A classic combination that works every time.
Author: Vered Guttman
Udon Noodles and Avocado in Japanese Style Tahini Sauce
Sesame paste sauces are common in Japanese cooking. But while Middle Eastern tahini uses hulled sesame seeds, the Japanese version […]
Cauliflower, Tahini and Za’atar Salad
This salad is a variation of a classic Palestinian salad of cauliflower and tahini. Za’atar is a Palestinian spice mix. […]
Parsley Tahini Dip
Tahini and parsley dip is a full of flavor Arab recipe that’s very popular in Israel. It is prepared by […]
The Cuisine of the Jews of Georgia
Temuri Yakobashvili and Yana Fremer celebrate the Jewish High Holidays at their home in Washington, DC, far from their hometown […]
Georgian stuffed eggplant rolls (Nigvziani Badrijani)
Nigvziani Badrijani combines everything that’s good about the Georgian cuisine, including eggplant, walnuts, cilantro and pomegranate. It is truly an […]
Georgian kidney beans and walnut stew (Lobio Nigvzit)
This is a quick (speedy!) version of the Georgian classic stew of kidney beans with walnuts. It is usually prepared […]
Quick Kreplach with a trick in pho-chicken soup
You could always tell the time of year by looking at my Polish grandmother Rachel’s chicken soup: If it was […]
Moroccan Harirra Soup
Harrira soup recipe is included
The Power of Couscous
Einat Admony is an Israeli chef known for her modern and irreverent interpretations of Middle Eastern cuisine. Her “everyday cauliflower,” […]