How Turkish coffee went from ritual beverage in Arab society to instant Israeli coffee — and what’s behind its recent renaissance.
A tasting guide for black coffee
From north to south, this guide will lead you to stalls, shops, and markets where baladi goods are sold.
The following recipe is simple, quick and suitable for the summer, when kara and zucchini are in season.
Ma’akud is a general term for preserving fruit by cooking it with sugar into a jam enriched with spices, nuts, and seeds.
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.
This following recipe comes from Suzanne Matar, a talented chef from I’billin, who makes her version of fatteh using Baladi eggplants.
In this riff on the classic date roulade from Asif’s culinary director Chef Ayelet Latovitch, Barhi dates are smoked with herbs.
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.
The rise of a buzzword in the produce section.