Dukkah (or duqqa or do’ah) is an Egyptian spice and nut mix that is served similarly to za’atar. Dukkah usually […]
Dips, pickles and relishes
Brandied peaches
Brandied peaches present a classic way to preserve this summer fruit for a long period. They are delicious served over […]
Dill pickles
Dill pickles are Ashkenazi, New York style pickled cucumbers in vinegar and salt, garlic and dill. I prefer these after […]
Syrian red pepper and walnut dip (muhammara)
Muhammara is a roasted red pepper and walnut dip that is likely originated from Syria, although it is now popular […]
Moroccan tomato and pepper dip (matboucha)
Matboucha is a stew of tomato, paprika, hot pepper and garlic that are cooked to their essence, to their most […]
Pickled stuffed eggplant
Pickling small stuffed eggplants is a method that spreads from Syria, to turkey, Bukhara and more. Some variations use salted […]
Moroccan eggplant salad (zaalouk)
Zaalouk is a member of the large family of Middle Eastern eggplant salads. In here, the eggplant is roasted and […]
Eggplant in vinegar and olive oil
This recipe from the Balkans has many variations, with different herbs, with bell peppers, and different types of vinegar. Here’s […]
Chopped liver
I can’t think of anything more indulgent, more comforting, than freshly made, still warm, chopped liver on a slice of […]
Horseradish and beet sauce (chrein)
Is there anything that says Ashkenazi food more than a bowl of chrein? Try this homemade version, that comes from […]