La Bola is a classic Madrid tavern. Located on a quiet backstreet, it is painted lacquer red on the outside, […]
Overnight dishes
The long history of the modest hareesa
Or, why do we eat wheat berries on Beshalach Torah portion?
Bukharian rice, meat and dried fruit stew for Shabbat (Oshisavo)
Oshisavo (or Yoshi save or Âsh-i Sabbâh, according to Max Malkiel, an expert on Jewish cuisine of this region) is […]
Hamin macaroni
Hamin macaroni is a Sephardi Shabbat recipe from Jerusalem of macaroni and chicken cooked overnight to perfection. Just imagine the […]
The crock-pot and the Shabbat stew
Slow cookers are back. Not the clunky ones your mother used to have, but shiny, multifunction contraptions that are now […]
Vegan cholent
Cholent is that famous Ashkenazy Shabbat overnight stew of potatoes, white beans and kishka (stuffed beef intestines.) But what gives […]
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 […]
Ashkenazi cholent – Shabbat overnight stew
When I was growing up in Israel, every shabbat afternoon was spent at my Polish grandmother’s, Rachel. As we sat […]
Moroccan chickpea and meat Shabbat stew (adafina/s’heena)
Moroccan and Tunisian adafina (or dafina, t’feena, s’heena, s’cheena) is a dish of chickpea, meat and vegetables that is cooked […]
Yemenite overnight pastry rolls (jachnun)
In 2023, Tel Aviv celebrated its first ever Jachnun Festival. Celebrity pastry chefs, jachnun joints and hungry crowds gathered at […]