These foods are kosher for Passover in keeping with Sephardi traditions, and include kitniyot (legumes, rice, etc.). For a list that does not include recipes with kitniyot, please go here.
It’s been a month since my last olive post, and I have results: My latest round of olives is cured and ready to eat (well, part of it). I started with about 2 kilos of black olives. Of those, half were cured in salt, another half were pickled in brine …
This is a nice, sunny yellow soup for dreary days. A roommate of mine in Haifa used to make something similar. I should note that what we call “kishu” (קישו×) here isn’t actually what the rest of the world considers zucchini — it’s a pale, light green, squash shaped like …
I guess I got a little overexcited at the shook today, because now the kitchen floor is covered with bags of vegetables that won’t fit into our fridge, including 6 kilos of potatoes for our planned latke bonanza (among many, many other things). In any case, there’s no better reason …
Black coffee in Israel gets its distinctive taste from cardamom, that spice you put in pie. It can be either ground with the beans, or added as an afterthought. Coffee with cardamom (cafe im hel) is also known in Hebrew as "mud coffee" (cafe botz). It's the type of thing …
Last week I bought an iron wok, and I decided to try it out today with Singapore-style noodles. I get a craving for them sometimes, so fortunately they’re easy to make.
These cheese-filled peppers are quick and easy, and since this blog seems to be reading like a travel log, I should probably mention that we were served similar stuffed peppers at our hotel in Bulgaria.
Poor me, I have three ripe mangoes that need to be eaten very soon. What am I going to do?
When my mother talked about the foods of her childhood, this was always on the list, but for some reason, I never recall eating it at home. I got the general gist of it when we went to Greek restaurants and all my older relatives would coo over the green …
This soup was a hit at our Thanksgiving dinner in Jerusalem. It’s a good way to prepare pumpkin left over from Halloween or Thanksgiving, but then again, it’s also a good excuse just to go out and buy pumpkin.
I started pickling olives quite by chance, when a friend at work brought in his surplus crop, and I found myself with half a kilo of bright green Syrian Souri olives. The results were amazing. Sadly, I think this has turned me into an olive snob, because I can’t eat …
