Symbolic prayers for Rosh Hashanah seder, also known as Yehi Ratzones, named after the beginning of each blessing.
A classic recipe from the Sephardi cuisine, these kifteh are part of the Rosh Hashanah blessing table and Passover fare […]
Excellent with or without meat, these latkes are hard to resist, especially hot straight out of the pan, so hide them well until dinner.
The Yehi Ratzon blessings, which have their roots in the Babylonian Talmud, have been rising in popularity in modern Israel. Here are the foods that will add meaning to your holiday meal.
You might be one of the lucky half-a-million tourists who will visit Israel this summer. In that case, I’d like […]
What is the most Israeli food? You’re probably thinking of falafel. And you’re probably right, assuming that the question has […]
When Israelis talk about home cooking, they don’t always have their own home in mind. When I fantasize about Israeli […]
A green, chopped herb omelette, sometimes prepared as latkes, comes from the Levantine and Iraqi cuisines, where it is […]
Found on many Israeli breakfast or dinner tables, this salad is traditionally spread over a slice of bread. And […]
A Greek classic gets a Middle Eastern touch. Labneh is a sour, thick, strained yogurt cheese, and can be found […]
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.