Shelly Meshel-Yogev, whose daughter Libby Cohen Meguri was murdered on October 7, prepares in her memory the salad everyone around her called “Libby’s Salad,” made with black lentils and roasted sweet potatoes. Part of Asif’s “A Place at the Table” commemorative project.
“When I was a child, rishta was a perfect solution for lunch on a blisteringly hot Shabbat afternoon at the end of summer. It was simply too hot to spend time in the kitchen, so my mother would whip up this simple dish”.
The late Stav Geta, who was killed on October 7, loved makbouba — especially when her mother Etty made shakshuka with it. Etty shared the recipe for the commemorative project, “A Place at the Table.”
This recipe for matbucha comes from Kiryat Shmona resident Aliza Zwigi. It’s perfect in a sandwich with schnitzel and fried eggplant on a Friday afternoon
Romanian Eggplant Salad full of flavor, memories, and garlic.
In Israel, this salad is a culinary icon made popular by Habasta, a restaurant tucked into Tel Aviv’s Carmel Market. Nicknamed the “Lali salad” the recipe originated with chef, food writer, and TV personality Hila Alpert.
In this new variation on the classic tabbouleh, chef Muzna Bishara uses freekeh, mung beans, zucchini, and a carob dressing.
Coarsely chopped and liberally dressed with olive oil and lemon juice, this salad was a favorite of Israel’s late first lady Nechama Rivlin.
In this new interpretation of the beloved tabbouleh salad from Muzna Bishara, the bulgur is replaced with local freekeh.
