Passover is a wonderful holiday that brings to the table the exodus of the Israelites from slavery to freedom. It’s […]
Kitniyot (legume)
Kosher for Passover for those who eat legume (kitniyot)
Iraqi stuffed onions and tomatoes
My grandmother Rachel was a gifted cook. After moving as a young mother from Baghdad to Tel Aviv in 1943, […]
Iraqi meatballs in sweet and sour apricot-tomato sauce
My great-aunt Victoria (Toya) Levy was an incredible woman. Born in Baghdad in 1922, she moved to Israel with her […]
Rice with fava bean and herb
Fresh fava beans are in season in spring, and so it is no surprise that it became part of the […]
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 […]
Tunisian Swiss chard stew (pkaila)
Pkaila is a Jewish Tunisian dish that starts with the “essence” of slow-cooked Swiss chard (or spinach) to very dark […]
Hungarian stuffed cabbage
Stuffed cabbage recipes are found all over Europe and the Middle East. Whether it’s the Hungarian version with paprika and […]
Fish kebab with artichoke and fava bean
Spring is a wonderful time, if only for fresh artichoke and fava bean. Stuffed artichoke bottoms, with either ground meat […]
Stuffed artichoke bottoms
Since Passover arrives in spring, it is customary to incorporate many spring vegetables on the Seder meal. Stuffing artichoke bottoms […]
Persian rice
Persian rice is known everywhere for how good it is, and the secret to a good Persian rice is the […]