Poppy Seed Crepes Suzette
Ben Harush uses poppy seeds and finishes the crepes in a brandy-citrus sauce like the French classic Crepe suzette.
Ben Harush uses poppy seeds and finishes the crepes in a brandy-citrus sauce like the French classic Crepe suzette.
Rather than the traditional poppy seed hamantaschen, Tosha Bakery celebrates the holiday with a festive poppy tart.
This delicacy, often served during holidays and special occasions, is renowned for its rich flavors and indulgent texture
A dessert made of small knots of dough boiled in honey, teiglach is often served on Rosh Hashanah as a nod to a sweet new year
This dough is made with oil and can be rolled out as soon as it comes together. Serve these cookies with tea.
This is the time to linger in the kitchen over long simmering broths and stews and savor hearty local fare.
This is the time to linger in the kitchen over long simmering broths and stews and savor hearty local fare.
This gluten-free cake takes center stage at Aharoni’s Passover table and is a favorite year round, particularly when it’s served with coffee
The holiday season is exactly the time to pull out the recipe for this classic and wonderful cake that fills the house with the smell of apples and cinnamon
On a hot day, nothing’s more fitting than pastry chef Rinat Tzadok’s recipe for homemade ice cream cones
This recipe for fruity sorbet is a perfect treat to make with kids on a hot summer day
The nostalgic, eye-catching coconut candy has long been a favorite in Israel and it’s easy and fun to make it at home.
No-bake biscuit cakes (also known as ice box cakes) are the epitome of Israeli “baking” — though there’s no actual baking involved. Instead, petit beurre (also known as tea biscuits) are softened in milk and layered in a baking dish with a creamy filling that’s typically made with whipped cream, gvina levana (a soft cheeseContinue reading “Ice Box Cake with Lemon Ricotta Filling”
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?
Roman Jewish tour guide Micaela Pavoncello serves these sweet matzo fritters drizzled with honey at her home to cap off Seder.
For this recipe, chef Ohad Levi likes to use black coffee crushed with cardamom in a traditional mortar and pestle from Wadi Attir.
The halo halo is a frozen dessert from the Philippines loaded with brightly-colored sweets.
Ma’akud is a general term for preserving fruit by cooking it with sugar into a jam enriched with spices, nuts, and seeds.
In this riff on the classic date roulade from Asif’s culinary director Chef Ayelet Latovitch, Barhi dates are smoked with herbs.
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.
This plum tart recipe from award-winning cookbook author Joan Nathan makes the most of the short period when Italian plums are in season.
This bread pudding from chef Einat Admony brings together two classic Rosh Hashanah flavors, apples and dates, in one dessert.
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.
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 recipe details a seven-layer pastry made of oven-dried or lightly fried flatbreads separated by a cheese filling flavored with mint and coriander seeds.
Lebanese-born confectioner and baker Farah Raslan created this recipe for knafeh that’s layered with walnuts and spices and prepared with homemade kataifi.
With its spongy texture, mawi recalls Yemenite lachuch and Ethiopian injera, and is part of a family of skillet flatbreads common in the Middle East.
Inspired by a visit to his father’s village, chef and artist Elazar Tamano created this recipe for an Ethiopian honey tart.
The pastry is a welcome addition to weekend brunch spreads and Shavuot tables alike.
Julia Silverberg Nemeth’s mother mother never shared with her that she was Jewish — and a Holocaust survivor. Her recipes, like this one, left clues.
Charoset recipes vary both by region and from house to house. This Persian version is made with bananas, apples, pears, dates, and nuts.
Qatayef Asafiri, which translates to little bird qatayef, originated in Syria and Lebanon. They’re filled with a soft cheese for Ramadan.
These sweet, stuffed pancakes fried in butter and doused with simple syrup, are perhaps the food most closely associated with Ramadan.
“Our dessert is a classic Bavarian cream paired with a chocolate and black coffee sauce instead of the classic chocolate sauce”
Chef Anat Neta-Kepten’s take on Bavarian cream is less sweet than traditional ones and lighter. She serves it with blood oranges and praline.
Chef Gal Dotan of B12 restaurant in Tel Aviv adds caramel sauce for richness and meringue for crunch to his take on Bavarian cream.
Ranam Barhom, the chef at Reshta Restaurant, adds cardamom and anise to this Bavarian cream recipe and swaps chocolate sauce for carob.
Broitman’s interpretation of Bavarian cream includes local honey from Porat Farm in Ein Yahav and Pini Gorelik’s citron liqueur.
Chef Ido Feiner and pastry chef Dana Malkes of Roberta Vinci add flavors from the restaurant’s backyard to this Bavarian cream recipe.
In a Sephardic community in Zimbabwe, this orange cake is served alongside other sweets at “mesas d’alegria” or tables of happiness.
These simple three-ingredient cookies take less than an hour to make from start to finish. Pair them with tea.
This version of almond and sesame seed brittle is an ancient recipe that dates back generations from the home cooks of medieval Spain
Dates and walnuts are tucked into these shortbread cookies which are decorated by hand or made with elaborate wooden molds.
This dough can be used to make three pastries for an Iraqi Purim celebration: cheese sambusak, date-filled cookies and ka’akat.
These date-filled cookies are part of an annual Purim party in Ayelet Izraeli’s family, a tradition that came with her grandmother.
This recipe has notes of pine that come from a tree resin called mastic, which can be found online and in select grocery stores.
This Purim recipe for yeasted hamantaschen filled with poppy seed paste was nearly lost to the Soviet era.
These golden and flaky hamantaschen from New York’s Orient Country Store are filled with a homemade date jam that’s infused with vanilla.
Muzna Bishara adds fresh hyssop or za’atar and olive oil to her strawberry crumble, for a dessert that’s sweet but earthy.
Inspired by Palestinian ka’ak, this olive oil tart is made with a shortcrust and filled with fills dates and chocolate ganache.
Nir Messika pairs these sfinj with pastry cream flavored with rosewater, making these Moroccan doughnuts even more festive.
Nir Mesika’s grandmother Rubi learned to make these small doughnuts from her Muslim neighbors in Egypt. Nir finishes them with honey.
Sweet fenugreek siniyeh is a rich semolina cake seasoned with fenugreek, nigella seeds, and citrus blossom water.
This is a fresh take on the Bakewell tart with a Levantine twist from Sami Tamimi and Tara Wigley’s “Falastin: A Cookbook.”
In the traditional local kitchen figs were used not only for their flavor, but also as a thickener. This recipe is a good example.
The late first lady of Israel Nehama Rivlin used to served these cookies on the end of Yom Kippur Fast to her loved ones.
Having been a rare ingredient, Mastic has been substituted with cornstarch. However, it adds a unique aroma and so is worth tracking down and sourcing for this recipe.
Festive Rosh Hashana (jewish new year) dessert, made with kodoo (pumpkin jam) and nut cream.
Kashta, the filling for these savory triangles, is a homemade version of ricotta cheese commonly used in pastries and desserts in Palestinian and other regional kitchens.
During the Muslim holiday called Eid al-Adha is it custom to serve meat, but Ma’amul cookies are also a typical holiday food.
Inexpensive ingredients and easy access to oranges made simple one-bowl citrus cake recipes like this one popular locally before the founding of the State of Israel and in the country’s early years
This is a versatile ingredient that can be used as a bitter-citrus seasoning for appetizers, main dishes, desserts, and even for cocktails
Written down over decades, Nechama Rivlin’s collection of recipes has over 50 cheesecake recipes. This one’s best made a day before serving.
Lemon meringue pie, with its finely balanced sweet-sour flavor and creamy custard filling, was one of Nechama Rivlin’s favorite desserts.
This cake is exceptionally moist courtesy of the apples in the batter and an orange syrup that’s drizzled on top.
Seasonal fruit baked with a crunchy crumb topping is the perfect dessert — particularly for new bakers and those short on time.
Zucker-Leikach is a light sponge cake, traditionally leavened with beaten egg whites. Despite its simplicity, it requires skill to perfect.
This jam is quick and easier to make than most orange jams since it includes some of the peel and a little sugar