Vegetable Tanzia (Roast Root Vegetables With Dried Fruit and Nuts)
Roasted vegetables, caramelized onions, and dried fruits are topped with roasted almonds, which add a welcome crunch
Side Dishes
Ptitim (Israeli Couscous) with Caramelized Onions
This ptitim dish is served at Ibn Ezra restaurant, and It has plenty of patiently fried onions with a little honey and loads of black pepper.
Eggplants in Tomatoes, Rivlin Style
Israel’s late first lady Nechama Rivlin learned this classic Sephardic recipe from the family of her husband, Israel’s 10th president, Reuven Rivlin.
Za’atar Potato Salad (Kartoffelsalat)
Chef Erez Komarovsky reinvents the yekke potato salad, using freshly-made mayonnaise, mustard, and fresh hyssop leaves in place of dill.
Bulgarian Guvetch
Guvetch (meaning earthenware pot) is a casserole of vegetables and tomatoes that entered Israeli cuisine via Jewish immigrants from the Balkans.
Buckwheat and Za’atar Mujadara
Chef Erez Komarovsky shakes off the dust from the buckwheat and prepares a dish inspired by the local and regional mujadara.