Since I went to Morocco last summer, I have been dying to make preserved lemons. Sadly, I can’t really get over my fear of canning and poisoning myself and friends with fatal bacteria from doing it all wrong. While I’m working up that courage, I found a very quick method of preserving lemons that takes …
So, this was my first rice pudding ever and I am a HUGE fan, mainly because it was so easy a four-year-old could do it (if you were a totally reckless parent and let your child use a stove). It was done in about 12 minutes and was so refreshing it almost felt like health …
Okay, now, I know what you’re thinking… But, IT TASTES SO GOOD! If pomegranates were in season in Israel right now, I would have have decorated this so it didn’t resemble…ahem!…so before I lose you completely, this is every Persian child’s favorite dinner, and you know children are hard to please. It is sweet (from the …
Anyone who has ever bought strawberries in Israel can attest to the sad, short-lived fate of this fruit here. I don’t know what they put on them, or how long it takes them to get from the ground to the market, but something has gone very, very wrong. And maybe I’m just a sucker, but …
Mama Rice: pronounced “Muh-Muh” I think many of us have that one dish that reminds us of home, where as instantly as you smell it you are reminded of how it felt to be squeezed by the safety of your grandmother’s body. So naturally, sharing this dish feels like much more than sharing food. This …
If that name scares you and makes you think it’s zucchini cooked with some sort of tropical bird, rest assured. No birds were harmed in the making of this breakfast. Only unborn baby chicks. Oh wow, that’s so sad. I wrote last time about Olive Roasted Almonds as being the sophisticated sister of shlumpy popcorn …
All-Purpose Spice Mix and Rub I mentioned Baharat in a previous post, but I wanted to give you a sense of what it looks like. Baharat is Arabic for “spices,” (the plural form of bahar, “spice” and, incidentally, the Persian word for “spring,” (as in the season), which is where my mom’s side of the …
Mafroum (Muh-froom)—Stuffed Potatoes, and NOT for the faint of heart Is it Tunisian, Libyan, Moroccan or Algerian? Different people will give you different answers because it’s so good everyone wants to claim it! This recipe is inspired by Boulet, meat-stuff potatoes that all the women in my fiance’s family make for Shabbat dinner. When we …
Silvie’s Shakshuka (Shawk-shook-uh) There is no more perfect a dish to begin this blog with than Shakshuka, meaning “a mixture” in the North African Berber dialect Tamazight because Shakshuka was the first “Israeli” dish I learned how to cook when I moved to Israel. My soon-to-be Tunisian mother-in-law taught it to me as her …
my jerusalem kitchen 