Kahi is a Iraqi puff-pastry-like crepe (similar to the Yemeni malawach) that is a specialty of Shavuot. Traditionally, kahi is […]
A great addition for the Shavuot table, but also for every brunch. Just add a small tomato salad or green […]
Not as glorious as Rosh Hashanah, not as holy as Yom Kippur, and lacking that perfect timing of Passover, right […]
When baby Moses was pulled from the Nile by the daughter of Pharaoh, she looked for a woman to breast […]
Known in Israel as crumble-cheesecake, this is one of the most popular cheesecakes in the country. As with most other […]
Growing up in Israel in the 70’s you basically had a choice between two kinds of cheese: White Cheese and […]
Malai, or alivenci, is a cornbread-like cake from the Romanian cuisine. The large amount of cheese and sour cream in […]
The humble Israeli white cheese, light and creamy, is an everyday staple in Israel and is the essential secret ingredient […]
For a true Israeli experience make your own falafel and serve in a pita spread with hummus. Add Arab chopped […]
Shlissel challah is a key-shaped bread prepared by Ashkenazi Jews for the first Shabbat after Passover. The challah may be […]
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.