This dish celebrates spring abundance in all its beauty and flavor. Feel free to include any spring vegetable, including baby […]
Author: Vered Guttman
Tahini bread
This sounds almost too good to be true. But there’s a reason why this recipe, that first appeared on an […]
Mina de carne, Sephardi meat and matzo pie
Mina is a Jewish Sephardi Passover pie made with matzo crust. There are many variations of minas throughout the Sephardi […]
Iraqi haroset of date syrup and walnut
Iraqi haroset is as simple as it gets. It consists of only date syrup and nuts. Date syrup is a […]
Mina de kezo, Sephardi matzo & cheese pie
Mina is a Passover pie from the Sephardi cuisine, made with layers of matzo and filling. The most traditional minas […]
Tunisian haroset
This haroset comes from the Tunisian cuisine, and what makes it unique is the use of pomegranate juice, plenty of […]
Moroccan Potato pie with dandelion (Maakouda)
Maakouda is a Moroccan potato dish, served either as pie or as fritters. For Moroccan Jews maakouda became a traditional […]
Date and walnut haroset truffles
These dessert truffles are play on the classic Iraqi haroset of date molasses (known also as date honey or silan) […]
Yemeni haroset
Full of flavors of sesame, dates and ginger, this haroset Sia very special one. Notice that sesame seeds are for […]
Bumuelos, Sephardi matzo and cheese Patties
Bumuelos, or burmuleos, are fritters from the Sephardi cuisine, from Turkey and the Balkan, that are likely to be originated […]