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
Roasted vegetables, caramelized onions, and dried fruits are topped with roasted almonds, which add a welcome crunch
Adeena Sussman’s wonderfully delicious cheese & roasted vegetable pashtida recipe also cleverly uses up leftover challah from Shabbat.
In this French preparation, called barigoule, artichokes along with small carrots and whole cloves of garlic are gently braised in white wine and lots of olive oil. At the very end, garden peas, are added for a pop of color and freshness
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Coarsely chopped and liberally dressed with olive oil and lemon juice, this salad was a favorite of Israel’s late first lady Nechama Rivlin.
Chef Erez Komarovsky reinvents the yekke potato salad, using freshly-made mayonnaise, mustard, and fresh hyssop leaves in place of dill.
These artichokes, inspired by the iconic Israeli cookbook “The Book of Pleasures,” are cooked with lots of olive oil and fresh herbs.
Adoration for stuffed vegetables cuts across religious and ethnic boundaries and is shared by all residents of Jerusalem.