Notes about Recipes in this book

• Rosé sangria

  • jp010038 on February 25, 2014

    This was very tasty, and I don't usually like sangria (usually too sweet for me). This was refreshing and I really enjoyed the flavors.

• Corn salad

  • jp010038 on February 25, 2014

    This was fantastic. Really wonderful flavors. The vinegar/dressing really brought out the best in the vegetables. Using 2 jalapenos definitely gives it a good kick, which I enjoyed. If you're less into spice, you may want to cut back on the jalapeno. Again, though it was perfect for my taste buds.

• Sweet nana tea

  • jp010038 on June 22, 2014

    I used slightly more than half the sugar called for - a matter of taste though.

• Couscous countless ways

  • lorloff on February 08, 2014

    delicious recipe great creative ideas

• Moroccan carrots

  • lorloff on February 08, 2014

    wonderful a real hit with a vinegary kick

• Bourekas

  • elizabethzvolpe on November 04, 2014

    http://www.thekitchenchronicles.com/2014/06/16/bourekas/

• Chicken littles

  • lorloff on November 26, 2016

    Followed Eynat Edmony's recipie basically for technique. Served with Michael Solomonov's amba tahini sauce which was fantastic. Adding the zatar Solomonov suggests to the schnitzel was very delicious. I added these techniques to the schnitzel breaking I normally make. Starting with tossing the chicken or turkey tenders in falafel mix instead of flour and using egg whites and a mixture of panko, matzah meal and breadcrumbs. Seasoned with powdered garlic, nigila black onion seeds, white sesame seeds and zatar.

• Israeli couscous (Ptitim)

  • lorloff on November 26, 2016

    I used to live in Israel and I was craving Israeli couscous. This was a perfect recipe comes together very quickly and cooks perfectly. I added Israeli hot paprika and turmeric as she suggested and added some ground roasted cumin. Will make again.

• Roasted broccoli

  • lorloff on December 23, 2016

    Quick easy and delicious. It only needs to roast for no more than 15 minutes. Squeeze the garlic out of its skin and mix it with the broccoli before serving. Will definately make again

• Aunt Chana's tomato salad

  • lorloff on February 08, 2014

    great simple salad a new take on israeli salad

• Crispy kale with nigella and sesame seeds

  • lorloff on February 08, 2014

    a real hit the first kale dish my husband ate that he loved

• Roasted pepper tahini

  • lorloff on February 08, 2014

    so good you will be looking for everything you can think of to serve it with i served it with grilled fish

• Butternut squash and saffron soup (Marak ktumim)

  • lorloff on February 08, 2014

    wonderful i served this with roasted butternut squash oil on top it was a great hit

• Whole roasted fish

  • lorloff on February 08, 2014

    delicious and simple i served this with red pepper tahini instead of yogurt it was fantastic

• Tahini sauce

  • DKennedy on April 01, 2014

    Needs to set up for about an hour before ready to use. Just wonderful!

• Eggplant slathered with tahini, lemon, and herb salad

  • DKennedy on April 01, 2014

    I made a copy of this for my file, it was excellent and the tahini sauce recipe is wonderful on so many things!

• Mexiterranean adobo

  • laurenlangston on July 09, 2016

    Goes well on practically everything, but needs a cup of salt to go with that cup of sugar.

• Olive Magazine

  I particularly like the way this book is set out, with dishes grouped under casual dinner party, quick and easy, recipes to feed your kids, recipes best enjoyed outdoors and restaurant-worthy dishes..

  Full review

• Food52 by Sam Sifton

  The 2014 Piglet Tournament of Cookbooks vs. The A.O.C. Cookbook, by Suzanne Goin

  Full review

• Boston Globe by T. Susan Chang

  On balance, the finds in “Balaboosta” are good enough to make up for the book’s erratic performance. What I’d really like to see would be comprehensive testing for every recipe in the book...

  Full review

• Serious Eats

  This is a book with a beating heart, steeped in personal and cultural history and pounding with flavors from the Middle East. ...blends all those flavors into an edible personal narrative...

  Full review