These macaroons are both vegan and parve, and as juicy as they get, thanks to the use of condensed coconut […]
Author: Vered Guttman
Zucchini pashtida (kugel)
The popularity of Pashtida, a crustless pie or simply put, kugel, peaks during the holiday of Shavuot. But it’s a […]
Savory hamantaschen
Purim is all about the sweets. After all, what could be better than celebrating the saving of the Jewish people […]
Vegan poppy seed hamantaschen
The classic Israeli style hamantaschen in a vegan version. Still flaky, delicate and wonderful.
Dark chocolate hamantaschen
These hamantaschen have dark chocolate in their delicate crust and in the filling too. Better than chocolate chip cookies!
Ashkenazi cholent – Shabbat overnight stew
When I was growing up in Israel, every shabbat afternoon was spent at my Polish grandmother’s, Rachel. As we sat […]
Moroccan chickpea and meat Shabbat stew (adafina/s’heena)
Moroccan and Tunisian adafina (or dafina, t’feena, s’heena, s’cheena) is a dish of chickpea, meat and vegetables that is cooked […]
Yemeni green Z’houg (chili pepper and cilantro salsa)
Just how spicy should the z’houg be is really up to you and much you can tolerate. The original z’houg […]
Yemenite overnight pastry rolls (jachnun)
In 2023, Tel Aviv celebrated its first ever Jachnun Festival. Celebrity pastry chefs, jachnun joints and hungry crowds gathered at […]
Hungarian poppy seed crescents (kifli)
The classic filling for these yeast dough crescents is poppy seeds cooked in milk and honey. The yeast in the […]