A classic and well loved Moroccan salad, here with a little twist, using tamarind paste for extra intense flavor.
Rosh Hashanah
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 […]
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 […]
Ceviche-tabbouleh salad
Two summer favorites, one South American, the other Arab, are mixed here for one fun salad. And in a very […]
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 […]
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 […]
Chopped liver
I can’t think of anything more indulgent, more comforting, than freshly made, still warm, chopped liver on a slice of […]
Horseradish and beet sauce (chrein)
Is there anything that says Ashkenazi food more than a bowl of chrein? Try this homemade version, that comes from […]
Sephardi fish in lemon and egg sauce (Pescado con limon y huevo)
Pescado con lemon y huevo is a Sephardi fish in lemon-egg sauce, that is served year round, but is great […]