This shrimp stew is from Gaza, and is adapted from a recipe in the NY Times 2/6/19 taken from Yasmin Khan’s book “Zaitoun: Recipes from the Palestinian Kitchen”. It is tasty and seems vaguely Indian, in the same way that Ethiopian cooking sometimes tastes vaguely Indian. I served it with freshly made Druze Mountain Bread Read More …
This recipe is the culmination of several small recipes in the blog. Once you have the components, it would be easy to make a set of 8 sandwiches – the marginal time per sandwich is very low. This whole process was adapted from Israeli Soul by Michael Solomonov and Steven Cook. Amounts shown below are Read More …
This is a modification of a recipe in Israeli Soul by Michael Solomonov and Steven Cook. Since I had some turkey thighs in the freezer, I actually used them instead of chicken thighs. Originally, I followed the recipe by poaching the wrapped thighs in simmering water for 15 minutes. When I cut the thigh cylinders Read More …
I have made this for hummus and for shawarma sandwiches, and it is quick and easy. This recipe is adapted from Israeli Soul by Michael Solomonov and Steven Cook. ¼ garlic clove (i.e. very little) Juice of 1 lemon 16 oz. jar tehina 1 Tbs. kosher salt 1 tsp. ground cumin 1 to 1-1/2 cups Read More …
This bread is like a larger pocket-less pita bread. It is traditionally made by the Druze on a hemispherical pan placed upside down over a propane burner. A wok turned upside down over a gas burner would be similar. Since I have an electric stove, I set a baking steel over two of the burners Read More …
Everyday Schug is an easy version of a chili paste which is popular in Israel. This version is taken from Israeli Soul by Michael Solomonov and Steven Cook. Use with discretion since it is both very spicy and salty. I used it for the first time in shawarma sandwiches. ½ lb. serrano chilies, stems removed Read More …
I was looking for a good weeknight dinner to go with some baguettes and decided to adapt a basic shakshuka recipe from Joan Nathan’s The Foods of Israel Today. The original recipe came from the Tripolitana Doktor Shakshuka Restaurant in Jaffa. My main change was adding some feta. This recipe is intended to be 6 Read More …
This is a recipe adapted from the New York Times to fill the Bureka Dough in another posting. The whole recipe will fill one batch of the dough, or it can be easily halved and the other half of the dough used for a different filling. 1 medium eggplant (about 1 lb./455 grams) 2 Read More …
This is a recipe adapted from the New York Times to fill the Bureka Dough in another posting. The whole recipe will fill one batch of the dough, or it can be easily halved and the other half of the dough used for a different filling. 1 package (16 oz./455 grams) frozen chopped spinach, Read More …
On November 28, 2018, the New York Times published an article on a group of Jewish women in Atlanta, who make burekas (essentially Middle Eastern empanadas) for an annual synagogue bazaar. One of the things I found charming about the article is that their recipe has evolved over the years to use White Lily flour, Read More …