Ice Cream Cones
On a hot day, nothing’s more fitting than pastry chef Rinat Tzadok’s recipe for homemade ice cream cones
Summer Recipes
Frozen Fruit Sorbet
This recipe for fruity sorbet is a perfect treat to make with kids on a hot summer day
Dutch Baby with Fresh Fruit and Ricotta
Instead of a stack of pancakes that need to be cooked individually, Lavie created a recipe for a plump family-sized pancake that’s baked in the oven
Rainbow Vegetable Sandwiches
Colorful and beautiful “rainbow sandwiches” you have to make with the kids
No-Bake Chocolate Tahini Cake
The chocolate mixture is pressed into a cake pan instead of being rolled into balls, creating a fuss-free no-bake cake that’s vegan and gluten-free, but still deeply chocolatey
Coconut Candy Bars
The nostalgic, eye-catching coconut candy has long been a favorite in Israel and it’s easy and fun to make it at home.
Ice Box Cake with Lemon Ricotta Filling
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”
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
Zucchini Pashtida
Hillel Gardi’s easy recipe for a zucchini pashtida comes from his late beloved grandmother. Serve it with goat milk labneh, sumac and hyssop.
Ptitim (Israeli Couscous) with Caramelized Onions
This ptitim dish is served at Ibn Ezra restaurant, and It has plenty of patiently fried onions with a little honey and loads of black pepper.
Halo Halo (Frozen Filipino Dessert)
The halo halo is a frozen dessert from the Philippines loaded with brightly-colored sweets.
Pizza Bourekas
What is your favorite bourekas? Most Israeli children are likely to answer: pizza. The Turks would not necessarily approve of the Israeli pizza-flavored filling, but Israelis know what they like, and the pizza bourekas has become a local icon. As a hybrid created in the 1980s, it combines the best of everything — pizza tomato sauce, melting cheese, and sometimes green olives.
Duba (Ethiopian Pumpkin Steak With Yellow Split Pea Purée)
This recipe for pumpkin steak atop yellow split peas, from chef Elazar Tamano, is a contemporary play on two Ethiopian classics.
Lali Salad with Cherries, Chili, and Cilantro
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.
Brain-Style Zucchini
Like many other recipes from 1950s Israel, this one uses vegetables and eggs to stand in for meat that wasn’t readily available.
Ash-e Anar (Pomegranate Soup With Meatballs)
This Persian soup from acclaimed cookbook author Rottem Lieberson is made with tangy pomegranate concentrate, herbs, and meatballs.
Freekeh, Mung Bean, and Raw Zucchini Tabbouleh With Carob Dressing
In this new variation on the classic tabbouleh, chef Muzna Bishara uses freekeh, mung beans, zucchini, and a carob dressing.
Preserved Figs in Syrup
Barely any recipes with fresh figs can be found in traditional Arab cookbooks. Instead, they were enjoyed fresh or preserved in recipes like this one.
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.
Apple and Eggplant With Honey and Chili
In the Sephardi and Mizrahi Rosh Hashanah tradition, there is a blessing at the start of the meal that says “May it be a year as sweet as honey.”
Yellow Barhi Dates With Garlic and Herbs
Celebratory Rosh Hashana (jewish new year) dish, bringing foreword the fresh seasonal barhi date.
Nuts & Kodoo (Pumpkin Jam) Tart
Festive Rosh Hashana (jewish new year) dessert, made with kodoo (pumpkin jam) and nut cream.
Medias (Beef & Eggplants)
There are several versions of this dish, the most famous of which is made with zucchini, but this is with eggplants.
Filo triangles stuffed with kashta, grapes and raisins
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.
Meatballs with Okra
Nechama Rivlin had a deep passion for Jerusalem and its diverse flavors, and this recipe comes from an Iraqi-Jewish neighbor of hers
Eggplants in Tomatoes, Rivlin Style
Israel’s late first lady Nechama Rivlin learned this classic Sephardic recipe from the family of her husband, Israel’s 10th president, Reuven Rivlin.
Nechama Rivlin’s Salad
Coarsely chopped and liberally dressed with olive oil and lemon juice, this salad was a favorite of Israel’s late first lady Nechama Rivlin.
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.
Sayadieh (Jaffa-Style Fish Over Rice)
One of Jaffa’s best known dishes, this recipe for fish over seasoned yellow rice is similar to those from other coastal cities in the region.
Fried Fish with Chermoula
Chermoula is a marinade or relish from North Africa, traditionally used to flavor fish or seafood. Here, it’s paired with fried fish.
Artichoke Hearts With Mint & Basil
These artichokes, inspired by the iconic Israeli cookbook “The Book of Pleasures,” are cooked with lots of olive oil and fresh herbs.
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.
Bulgarian Guvetch
Guvetch (meaning earthenware pot) is a casserole of vegetables and tomatoes that entered Israeli cuisine via Jewish immigrants from the Balkans.
White Bean Masabacha
White bean masabacha, a regular feature of new Israeli cooking, is a captivating combination of Middle Eastern technique and Balkan flavors.