A new take on ashkenazi tzimmes, with heavy Persian influence. The rainbow carrots are roasted in pomegranate molasses and honey (both […]
Passover
Cauliflower and cheese pashtida (kugel)
Israelis love pashidot (plurals of pashtida, which is a crustless pie, or a casserole, or simply put, kugel.) They make […]
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 […]
Key shaped challah (shlissel challah)
Shlissel challah is a key-shaped bread prepared by Ashkenazi Jews for the first Shabbat after Passover. The challah may be […]
Stuffed artichoke bottoms
Since Passover arrives in spring, it is customary to incorporate many spring vegetables on the Seder meal. Stuffing artichoke bottoms […]
Tunisian fish in spicy sauce (chraimeh)
Chaimeh is a classic recipe from the Tunisian cuisine, and a favorite among Israelis of all origins. This dish is […]
Persian rice
Persian rice is known everywhere for how good it is, and the secret to a good Persian rice is the […]
Khoresht fesenjan – Persian chicken, pomegranate and walnut stew
Khoresht fesenjan is one of the most beloved stews from the Persian cuisine. Walnut with pomegranate is a classic Persian […]
Persian chickpea & chicken matzo ball soup (Gondi)
Gondi are dumplings of chickpea flour and ground chicken from the Persian cuisine that are very popular among Jews. The […]
Manoras – Turkish matzo with cheese and eggs
Here’s a recipe that comes from the Turkish-Jewish community, that I’ve learned about thanks to the wonders of the many […]