Find Everything on Asif Archives about Preserving

Dried fig malabi (milk pudding) in a glass on a colorful tablecloth — Preserved Figs in Syrup. Photo by Matan Choufan

Preserved Figs in Syrup

Barely any recipes with fresh figs can be found in traditional Arab cookbooks. Instead, they were enjoyed fresh or preserved in recipes like this one.

figs, Palestinian Cooking, Preserving, Summer Recipes

Orange and Coriander Seed Fruit Leather

This is a versatile ingredient that can be used as a bitter-citrus seasoning for appetizers, main dishes, desserts, and even for cocktails

Citrus, Dessert, Preserving, Vegan

Citrus Leaf Powder

This pantry item elevates the strength of a dish’s aroma not flavor. Try it as a finishing garnish on seafood dishes or desserts.

Citrus, Fruit, Preserving, Vegan, Vegetarian, Winter

Kumquat jam in a glass canning jar — Photography: Matan Choufan

Julius’ Kumquat and Marc de Galilee Jam

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.

Citrus, Preserving, Winter

Candied citrus peel in a teal ceramic bowl on a floral tablecloth — Photography: Matan Choufan

Spicy Candied Citrus Peel

Chef Izhar Sa’ar of Rutenberg restaurant adds heat to one of the most nostalgic and beloved sweets in Israel — candied citrus peel.

Citrus, Preserving, Vegan, Vegetarian, Winter

Preserved orange blossoms in vinegar in a glass jar — Photography: Matan Choufan

Wine Vinegar with Bitter Orange Blossoms

Gently pour this simple vinegar over fish or roasted chicken — it’s even delicious sprinkled lightly over vanilla ice cream.

Citrus, Preserving, Vegan

Fermented clementines in a glass jar — Photography: Matan Choufan

Fermented Clementines With Fennel Seeds

These fermented clementines and fennel seeds are wonderfully fragrant and slightly bitter. Use them to make a vinaigrette.

Citrus, Fruit, Preserving, Vegan, Vegetarian, Winter

Burnt Lemon Spread

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.

Citrus, Fruit, Preserving, Shavuot, Vegan, Vegetarian, Winter

Lime Curd

Sweet and sour, this curd is perfect as a tart filling. The recipe is easily adaptable to other varieties of citrus.

Citrus, Fruit, Preserving, Shavuot, Vegetarian, Winter

Illustration of anchovies on a plate — Illustration: Rotem Biksenspaner

Cinnamon Cured Anchovies or Sardines

Inspired by the unconventional “The Book of Pleasures” cookbook, chef Yehi Zino created this new take on cured fish.

Fish, Preserving

Cured Spanish Mackerel

Inspired by “The Book of Pleasures” cookbook, chef Yehi Zino creates a local a version to gravlax

Fish, Preserving, Seafood

Pickled Mackerel

In this recipe, oily and flavorful mackerel is lightly pickled in vinegar. Quick and easy to prepare, it requires your patience for 2 hours.

Fish, Preserving, Seafood