Dill pickles are Ashkenazi, New York style pickled cucumbers in vinegar and salt, garlic and dill. I prefer these after […]
Muhammara is a roasted red pepper and walnut dip that is likely originated from Syria, although it is now popular […]
Jerusalem bagel, or ka’ak Al-Quds in Arabic, is a Palestinian elongated ring shaped bread that’s coated in sesame seeds and […]
Koshari is a popular Egyptian street food, that consists of an impossible combination of rice, lentils, pasta, chickpea, all topped […]
Sabich is a highly popular street food in Israel. It is basically an Iraqi style Shabbat breakfast in pita, meaning […]
The new it street food in Israel
Matboucha is a stew of tomato, paprika, hot pepper and garlic that are cooked to their essence, to their most […]
Challah rolls are fun to make and great to eat. You can make them as large or small as you […]
Chicken breast schnitzel is Israeli kids’ favorite dish, next to mashed potatoes and a bottle of ketchup. It’s a simple, […]
Or how the humble fish became haute cuisine in America
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.