Lemony Tahini

We, Israelis and Palestinians love our lemony tahini. We eat it for breakfast with our omelets, frittatas or shakshuka; for lunch with falafel or sweet potato boats; and for dinner with roasted cabbage, sweet potatoes or cauliflower. My family and…

Iranian-Inspired Eggplants

Eggplant lovers, jump to the recipe.  Eggplant haters, bear with me for a second.  I have a story that might help you see eggplants in a different light.  As a child, I was disgusted by eggplant dips or fried eggplants,…

Quick Hot Sauce

If you’re not sure what to do with 1 or more jalapeños you can always make this. The good thing is that it doesn’t require a food processor or blender. Then use it  in rice bowls, sandwiches, avocado toasts, braised…

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…

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…