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appetizers

Piaju

Recipe by Rahel Musleah

<em>Piaju</em>

Indian cuisine, famous for crisp fried specialties like samosas, pakoras and piaju, are fine reminders of the miracle of the oil. We also enjoy fancy confections made from milk, sugar, flavorings and nuts.

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Kolokuthokeftedes (Zucchini Fritters)

Recipe by Joan Nathan

<em>Kolokuthokeftedes</em> (Zucchini Fritters)

Across from the ancient Agora in Athens is a line of outdoor restaurants with stunning views of the Parthenon. At one, called To Kouti, meaning “The Box,” are served the best zucchini fritters in Athens, even better than those I used to eat in Jerusalem, many years ago.

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Potato and Apple Gratin

Recipe by Christian Leue

Potato and Apple Gratin

A wintry mix of potatoes, apples and onion, this crisp and creamy gratin relies on the seaweed in Lula N.41, from Lior Lev Servcarz’s La Boîte, to supply both salt and savory notes. No cheese or cream is used, allowing the flavors of peak-season produce to shine through. Your guests will recognize the vegetable combo from those classic

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Ajvar (Balkan Eggplant Relish)

Recipe by Paula Wolfert

<i>Ajvar</i> (Balkan Eggplant Relish)

From Emily Kaiser Thelin: Food memories we form as children are often lodged so deeply in our minds, they can stay with us even though the fog of dementia. Alzheimer’s is said to attack the brain in the reverse order of the brain’s development through childhood and early adulthood, so early food memories can be

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Shirazi Cucumber and Pomegranate Salad

Recipe by Najmieh Batmanglij

Shirazi Cucumber and Pomegranate Salad

Shiraz is the Persian city of poets and the closest to the tribal regions of Iran, where my inspiration for this salad originated. This salad is a favorite throughout the Silk Road region and can be found, with slight variations, in almost every country there. Editor’s note: Shiraz was one of the three main cities

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Lahmajun

Recipe by Leah Koenig

<em>Lahmajun</em>

Jews hailing from Syria, Turkey, Lebanon and surrounding countries took the lead from their neighbors and fell in love with these small flatbreads topped with ground lamb or beef. The name is quite literal, stemming from a contraction of the Arabic words laham b’ajin or “meat with dough.” The yeasted dough is rolled quite thin

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Badımcan Kürüsü (Eggplant Caviar)

Recipe by Feride Buyuran

<em>Badımcan Kürüsü</em> (Eggplant Caviar)

It’s no wonder that the passion for this delicious spread/appetizer spans lands beyond the Caucasus, where eggplant caviar is believed to have originated. Where exactly it was born is uncertain. Prepared the Azerbaijani way, eggplant caviar gets its delectable flavor from roasted eggplant and peppers, juicy tomatoes and sweet onions, slowly simmered into a silky

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