The Journey of Bourekas
We traced the flakey pastry’s many transformations and fascinating voyage from the meals of nomads to royal tables, and from street stands to hot restaurants.
Matan Choufan
A New World for ‘Black Coffee?’ From Coffee Starter to ‘MasterChef’
How Turkish coffee went from ritual beverage in Arab society to instant Israeli coffee — and what’s behind its recent renaissance.
Where to Find Baladi Produce
From north to south, this guide will lead you to stalls, shops, and markets where baladi goods are sold.
Ancient World Wine, New Wine Culture
The local wine world has embarked on a journey to retrace its roots, and the research is already bearing fruit.
Mexican Chef Pati Jinich on Food, Identity, and the Next Generation of Cooks
Five takeaways from her conversation with Israeli TV host Shaily Lipa at Asif
The Eternal Flame of Ancient Bakers and Their Taboons
Building and baking in a traditional mud and straw taboon is an ancient, nearly extinct skill. A visit to the Palestinian village of Susya reveals its construction process and the surprising reasons for the unique flavor of the flatbreads baked in it.
Rugelach Are Just as Important as Croissants — And Other Thoughts From Asif’s Baking Panel
Asif Culinary Director Ayelet Latovitch moderated a discussion about baking with Eric Kayser of Maison Kayser, acclaimed chef and baker Erez Komarovsky, and pastry chef Adi Kihan of Milk Bakery in Jaffa. Check out their conversation.
Baking Heritage
Asif asked local Israeli and Palestinian bakers to recreate historic breads using heritage flours as part of our new installation “City. Wheat. Bread.” Writer Muzna Bishara asked them what it was like to work with heirloom grains.