Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required


Shirazi Cucumber and Pomegranate Salad

Recipe by Najmieh Batmanglij

Shirazi Cucumber and Pomegranate Salad

Shiraz is the Persian city of poets and the closest to the tribal regions of Iran, where my inspiration for this salad originated. This salad is a favorite throughout the Silk Road region and can be found, with slight variations, in almost every country there. Editor’s note: Shiraz was one of the three main cities

Read the story


Recipe by Leah Koenig


Jews hailing from Syria, Turkey, Lebanon and surrounding countries took the lead from their neighbors and fell in love with these small flatbreads topped with ground lamb or beef. The name is quite literal, stemming from a contraction of the Arabic words laham b’ajin or “meat with dough.” The yeasted dough is rolled quite thin

Read the story

Badımcan Kürüsü (Eggplant Caviar)

Recipe by Feride Buyuran

<em>Badımcan Kürüsü</em> (Eggplant Caviar)

It’s no wonder that the passion for this delicious spread/appetizer spans lands beyond the Caucasus, where eggplant caviar is believed to have originated. Where exactly it was born is uncertain. Prepared the Azerbaijani way, eggplant caviar gets its delectable flavor from roasted eggplant and peppers, juicy tomatoes and sweet onions, slowly simmered into a silky

Read the story

Polpettone di Tonno (Tuna Loaf) with Horseradish Green Sauce

Recipe by Marcia Friedman

<em>Polpettone di Tonno</em> (Tuna Loaf) with Horseradish Green Sauce

This Italian-inspired recipe offers a fresh flavorful alternative to traditional gefilte fish for holiday meals. I’ve boosted the flavor and texture with the addition of artichokes and a topping of salsa verde—green sauce, which I’ve enhanced with horseradish in a nod to gefilte-fish tradition. The Parmesan cheese can be omitted if you need a nondairy

Read the story

Roasted Carrot and Sweet Potato Tzimmes

Recipe by Amelia Saltsman

Roasted Carrot and Sweet Potato <em>Tzimmes</em>

Tzimmes is an Eastern European stew of carrots and/or sweet potatoes and prunes traditionally cooked with beef flanken, often sweetened with brown or white sugar and sometimes thickened with flour. In Yiddish, the word tzimmes means “a big fuss,” probably because of all the work required to make the old-style dish. This version couldn’t be

Read the story

Greek Tzatziki

Recipe by Joshua Rosenstein

Greek <em>Tzatziki</em>

Vacationing on the rural Greek coast with my family, we had plenty of opportunities to give ten-month-old Kai samples of local taverna fare. While fresh grilled fish seems to be a perennial favorite, a new delight was tzatziki. Most tavernas have a list of various prepared salads that accompany main dishes, but perhaps none is

Read the story

Crispy Baked Falafel

Recipe by Judith Rontal

Crispy Baked Falafel

Falafel is a traditional Middle Eastern patty made out of chickpeas. They are typically deep-fried, which makes it both intimidating for a home cook and not the healthiest thing to enjoy. While baked falafel are typically soggy messes that fall apart, by adding a coating of Amazi plantain chips you get the crunch you dream

Read the story

Balaboosta Borscht

Recipe by Michele Amira

<em>Balaboosta Borscht</em>

My entire family is obsessed with red borscht—the kind that looks almost radioactive in color and conjures up memories of Mother Russia. That’s why I’m here to make a case for borscht this summer. Although it doesn’t get as much hype, this cold beet soup is just as refreshing as its hip Spanish cousin gazpacho

Read the story

Eggplant “Meatball” Banh Mi Vietnamese Sandwich

Recipe by Pat Tanumihardja

Eggplant “Meatball” <em>Banh Mi</em> Vietnamese Sandwich

The Vietnamese banh mi sandwich has taken the culinary world by storm. This eggplant “meatball” version is a refreshing change from the usual banh mi filled with meat pâté or pork. The extras—sriracha mayo, pickles, veggies and herbs—are just as important as the filling, creating a unique sandwich that’s fun, flavorful, crunchy and fresh-tasting. Did

Read the story