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.

shared By Rottem Lieberson

Pasta With Black Beans, Yogurt, and Herbs

Pasta with lentils and beans, loaded with fresh cilantro and dill, and tossed with goat’s milk yogurt. Toped off with kashk, a fermented and dried yogurt that’s formed into a ball and grated like parmesan, which sourced from Tehran or Arab grocers in Israel.

Rice pudding. Photo by Ariel Efron

Rice pudding

Having been a rare ingredient, Mastic has been substituted with cornstarch. However, it adds a unique aroma and so is worth tracking down and sourcing for this recipe.

Photography: Dan Peretz, Styling: Nurit Kariv

Lemon Meringue Pie

Lemon meringue pie, with its finely balanced sweet-sour flavor and creamy custard filling, was one of Nechama Rivlin’s favorite desserts.

Nechama Rivlin’s vegetarian (and kosher) adaptation of the classic French quiche Lorraine is a favorite of President Reuven (Ruvi) Rivlin

Leek and Cheese Quiche

Nechama Rivlin’s vegetarian (and kosher) adaptation of the classic French quiche Lorraine is a favorite of President Reuven Rivlin.