Israeli hamantaschen have a delicate and crumbly crust. And here they are filled with dates and walnuts. The main difference […]
These simple cookies are very popular in Israel, and come with different filling besides for poppy seed, such as chocolate […]
Poppy seed is the main ingredient in this cake, as evident from its dark color. The combination of poppy seed […]
The origins of hamantaschen can be traced back to Eastern European filled pastries like tasche and tascherl, that were filled […]
The sweet Moroccan ojos de Haman (eyes of Haman, also known as negola or ungola, boyjo de Haman) is a […]
Koylitsh (or koilitch, or koylitch) is the Yiddish name of a long challah, can be twice as long of a […]
Here’s a modern take on the favorite cookie. Turkish delight keeps its shape and color in the oven, and makes […]
Hasidic challah (known in the U.S. as water challah) has no eggs and very little fat. It is a vegan, […]
Imam Bayildi (literally, the Imam swooned) is a popular Turkish dish of stuffed eggplant with tomato and onion. There are […]
In search for more interesting babka ideas, I was inspired by everyone’s favorite matcha latte and came up with this […]
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.