This is the kind of dish you could find served as a side at the various Middle-Eastern style “workers’ restaurants” — the places that serve home cooking for the office crowd. I learned the recipe from my roommate Naifeh in Haifa. We would eat it alongside stews, and sometimes just …
Today is Israel’s Independence Day. Like all Jewish holidays, it starts in the evening, which means it makes an excellent opportunity for fireworks. We celebrated with a picnic on our roof. For whatever reason, every municipality has its own display or two, and since Gush Dan is so crowded with …
Tabouleh is parsley salad worth its weight in gold. Each individual ingredient needs personal, painstaking preparation. Cutting the vegetables is an art form. This is another dish I learned during my time in Haifa, from my roommate Naifeh. We would have tabouleh days, and the girls would sit around together, …
On the advice of friends, we are now the proud owners of eight massive heads of garlic, stems still attached. Apparently this is garlic season, so now is the time to stock up for the year. There are several reasons to do so, our friends told us — the garlic …
This beet salad was inspired by a very enjoyable dish we had at Mitbahon, a cute little restaurant behind the Carmel Market. I do believe our friends call it “the best-tasting beets ever.” Needless to say, I liked it enough to try to make something similar at home. The Mitbahon …
I learned how to make majadera from Naifeh, one of my roommates when I lived in Haifa. Majadera is a relatively simple dish — it has very few ingredients, which happen to combine to make a whole protein. Majadera is prepared in stages — first you fry the onions until …
I’m off to the United States for the rest of the month, so what better time to write about an herb that grows primarily in the Galilee?
This Saturday brunch included fresh-baked lahoh, a purple salad with ginger-dill dressing, a cheese-herb omelet and a random assortment of roasted purple vegetables. The lahoh was great, and is noteworthy because I don’t think many recipes for this Yemenite pita appear in English
I’m such an easy sell when it comes to weird vegetables. This Friday afternoon, we made it to the farmer’s market in the Tel Aviv port for the first time. We arrived late, after most of the stands had begun to pack up, but those left had an amazing assortment …
It’s been a month since my last olive post, and I have results: My latest round of olives is cured and ready to eat (well, part of it). I started with about 2 kilos of black olives. Of those, half were cured in salt, another half were pickled in brine …
