Discover the recipe for arayes, crispy pita breads stuffed with spiced ground meat from the Middle East. An easy, quick, and irresistible dish, perfect for an Israeli dinner or a friendly buffet.

A quick and simply excellent recipe for caramelized chicken pieces!

A vegetarian twist on chicken schnitzel, this crispy corn schnitzel is a crowd-pleasing variation everyone will love.

More delicate than its cousin cauliflower, broccoli doesn’t always get the love it deserves. And yet… If you enjoyed the Roasted Cauliflower, here’s an excellent and simple recipe. Don’t hesitate to add it to your mezze spread or serve it alongside baked fish.

An Israeli classic, borekas are triangular puff pastries filled with a cheese mixture. Enjoy them warm on the go, at a picnic, or with a nice salad.

The famous Moroccan chicken tajine with olives and preserved lemons is a fragrant, slow-cooked dish that’s simple to make.

Do you know babka? Some call it Krantz cake – it’s the famous twisted Ashkenazi brioche that’s all the rage in Israel and around the world. After its success in previous years, I’m bringing back this twisted version of Babka in a savory edition.

Indian-spiced red lentil fritters that are incredibly easy to make and delicious! A recipe to add to your repertoire as a change from falafel or meatballs.

Chicken livers with caramelized onions served over mashed potatoes is a melt-in-your-mouth, exquisite dish often found on Israeli steakhouse menus. Likely a modern take on the classic Ashkenazi chicken livers with onions, this is an original and easy recipe for preparing livers.

A slow-cooked dish that yields melt-in-your-mouth tender meat, so soft it can be cut with a fork, with a beautifully rich sauce. This is a dish often served in Israeli home-style restaurants. Here’s my version, very easy and family-approved.

Assado is a popular cooking method in South America, especially in Argentina. This term is also used in Israel to describe beef short ribs (or veal ribs) prepared as a confit-style meat - marinated, then slow-cooked in the oven at low temperature. The meat becomes so tender it can be cut with a fork.

This braised beef brisket features tender, melt-in-your-mouth meat in a rich fig and red wine sauce. Perfect for festive meals, especially Rosh Hashanah or Sukkot.

I really enjoy vegetable carpaccios - they’re beautiful, delicious, and simple to make.

If like me you love fried eggplant but the thought of them swimming in oil makes you think twice, this oven-baked fried eggplant recipe is for you! Much less oil than deep-frying for a surprisingly similar result!

Perfect in mini version for a themed buffet, pita bread is very easy to make, wonderfully soft, and freezes well! I’m sharing an oven-baked version here, though you can also cook them in a skillet.

Caramelized oven-roasted onions with just 2 ingredients and no effort, perfect as a side dish for meat or in a quiche.

Here’s a must-have Israeli appetizer - smoky eggplant with tehina. It’s traditionally prepared over an open flame which gives it that very characteristic taste. We love it with a bit of tomato, plenty of tehina and cilantro. The result is melt-in-your-mouth and creamy. If you think you don’t like eggplant, give it a chance with this recipe!

The famous chickpea fritters, very easy to make and absolutely delicious! A must-have for your falafel party.

Hummus - chickpea purée - is one of Israel’s national dishes. You’ll find dozens of varieties in restaurants (some - called Houmoussia - serve only that!) but it’s so quick to make that I encourage you to try it at home. Here’s a classic version of hummus with tahini as we eat it here.

Schnitzel is practically Israel’s national dish alongside hummus and falafel. Beautiful crispy chicken cutlets, first marinated then breaded. An excellent way to prepare your chicken cutlets.

A simple sauce made with tahini (sesame paste) that pairs beautifully with roasted vegetables like eggplant or whole roasted cauliflower Miznon-style, as well as with legumes like red lentils or chickpeas.