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.

Photo by Penny De Los Santos

Lali Salad with Cherry, Chili, and Cilantro

In Israel, this salad is a culinary icon made popular by Habasta, a restaurant tucked into Tel Aviv’s Carmel Market. Nicknamed the “Lali salad” the recipe originated with chef, food writer, and TV personality Hila Alpert.