Matboucha is a stew of tomato, paprika, hot pepper and garlic that are cooked to their essence, to their most […]
Author: Vered Guttman
Challah rolls
Challah rolls are fun to make and great to eat. You can make them as large or small as you […]
Israeli style schnitzel
Chicken breast schnitzel is Israeli kids’ favorite dish, next to mashed potatoes and a bottle of ketchup. It’s a simple, […]
A tale of two herrings, one in New York, the other in Tel Aviv
Or how the humble fish became haute cuisine in America
Basque burnt cheesecake
The trendiest of all cheesecakes (for now, at least) comes from the Basque region of Spain. Despite the honorable name […]
Bulgarian feta, yogurt and phyllo pastry (banitsa)
Banitsa comes from the Turkish family of pastries called borek, that spread throughout the Ottoman Empire. The recipe is still […]
Seven species tabbouleh salad
Tabbouleh is an Arab salad from the Levant, and it is always based on fine bulgur and plenty of chopped […]
A nondairy Shavuot, the traditional way
Preparing for a nondairy Shavuot, just like Jews have done for centuries
Middle Eastern lamb and pistachio kebab
Kebab (or kifteh) is probably the most popular dish to grill in the Middle East. No wonder, as the ground […]
Middle Eastern granola
Granola is one of those pantry staples that’s worth the small effort of making at home. Not only does it […]