These hamantaschen combine complimenting flavors of sweet and tart ruby chocolate with nutty almond marzipan. The filling stays moist and […]
Author: Vered Guttman
Bukharian rice, meat and dried fruit stew for Shabbat (Oshisavo)
Oshisavo (or Yoshi save or Âsh-i Sabbâh, according to Max Malkiel, an expert on Jewish cuisine of this region) is […]
Moroccan/Tunisian rose-shaped fried cookie (debla)
Debla is a rose-shaped fried cookie that is dipped in sugar syrup. It is popular in Algeria and Tunisia, as […]
Egyptian nut and spice mix (dukkah)
Dukkah (or duqqa or do’ah) is an Egyptian spice and nut mix that is served similarly to za’atar. Dukkah usually […]
Hamin macaroni
Hamin macaroni is a Sephardi Shabbat recipe from Jerusalem of macaroni and chicken cooked overnight to perfection. Just imagine the […]
Iraqi stuffed onions and tomatoes
My grandmother Rachel was a gifted cook. After moving as a young mother from Baghdad to Tel Aviv in 1943, […]
The crock-pot and the Shabbat stew
Slow cookers are back. Not the clunky ones your mother used to have, but shiny, multifunction contraptions that are now […]
Sephardi chicken and potato stew (Sofrito)
In Latin America and Spain, sofrito is a tomato and garlic or onion base for many dishes. But for Israeli-Sephardi […]
Roasted cauliflower florets
Here’s a trick for making the beloved fried cauliflower florets, that’s so popular in Israel, but with half the labor […]
Sephardi celery root and carrot in lemon (apio)
Celery root, or celeriac, is available in supermarkets year long, but is younger and fresher in fall. You can find […]