And in this fun class we make Gozleme, Turkish stuffed flat bread; Kubaneh, a Yemenite Shabbat bread; and Halva and […]
Author: Vered Guttman
Persian quince, prune and beef stew (khoresh e beh)
This wonderful member of the Persian stew family is filled with fall flavors and aroma thanks to the quince and […]
Middle Eastern rice with noodles
This simple method of cooking rice is popular around the Levant. My Iraqi grandmother used to start with making a […]
Whole roasted cauliflower in dukkah
The roasted whole cauliflower craze, as announced by the NY Times, was started in Israel by celebrity chef Eyal Shani. […]
Oshpelo, Uzbeki lamb, carrot and rice dish
Oshpelo, (also osh or plov,) is Uzbekistan’s national rice dish that’s cooked with meat, carrots and chickpeas. The Jews of […]
Stuffed artichoke
This is an easy way, full of flavor, to stuff an artichoke, with a combination of herb, parmesan and anchovy […]
Oven dried tomatoes
Oven dried tomatoes are wonderful in so many ways. You can add them to pasta dishes (one example of such […]
Dried tomato, Herb and feta pasta salad
Adapted from the Orna and Ella cookbook (in Hebrew). Orna and Ella bistro in Tel Aviv was a institute among […]
Plum cake
This delicious summer cake will take you less than 10 minutes to prepare, that is, if you made your own […]
Tunisian tuna and preserved lemon sandwich
Imagine a large bread roll stuffed with canned tuna, tomato sauce, preserved lemon, harissa, warm potato, half-boiled egg and chopped […]