Harissa is a Tunisian pepper paste, spicy and full of flavor. Although it’s available to purchase at many supermarkets these […]
Author: Vered Guttman
Grilled eggplant and tomato salad
A Turkish inspired grilled salad of eggplant and tomato, pepper and onion, a match made in heaven.
Strawberry in pomegranate & arak soup
Fresh strawberries swim in a cold sweet-tart pomegranate soup (Or better yet, make it alcoholic by adding a little Arak, […]
Halva and Chocolate babka
In 2018, Bon Appetit magazine declared that babka is the new bagel, meaning it is finely making its way to […]
Kubaneh, Yemenite bread
Kubaneh is a Yemenite bread that traditionally is being baked overnight next to jachnoon (overnight rolls) and hard boiled eggs, […]
Gozleme, Turkish stuffed flat bread
Gozleme is a traditional Turkish stuffed bread, made with a very simple dough. This quick pastry became very popular in […]
Sephardi cheesy biscuits (Boyikos)
Boyikos are small cheese biscuits that originate from the Sephardi cuisine of the Balkan (mainly Bulgaria) and Turkey. Boyikos are […]
Baked feta with honey, olive oil and sesame seeds
A warm Greek feta appetizer, topped with honey, olive oil and sesame seeds. Serve it with pita chips and veggie […]
Preserved lemon
With spring just around the corner, it’s a good time to preserve lemons. It’s true we can find fresh lemons […]
Roasted eggplant in labneh and pomegranate
For this recipe we’re using Italian eggplants, that are smaller and lighter than the common eggplant. You can use common […]