Foul mudammas (or ful medames, or foul) is an Egyptian stew of cooked small dried fava beans with lemon juice, […]
Lentil dishes are common for time of mourning, like shiva and Tisha B’Av. Their round shape symbolizes the circle of […]
The fast of Tisha B’Av commemorates multiple tragedies in the Jewish history. The destructions of the first and second temples, […]
For American Jews, bagel platters may be the most common food served after a funeral or during the shivah (the […]
Nestled between the shores of the Black Sea and the Caucasus Mountains, the country of Georgia is a land where […]
Khachapuri is a general name for a family of Georgian cheese stuffed pastries. Boat shaped Adjaruli khachapuri may be the […]
Back in the 70’s and 80’s, this cake of shortbread bottom, instant-coffee-flavored cream and meringue on top was the fanciest […]
This recipe from the Balkans has many variations, with different herbs, with bell peppers, and different types of vinegar. Here’s […]
This is a simple dish, poor man’s food, but it’s so full of flavor and the contrast between the tender […]
Preserved lemon works really well in most fish dishes, roasted salmon included. And as if the lemon’s bold flavor is […]
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.