A dish from the “Kitchen Hindi” (Baghdadi Jews of India), brought to us by Max Nye.
Traditional Jewish-Mizrahi dish, for ceremonial blessings in Rosh Hashana (jewish new year) feast.
Nechama Rivlin had a deep passion for Jerusalem and its diverse flavors, and this recipe comes from an Iraqi-Jewish neighbor of hers
Adding large quantities of bread to meatballs was a practice developed during the frugal years of World War II in British Mandate Palestine.
A lighter version of the traditional beef stew, this recipe was created by Israeli chef Haim Cohen