A classic and well loved Moroccan salad, here with a little twist, using tamarind paste for extra intense flavor.
Mtzlal Redie Wossihun still remembers her mother getting ready to bake the misowat (or masawayt), bread of Mitzvot for the […]
 Knaffeh is a traditional Arab sweet pastry made with layers of shredded phyllo dough (kadaifi) and sweet cheese (jibn, has […]
Originally a Turkish recipe, my version here has a strong Persian influence by using pomegranate molasses and tamarind.
Take the popular Polish Jewish cake, add essential ingredients from Israel, olives and grape leaves, make the pastry savory, and […]
Take a classic Italian dish of raw fish, dress it with Middle Eastern staples like zaatar, preserved lemon and sumac […]
Tu B’Av, which started as a national matchmaking day in the times of the second temple, has turned into a […]
Zaalouk is a member of the large family of Middle Eastern eggplant salads. In here, the eggplant is roasted and […]
This recipe is not a traditional one in Italy, and I came up with it as another way to use […]
Foul mudammas (or ful medames, or foul) is an Egyptian stew of cooked small dried fava beans with lemon juice, […]
Vered Guttman is an Israeli chef and food writer living in Washington DC. Her columns on Israeli and Jewish food appeared in Haaretz for six years. Vered’s writing was also published in the Washington Post, Slate, Moment Magazine and others.