Yemeni Lung Stew
Yemeni Lung Stew is a dish that’s hard to find today. Here you can find the recipe.
Yemeni Lung Stew is a dish that’s hard to find today. Here you can find the recipe.
Hagit Bilia, who is more known as Liza Panelim, shares her aunt’s recipe for chicken soup with kreplach.
Lucy Ayoub shares her family recipe for hashweh rice – the fiiling of the mahshi.
This simple fava bean soup with harissa from Ron Arazi’s family is perfect for a meal in the Sukkah. Serve it with fresh pita for dipping.
This Yemenite yogurt soup comes together quickly, making it an ideal recipe for a quick weeknight meal or to break the Yom Kippur fast.
Chef Ayala Hodak’s recipes for shifteh berenji, a meatball-laden soup, brings together Persian limes, bunches of fresh herbs, and prunes.
Stuffing onion sleeves requires practice and patience but the reward is well worth it. This recipe comes from a Lebanese Jewish family.
This bread pudding from chef Einat Admony brings together two classic Rosh Hashanah flavors, apples and dates, in one dessert.
The well-spiced chicken stew doro wat is traditionally served in Jewish Ethiopian homes for Shabbat. In this recipe, the classic gets an update.
Growing up on a homestead in northern Minnesota, Julia Silverberg Nemeth’s family had chicken soup every Friday. The recipe hinted at a secret her family kept from her — she was Jewish.
This recipe is an intriguing combination ancient culinary traditions, seasonality, and the meticulousness of a chef.
This thick stew made from dried broad beans and mulukhiya leaves comes from the Palestinian kitchen. Serve it with warm pita.
Nechama Rivlin’s collection of recipes contains several for hamin from a range of communities with varying levels of complexity.
This pantry item elevates the strength of a dish’s aroma not flavor. Try it as a finishing garnish on seafood dishes or desserts.
Jam is probably the most common method of preservation. Here an Eau de Vie is added to the kumquat jam to deepen its range of flavors.
Chef Izhar Sa’ar of Rutenberg restaurant adds heat to one of the most nostalgic and beloved sweets in Israel — candied citrus peel.
These fermented clementines and fennel seeds are wonderfully fragrant and slightly bitter. Use them to make a vinaigrette.
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Sweet and sour, this curd is perfect as a tart filling. The recipe is easily adaptable to other varieties of citrus.
This jam is quick and easier to make than most orange jams since it includes some of the peel and a little sugar