This sweet semolina cake with rhubarb and lemon is a stand alone showstopper, but when paired with some delicate cardamom ice cream you won't want it any other way.
Zhug, this hot sauce, hailing from Yemen, is packed with zingy and fiery flavors thanks to the addition of earthy cumin, fragrant cardamom, nutty coriander, and fresh herbs. Also known as sahawiq, bisbas, or maboj across the Middle East, it has become an integral part of Israeli national cuisine thanks to the Yemenite Jewish community.
These elegant soft-baked Vegan White Chocolate Bottom Lemon Lavender Poppy Seed Cookies are full of citrusy and floral notes, brought together by creamy white chocolate and a crunch of poppy seeds in every bite.
This recipe is loosely adapted and 'veganized' from Yotam Ottolenghi and Sami Tamimi's recipe in Jerusalem. These light and savoury kebabs are made of cauliflower and artichokes. Great as a starter or a main course, paired with the eggplant, with a simple salad, or as part of a mezze spread. You won't miss the fish in this one!
These inviting cookies are made without flour, refined sugar, and dairy. The ingredients used offer a multitude of health benefits without sacrificing the taste! Plus, aren't they pretty in pink?