Shaily Lipa is an Israeli cookbook author, food journalist, culinary editor and hostess of a food-focused TV show, HaBayit Shel Shaily (Shaily's Home). She has appeared on several other cooking programs and has written eight cookbooks, including most recently My Balkan Kitchen (Al Hashulchan, 2014).
In Balkan homes, especially Bulgarian ones, homemade marzipan, which is softer and meltier than the store-bought variation, is an institution. The traditional way to make it involves blanching and peeling the almonds, but I’ve found that it works just as well with store-bought blanched almonds. Nevertheless, I refuse to skip grinding the almonds myself and using store-bought…
The three stars of Balkan cuisine—eggplant, tomatoes and peppers—form a fantastic stew-y salad together. When my mom makes it, I eat it straight from the pan, still warm, with a spoon.
I usually make this pilaf during the high holidays because it is particularly impressive and decadent. The rice is juicy, yet the grains remain separate.
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
|
29
|
30
|
31
|
1
|
2
|
3
|
4
|
|
5
|
6
|
7
|
8
|
9
|
10
|
11
|
|
12
|
13
|
14
|
15
|
16
|
17
|
18
|
|
19
|
20
|
21
|
22
|
23
|
24
|
25
|
|
26
|
27
|
28
|
29
|
30
|
1
|
2
|
