Sfenj (or sfinge) is a free-form doughnut that originated from Muslim Andalusia in Spain, where it was called isfenğ. From […]
Author: Vered Guttman
Vered’s shopping list
“What type of tahini do you use?” is a question I hear all the time. And I have a good […]
Tahini orange thumbprint cookies
Tahini cookies have become a favorite in Israel in the last ten years or so. They’re simple, quick and full […]
Date maamoul (filled cookies)
Maamoul are Arab filled cookies that come in different shapes and fillings. The flat round shaped Maamoul is filled with […]
Lentil and kale soup
A healthy and tasty twist on the classic soup results a velvety deep flavored dish.
Moroccan sweet couscous with chicken (tanziyah)
Tanziyah is a unique dish that combines chicken in a rich sweet-savory sauce of dried fruit and red wine, that […]
Potato knishes (corned beef optional)
The knish is a classic ashkenazi-American dish comes in a variety of fillings. There are two options in the recipe […]
Classic potato latkes
Potato latkes are the one of most beloved dishes of the Jewish culinary repertoire. But these small, delicious, golden fried […]
Quick doughnuts with cherry sauce
These small sufganiyot (Hebrew for Hanukkah doughnuts) use baking powder instead of yeast, which makes the preparation fast and easy. […]
Rice paper feta & green onion burekas
In this recipe, a Turkish pastry, the borek, takes an Asian turn, using rice paper instead of the classic phyllo dough, […]