Mediterranean tartines (open-faced sandwiches) are ideal for the sweltering days of July and August. Here are three tried-and-tested recipes.
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Creamy kale, labneh and poached egg burek is a delicious tribute to all Israeli mothers—no matter that Israel replaced Mother’s Day with Family Day
This classic Middle Eastern dip of roasted pepper, walnut and pomegranate molasses is great for dipping with pita chips or veggies and is excellent in a sandwich with roasted vegetables. Muhammad (above right) is part of The Heights’ Mediterranean platter, which includes homemade hummus with pine nuts, babaganoush and tabbouleh. Jarred roasted peppers work well for this recipe.…
It’s time to look to Iraq, Tunisia and Libya for inspiration on what to do with this versatile fruit. Think Iraqi sweet-and-sour pumpkin stew and North African pumpkin dip.
January in Israel means heavy, rich stews. This updated Shabbat classic cooks all night in your oven, for a steaming, effortless Saturday lunch.
It’s not too late to celebrate the ancient and new vineyards and the wonderful fruit they give us. Try Vered’s menu full of grapes and enjoy with wine and your loved ones.
Instead of mac and cheese from a box why not try roasted tomato and balsamic vinegar pasta, spicy eggplant and chicken noodles or Middle Eastern mac and cheese?
Israeli breakfast is a term known to any tourist who has ever visited the country. Here are all the recipes you need to transport yourself to a Middle Eastern summer day on the beach.
The Purim mishloach manot is like the Jewish version of the Christmas cookie exchange. These unusual recipes will ensure your holiday gift basket is unique.
My mother has been making these date and walnut balls, a variation on traditional Jewish-Iraqi haroset, which is made with chopped walnuts and silan (date honey), for years. They’re not only perfect for Passover and Tu b’Shevat, but are also healthy and tasty year round. Pressed baking dates are available in Middle Eastern and some…