These cookies are very popular in Israel, and are really an easier version of the classic Arab filled cookie called […]
Author: Vered Guttman
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.
Classic strawberry jelly soufganiyot
This is the all time classic Israeli jelly doughnut. Mahlab, used to spice the dough in this recipe, is a […]
Romanian cheese doughnuts (papanasi)
Papanasi (pronounce papanash) are Romanian farmers cheese doughnuts, that are served with sour cream and cherry jam. They are very […]