Kreplach (or Krepler) are Ashkenazi stuffed pasta (of German origin) that come in both cheese and meat versions. While the most well-known kreplach are typically made with chicken or beef in chicken broth, I’m presenting today an equally delicious vegetarian (parve) version!

A thick, fluffy crust pizza. You can vary the toppings to your liking - this kosher pizza is characterized by being cheese-free. I’ve listed the most traditional ingredients that we enjoy as suggestions.

Summery and beautiful, here’s a recipe for impromptu dinners, buffets, or when you want something delicious without having to prepare it two days ahead… Everyone will ask for seconds, it’s always a huge hit.

Nothing beats a tangy broth to whet the appetite! Discover this Iraqi dish with delicate, aromatic flavors—kubbe dumplings cooked in a lemony broth that’s unlike anything you’ve tried before.

Chekchouka with merguez is an easy and excellent dish where tomatoes and bell peppers melt into a delicious confit topped with runny eggs, perfect for a light Middle Eastern meal!