In this recipe, a Turkish pastry, the borek, takes an Asian turn, using rice paper instead of the classic phyllo dough, […]
Shabbat
Strawberry in pomegranate & arak soup
Fresh strawberries swim in a cold sweet-tart pomegranate soup (Or better yet, make it alcoholic by adding a little Arak, […]
Halva and Chocolate babka
In 2018, Bon Appetit magazine declared that babka is the new bagel, meaning it is finely making its way to […]
Kubaneh, Yemenite bread
Kubaneh is a Yemenite bread that traditionally is being baked overnight next to jachnoon (overnight rolls) and hard boiled eggs, […]
Sweet potato and goat cheese Tarte Tatin
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 […]
Rainbow trout over tomato, beans and arak salad
The tomato, cannellini beans and arak salad is excellent on its own. Use any fish fillet with skin on. Arak […]
Antipasti quiche
Quick Almond and sour cherry rice
Use any combination of roasted nuts and dried fruit in this simple dish. Some nice combinations are pine nuts and […]
Swiss chard, sumac and feta spanakopita
Burekas or borek, Turkey-originated savory stuffed pastries, is probably Israel’s most popular snack. You’ll find it as street food, served […]