Photography by Armando Rafael and food styling by Judy Haubert

Kurdish Kadeh and Zijik

Alon Hadar’s recipe for a stuffed bread filled with cheese that honors the tradition of eating dairy-laden dishes on Shavuot. The kadeh “was the queen on the table,” says Alon, served alongside a rich yogurt sauce called zijik that’s made with fresh purslane. This recipe, which adds spinach to the filling, is Alon’s riff on the kadeh his grandmother made.

Miriam Persi’s Fried Kubbeh. Photo by Dave Katz.

Fried Kubbeh

These fried and crunchy snacks are popular across the Levant. This recipe can be made in advance and stored in the freezer.