Banitsa comes from the Turkish family of pastries called borek, that spread throughout the Ottoman Empire. The recipe is still […]
Tabbouleh is an Arab salad from the Levant, and it is always based on fine bulgur and plenty of chopped […]
Preparing for a nondairy Shavuot, just like Jews have done for centuries
Kebab (or kifteh) is probably the most popular dish to grill in the Middle East. No wonder, as the ground […]
Granola is one of those pantry staples that’s worth the small effort of making at home. Not only does it […]
Fresh fava beans are in season in spring, and so it is no surprise that it became part of the […]
Maakouda is a Moroccan potato pie, served either in slices or as individual fritters. Moroccan Jews adapted it as a […]
Tzimmes, the classic sweet carrot dish, started as a very meaty dish of carrots and beef cooked in goose fat. […]
Ashkenazi Jews specialize in making the best out of cheap cuts of beef (tongue, anyone?) and brisket is the most […]
The popular and bright green matcha powder (green tea) seems to be everywhere, from lattes to desserts. Now in a […]
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.