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Israel & Middle East

Black-Eyed Pea Salad

Recipe by Susan Barocas

Black-Eyed Pea Salad

Black-eyed peas are a favorite legume of Sephardic cuisines. At the Sephardic Rosh Hashanah seder—a ceremony of blessings over symbolic foods at the start of the first evening meal—the peas symbolize a new year that is rich in blessings and prosperity. Lentils or green beans can be used instead for the same blessing depending on

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Tahini Cookies

Recipe by Kerry Brodie

Tahini Cookies

Adapted from Ottolenghi’s Jerusalem, the dough for these cookies can be a bit crumbly, but the end result is a rich shortbread-type cookie that is the perfect addition to a cup of chai or a glass of limonana (mint lemonade).

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Homemade Cheese Bourekas

Recipe by Leah Hadad

Homemade Cheese <em>Bourekas</em>

Making cheese bourekas from made-from-scratch puff pastry is a labor of love. With Shavuot approaching, this was a good opportunity to satisfy my craving for a good bourekas and check off a baking goal: puff pastry. The result is worth the work—a savory, flaky, buttery, piping hot cheese bourekas is the ultimate comfort food. If

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Mgala (Fried Matzah)

Recipe by Leah Hadad

<em>Mgala</em> (Fried Matzah)

Passover is a holiday about remembering miracles, big and small. It is also about remembering the simple bread, or bread of poverty, our ancestors ate in Egypt. This recipe allows me to savor the memory of the simple fried matzah my late mother cooked during the Passovers of my childhood.

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