Vignarola (Roman Spring Vegetables)
Inspired by the spring in Rome, this recipe makes the most of the fresh vegtables as prickly artichokes, and fresh fava beans and peas in their pods.
Vegan
Torzelli (Roasted Curly Endive)
This roasted rendition for Passover comes from tour guide Micaela Pavoncello, whose family has lived in Rome since Julius Caesar’s time.
Roman Braised Artichokes
This Roman recipe for tender braised artichokes, called carciofi alla Romana in Italian, is from tour guide Micaela Pavoncello’s family
Romanian Eggplant Salad
Romanian Eggplant Salad full of flavor, memories, and garlic.
Spicy Kara (Bottle Squash) & Tomato Shakshuka
The following recipe is simple, quick and suitable for the summer, when kara and zucchini are in season.
Dried Fig and Nut Snack From Jish (Ma’akud)
Ma’akud is a general term for preserving fruit by cooking it with sugar into a jam enriched with spices, nuts, and seeds.
Charred Tomatoes Over Rice
Michal favors field tomatoes for this recipe, but any ripe tomato will do. And if you don’t have access to a grill, the tomatoes can be charred over a gas flame.
Smoked Dates Roll
In this riff on the classic date roulade from Asif’s culinary director Chef Ayelet Latovitch, Barhi dates are smoked with herbs.
Almond Zhug
The following recipe calls for ‘Umm al Fahm’ or ‘Hassan’ almonds, a delicious, large local variety that is high in fat, but you can also use green almonds.
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.
Sabra (Prickly Pear) Compote
Chilled fruit soups originate in Eastern Europe and they were especially popular in Israel during the austerity era. This is a modern take.
Avocado Soup
Chilled fruit soups originate in Eastern Europe and they were especially popular in Israel during the austerity era. This is a modern take.
Güveç (Seasonal Vegetables Stew)
This seasonal vegetable stew is infinitely adaptable and also fitting for Passover when spring vegetables are just arriving in the markets.
Bissara (Broad Bean and Mulukhiyah Stew)
This thick stew made from dried broad beans and mulukhiya leaves comes from the Palestinian kitchen. Serve it with warm pita.
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.
Faloodeh Sib (Chilled Apple Drink With Rose Water)
On Rosh Hashanah, Rottem Lieberson’s Persian grandmother Hanom used to serve this cold fresh apple drink with rose water and lemon.
Rose Harissa and Pea Pilau with Crunchy Burnt Onions
A dish from the “Kitchen Hindi” (Baghdadi Jews of India), brought to us by Max Nye. Recommended for Rosh HaShana.
Carrot Meetha (Sweet Carrots from India)
A Rosh HaShana side dish from the “Kitchen Hindi” (Baghdadi Jews of India).
Orange and Coriander Seed Fruit Leather
This is a versatile ingredient that can be used as a bitter-citrus seasoning for appetizers, main dishes, desserts, and even for cocktails
Citrus Leaf Powder
This pantry item elevates the strength of a dish’s aroma not flavor. Try it as a finishing garnish on seafood dishes or desserts.
Spicy Candied Citrus Peel
Chef Izhar Sa’ar of Rutenberg restaurant adds heat to one of the most nostalgic and beloved sweets in Israel — candied citrus peel.
Fermented Clementines With Fennel Seeds
These fermented clementines and fennel seeds are wonderfully fragrant and slightly bitter. Use them to make a vinaigrette.
Burnt Lemon Spread
You can use this as a spread on toast or as a condiment alongside a meat dish or blue cheese, or alternatively in a marinade for baked white fish.
Wine Vinegar with Bitter Orange Blossoms
Gently pour this simple vinegar over fish or roasted chicken — it’s even delicious sprinkled lightly over vanilla ice cream.
Smat (Arab Lentil Soup With Noodles)
This dish of thick yellow split peas (or lentils) with wide egg noodles is an essential part of Jaffa’s Arabic cuisine.
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.
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.
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.