Hareesa is a Tunisian Shabbat overnight stew that started as an Arab overnight dish of wheat and meat. The dish […]
Shabbat
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 […]
Roasted eggplant in tomato and Serrano
There are many versions of eggplant salads in the Israeli repertoire, coming from Turkey, Romania, Bulgaria, the Levant and more. […]
Iraqi-Kurdish kubbeh (beef or vegan stuffed dumplings) in beet soup (plus video)
Kubbeh soups may be the highlight of the Iraqi cuisine. My grandmother used to make the dumplings in different sauces, […]
Persian beef, herb, kidney bean and dried lime stew (ghormeh sabzi)
To make this delicious stew vegan, just omit the beef from the recipe and replace water with vegetable or vegan […]
Rolled farina cookies with dates and nuts
These cookies are very popular in Israel, and are really an easier version of the classic Arab filled cookie called […]
Sephardi Fritada de patata e kalavasa (Zucchini and potato frittata)
Kashkaval is a hard cheese from the Balkan. It’s available at Eastern European supermarkets.
Sambousak b’tawa (Iraqi chickpea-filled turnovers)
Sambousak is a filled fried turnover from the Iraqi cuisine (notice the similarity to the Indian samosa.) Traditional fillings include […]
Moroccan sweet couscous with chicken (tanziyah)
Tanziyah is a unique dish that combines chicken in a rich sweet-savory sauce of dried fruit and red wine, that […]
Rice paper feta & green onion burekas
In this recipe, a Turkish pastry, the borek, takes an Asian turn, using rice paper instead of the classic phyllo dough, […]