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.
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.
Gently pour this simple vinegar over fish or roasted chicken — it’s even delicious sprinkled lightly over vanilla ice cream.
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.
Inspired by the unconventional “The Book of Pleasures” cookbook, chef Yehi Zino created this new take on cured fish.
Inspired by “The Book of Pleasures” cookbook, chef Yehi Zino creates a local a version to gravlax
In this recipe, oily and flavorful mackerel is lightly pickled in vinegar. Quick and easy to prepare, it requires your patience for 2 hours.