Bomboloni are Italian mini-soufganiyot, with a very rich dough. Traditionally, Bomboloni are filled with vanilla pastry cream, but for Hanukkah’s sake […]
Kashkaval is a hard cheese from the Balkan. It’s available at Eastern European supermarkets.
Pampushki (or pampushkes in Yiddish) are fried stuffed potato balls filled with cheese and chive. It’s like taking potato latkes […]
This crisp, fresh-tasting side dish can be made 2 to 3 hours ahead and refrigerated, but in that case, it’s […]
Syrniki are popular in Russia and Poland, mainly as breakfast treats, much like pancakes. Traditionally, the dish is made with […]
Sambousak is a filled fried turnover from the Iraqi cuisine (notice the similarity to the Indian samosa.) Traditional fillings include […]
For a very contemporary Israeli version of the old-fashioned soufganiyot, fill it with a rich halva flavored chocolate cream.
This is the all time classic Israeli jelly doughnut. Mahlab, used to spice the dough in this recipe, is a […]
Papanasi (pronounce papanash) are Romanian farmers cheese doughnuts, that are served with sour cream and cherry jam. They are very […]
Sfenj (or sfinge) is a free-form doughnut that originated from Muslim Andalusia in Spain, where it was called isfenğ. From […]
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.