It is said that women in Yemen didn’t experience postpartum depression. Why? Because they spent the 40 days after giving birth being taken care of by other women and fed rich galoub.
The Taste of Sisterhood
About the Author
Leah Hadad once worked as a lawyer, but her lifelong love for cooking and baking led her to start Tribes-a-Dozen and develop its signature product, Voilà! Hallah, a line of all-natural, kosher challah bread mixes. Her calling now is to revive the tradition of baking challah at home. Leah draws on her Yemenite-Israeli roots as she is mixin' traditions in her kitchen for family and friends in Washington, DC.
Galoub
This traditional Yemenite fried pita goes by various names, depending on which of the 1,000 Jewish settlements in Yemen one came from. My mother called it galoub or gourse interchangeably, but others call it zalabia or dourdour. The simple fried pita is torn into bite-sized pieces, drenched with warm ghee or samna (clarified butter) and…
Mooma’s Spicy Fish
Recipe contributed by Gil Hovav. In his memoir, Candies from Heaven, Israeli food writer and personality Gil Hovav offers several family recipes from his childhood in 1960s Jerusalem, one of which is his grandmother’s spicy fish recipe. “There was no Friday night meal without a pot of spicy fish in red sauce, and lots of…
The Flavors of Memory
Israeli food writer and personality Gil Hovav’s newly translated memoir, the third in a trilogy, paints a picture of 1960s Jerusalem and one family that has played an extraordinary part in Israeli history.
Hungarian Jewish Flódni Cake
On a visit to Hungary last summer, I discovered flódni, a traditional cake of Jewish Budapest. The Jewish community preserved the flódni tradition, which now has a wider audience in the Hungarian beyond the Jewish community and has come to symbolize the diversity of Hungarian society. With five layers of dough and four distinct fillings—poppy…
Flódni to Remember
Meet flódni, the sweet specialty of Jewish Budapest, a humble, but towering cake of five layers of dough and four different traditional Jewish fillings—apple, walnut, poppy seed and plum jam.
Bharat-Spiced Apricot Tzimmes
My untraditional, aromatic tzimmes recipe is lightly sweetened with honey and dried apricots and spiced with baharat, a spice mix used in Iraqi and other Middle Eastern dishes.
Don’t Make a Tzimmes Out of It
There’s no reason this Jewish dish, perfectly hued for the season, shouldn’t be on your Thanksgiving table. Plus with Leah’s tweaks, including Middle Eastern spicing, nothing tastes more American.
An Israeli Cheesecake, Kind of
Just before Shavuot last year, Leah got an itch to make the light cheesecake she used to make back in Israel, but she couldn’t remember how, so she embarked upon a quest to find it.
Israeli Cheesecake, Kind of
Suddenly longing for the Israeli cheesecake I remembered fondly, I embarked on a search spanning two continents for that classic recipe. I bridged present and past, finally putting together the long-lost recipe thanks to the help of newly found old friends, my sister and the Internet. Alas, the old-country recipe called for ingredients not readily…
