It took 300 chefs, hours of work and 10 tons of hummus, but on May 8th 2010 Lebanon broke the […]
Being an immigrant, in this specific case – an Israeli in America, brings with it a constant feeling of longing […]
With hummus consumption in America sky rocketing, it’s time to get to know its versatile relative, the tahini. Tahini, a […]
The many options for cooking with tahini, as well as its health benefits, were discussed here . Now I want […]
This super quick dessert is a variation of a popular Israeli dessert.
An Israeli obsession, and it’s easy to see why. Tahini is a vegan staple too, and it’s easy to make […]
“At 8:11 the sun will set and all the Muslims in the room will turn into Christmas trees,” Said Imam […]
A classic combination that works every time.
Sesame paste sauces are common in Japanese cooking. But while Middle Eastern tahini uses hulled sesame seeds, the Japanese version […]
This salad is a variation of a classic Palestinian salad of cauliflower and tahini. Za’atar is a Palestinian spice mix. […]
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.