Israelis love pashidot (plurals of pashtida, which is a crustless pie, or a casserole, or simply put, kugel.) They make […]
Cuisine
Potato salad with tuna and preserved lemon
This potato salad draws its inspiration from the Tunisian sandwich of preserved tuna, egg, preserved lemon and harissa. This combination […]
Moroccan carrot salad
A classic and well loved Moroccan salad, here with a little twist, using tamarind paste for extra intense flavor.
Festive breads for Rosh Hashanah
Mtzlal Redie Wossihun still remembers her mother getting ready to bake the misowat (or masawayt), bread of Mitzvot for the […]
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 […]
Eggplant stuffed with lamb, pomegranate and tamarind
Originally a Turkish recipe, my version here has a strong Persian influence by using pomegranate molasses and tamarind.
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 […]
Moroccan eggplant salad (zaalouk)
Zaalouk is a member of the large family of Middle Eastern eggplant salads. In here, the eggplant is roasted and […]