Roasted Chicken and Potatoes
Annie Levy shared this recipe in honor of her daughter Sigal Levy, who was murdered on October 7. This recipe is part of our commemorative project “A Place at the Table.”
Baking
Beef Bourekas
Tami Cohen Shapira shared this recipe for meat-filled bourekas in honor of her son Ziv Pepe Shapira, who was killed on October 7. This recipe is part of the commemorative project “A Place at the Table.”
Cinnamon Rolls
In honor of her friend Hadar Hoshen, who was murdered on October 7, Karin Cherchil shares a recipe for the cinnamon rolls she knows her friend would have loved. This recipe is part of “A Place at the Table.”
Beef Lasagna
Dvora Haitsook-Shani shared this recipe in honor of her son Ido Shani, who was killed on October 7. This recipe is part of the commemorative project “A Place at the Table.”
South African Melktert
Liora Ben Tsur shared this Melktert recipe in honor of her mother Marcelle Taljah, who was killed on OCtober 7. This recipe is part of the commemorative project “A Place at the Table.”
Homemade Pizza
Yossi Malka shared this homemade pizza recipe with us in honor of his son Matan Malka, who was killed on October 7.
Revani (Turkish Semolina Cake)
The Turkish version of revani includes yogurt in the batter, while the Greek version omits yogurt and often calls for honey.
Gâteau Semoule (Algerian Semolina Cake)
Chef Enav Ezagouri grew up immersed in North African cuisine. “Most semolina cakes from North Africa are very simple. Gâteau Semoule cake was made here as a quick option and served at festive events and holidays, like Mimouna”.
Pistachio Hareesa Nabqia
The hareesa nabaqia cake originates from Nabq, an important Syrian city nestled in the Qalamoun Mountains, along the Syrian-Lebanese border.
Tishpishti (Semolina Layer Cake)
The cake, which comes from Turkey and whose name translates to “quick cake,” was too sticky to move from one tray to another.
Honey Walnut Cake
The Honey Walnut Cake uses just one saucepan (and the food processor), and the flavor and texture improve overnight as it soaks up the lemon-honey syrup
Baked Apples With Meringue
Chef Einat Admoni prepares baked apples with meringue for the Rosh Hashanah table – A festive and delicious way to celebrate the New Year
Honey Citrus Cake
For Rosh Hashanah, local women made the same cake, a honey cake laced with orange juice and lemon zest. Beat the egg whites hard enough by hand and the cake’s interior will turn almost white, a point of pride for the town’s cooks
Mom’s Chicken
“We combined chicken with preserved lemons, paprika, cumin, and lots of garlic, made sure the chicken absorbed all the flavors, and sent it to roast in the oven.”
Pomegranate Chicken
Pomegranates remind me of my home and orchard, so for me, it was about adding a personal dimension into cooking for a large number of people who I don’t necessarily know.
Grandpa Antonio’s Chicken
Tamar Cohen Tzedek: “I learned this recipe from a friend in Italy. His father used to make it. He would take a whole chicken, mix some chopped garlic and rosemary with salt, pepper, and olive oil, and massage the chicken under its skin
Citrus and Date Molasses Chicken
The sauce has date molasses, orange juice, lemon juice, and Atlantic sea salt, freshly ground black pepper, and some minced ginger and soy sauce
The ‘Birthday Cakes’ Cookbook That Defined a Generation of Kids Parties
For decades, ‘Birthday Cakes’ by Josie Mendelson has provided Israeli children with iconic cakes shaped like treasure chests, trains, dolls, vehicles, and animals. A historical dive into this beloved cookbook reveals that its origins come from the other end of the world.
Chicken Pastilla Cigars
Etti Cohen traditionally prepares this Moroccan dish for special occasions when she’s home in Ofakim. Evacuated to Tel Aviv because of the war, she made it recently at Daniela Holtz’s home for our Open Kitchen initiative.
Dunce Pie (Egg and Cheese Casserole)
This recipe from Hilda for egg and cheese casserole was nicknamed “dunce pie” in the family for its simplicity (so simple that anyone can make it).
Homemade Bread (Challah)
Every Shabbat, Valerie Chen bakes three challahs — two for her Shabbat table and a third for family to snack on. It’s often enjoyed with her homemade matbucha.
Almond Potato Cake
Asif’s culinary director Guy Ben Harush decided to revive one of the recipes for a Passover cake that calls for almonds and mashed potatoes
Passover Wine Cookies
Before the holiday, Ben Harush scoured Asif’s library for a recipe that could help him recreate the memory of those wine cookies
Poppy Seed Nut Squares
recipe for flaky shortbread squares topped with a poppy seed filling, subtly seasoned with lemon zest
Poppy Seed Tart
Rather than the traditional poppy seed hamantaschen, Tosha Bakery celebrates the holiday with a festive poppy tart.
Poppy Seed Presburger Cake
In contrast to typical yeast-risen cakes with leavened dough, the thin Presburger dough allows the filling to take center stage
Dates & Nuts Roll Cookies
This recipe for rolled shortbread cookies filled with dates and nuts comes from Etti Yana from Kiryat Shmona. The versatile dough can also be stuffed with a filling of your choice).
Poppy Seed Cake
This delicacy, often served during holidays and special occasions, is renowned for its rich flavors and indulgent texture
Snappy Poppy Seed Cookies
This dough is made with oil and can be rolled out as soon as it comes together. Serve these cookies with tea.
Coconut and Jam Roulade
This recipe comes from Brigitte Choufan. “When I arrived in Israel, everyone was making this cake,” she recalls.
Meringue Cream Cake
This layer cake with shortcrust, coffee flavored whipped cream, and meringue draped in velvety chocolate has been a staple in many Israeli homes over the past few decades
No Matter the Recipe, Pashtida Always Has a Story to Tell
For Shavuot, we asked five chefs and food writers to share a family or personal recipe for pashtida and the story behind it.
Bocca di Dama (Flourless Almond Cake)
For a long time, Benedetta Jasmine Guetta debated the origins of bocca di dama, a delicate almond cake her Libyan grandmother made. Was it Italian or Libyan?
Passover Chocolate Fudge Muffins with Black Coffee and Cardamom
For this recipe, chef Ohad Levi likes to use black coffee crushed with cardamom in a traditional mortar and pestle from Wadi Attir.
Smoked Dates Roll
In this riff on the classic date roulade from Asif’s culinary director Chef Ayelet Latovitch, Barhi dates are smoked with herbs.
Honey Cake
This honey cake from New York baker Zoe Kanan is best made a few days before the holiday. The extra time allows the flavors to come together.
Plum Tart
This plum tart recipe from award-winning cookbook author Joan Nathan makes the most of the short period when Italian plums are in season.
Apple and Date Challah Bread Pudding
This bread pudding from chef Einat Admony brings together two classic Rosh Hashanah flavors, apples and dates, in one dessert.
Walnut and Raisin Rugelach
Dave Dreifus never got the chance to visit the Pastry Shop owned by his grandparents, but those rugelach are inspired by the ones sold there.
Rugelach With Meringue and Walnut Filling
This 100 years old recipe is made of yeasted dough filled with meringue and walnuts, “it comes out so light it just melts in your mouth”
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.
A Baker’s Identity Crisis
Israeli baker Hagay Ben Yehuda traveled to France to learn how to make what he thought was ‘classic’ bread, only to realize what he was looking for was back home. A journey into the fields helped him find his voice.
Grains and Bread in the Land of Israel in the 17th Century
Imagine you lived in Eretz Yisrael about 400 years ago and you wanted to bake yourself a fragrant loaf of bread: Where would you get the flour? How much would it cost? How big would the Ottoman tax authorities’ bite be? And what would the loaf look like?
Samuni (Rolls)
In 17th-century Egypt, this bread was known as “samuli.” Inspired by historic records, baker Safa Boshnak created this modern recipe for rolls.
Aljerk (Bread Stuffed With Dates and Spices)
This circular bread takes its name from the Arabic word for a ring. The dough is enriched with eggs and stuffed with dates and spices.
Sesame Ka’ak (Ka’ak bi-Simsim)
This is not the round ka’ak (bagel) that is known today as a “Jerusalem ka’ak,” but rather a smaller pastry that’s more akin to a cookie.
Kmaj (Pita)
Kmaj, a flatbread with a pocket, was sold on the streets of Jerusalem in the 17th century. Today, the recipe is far easier to make at home than back then.
Ethiopian Honey Tart (Mare)
Inspired by a visit to his father’s village, chef and artist Elazar Tamano created this recipe for an Ethiopian honey tart.
Bourekas With Potato and Cheese Filling
Ziona Cohen’s recipe for bourekas stuffed with feta, rich yogurt, and potatoes for Shabbat.
Handrajo (Eggplant, Onion, and Tomato Pastry)
The pastry is a welcome addition to weekend brunch spreads and Shavuot tables alike.
Cheese Sambusak
These savory pastries are part of an elaborate Iraqi Purim spread. Pair them with tea and date-filled cookies called b’ab’e b’tamer.
Yeasted Hamantaschen With Poppy Seed Filling
This Purim recipe for yeasted hamantaschen filled with poppy seed paste was nearly lost to the Soviet era.
Hamantaschen With Date Filling
These golden and flaky hamantaschen from New York’s Orient Country Store are filled with a homemade date jam that’s infused with vanilla.
Za’atar Flatbread (Fatayer Fellahi)
Unlike the popular stuffed spinach fatayer, this pastry resembles layers of puff pastry separated with olive oil, hyssop leaves, and onions.
Sambousek (Arabic Samosas)
Almost every culture has its take on the filled dough dish, this is the Palestinian one. From Sami Tamimi and Tara Wigley’s Falastin: A cookbook.
Za’atar Manakish With Roasted Figs
Muzna’s contemporary take on the farmers’ summertime snack is topped with figs, cheese and watercress leaves for a refreshing crunch.
Ma’amoul, Date-Filled Cookies
During the Muslim holiday called Eid al-Adha is it custom to serve meat, but Ma’amul cookies are also a typical holiday food.
Michal’s Poppyseed Cake
This cake is exceptionally moist courtesy of the apples in the batter and an orange syrup that’s drizzled on top.
Sponge Cake (Zucker-Leikach)
Zucker-Leikach is a light sponge cake, traditionally leavened with beaten egg whites. Despite its simplicity, it requires skill to perfect.
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”