When Israelis talk about home cooking, they don’t always have their own home in mind. When I fantasize about Israeli […]
Author: Vered Guttman
Eajeh/arouq herb omelette
A green, chopped herb omelette, sometimes prepared as latkes, comes from the Levantine and Iraqi cuisines, where it is […]
Israeli avocado salad
Found on many Israeli breakfast or dinner tables, this salad is traditionally spread over a slice of bread. And […]
Labneh and watercress tzatziki
A Greek classic gets a Middle Eastern touch. Labneh is a sour, thick, strained yogurt cheese, and can be found […]
Tahini dip
This sauce is wonderful on its own, as long as the tahini you’re using is of good quality. Simply […]
Cold brew coffee with cardamom
This recipe requires 5 minutes of work, but 12 hours of waiting. Start preparing the day before.
Fried eggplant in lemon and mint
Simple fried eggplant is a classic Iraqi delight, and when done right, is one of the best dishes on […]
Israeli/Arab chopped vegetable salad
Here’s a great idea to adopt: Eat more Israeli/Arab salad. Just to emphasize some of the benefits of eating Israeli/Arab […]
Tomato shakshuka
There’s one staple that requires cooking, but still fits summer dinners (or brunches) really well, and that is shakshuka. Shakshuka […]
Corn and Swiss chard shakshuka
Both fresh and frozen corn will work well in this recipe. Try this shakshuka with other greens, such as […]