Kashkaval is a hard cheese from the Balkan. It’s available at Eastern European supermarkets.
Appetizers
Ukrainian pampushki
Pampushki (or pampushkes in Yiddish) are fried stuffed potato balls filled with cheese and chive. It’s like taking potato latkes […]
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 […]
Potato knishes (corned beef optional)
The knish is a classic ashkenazi-American dish comes in a variety of fillings. There are two options in the recipe […]
Classic potato latkes
Potato latkes are the one of most beloved dishes of the Jewish culinary repertoire. But these small, delicious, golden fried […]
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, […]
Whole roasted cauliflower in dukkah
The roasted whole cauliflower craze, as announced by the NY Times, was started in Israel by celebrity chef Eyal Shani. […]
Stuffed artichoke
This is an easy way, full of flavor, to stuff an artichoke, with a combination of herb, parmesan and anchovy […]
Oven dried tomatoes
Oven dried tomatoes are wonderful in so many ways. You can add them to pasta dishes (one example of such […]
Gozleme, Turkish stuffed flat bread
Gozleme is a traditional Turkish stuffed bread, made with a very simple dough. This quick pastry became very popular in […]