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01/27/2010
Falafel with Tahini
The seasoned chickpea mixture for this falafel should have a coarse texture. This will ensure a crisp shell and a moist interior. Continue...
Issue #124
10/13/2009
Jerusalem Mixed Grill
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
Issue #124
10/13/2009
Eggplant and Cucumber Salad Sandwich
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.
Issue #124
04/10/2009
Stuffed Eggplant
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
Issue #120
03/26/2013
Matzo Brei (Scrambled Eggs and Matzo)
This dish is a version of one that Barbara Wand, a home cook in Newton, Massachusetts, makes for Passover; she usually serves it with jam or maple syrup. Continue...
Issue #101
04/17/2007
Fried Artichoke Hearts with Taratur Sauce
This unusual dish is from Damascus, Syria, where it is a local favorite.
Issue #17
07/15/2011
Persian Potato Pancakes (Kookoo)
Kookoo are wonderful as a side dish but can stand on their own as a tasty snack, dipped in a cucumber yogurt sauce.
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