Sample recipes from The Foods of Israel Today

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...

(1 Votes)


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

(1 Votes)

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...

(1 Votes)

Eucalyptus’s Jerusalem Artichoke Soup with Lemon and Saffron

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...

(1 Votes)

Arabic Caesar Salad

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

(1 Votes)

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, ...

(1 Votes)

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...

(1 Votes)

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...

(1 Votes)

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...

(1 Votes)

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 ...

(1 Votes)
Other cookbooks by the authors

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