This creamy, milk-based pudding is infused with the distinct floral flavor of rosewater and topped with blueberry rose syrup and slivered almonds. Rosewater was a beloved flavoring in the ancient world, particularly in the Levant, North Africa, Persia and India. While this floral essence has long since lost traction among North American and European cultures,Continue Reading »
This savory tart highlights the fresh, classic Mediterranean flavors of tomato, eggplant, olive, basil and feta. And with a simple flour substitution in the crust, this recipe can easily be modified for Passover or made gluten free. Ingredients Pastry Dough: 1 ¼ cup all-purpose flour (or 1 ¼ cup all-purpose gluten free flour or 2/3Continue Reading »
Combining the zesty flavor of orange with the comforting warmth of a cinnamon roll, this recipe comes straight from the kitchen of Georgina Young—the wife of Dr. G. Douglas Young, founder of Bridges for Peace. Georgina, or “Snook” as she was affectionately called, was well known throughout Jerusalem for her culinary skills and nurturing hospitality.Continue Reading »
Israeli food today is a unique collection of recipes passed down from generations in the Diaspora (the Jewish population outside Israel). Inspired by a Persian dish called Fesenjan, this stew is a classic example of how Jewish culture has preserved some of the most delightful and ancient flavor combinations. This hearty chicken stew boasts theContinue Reading »
“For the Lord your God is bringing you into a good land…a land of wheat and barley, of vines and fig trees and pomegranates, a land of olive oil and honey.” Deuteronomy 8:7a–8 The seven species are a collection of grains and fruits that depict the landscape of both ancient and modern Israel. As inContinue Reading »
Click here for Recipe Kibbeh (or kubba) has been called the Middle Eastern meatball or meatloaf, depending whom you ask. It comes from the Arabic word meaning “to form a ball,” and is essentially deep-fried meat-stuffed meat (what’s not to love?). You can also bake it in a pan or serve it raw, like steakContinue Reading »
The fattoush salad is a Middle Eastern classic, consisting of simple, fresh vegetables, a lemony dressing and bread—lots and lots of bread. Traditionally, the salad is tossed with freshly toasted pita bread right before serving, allowing the pita to soak up the delicious dressing and melt into the rest of the salad. When in aContinue Reading »
During Pesach (Passover), the Jewish people eat unleavened bread to commemorate their hasty departure from Egypt. The seder (Passover ritual meal) includes many symbols of their time in slavery, including charoset—a cinnamon, apple and walnut blend commemorating the mortar the Israelites used. Our leaven-free cheesecake, a traditional Pesach dessert, is infused with the flavors ofContinue Reading »
The prophet Isaiah said: “Israel will bud and blossom and fill all the world with fruit” (Isa. 27:6 NIV). Spend only an hour in the Jerusalem shuk (outdoor market) and you will see this prophecy fulfilled as you smell and taste the hundreds of different fruits and vegetables grown in the Promised Land. Among these,Continue Reading »
The history of the Jewish people in Morocco spans over 2,000 years, with 275,000 Jews calling the country home before the State of Israel’s rebirth in 1948. Although today less than 3,000 Jews remain in Morocco, the exotic flavors of this North African country are embedded in Israeli dishes throughout the Land. This winter, warmContinue Reading »
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