Fresh fava beans are in season in spring, and so it is no surprise that it became part of the […]
Author: Vered Guttman
Moroccan potato and carrot pie (Maakouda)
Maakouda is a Moroccan potato pie, served either in slices or as individual fritters. Moroccan Jews adapted it as a […]
Classic tzimmes
Tzimmes, the classic sweet carrot dish, started as a very meaty dish of carrots and beef cooked in goose fat. […]
Braised brisket with root vegetables & prunes
Ashkenazi Jews specialize in making the best out of cheap cuts of beef (tongue, anyone?) and brisket is the most […]
Matcha and white chocolate hamantaschen
The popular and bright green matcha powder (green tea) seems to be everywhere, from lattes to desserts. Now in a […]
Date and walnut hamantaschen
Israeli hamantaschen have a delicate and crumbly crust. And here they are filled with dates and walnuts. The main difference […]
Poppy seed roll cookies
These simple cookies are very popular in Israel, and come with different filling besides for poppy seed, such as chocolate […]
Poppy seed and apple cake
Poppy seed is the main ingredient in this cake, as evident from its dark color. The combination of poppy seed […]
Ashkenazi yeast dough Hamantaschen
The origins of hamantaschen can be traced back to Eastern European filled pastries like tasche and tascherl, that were filled […]
Moroccan Ojos de Haman Purim bread
The sweet Moroccan ojos de Haman (eyes of Haman, also known as negola or ungola, boyjo de Haman) is a […]