A classic combination that works every time.
Tag: Parve
Udon Noodles and Avocado in Japanese Style Tahini Sauce
Sesame paste sauces are common in Japanese cooking. But while Middle Eastern tahini uses hulled sesame seeds, the Japanese version […]
Cauliflower, Tahini and Za’atar Salad
This salad is a variation of a classic Palestinian salad of cauliflower and tahini. Za’atar is a Palestinian spice mix. […]
Parsley Tahini Dip
Tahini and parsley dip is a full of flavor Arab recipe that’s very popular in Israel. It is prepared by […]
Georgian stuffed eggplant rolls (Nigvziani Badrijani)
Nigvziani Badrijani combines everything that’s good about the Georgian cuisine, including eggplant, walnuts, cilantro and pomegranate. It is truly an […]
Georgian kidney beans and walnut stew (Lobio Nigvzit)
This is a quick (speedy!) version of the Georgian classic stew of kidney beans with walnuts. It is usually prepared […]
The Power of Couscous
Einat Admony is an Israeli chef known for her modern and irreverent interpretations of Middle Eastern cuisine. Her “everyday cauliflower,” […]
Italian Rosh Hashanah cake: Sfratto Dei Goym (Eviction of the Goyim)
On a trip to Tuscany in 2011, I visited Pitigliano, a small medieval town located on a tuff hill in […]
Jerusalem Kugel
I’m not a kugel type of girl, but Jerusalem kugel, the peppery, caramelized, overnight version stole my heart. The kugel […]
Tahini and honey cake
Perfect for Rosh Hashanah and year round. The tahini makes the cake unbelievably moist and full of mild halva flavor. […]