This potato salad draws its inspiration from the Tunisian sandwich of preserved tuna, egg, preserved lemon and harissa. This combination […]
Shabbat
Moroccan carrot salad
A classic and well loved Moroccan salad, here with a little twist, using tamarind paste for extra intense flavor.
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 […]
Eggplant stuffed with lamb, pomegranate and tamarind
Originally a Turkish recipe, my version here has a strong Persian influence by using pomegranate molasses and tamarind.
Grape leaves, olive and kaskaval babka
Take the popular Polish Jewish cake, add essential ingredients from Israel, olives and grape leaves, make the pastry savory, and […]
Moroccan eggplant salad (zaalouk)
Zaalouk is a member of the large family of Middle Eastern eggplant salads. In here, the eggplant is roasted and […]
Georgian cheese and egg pastry (Adjaruli Khachapuri)
Khachapuri is a general name for a family of Georgian cheese stuffed pastries. Boat shaped Adjaruli khachapuri may be the […]
Meringue cream cake
Back in the 70’s and 80’s, this cake of shortbread bottom, instant-coffee-flavored cream and meringue on top was the fanciest […]
Roasted salmon with preserved lemon & olives salsa
Preserved lemon works really well in most fish dishes, roasted salmon included. And as if the lemon’s bold flavor is […]
White beans with tomato and arak
The little arak added to the classic combo of white beans and tomato goes a long way, adding a kick […]