Orange Bundt Cake
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
Fruit
Lemon Meringue Pie
Lemon meringue pie, with its finely balanced sweet-sour flavor and creamy custard filling, was one of Nechama Rivlin’s favorite desserts.
Plum and Prune Crumble
Seasonal fruit baked with a crunchy crumb topping is the perfect dessert — particularly for new bakers and those short on time.
Citrus Leaf Powder
This pantry item elevates the strength of a dish’s aroma not flavor. Try it as a finishing garnish on seafood dishes or desserts.
Fermented Clementines With Fennel Seeds
These fermented clementines and fennel seeds are wonderfully fragrant and slightly bitter. Use them to make a vinaigrette.
Burnt Lemon Spread
You can use this as a spread on toast or as a condiment alongside a meat dish or blue cheese, or alternatively in a marinade for baked white fish.
Lime Curd
Sweet and sour, this curd is perfect as a tart filling. The recipe is easily adaptable to other varieties of citrus.
Freekeh Salad with Chicken and Roasted Apricots
In this new interpretation of the beloved tabbouleh salad from Muzna Bishara, the bulgur is replaced with local freekeh.
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