Mamounia is a medieval sweet, believed to have been created for the Caliph al-Ma’mun, who ruled The Muslim Empire in the 8th century. Legend has it that the Caliph asked his chef to prepare something quick using only the ingredients available, resulting in either a rice or semolina porridge or pudding (versions of the story differ). This one is drenched in sugar syrup before it’s served.
When it’s cold outside, soup is more than just a nutritious steaming meal.
This is the time to linger in the kitchen over long simmering broths and stews and savor hearty local fare.
This is the time to linger in the kitchen over long simmering broths and stews and savor hearty local fare.
Yemeni Lung Stew is a dish that’s hard to find today. Here you can find the recipe.
Hagit Bilia, who is more known as Liza Panelim, shares her aunt’s recipe for chicken soup with kreplach.
Lucy Ayoub shares her family recipe for hashweh rice – the fiiling of the mahshi.
This simple fava bean soup with harissa from Ron Arazi’s family is perfect for a meal in the Sukkah. Serve it with fresh pita for dipping.
This Yemenite yogurt soup comes together quickly, making it an ideal recipe for a quick weeknight meal or to break the Yom Kippur fast.
Chef Ayala Hodak’s recipes for shifteh berenji, a meatball-laden soup, brings together Persian limes, bunches of fresh herbs, and prunes.
Stuffing onion sleeves requires practice and patience but the reward is well worth it. This recipe comes from a Lebanese Jewish family.
This layered dish of roasted eggplant, tomato, and beef comes from a Iraqi-Jewish cook Annabel Rabiya.
This bread pudding from chef Einat Admony brings together two classic Rosh Hashanah flavors, apples and dates, in one dessert.
The well-spiced chicken stew doro wat is traditionally served in Jewish Ethiopian homes for Shabbat. In this recipe, the classic gets an update.
Growing up on a homestead in northern Minnesota, Julia Silverberg Nemeth’s family had chicken soup every Friday. The recipe hinted at a secret her family kept from her — she was Jewish.
This recipe is an intriguing combination ancient culinary traditions, seasonality, and the meticulousness of a chef.
This thick stew made from dried broad beans and mulukhiya leaves comes from the Palestinian kitchen. Serve it with warm pita.
Having been a rare ingredient, Mastic has been substituted with cornstarch. However, it adds a unique aroma and so is worth tracking down and sourcing for this recipe.
Nechama Rivlin’s collection of recipes contains several for hamin from a range of communities with varying levels of complexity.
This pantry item elevates the strength of a dish’s aroma not flavor. Try it as a finishing garnish on seafood dishes or desserts.
Jam is probably the most common method of preservation. Here an Eau de Vie is added to the kumquat jam to deepen its range of flavors.
Chef Izhar Sa’ar of Rutenberg restaurant adds heat to one of the most nostalgic and beloved sweets in Israel — candied citrus peel.
These fermented clementines and fennel seeds are wonderfully fragrant and slightly bitter. Use them to make a vinaigrette.
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.
Sweet and sour, this curd is perfect as a tart filling. The recipe is easily adaptable to other varieties of citrus.
The Jerusalem soup pot merges influences from the Arab cuisine of the Greater Syria region with others introduced by Jewish communities.
This jam is quick and easier to make than most orange jams since it includes some of the peel and a little sugar
