Sfenj (or sfinge) is a free-form doughnut that originated from Muslim Andalusia in Spain, where it was called isfenğ. From […]
“What type of tahini do you use?” is a question I hear all the time. And I have a good […]
Tahini cookies have become a favorite in Israel in the last ten years or so. They’re simple, quick and full […]
Maamoul are Arab filled cookies that come in different shapes and fillings. The flat round shaped Maamoul is filled with […]
A healthy and tasty twist on the classic soup results a velvety deep flavored dish.
Tanziyah is a unique dish that combines chicken in a rich sweet-savory sauce of dried fruit and red wine, that […]
The knish is a classic ashkenazi-American dish comes in a variety of fillings. There are two options in the recipe […]
Potato latkes are the one of most beloved dishes of the Jewish culinary repertoire. But these small, delicious, golden fried […]
These small sufganiyot (Hebrew for Hanukkah doughnuts) use baking powder instead of yeast, which makes the preparation fast and easy. […]
In this recipe, a Turkish pastry, the borek, takes an Asian turn, using rice paper instead of the classic phyllo dough, […]
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.