of the large family of Middle Eastern eggplant salads. In here, the eggplant is roasted and […]
Eggplant and goat cheese lasagna
This recipe is not a traditional one in Italy, and I came up with it as another way to use […]
Fava bean salad with tahini
Foul mudammas (or ful medames, or foul) is an Egyptian stew of cooked small dried fava beans with lemon juice, […]
Turkish lentil and bulgar patties (Mercimek köftesi)
Lentil dishes are common for time of mourning, like shiva and Tisha B’Av. Their round shape symbolizes the circle of […]
lentils and rice (mejadra)
The fast of Tisha B’Av commemorates multiple tragedies in the Jewish history. The destructions of the first and second temples, […]
Food and Death: A Look at the Tasty and Tearful Tradition of Jewish Mourning
For American Jews, bagel platters may be the most common food served after a funeral or during the shivah (the […]