A Turkish inspired grilled salad of eggplant and tomato, pepper and onion, a match made in heaven.
Fresh strawberries swim in a cold sweet-tart pomegranate soup (Or better yet, make it alcoholic by adding a little Arak, […]
In 2018, Bon Appetit magazine declared that babka is the new bagel, meaning it is finely making its way to […]
Gozleme is a traditional Turkish stuffed bread, made with a very simple dough. This quick pastry became very popular in […]
Boyikos are small cheese biscuits that originate from the Sephardi cuisine of the Balkan (mainly Bulgaria) and Turkey. Boyikos are […]
A warm Greek feta appetizer, topped with honey, olive oil and sesame seeds. Serve it with pita chips and veggie […]
With spring just around the corner, it’s a good time to preserve lemons. It’s true we can find fresh lemons […]
For this recipe we’re using Italian eggplants, that are smaller and lighter than the common eggplant. You can use common […]
Tunisian fricassee sandwich is made with tuna, potatoes, hard-cooked egg, olives and harissa or filfel-chuma (spicy paprika and garlic sauce). […]
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.