Or, why do we eat wheat berries on Beshalach Torah portion?
Arab
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 […]
Syrian red pepper and walnut dip (muhammara)
Muhammara is a roasted red pepper and walnut dip that is likely originated from Syria, although it is now popular […]
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 […]
Grapefruit, macadamia and herb tabbouleh
Tabbouleh is an Arab salad from the Levant that’s popular in Israel as well. The original salad is made with […]
Eggplant & cheese sambousak (Abouelafia style)
Every time I visit Israel I simply can’t stop admiring the food. The creative chefs of Tel Aviv; the more […]
Goat cheese knaffeh with arak syrup, served with labneh ice cream
Knaffeh is a traditional Arab sweet pastry made with layers of shredded phyllo dough (kadaifi) and sweet cheese (jibn, has […]
Fava bean salad with tahini
Foul mudammas (or ful medames, or foul) is an Egyptian stew of cooked small dried fava beans with lemon juice, […]
lentils and rice (mejadra)
The fast of Tisha B’Av commemorates multiple tragedies in the Jewish history. The destructions of the first and second temples, […]
Pita, tomato and sumac salad (fattoush)
Fattoush is a Palestinian and Lebanese poor-man dish, using old pita bread to make a simple salad more filling, just […]