Matbucha is a kind of tomato jam of Moroccan origin which is popular in Israel. I made a batch as an ingredient for a shakshuka focaccia, which I made for lunch yesterday. Everyone’s initial reaction was that it was delicious, and their second reaction was that it was too salty. Accordingly, below I have reduced Read More …
Chopped chicken livers is essentially a kosher version of liver pate, which has the extra benefit of being easier to make. Chicken fat (schmaltz) is a key ingredient, but can be hard to find. We were able to buy duck fat at Wegmann’s, which is what we used in this batch. I also made a Read More …
Today we tried out a pilaf recipe for our night at Family Beach Week, and it was quite a success. We took a recipe from Faye Levy’s “Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible” and adapted it slightly to finish it in our rice cooker, which is almost a Read More …
This is a cold soup of Turkish origin which is very refreshing and light during the summer. We served it at a recent family dinner and it was very popular with the women of the family. (The men liked it fine but were not asking with enthusiasm for the recipe.) We made it out of Read More …
Shakshuka (or Shakshouka) is a popular Israeli brunch or breakfast dish which seems to be everywhere these days, including in Yotam Ottolenghi’s very popular Jerusalem: A Cookbook, which my sister-in-law Patricia gave me for my birthday. It looked like a good dish for Fridays in Lent, so I made it last night. This is one Read More …
I have been cooking my way through Michael Solomonov’s Zahav: A World of Israeli Cooking in the last couple of months. This is an adaptation of his recipe for garlicky ground beef kebabs, which were very tasty with tadziki and pitas. (They would also go well with ajvar and kajmak.) Resting the prepared kebab mixture Read More …
This is the second hummus I have made as an adaptation from Michael Solomonov’s “Zahav: A World of Israeli Cooking“. This is a traditional hummus with tahini, and has an exceptionally creamy texture. When people talk about the food at Zahav restaurant, this is one of the dishes they most frequently mention. Cooking the Chickpeas Read More …