Category Archives: israeli

cardamom hamantaschen cookies with kumquat walnut jam

No, that’s not a typo. Hamantaschen is a hybrid Hebrew-Yiddish-Persian word referring to cookies traditionally eaten by Ashkenazi Jews on the holiday of Purim. The holiday commemorates a particular, yet familiar, refrain in Jewish history: they tried to kill us, we won, … Continue reading

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za’atar

On a recent bright Saturday morning at the Ferry Plaza farmers’ market, I was pleasantly surprised to find large bouquets of za’atar. Star Route Farms grows the herb and sells large bunches of it at the market. Za’atar is more … Continue reading

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sixty

Today marks the 60th year of the existence of the State of Israel. Having lived there for twelve years, I must admit I kind of miss the place. Where else can you get freshly baked pita bread off an assembly … Continue reading

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couscous with vegetables

Couscous is a marvelous dish when prepared properly. I don’t mean the kind of couscous you make by soaking it in hot water for ten minutes. I mean the kind of couscous you steam forever, smother in butter, steam forever … Continue reading

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sabikh!

Falafel’s lesser known little sister is sabikh. Sabikh is a pita sandwich with fried eggplant, a sliced boiled egg, chunks of steamed potatoes, salad, hummus, tahini sauce, and amba, a sort of sour mango pickle sauce. Traditionally, sabikh was eaten … Continue reading

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shakshuka nopalitos

Shakshuka is one of my favorite middle eastern breakfast foods. It’s a simple dish, usually made with garlic, peppers, tomatoes, and eggs. Garlic and chili peppers are sauted in olive oil, along with bell peppers and lots of fresh tomatoes, … Continue reading

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baladi eggplant

I’ve been jonesing for a fire-roasted eggplant with yogurt and tahini sauce ever since I left Israel. This dish appears in myriad variations at almost every trendy Middle Eastern fusion restaurant in greater Tel Aviv. And with good reason–it’s delicious. … Continue reading

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