My thoughts on Jewish food.
During a recent trip to Israel, my wife and I sampled a wonderful local dish, roasted cauliflower with tehina sauce. It was rich and saucy and piqued the taste buds something fierce. I immediately knew I’d have to reproduce this dish at home. Here is the result: Roasted Cauliflower with Tehina Sauce Yield: 4 servings …
The British Independent has an article accusing Israel of the cultural appropriation of Shawarma, using an article in the far-left Israeli newspaper Haaretz as proof. Haaretz called the rotisserie meat sandwich in a pita, “an iconic Israeli street food.” Popular Twitter account @TheMossadIL, on the other hand, points out that fully half of Israel’s population …
Shashuka is a full-flavored Mediterranean poached egg dish. You make a quick sauce with tomatoes, peppers, onions, and garlic, with lots of olive oil, of course. Then you poach the eggs right in the skillet, just before serving. Marvelous with good bread to mop up that amazing sauce. You don’t need anything else. Easy Shakshuka …
When Rosh Hashana nears, a cook’s fancy turns lightly to fish. After all, it’s one of the symbolic foods we eat at holiday time. One extremely addictive way to prepare and eat fish is that ubiquitous dish served in Moroccan Jewish homes every Friday night. They call it simply “fish” and everyone else calls it …
Chimichurri sauce, a sauce used in Argentina and Uruguay that is popular in Israeli eateries, is amazing stuff. You can use it as an amazing marinade for chicken, or as a sauce to pump up the flavor of grilled meats. You can mix it with tehina for an awesome salad dressing. Heck—you could probably eat …
Pickled lemons? You’re probably imagining someone taking a bite out of a lemon as if it were an apple. But pickled lemons, also known as “preserved lemons” aren’t at all like, for instance, pickled cucumbers. Pickled lemons are more like a Mediterranean condiment. You use the peel to add brightness and depth of flavor to …
For some people, hummus is da bomb. But in our home, Shabbos is not Shabbos without my special tehina sauce. Which is funny, because I’m Ashkenazi, and tehina is most definitely a Sephardic treat. Somehow, I’ve hit on the perfect rendition that even Sephardi Shabbos guests pronounce the best tehina they’ve ever tasted. It makes …
Boiled chickpeas seasoned with salt and pepper are traditional in the Ashkenazi kitchen for Purim. This custom reminds us that Esther, forced to live in King Ahashuerus’ palace, according to tradition ate nothing but legumes, in order to remain kosher. Chickpeas are fun to eat plain, but why not try a spicier rendition this year, …
Do’a or Dukkah is a delicious Egyptian nut and spice mixture. Add some olive oil and you’ve got a delectable dip. Now who doesn’t want to find something deliciously different and addictive to put out in front of guests? Not to mention easy to throw together. Doa is a winner. Here’s how you make it: …