Maakouda is a Moroccan potato dish, served either as pie or as fritters. For Moroccan Jews maakouda became a traditional […]
These dessert truffles are play on the classic Iraqi haroset of date molasses (known also as date honey or silan) […]
Full of flavors of sesame, dates and ginger, this haroset Sia very special one. Notice that sesame seeds are for […]
Bumuelos, or burmuleos, are fritters from the Sephardi cuisine, from Turkey and the Balkan, that are likely to be originated […]
These macaroons are both vegan and parve, and as juicy as they get, thanks to the use of condensed coconut […]
The popularity of Pashtida, a crustless pie or simply put, kugel, peaks during the holiday of Shavuot. But it’s a […]
Purim is all about the sweets. After all, what could be better than celebrating the saving of the Jewish people […]
The classic Israeli style hamantaschen in a vegan version. Still flaky, delicate and wonderful.
These hamantaschen have dark chocolate in their delicate crust and in the filling too. Better than chocolate chip cookies!
Just how spicy should the z’houg be is really up to you and much you can tolerate. The original z’houg […]
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.