Mafalfaleh (Druze Bulgur with Vegetables)
Jad Amer shares a recipe for a Druze bulgur dish in honor of his brother Jawad, who was killed in the attacks following October 7. This recipe is part of the commemorative project “A Place at the Table.”
Vegan
Vegan Arayes (Stuffed and Seared Pita)
“A Place at the Table” is a commemorative project that documents the favorite dishes of those lost on October 7 with the help of their families. Adi Gindi-Grinshpon cherishes every moment she spent in the kitchen with her little sister Shahar Gindi. They both became vegan at a young age and loved experimenting with newContinue reading ” Vegan Arayes (Stuffed and Seared Pita)”
Hummus
This recipe for homemade hummus has been passed down for generations in the Yanin family, and was a symbol of home for Sivan Yanin, who was killed on October 7. His family shared it in his honor for “A Place at the Table.”
Matbucha (North African Tomato Dip)
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
Red Lentil and Barley Soup
Sigal Hayak from Moshav Hosen inherited this red lentil and barley recipe from her mother. It’s a favorite of kids, including her own
Vegetable Tanzia (Roast Root Vegetables With Dried Fruit and Nuts)
Roasted vegetables, caramelized onions, and dried fruits are topped with roasted almonds, which add a welcome crunch
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
Vignarola (Roman Spring Vegetables)
Inspired by the spring in Rome, this recipe makes the most of the fresh vegtables as prickly artichokes, and fresh fava beans and peas in their pods.
Torzelli (Roasted Curly Endive)
This roasted rendition for Passover comes from tour guide Micaela Pavoncello, whose family has lived in Rome since Julius Caesar’s time.
Roman Braised Artichokes
This Roman recipe for tender braised artichokes, called carciofi alla Romana in Italian, is from tour guide Micaela Pavoncello’s family
Romanian Eggplant Salad
Romanian Eggplant Salad full of flavor, memories, and garlic.
Spicy Kara (Bottle Squash) & Tomato Shakshuka
The following recipe is simple, quick and suitable for the summer, when kara and zucchini are in season.
Dried Fig and Nut Snack From Jish (Ma’akud)
Ma’akud is a general term for preserving fruit by cooking it with sugar into a jam enriched with spices, nuts, and seeds.
Charred Tomatoes Over Rice
Michal favors field tomatoes for this recipe, but any ripe tomato will do. And if you don’t have access to a grill, the tomatoes can be charred over a gas flame.
Almond Zhug
The following recipe calls for ‘Umm al Fahm’ or ‘Hassan’ almonds, a delicious, large local variety that is high in fat, but you can also use green almonds.
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.
Sabra (Prickly Pear) Compote
Chilled fruit soups originate in Eastern Europe and they were especially popular in Israel during the austerity era. This is a modern take.
Avocado Soup
Chilled fruit soups originate in Eastern Europe and they were especially popular in Israel during the austerity era. This is a modern take.
Güveç (Seasonal Vegetables Stew)
This seasonal vegetable stew is infinitely adaptable and also fitting for Passover when spring vegetables are just arriving in the markets.
Bissara (Broad Bean and Mulukhiyah Stew)
This thick stew made from dried broad beans and mulukhiya leaves comes from the Palestinian kitchen. Serve it with warm pita.
Muhammara (Roasted Red Pepper and Walnut Dip)
This smoky and tangy dip with red bell pepper and walnuts comes from Sami Tamimi and Tara Wigley’s “Falastin: A Cookbook.”
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.
Faloodeh Sib (Chilled Apple Drink With Rose Water)
On Rosh Hashanah, Rottem Lieberson’s Persian grandmother Hanom used to serve this cold fresh apple drink with rose water and lemon.
Rose Harissa and Pea Pilau with Crunchy Burnt Onions
A dish from the “Kitchen Hindi” (Baghdadi Jews of India), brought to us by Max Nye. Recommended for Rosh HaShana.
Carrot Meetha (Sweet Carrots from India)
A Rosh HaShana side dish from the “Kitchen Hindi” (Baghdadi Jews of India).
Orange and Coriander Seed Fruit Leather
This is a versatile ingredient that can be used as a bitter-citrus seasoning for appetizers, main dishes, desserts, and even for cocktails
Arab Red Lentil Soup
Palestinian lentil soup, spiced with cumin and served with lashings of lemon juice, has become a symbol of home cooking.
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.
Spicy Candied Citrus Peel
Chef Izhar Sa’ar of Rutenberg restaurant adds heat to one of the most nostalgic and beloved sweets in Israel — candied citrus peel.
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.
Wine Vinegar with Bitter Orange Blossoms
Gently pour this simple vinegar over fish or roasted chicken — it’s even delicious sprinkled lightly over vanilla ice cream.
Smat (Arab Lentil Soup With Noodles)
This dish of thick yellow split peas (or lentils) with wide egg noodles is an essential part of Jaffa’s Arabic cuisine.
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.
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.
Buckwheat and Za’atar Mujadara
Chef Erez Komarovsky shakes off the dust from the buckwheat and prepares a dish inspired by the local and regional mujadara.