Notes about Recipes in this book

• Rosé sangria

  • ellwell on July 22, 2025

    This was very yummy and refreshing. Perfect welcome beverage for Ladies’ Night.

• 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

  • thekitchenchronicles 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.

• Shakshuka

  • mpo on June 26, 2025

    I had to adjust a few ingredients based on what I had but this was a good easy meal. I didn’t add any sugar, and I’m glad I did not. We had it for dinner and I had a little left over zhoug to top it with.

• 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

• Tangy tabbouleh

  • lorloff on December 13, 2021

    This was great. I have been making tabboluleh for years. I had some great farmers market parsley and cilantro and I wondered if I could make tabbouleh could be made with parsley and cilantro. This recipe was perfect and fantastic. We did not have fresh mint so I added extra scallions. Really delicious will make again.

  • NMRSmith on March 22, 2024

    This is hands-down the best tabbouleh recipe I've ever made, or eaten. I made it as written. The key, of course, is the quality of the ingredients: everything must be fresh. I've been snacking on this for a few days, and the only cautionary note I'd make is not to make too much: I'm the only one eating it, and the bulgur is starting to soften a bit too much on the third day.

• Dorit's cabbage salad

  • gamulholland on December 10, 2023

    Remember the dry-ramen “Chinese” cabbage salad from the 90’s? This is it again, except with root veggie chips instead of ramen noodles. That being said, there’s a reason this salad was popular— very tasty.

• Veggie skewers

  • whitewoods on August 07, 2023

    Made this for the barbecue on Saturday. Before beginning I was doubtful about the fact that the recipe only makes 10 skewers because they looked so small in the photograph. I was contemplating doubling the recipe, but thank goodness Mario advised me not to--because by the time I added baby portobello mushrooms and cut most of the vegetables in large chunks, the 12 skewers that I wound up with could barely fit on my large serving tray. The partygoers ate 8 of them, which left me with 4 that I was able to combine with steak for office lunches. Everybody liked them, but the marinade was barely enough to cover my giant veggie skewers. I used fresh rosemary and dried thyme.

• 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

  • pomegranate on October 31, 2022

    Holy cow, this is incredible. I didn’t expect it to be so good.

• 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

• Pavlova with berry coulis

  • wcassity on December 23, 2017

    Hated these - just a mouthful of sugar.

• Lamb shanks

  • Dskamin on January 08, 2018

    Great winter fare. Consider defating the sauce else it will be very fatty. The reduction took much longer than 20 minutes for me- even after 40 minutes didn’t coat back of a spoon

• Mom's chicken with pomegranate and walnuts

  • adelina on January 11, 2021

    I did not expect to like it as much as I did. It was very unique in flavors and very flavorful. I did bypass making the pomegranate mix. I decided to use some tart cherry concentrate with pomegranate molasses and a tbsp of honey. It worked perfect with drumsticks and thighs and side of basmati rice i applied the same flavors and method to make cauliflower as a veggie option for my daughter.

• Tahini sauce

  • DKennedy on April 01, 2014

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

  • lorloff on January 30, 2021

    Great recipe for Tahini sauce. I have tried many and none but this one reminds me so much of Tahini sauces in Israel. This is now my go to recipe. It works equally well when you are making smaller quantities or ½ of the recipe. Highly recommended!

• 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