Hamin is a Jewish staple in many homes on Shabbat (Sabbath)—a hot, filling dish that cooks overnight and into the morning so families have a warm meal ready to eat after Saturday morning prayers. Cholent is the Ashkenazi version of Hamin and involves mixing all the ingredients together into a stew. The Sephardic Hamin isContinue Reading »
Jewish tradition teaches that Rosh HaShanah (Jewish New Year) is a time to dip apples in honey in celebration and expectation of a sweet year to come. This rose-shaped tart also hearkens back to Song of Solomon 8:5, “Who is this coming up from the wilderness, leaning upon her beloved? I awakened you under the apple tree.Continue Reading »
Some dishes form part of a family’s legacy. They are passed down the generations from great-grandmother to grandmother to mother, each adding her own loving touch. Others are picked up along the journey of life, as friends, acquaintances and perfect strangers share the recipes they love. My “Ima’s (mother’s) Borrowed Moroccan Fish” falls in theContinue Reading »
There is something incredibly satisfying about biting into a chewy, decadent coconut macaroon. Maybe it’s the fact that most are dipped in dark chocolate (which naturally makes everything taste better). Coconut macaroons are a well-loved Passover dessert, becoming a traditional Pesach staple in the late-1800s. To mix up your Seder meal this year, try oneContinue Reading »
All Jewish holidays have special food customs. Tu BiShvat, or the New Year for Trees, is celebrated on the 15th of Shevat (usually in February). The holiday originated as a way to calculate the age of trees. The first three years, no fruit may be eaten. Fruit produced in the fourth year belonged to GodContinue Reading »
I wish you could all join us in our sukkah (booth) on our balcony in Jerusalem overlooking the Gan Sacher Park and the Knesset…however it only comfortably fits about eight people. If you were here you would most probably be served one of our favorite salads. We always look forward to the fall festivals forContinue Reading »
I grew up eating this dish almost every erev Shabbat (Friday evening). My mom learned from her mom who learned it from her mother-in-law. This recipe has been in our family ever since they left Bucharia (now known as Uzbekistan). It is traditional to cook the pilaf in a large cast iron pot but aContinue Reading »
Picnics are a popular summer activity all around the world and Israel is no different. Matbucha, a traditional Moroccan dish, is a popular side to grilled meat and accompanying salads.This cooked tomato dip is a family recipe, best served as a mezze (part of a selection of small appetizer dishes) and eaten with bread. IngredientsContinue Reading »
Jerusalem’s best-loved street food was an accident. A group of hungry soldiers were clamoring for service at a small restaurant. The kitchen was almost out of meat so the cook stir-fried some chicken offals on the hot griddle, spiced it all up and served it to the impatient crowd. The rest is history. Ingredients 250Continue Reading »
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