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Vegetables

Ghuvech ghivech givech giveci ghiveci Bulgarian Romania polenta
Bulgarian, Main course, Romanian, Shabbat, Vegetables

Bulgarian / Romanian rustic vegetable stew (guvech)

Looking for a Shabbat dinner centerpiece or a hearty midweek meal? Picture cubes of eggplant, zucchini, bell peppers, tomatoes and […]

Andalusian fried eggplant and honey (Berenjenas Con Miel)
Appetizers, Sephardi, Vegetables

Andalusian fried eggplant and honey (Berenjenas Con Miel)

Berenjenas con miel or miel de caña (eggplant with honey or with cane honey in Spanish) is a specialty of […]

Roasted cauliflower florets
Appetizers, chef's recipe, Israeli, Shabbat, Vegetables, Yom Ha'Atzmaut

Roasted cauliflower florets

Here’s a trick for making the beloved fried cauliflower florets, that’s so popular in Israel, but with half the labor […]

Celery root, carrot and potato in lemon juice (apio)
Appetizers, Passover, Sephardi, Shabbat, Vegetables

Sephardi celery root and carrot in lemon (apio)

Celery root, or celeriac, is available in supermarkets year long, but is younger and fresher in fall. You can find […]

matboucha
Dips, pickles and relishes, Moroccan, Vegetables, Yom Ha'Atzmaut

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 […]

Persian rice with green fava bean
Grains & Legumes, Kitniyot (legume), Passover, Sephardi, Shabbat, Vegetables

Rice with fava bean and herb

Fresh fava beans are in season in spring, and so it is no surprise that it became part of the […]

Maakouda with carrot and pea
Kitniyot (legume), Kitniyot (legume) free, Moroccan, Passover, Pastries & Breads, Vegetables

Moroccan potato and carrot pie (Maakouda)

Maakouda is a Moroccan potato pie, served either in slices or as individual fritters. Moroccan Jews adapted it as a […]

tzimmes
Ashkenazi, Kitniyot (legume) free, Passover, Rosh Hashanah, Shabbat, Vegetables

Classic tzimmes

Tzimmes, the classic sweet carrot dish, started as a very meaty dish of carrots and beef cooked in goose fat. […]