A Greek classic gets a Middle Eastern touch. Labneh is a sour, thick, strained yogurt cheese, and can be found […]
This sauce is wonderful on its own, as long as the tahini you’re using is of good quality. Simply […]
This recipe requires 5 minutes of work, but 12 hours of waiting. Start preparing the day before.
Simple fried eggplant is a classic Iraqi delight, and when done right, is one of the best dishes on […]
Here’s a great idea to adopt: Eat more Israeli/Arab salad. Just to emphasize some of the benefits of eating Israeli/Arab […]
There’s one staple that requires cooking, but still fits summer dinners (or brunches) really well, and that is shakshuka. Shakshuka […]
Both fresh and frozen corn will work well in this recipe. Try this shakshuka with other greens, such as […]
Israeli breakfast is a term known to any tourist who has ever visited the country. The extravaganza of all breakfasts […]
Salads have always been a key part of the Israeli diet, and summer veggies, when in season, can bring […]
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.