Photo by Matan CHoufan

Coconut and Jam Roulade

This recipe comes from Brigitte Choufan. “When I arrived in Israel, everyone was making this cake,” she recalls.

Meringue Cream Cake. Photographer: Jonathan Ben Chaim

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

Photo by Penny De Los Santos

Walnut and Raisin Rugelach

Dave Dreifus never got the chance to visit the Pastry Shop owned by his grandparents, but those rugelach are inspired by the ones sold there.

Photo by Dor Kedmi

Baking Heritage

Asif asked local Israeli and Palestinian bakers to recreate historic breads using heritage flours as part of our new installation “City. Wheat. Bread.” Writer Muzna Bishara asked them what it was like to work with heirloom grains.

Photo by Dor Kedmi

A Baker’s Identity Crisis

Israeli baker Hagay Ben Yehuda traveled to France to learn how to make what he thought was ‘classic’ bread, only to realize what he was looking for was back home. A journey into the fields helped him find his voice.

Photo by Dor Kedmi

Samuni (Rolls)

In 17th-century Egypt, this bread was known as “samuli.” Inspired by historic records, baker Safa Boshnak created this modern recipe for rolls.

Photo by Dor Kedmi

Sesame Ka’ak (Ka’ak bi-Simsim)

This is not the round ka’ak (bagel) that is known today as a “Jerusalem ka’ak,” but rather a smaller pastry that’s more akin to a cookie.

Photo by Dor Kedmi

Kmaj (Pita)

Kmaj, a flatbread with a pocket, was sold on the streets of Jerusalem in the 17th century. Today, the recipe is far easier to make at home than back then.