Sour Chickpea Soup with Semolina Dumplings
The Jerusalem soup pot merges influences from the Arab cuisine of the Greater Syria region with others introduced by Jewish communities.
Recipe Archives
White Bean Masabacha
White bean masabacha, a regular feature of new Israeli cooking, is a captivating combination of Middle Eastern technique and Balkan flavors.
Nechama’s Orange Jam
This jam is quick and easier to make than most orange jams since it includes some of the peel and a little sugar
Stuffed Celery Root
Adoration for stuffed vegetables cuts across religious and ethnic boundaries and is shared by all residents of Jerusalem.
Leek and Cheese Quiche
Nechama Rivlin’s vegetarian (and kosher) adaptation of the classic French quiche Lorraine is a favorite of President Reuven Rivlin.
Buckwheat and Za’atar Mujadara
Chef Erez Komarovsky shakes off the dust from the buckwheat and prepares a dish inspired by the local and regional mujadara.
Olive Oil & Za’atar Rolls
These spelt and olive oil rolls from chef Erez Komarovsky are inspired by pampushki, Ukrainian milk and butter rolls commonly served with borscht. When they’re still hot from the oven he brushes them with fresh hyssop and olive oil instead of the traditional sunflower oil and dill. Ingredients 2.2 lb / 1 kg white speltContinue reading “Olive Oil & Za’atar Rolls”
Lamb’s Neck Stuffed with Raisins and Grapes
The recipe is inspired by one called bidaya wan nihaya (meaning “beginning and end”), nods to the use of grapes (the beginning) and raisins (the end).