I was first introduced to this hearty, wintery soup in old town Todi in Umbria. This chickpea and chestnut soup […]
Tag: Parve
Ethiopian Shabbat and holiday bread (dabo)
Dabo is an Ethiopian bread that is served by Ethiopian Jews during Shabbat and holidays as a challah. It is […]
Libyan sweet rolls for Yom Kippur (bolo)
My friend Delphine Gamburg, a French-Israeli, remembers how as a young girl in Paris, her Algerian-born aunt would give her […]
Kreplach (Ashkenazi dumplings)
Kreplach are Ashkenazi dumplings, similar to pierogi, stuffed with meat or potato and served in chicken soup. My grandmother used […]
Brandied peaches
Brandied peaches present a classic way to preserve this summer fruit for a long period. They are delicious served over […]
Dill pickles
Dill pickles are Ashkenazi, New York style pickled cucumbers in vinegar and salt, garlic and dill. I prefer these after […]
Syrian red pepper and walnut dip (muhammara)
Muhammara is a roasted red pepper and walnut dip that is likely originated from Syria, although it is now popular […]
Egyptian rice, lentil and tomato sauce dish (koshari)
Koshari is a popular Egyptian street food, that consists of an impossible combination of rice, lentils, pasta, chickpea, all topped […]
Iraqi style eggplant, egg and mango chutney sandwich (sabich)
Sabich is a highly popular street food in Israel. It is basically an Iraqi style Shabbat breakfast in pita, meaning […]
Moroccan tomato and pepper dip (matboucha)
Matboucha is a stew of tomato, paprika, hot pepper and garlic that are cooked to their essence, to their most […]