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Showing only recipes by “Joan Nathan.”

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Eggplant with Tahina

Baba ghanouj is one of the most sublime eggplant salads of the Middle East. Its name is curious: in Arabic, baba means “father” and ghano...

by Joan Nathan



I have been making hummus for years and have concluded that despite the temptation to use canned chickpeas, the flavor is much better whe...

by Joan Nathan


A Rabbi’s Whole-Wheat Challah

Levi Kelman, rabbi of Congregation Kol Haneshama in the Baka section of Jerusalem, used to make this challah while living in a Jewish com...

by Joan Nathan


Eucalyptus’s Jerusalem Artichoke Soup with Lemon and...

In the Old City of Jerusalem, just inside the Damascus Gate and near what was once the American Colony, there is a huge patch of Jerusale...

by Joan Nathan


Arabic Caesar Salad

Fettush is a Lebanese and northern Israeli salad made with roughly cut tomatoes, green bell peppers, onions, scallions, fresh mint, parsl...

by Joan Nathan


Aharoni’s Pan-Sephardic Leek Latkes

Chef Israel Aharoni’s updated version of this typical Sephardic leek patty is much more flavorful than the original Balkan leek fritter, ...

by Joan Nathan


Moroccan Chicken with Olives and Lemons

I have always loved this flavorful lemony chicken dish. It is served in Morocco as one of the courses at state dinners, and Moroccan Jews...

by Joan Nathan


Chicken with Sumac, Onions, and Pine Nuts

I first ate mousakhan many years ago, and my mouth waters every time I think about it. The word mousakhan means “hot,” coming from the ro...

by Joan Nathan


Oceanus’s Oversized Pita with Oregano and Rosemary

We have the best ingredients in the world,’ said Eyal Shoni, chef-owner of the highly praised Oceanus Restaurant in Jerusalem and Herzliy...

by Joan Nathan


Nazareth Lamb Kebab

In the narrow, exciting streets there were little cookshops that sold kebab (shish kebab is the Turkish form). Bits of meat, tomato, and ...

by Joan Nathan

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