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.
This recipe for pumpkin steak atop yellow split peas, from chef Elazar Tamano, is a contemporary play on two Ethiopian classics.
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.
Like many other recipes from 1950s Israel, this one uses vegetables and eggs to stand in for meat that wasn’t readily available.
This Persian soup from acclaimed cookbook author Rottem Lieberson is made with tangy pomegranate concentrate, herbs, and meatballs.
In this new variation on the classic tabbouleh, chef Muzna Bishara uses freekeh, mung beans, zucchini, and a carob dressing.
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.
Muzna’s contemporary take on the farmers’ summertime snack is topped with figs, cheese and watercress leaves for a refreshing crunch.
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.”
Celebratory Rosh Hashana (jewish new year) dish, bringing foreword the fresh seasonal barhi date.
Festive Rosh Hashana (jewish new year) dessert, made with kodoo (pumpkin jam) and nut cream.
There are several versions of this dish, the most famous of which is made with zucchini, but this is with eggplants.
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.
Nechama Rivlin had a deep passion for Jerusalem and its diverse flavors, and this recipe comes from an Iraqi-Jewish neighbor of hers
Israel’s late first lady Nechama Rivlin learned this classic Sephardic recipe from the family of her husband, Israel’s 10th president, Reuven Rivlin.
Coarsely chopped and liberally dressed with olive oil and lemon juice, this salad was a favorite of Israel’s late first lady Nechama Rivlin.
Seasonal fruit baked with a crunchy crumb topping is the perfect dessert — particularly for new bakers and those short on time.
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.
Chermoula is a marinade or relish from North Africa, traditionally used to flavor fish or seafood. Here, it’s paired with fried fish.
These artichokes, inspired by the iconic Israeli cookbook “The Book of Pleasures,” are cooked with lots of olive oil and fresh herbs.
In this new interpretation of the beloved tabbouleh salad from Muzna Bishara, the bulgur is replaced with local freekeh.
Guvetch (meaning earthenware pot) is a casserole of vegetables and tomatoes that entered Israeli cuisine via Jewish immigrants from the Balkans.
White bean masabacha, a regular feature of new Israeli cooking, is a captivating combination of Middle Eastern technique and Balkan flavors.