Middle Eastern and Jewish ingredients augment the classic American Thanksgiving staple foods, for a meal that’s both kosher and offers plenty of filling options for your vegetarian/vegan guests.
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The Festival of Tabernacles is about showing the bounty of the year’s final harvest. In the United States, the squash is a classic symbol of that.
Tired of traditional honey cakes? Here’s one that has a distinctly Israeli flavor, thanks to the addition of tahini and cardamom. As with any pound cake, this cake’s flavor deepens and improves over time, so prepare it a day or two in advance. Make it pareve by using oil instead of butter and dairy-free chocolate…
Before there was chocolate, there were figs, pomegranates and dates. Recipes for professing love on Tu b’Av.
Like many other Israelis relocating to America, my first concern was hummus. Then labneh, an Arab cheese made by straining the whey out of yogurt until it’s thick, creamy and slightly sour.
Mediterranean tartines (open-faced sandwiches) are ideal for the sweltering days of July and August. Here are three tried-and-tested recipes.
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.