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Israel & Middle East

Rafi Hakimi’s Sholeh Zard

Recipe by Joshua Rosenstein

Rafi Hakimi’s <em>Sholeh Zard</em>

Recipe courtesy of Rafi Hakimi, Panache Catering. This traditional Persian rice dessert is made with saffron and often served with ornate decorations made of spices and nuts. Rosewater can be found at ethnic groceries or online.

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Panache’s Polo Shevid

Recipe by Joshua Rosenstein

Panache’s <em>Polo Shevid</em>

Recipe courtesy of Rafi Hakimi, Panache Catering. Polo Shevid is a standard of Persian cooking and can be made with lima beans or other legumes as well as the peas in this recipe. Persians like their rice dry and take care to use a towel over the top of the pot while cooking to draw off

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Carrot and Date Salad

Recipe by Tanya Tolchin

Carrot and Date Salad

There are so many wonderful recipes to create for Tu b’Shevat using the fruits and plants that grow in Israel. This is a sweet and healthy salad that uses shredded carrots, dates, almonds and pomegranates. If you’re feeling fancy, serve this colorful salad by making a mound with an ice cream scoop and topping it

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Seven Species Challah

Recipe by Leah Hadad

Seven Species Challah

To celebrate tradition this Tu b’Shevat, I created the Seven Species Challah, which includes all seven species, including the two missing from the traditional Tu b’Shevat plate: wheat and barley. It also includes ingredients that the Bible mentions in reference to the Land of Milk and Honey—butter, honey and cinnamon—and almonds, the symbol of Tu

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Seven Species Salad

Recipe by Susan Barocas

Seven Species Salad

All of the Seven Species mentioned many times in the Torah—wheat, barley, grapes (wine), figs, pomegranates, olives (oil) and dates (or silan, honey-like syrup made from dates)—are used in this salad. These seven foods formed the basis of agriculture in ancient Israel and are still important products of the land and widely used in Israeli

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Souri Olive Oil Dressing

Recipe by Scott Hertzberg

Souri Olive Oil Dressing

The intense flavor of the Souri olive pairs beautifully with a slightly sweet vinegar for this delicious dressing. Use to dress a hearty salad or drizzle over roasted vegetables. Other vinegars that will work well with this olive oil are champagne or a floral or honey vinegar. A selection of these vinegars and Makura olive

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Latke Shakshuka

Recipe by Stephanie Sussan

Latke <em>Shakshuka</em>

Shakshuka is a traditional Middle Eastern dish of poached eggs sitting atop of a bed of peppers and onions in a spicy tomato sauce. This flexible and delicious dish lends itself to unique inspirational twists, including adding a traditional latke to the mix.

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Cream-bo

Recipe by Einat Admony

Cream-bo

This is my version of the Krembo, a classic Israeli childhood snack. As kids, we’d get a box of twenty-four Krembos with a cookie base. We’d start eating away, and smearing these chocolate-covered marshmallow treats onto one another’s faces. There are different ways to eat a Krembo—some devour the entire chocolate shell first; others hollow

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Khafush

Recipe by Leah Hadad

<em>Khafush</em>

My Yemenite heritage is to “blame” for my partiality to home-baked bread. I learned about khafush, a traditional Yemenite bread, from my late mother, Sarah, who was born in Yemen. Adjusted to the modern kitchen, this easy-to-make recipe incorporates Nigella sativa seeds, common in the Middle East and Asia. Also known as black cumin or

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Apple, Arugula and Celery Salad

Recipe by Shaina Shealy

Apple, Arugula and Celery Salad

For most people, the high holidays smell like warm chunks of meat and heavy kugels. My high holiday food memories are decorated with colorful salads. In Alabama, Rosh Hashanah is always too warm for soup and brisket, and with global “weirding,” I suspect that many of you will be just as warm this year. Thus,

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