Tunisian fricassee sandwich is made with tuna, potatoes, hard-cooked egg, olives and harissa or filfel-chuma (spicy paprika and garlic sauce). […]
Passover
Tbeet, a Jewish-Iraqi Shabbat overnight stew of chicken and rice
In her modest, shack-like home in southern Israel, my great aunt Toya served some of the best food I’ve ever […]
Sour Cherries, Pomegranate and Saffron Polow
The family of rice and meat stews named polow, or pilaf (or pilau, pulao, pilav) can be found throughout Asia […]
Roasted Whole Eggplant in Tahini
A classic combination that works every time.
Cauliflower, Tahini and Za’atar Salad
This salad is a variation of a classic Palestinian salad of cauliflower and tahini. Za’atar is a Palestinian spice mix. […]
Georgian stuffed eggplant rolls (Nigvziani Badrijani)
Nigvziani Badrijani combines everything that’s good about the Georgian cuisine, including eggplant, walnuts, cilantro and pomegranate. It is truly an […]
Georgian kidney beans and walnut stew (Lobio Nigvzit)
This is a quick (speedy!) version of the Georgian classic stew of kidney beans with walnuts. It is usually prepared […]
Chicken and White Wine Soup With Spinach Matzo balls
An Italian-inspired delicacy, perfect for any Jewish holiday. If you’re making this soup for Passover, you can keep the celeriac […]
Roasted baby potato in rosemary and garlic
Use either baby gold potatoes or fingerling potatoes. The advantage of the latter is that you do not need to […]
