The fermented drink kombucha is surprisingly simple to make at home — though you’ll need to secure a SCOBY before you start.
Citrus is an inseparable part of the cuisines of the Middle East. Hila and Yizhar Sahar, chefs and owners of Rutenberg restaurant take us on a historical tour of the region’s citrus pantry
Inexpensive ingredients and easy access to oranges made simple one-bowl citrus cake recipes like this one popular locally before the founding of the State of Israel and in the country’s early years
This is a versatile ingredient that can be used as a bitter-citrus seasoning for appetizers, main dishes, desserts, and even for cocktails
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.