This potato salad draws its inspiration from the Tunisian sandwich of preserved tuna, egg, preserved lemon and harissa. This combination […]
Israeli
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 […]
Grape leaves, olive and kaskaval babka
Take the popular Polish Jewish cake, add essential ingredients from Israel, olives and grape leaves, make the pastry savory, and […]
Red snapper crudo with oregano, preserved lemon and yogurt
Take a classic Italian dish of raw fish, dress it with Middle Eastern staples like zaatar, preserved lemon and sumac […]
Figs in white chocolate and balsamic vinegar
Tu B’Av, which started as a national matchmaking day in the times of the second temple, has turned into a […]
Eggplant and goat cheese lasagna
This recipe is not a traditional one in Italy, and I came up with it as another way to use […]
Food and Death: A Look at the Tasty and Tearful Tradition of Jewish Mourning
For American Jews, bagel platters may be the most common food served after a funeral or during the shivah (the […]
Meringue cream cake
Back in the 70’s and 80’s, this cake of shortbread bottom, instant-coffee-flavored cream and meringue on top was the fanciest […]
Eggplant in vinegar and olive oil
This recipe from the Balkans has many variations, with different herbs, with bell peppers, and different types of vinegar. Here’s […]
Fried cauliflower
This is a simple dish, poor man’s food, but it’s so full of flavor and the contrast between the tender […]