Recipes

The word ‘sfinge’ comes from the Arabic word for sponge, reflecting the doughnut’s soft, spongy texture. These treats are especially popular among Moroccan and Algerian Jews, often prepared during Hanukkah. Their golden crust and tender interior make them a beloved dessert, symbolizing joy and celebration. Jewish families in North Africa would gather to make sfinge together, shaping the dough by hand and frying it in hot oil. The process was a communal event, filled with laughter, stories, and the aroma of sweet dough frying to perfection. It was more than just cooking—it was a cherished tradition. Over time, sfinge became...

Cholent has been a staple of Ashkenazi Jewish cuisine for centuries, especially as a beloved Shabbat dish. Its origins trace back to medieval Europe, where Jewish communities developed this slow-cooked stew to comply with Sabbath cooking restrictions. Because cooking is not permitted on Shabbat, cholent was prepared before sundown on Friday and left to cook overnight, ready to be enjoyed for Saturday lunch. The ingredients in cholent reflect both necessity and creativity. Common components include beans, barley, potatoes, and meat—ingredients that were affordable and accessible. Over time, families personalized their recipes, adding spices or unique touches passed down through generations....

Originating in Eastern Europe, kugel began as a savory dish made with bread and flour. Over time, Jewish communities adapted the recipe using locally available ingredients like noodles or potatoes. It became a versatile dish, served both sweet and savory, depending on the region and occasion. In many Ashkenazi homes, kugel was a highlight of Shabbat and holiday meals. Families would prepare it on Fridays and let it bake slowly, filling the home with a warm, inviting aroma. The dish symbolized comfort, tradition, and the joy of gathering together. As Jewish families emigrated from Europe to places like the United...

In the bustling markets of Tel Aviv and Jerusalem, the scent of sizzling cauliflower wafts through the air, drawing locals and tourists alike. This dish, simple in ingredients but rich in flavor, has earned its place as a favorite among vegetarians and meat-eaters alike. Vendors often serve it with a side of tahini or tucked into a warm pita, making it a satisfying meal on the go. The origins of fried cauliflower in Israel trace back to the diverse culinary traditions brought by Jewish communities from across the globe. From North Africa to Eastern Europe, variations of this dish have...

Though rice noodles are traditionally associated with East Asian cuisine, Israeli cooks have embraced them, adapting the texture and versatility of the noodles to local tastes. In Israel’s diverse culinary landscape, rice noodles offer a neutral canvas that absorbs the bold spices and fresh herbs common in Middle Eastern cooking. The popularity of rice noodles in Israel grew with the influence of global cuisine and the creativity of home cooks. They began appearing in family kitchens, especially among those looking for gluten-free alternatives or lighter meals. The dish evolved to include local vegetables like zucchini, eggplant, and bell peppers, along...

The origins of schnitzel trace back to Central Europe, particularly Austria, where Wiener schnitzel was traditionally made with veal. Jewish immigrants brought this dish to Israel, adapting it to local tastes and kosher dietary laws. Instead of veal, chicken or turkey became the standard, making it more accessible and suitable for everyday meals. In the early years of the Israeli state, schnitzel quickly became a staple in home kitchens. It was affordable, easy to prepare, and loved by children and adults alike. Families would gather around the table on Friday afternoons, the aroma of frying schnitzel filling the air—a comforting...

In the early years of Israel, immigrants from across the globe brought their unique flavors and cooking styles. This recipe emerged as a beautiful fusion of those influences, combining Middle Eastern spices with European techniques. It became a staple in many homes, especially during family gatherings and holidays. The dish reflects the resourcefulness of early Israeli families, who often had to make do with limited ingredients. By using what was available locally—like fresh vegetables, herbs, and grains—they created meals that were both nourishing and deeply flavorful. This recipe is a testament to that creativity and resilience. Over time, this dish...

The origins of sfinge trace back to North Africa, where Jewish communities in Morocco developed this unique fried dough as a festive treat. Its name comes from the Arabic word for ‘sponge’, reflecting its airy texture. When Moroccan Jews immigrated to Israel, they brought this culinary treasure with them, enriching the Israeli food landscape with their vibrant flavors and traditions. In Moroccan Jewish households, sfinge was often made by grandmothers who would gather the family around for the frying process. The dough is simple—flour, water, yeast, and a touch of sugar—but the technique requires a practiced hand. Shaping the dough...