Photography: Dan Peretz, Styling: Nurit Kariv

Winter Hamin (Cholent)

Nechama Rivlin’s collection of recipes contains several for hamin from a range of communities with varying levels of complexity.

Photography: Matan Choufan


Jerusalem-based cook Yedida Dabah, making these Sephardic savory pastries filled with beef and pine nuts, is a way to keep the memory of her mother Dvora alive.

Photography: Matan Choufan

Kubbeh Hamusta

Writer Sherri Ansky describes kubbeh hamusta, a sour soup with meat-filled dumplings, as “a Friday noon-time delicacy.”

Photography: Matan Choufan

Peppery Jerusalem Kugel

In his book “Schmaltz”, Shmil Holland explains that when kugel arrived in Israel in the 19th century, the ingredient list was adapted to what was available locally.