Kashkaval is a hard cheese from the Balkan. It’s available at Eastern European supermarkets.
Recipes
Ukrainian pampushki
Pampushki (or pampushkes in Yiddish) are fried stuffed potato balls filled with cheese and chive. It’s like taking potato latkes […]
Fennel, Kohlrabi and green onion salad
This crisp, fresh-tasting side dish can be made 2 to 3 hours ahead and refrigerated, but in that case, it’s […]
Polish/Russian cheese latkes (Syrniki)
Syrniki are popular in Russia and Poland, mainly as breakfast treats, much like pancakes. Traditionally, the dish is made with […]
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 […]
Halva and chocolate soufganiyot
For a very contemporary Israeli version of the old-fashioned soufganiyot, fill it with a rich halva flavored chocolate cream.
Classic strawberry jelly soufganiyot
This is the all time classic Israeli jelly doughnut. Mahlab, used to spice the dough in this recipe, is a […]
Romanian cheese doughnuts (papanasi)
Papanasi (pronounce papanash) are Romanian farmers cheese doughnuts, that are served with sour cream and cherry jam. They are very […]
Moroccan sfinge doughnuts
Sfenj (or sfinge) is a free-form doughnut that originated from Muslim Andalusia in Spain, where it was called isfenğ. From […]
Tahini orange thumbprint cookies
Tahini cookies have become a favorite in Israel in the last ten years or so. They’re simple, quick and full […]