Duba (Ethiopian Pumpkin Steak With Yellow Split Pea Purée)
This recipe for pumpkin steak atop yellow split peas, from chef Elazar Tamano, is a contemporary play on two Ethiopian classics.
Summer Recipes
Lali Salad with Cherries, 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.
Brain-Style Zucchini
Like many other recipes from 1950s Israel, this one uses vegetables and eggs to stand in for meat that wasn’t readily available.
Ash-e Anar (Pomegranate Soup With Meatballs)
This Persian soup from acclaimed cookbook author Rottem Lieberson is made with tangy pomegranate concentrate, herbs, and meatballs.
Freekeh, Mung Bean, and Raw Zucchini Tabbouleh With Carob Dressing
In this new variation on the classic tabbouleh, chef Muzna Bishara uses freekeh, mung beans, zucchini, and a carob dressing.
Preserved Figs in Syrup
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.
Za’atar Manakish With Roasted Figs
Muzna’s contemporary take on the farmers’ summertime snack is topped with figs, cheese and watercress leaves for a refreshing crunch.
Apple and Eggplant With Honey and Chili
In the Sephardi and Mizrahi Rosh Hashanah tradition, there is a blessing at the start of the meal that says “May it be a year as sweet as honey.”
Yellow Barhi Dates With Garlic and Herbs
Celebratory Rosh Hashana (jewish new year) dish, bringing foreword the fresh seasonal barhi date.
Nuts & Kodoo (Pumpkin Jam) Tart
Festive Rosh Hashana (jewish new year) dessert, made with kodoo (pumpkin jam) and nut cream.
Medias (Beef & Eggplants)
There are several versions of this dish, the most famous of which is made with zucchini, but this is with eggplants.
Filo triangles stuffed with kashta, grapes and raisins
Kashta, the filling for these savory triangles, is a homemade version of ricotta cheese commonly used in pastries and desserts in Palestinian and other regional kitchens.
Meatballs with Okra
Nechama Rivlin had a deep passion for Jerusalem and its diverse flavors, and this recipe comes from an Iraqi-Jewish neighbor of hers
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.
Nechama Rivlin’s Salad
Coarsely chopped and liberally dressed with olive oil and lemon juice, this salad was a favorite of Israel’s late first lady Nechama Rivlin.
Plum and Prune Crumble
Seasonal fruit baked with a crunchy crumb topping is the perfect dessert — particularly for new bakers and those short on time.
Sayadieh (Jaffa-Style Fish Over Rice)
One of Jaffa’s best known dishes, this recipe for fish over seasoned yellow rice is similar to those from other coastal cities in the region.
Fried Fish with Chermoula
Chermoula is a marinade or relish from North Africa, traditionally used to flavor fish or seafood. Here, it’s paired with fried fish.
Artichoke Hearts With Mint & Basil
These artichokes, inspired by the iconic Israeli cookbook “The Book of Pleasures,” are cooked with lots of olive oil and fresh herbs.
Freekeh Salad with Chicken and Roasted Apricots
In this new interpretation of the beloved tabbouleh salad from Muzna Bishara, the bulgur is replaced with local freekeh.
Bulgarian Guvetch
Guvetch (meaning earthenware pot) is a casserole of vegetables and tomatoes that entered Israeli cuisine via Jewish immigrants from the Balkans.
White Bean Masabacha
White bean masabacha, a regular feature of new Israeli cooking, is a captivating combination of Middle Eastern technique and Balkan flavors.