Marzipan-Filled Cigars
“Marzipan-filled cigars, fried and dipped in honey syrup, are an Algerian treat my grandmother Miray would make for Shavuot,” says chef Enav Azgouri.
Traditional Food
Moghrabieh
Moghrabieh is a traditional Levantine dish, made with fried onions, and chickpeas and often includes slow-cooked beef, chicken, or lamb.
Black-Eyed Peas Dal
Bijay Rai shared this recipe in honor of his friend Aviv Atzili, who was murdered on October 7. This recipe is part of the commemorative project “A Place at the Table.”
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”.
Dahdah (Palestinian Semolina Cake)
The dessert’s name comes from the Arabic word dahdah, meaning a plump person — fitting for a cake that is rich and hearty.
Mansoufi (Druze Bulgur Gnocchi with Yogurt)
Traditionally served as a family dish, mansoufi symbolizes warmth and love, explains Olla Allo, who is from the Druze community.
Maakouda: Deep-Fried Potato Cakes
These potato and herb fritters are coated in batter and fried in olive oil. Serve them with a fresh tomato sauce.
Is Israel the ‘Ktzitzot’ Nation?
Moroccan fish patties, Polish beef ones, Bulgarian leek fritters — the popularity of ktzitzot (as they’re known in Hebrew) is unparalleled here and has only risen since the start of the war. Journalist Hilik Gurfinkel argues that the flavors and memories they carry encapsulate the essence of home.
During Ramadan, Bedouin Guide Salem Khalidi Invites Guests Into His Home for an Iftar Meal and Conversation
We joined Khalidi for a break fast meal in his Bedouin community in the North