Olive oil Anise Cookies

The Spanish anise and sesame cookies, tortas (cakes) de aceite y anís are very similar to reifat, the Moroccan anise biscuits I grew up on. The flavor is almost the same but the texture and shape are different. My ancestors…

Crushed Ginger & Garlic Cubes

Teenage-boy craves Indian curries every day. His mom loves Indian food but hates peeling and grating ginger and garlic. Sometimes she asks teenage-boy to do it for her or cook for them. He is usually up for it. But most…

Roasted Cauliflower With Yogurt & Cilantro

Summer you’re hot, toasty, sweaty, smelly, draining yet I miss you in the winter, welcome you with open arms in the spring, then bitch about you when autumn is around the corner.  Here is something to make summer cooler and refreshing.

Seed & Seaweed Crackers

Some people on instagram got upset that I called a non-dairy cheese cheese. Well a) what am I supposed to call it? and b) don’t they have other things to get upset about? I adapted this recipe from Everyone’s Table…

Tahini Dip with Tomato

Although I grew up in Israel and was familiar with tahini, I never forgot the first time I ate tahini as a dip and not as the sauce that moistens your falafel in pita (and makes it easier to swallow).…

Schug, Herb & Garlic Spicy Sauce

When you have some 1 or more fresh or wrinkly jalapeños that you’re not sure what to do with, make this yemenite chimichurri. It would last for a month and you can use it during the week  on avocado or…

Smoky Bell Peppers

The aroma of burnt peppers always reminds me of home, my mother’s house in the Negev, the desert of Israel. Every Friday noon my mother burns, directly on the flames, green hot peppers for Matbucha, spicy cooked tomato salad and…

Moroccan Cooked Tomato salad

You can’t write about salada matbucha without writing about Yeruham. The Jewish Moroccan spicy tomato cooked salad and my hometown in the Negev, the desert of Israel, go together. The aroma of tomatoes cooked with garlic and charred green spicy…

Turkish-Inspired Flatbreads

Bread recipes normally take long proofing time. The great thing about this one is that it needs only 30 minutes proofing and 1 hour in total. The second great thing is the number of ingredients, flour and yeast. I like…