Melanie Shurka’s New York City restaurant Kubeh is a modern-day ode to the beloved Middle Eastern “dumpling” served across the Middle East and adopted by Jews who came to Israel.
A program from the World Zionist Organization, Cooking Up In Hebrew, gathers groups all over the world for a series of cooking workshops in which participants cook, eat and learn Hebrew together.
In mid November, academics, chefs, food writers and historians gathered at American University for “Israeli Cuisine as a Reflection of Israeli Society,” a groundbreaking conference exploring Israeli food.
Israelis can’t seem to get enough Indian food. For over three decades, one tiny, no-frills, family-run restaurant in a periphery town has reigned the Indian food scene. The secret? Chefs brought from India.
Participants on this year’s Food and Culture track of Federation’s Israel YOUR Way mission took the path less traveled, seeing and tasting things tourists don’t usually experience.
Did you know that the pomegranate originated in Iran and has been cultivated for 5,000 years? In addition to its many health benefits, it has a prominent role in history and culture.
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.
Zachary Engel, the chef de cuisine at Shaya in New Orleans, is the latest Jewish chef cooking Israeli food to win the prestigious James Beard Award, following mentors Michael Solomonov and Alon Shaya.
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