According to Wikipedia, Baba Ganoush is a Levantine dish. According to me, it’s Shabbat at my mother’s. She has been making it every Friday for Shabbat dinner since I was a kid. Some people make their baba G with tahini and some make it with mayonnaise. It’s delicious both ways but this one is epic …
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 dishes, soups, etc.
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 yellow or red bell peppers for eggplant and pepper salad and this simple yet tasteful …
A non-israeli friend of friends made this dish for Fourth of July, while we were visiting them in Montana. She told me that if she had known that we were Israeli, she would have made something else. I am glad she didn’t, it was simple, delicate and full of flavor.
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 to treat it as the main course because the meal revolves around it. I adopted …
I usually make this when I have leftovers of basmati rice. If you don’t have rice leftovers, it takes 12 minutes to cook basmati (but make sure you wash it thoroughly). You can make it with one type or bunch of types of herbs. If you don’t have baharat, put ¼ teaspoon cinnamon and grate …
Leftover Rice With Caramelized Onions, Toasted Almonds & Herbs Read More »
