Fress: Bold Flavors from a Jewish Kitchen by Emma Spitzer

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    • Categories: Spice / herb blends & rubs; Cooking ahead; Lebanese
    • Ingredients: black peppercorns; ground allspice; ground cinnamon; nutmeg; ground cumin; ground cloves; ground ginger
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Middle Eastern
    • Ingredients: sesame seeds; dried thyme; sumac; chickpea flour
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Egyptian
    • Ingredients: sesame seeds; unsalted pistachio nuts; ground cumin; ground coriander; sumac; parsley
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    • Categories: Sauces, general; Cooking ahead; North African; Vegan; Vegetarian
    • Ingredients: dried red chiles; red peppers; cumin seeds; coriander seeds; caraway seeds; smoked paprika; long red chiles; sun-dried tomatoes in oil
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    • Categories: Small plates - tapas, meze; Jewish; Vegan; Vegetarian
    • Ingredients: red peppers; tomatoes; red chiles; sweet paprika
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Cooking ahead; Jewish; Vegetarian
    • Ingredients: eggplants; onions; crème fraîche
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: canned chickpeas; lemons; tahini; soy sauce
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Cooking ahead; Israeli; Vegan; Vegetarian
    • Ingredients: eggplants; onions; canned diced tomatoes; tomato paste; superfine sugar; ground cumin
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    • Categories: Small plates - tapas, meze; Polish; Vegetarian
    • Ingredients: all-purpose flour; sour cream; white onions; potatoes; fresh cheese
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    • Categories: Sauces, general; Small plates - tapas, meze; Polish
    • Ingredients: all-purpose flour; sour cream; mashed potatoes; pastrami; cucumber pickles; English mustard; celery salt; Dijon mustard; dill
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    • Categories: Sauces, general; Small plates - tapas, meze; Middle Eastern
    • Ingredients: bulgur; white onions; ground lamb; vegetable oil; pine nuts; Lebanese 7-spice seasoning; ground cumin; ground coriander; sumac; ground cinnamon; parsley; tahini; garlic
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    • Categories: Sandwiches & burgers; Small plates - tapas, meze; Bulgarian; Israeli; Vegetarian
    • Ingredients: puff pastry; eggs; nigella seeds; sesame seeds; baking potatoes; ground cumin; ground coriander; dried red chiles; red peppers; cumin seeds; coriander seeds; caraway seeds; smoked paprika; long red chiles; sun-dried tomatoes in oil; tahini; yogurt
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    • Categories: Pies, tarts & pastries; Small plates - tapas, meze; Bulgarian; Israeli; Vegetarian
    • Ingredients: Swiss chard; ricotta cheese; Parmesan cheese; nutmeg; white pepper; puff pastry; sesame seeds; nigella seeds
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    • Categories: Pies, tarts & pastries; Small plates - tapas, meze; Bulgarian; Israeli; Vegetarian
    • Ingredients: puff pastry; nigella seeds; sesame seeds; ricotta cheese; Parmesan cheese; feta cheese; sharp cheddar cheese; nutmeg; white pepper
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    • Categories: Sauces, general; Small plates - tapas, meze; Middle Eastern
    • Ingredients: dried chickpeas; cod loins; onions; cilantro; dill; parsley; ground cumin; sumac; ground cayenne pepper; sesame seeds; panko breadcrumbs; sunflower oil; mayonnaise; dried red chiles; red peppers; cumin seeds; coriander seeds; caraway seeds; smoked paprika; long red chiles; sun-dried tomatoes in oil
    • Accompaniments: Fennel, orange, and carrot salad
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    • Categories: Sauces for poultry; Small plates - tapas, meze
    • Ingredients: chicken wings; garlic powder; lemon pepper; sumac; Aleppo pepper; smoked paprika; dried oregano; English mustard powder; ground cayenne pepper; yogurt; mayonnaise; dried mint
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Vegetarian
    • Ingredients: feta cheese; labneh cheese; crème fraîche; white pepper
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    • Categories: Small plates - tapas, meze; Cooking ahead; Middle Eastern; Vegetarian
    • Ingredients: yogurt
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Vegetarian
    • Ingredients: artichoke hearts; spinach; Parmesan cheese; bread crumbs; unsalted pistachio nuts; sour cream; mayonnaise; pitta bread; thyme
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    • Categories: Salads; Small plates - tapas, meze; Jewish
    • Ingredients: white fish fillets; black peppercorns; bay leaves; milk; smoked trout; scallions; egg yolks; vegetable oil; lemons
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    • Categories: Sauces, general; Small plates - tapas, meze
    • Ingredients: panko breadcrumbs; dukkah; vegetable oil; onions; ground lamb; ground cumin; ground coriander; Lebanese 7-spice seasoning; ground cayenne pepper; tomato ketchup; dried red chiles; red peppers; cumin seeds; coriander seeds; caraway seeds; smoked paprika; long red chiles; sun-dried tomatoes in oil
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    • Categories: Egg dishes; Small plates - tapas, meze; Algerian; Vegetarian
    • Ingredients: dried red chiles; red peppers; cumin seeds; coriander seeds; caraway seeds; smoked paprika; long red chiles; sun-dried tomatoes in oil; potatoes; onions; eggs; ground cumin
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    • Categories: Small plates - tapas, meze; Other Jewish holidays; Jewish
    • Ingredients: carrots; onions; white fish fillets; matzo meal; corn oil
    • Accompaniments: Chrain
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Jewish
    • Ingredients: salmon fillets; cream cheese; smoked salmon; dill
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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Mahkuda with harissa

    • wester on September 18, 2017

      @raybun: the ingredient list on EYB probably also includes the ingredients for the harissa. I do agree this can sometimes be confusing.

    • raybun on September 17, 2017

      I'm a bit perplexed by the ingredient list on EYB as it's very different from the one in the book (no peppers, paprika, caraway seeds, chillis etc). Needless to say it was delicious, if not a little tricky to manipulate when flipping over. Get those slices thin if you don't have a mandoline. Great flavour, and leftovers were great for midweek lunches.(Photo)

  • Sea bass over spiced chickpeas with confit cherry tomatoes and Moroccan pesto

    • kari500 on August 04, 2018

      Delicious and really easy (especially with canned chickpeas). Lots of flavors going on here. I halved the amount of preserved lemon (which can be too strong for me), and thought it was perfect chermoula.

  • Baharat spiced chicken

    • TrishaCP on June 07, 2021

      We also enjoyed this dish. Please let your chicken marinate overnight- I only had 3 hours and it could have gone longer. Also, serve it with something to sop up all of the delicious sauce.

    • raybun on September 17, 2017

      This is another excellent chicken recipe from one of my most recent aquisitions, Fress. The cumin, coriander, baharat & sumac give the chicken thighs a wonderfully fragrant flavour, but the preserved lemons and onion sauce really makes this dish. (Photo)

  • Chicken and pistachio meatballs with cilantro tahini

    • hirsheys on September 09, 2018

      This recipe did not disappoint. Super delicious, even though I had to make a few replacements/omissions. Notes: The recipes didn't say what size onion, so instead of 1/2 of one I used one whole small one, I also used panko because my matzo meal was stale and couldn't get fresh tarragon so I used a few pinches of dried. Next time I would definitely also use the pomegranate seeds... The whole meal was pretty simple to make, all in all, and most of the clean up happened while the meatballs were roasting, which is such a win! The final dish was also super delightful - the green meatballs are quite nutty and moist on their own, but the sauce also adds a lot. This recipe makes me excited to try other ones from the book!

    • raybun on September 17, 2017

      This was an excellent recipe. The texture of the meatballs was just perfect and held up well during baking. I used panko instead of matzo meal but otherwise followed the recipe. The coriander tahini sauce was divine, don't skip this part! (Photo)

  • Chicken shawarma with Jerusalem and Lebanese spices

    • Yildiz100 on August 02, 2018

      Subbed breast for thighs. This was very tasty and turned out to have a great texture. Smelled very cinnamon heavy (husband called it Christmas chicken) but the flavors were good in the end. Bonus, it only requires 5 minutes on the stove. Perfect to make in hot weather.

  • Matbucha

    • Yildiz100 on August 23, 2018

      Delicious. A nice way to add make ahead vegetable dish to a meal. I am just not sure if the 2 to 3 hours of simmering time is really necessary. I have made quicker recipes for matbucha in the past, and I remember that they were good-just can't remember if they were AS good. Will need to compare!

  • Sticky pomegranate salmon

    • Yildiz100 on April 05, 2018

      Really delicious. The shorter baking time of 8 mins was just about perfect for my 125 gram filets. I didn't time the sear phase but just flipped them when they would release from the pan but 2 mins was probably about right. Used homemade pomegranate molasses which is more sour and less sweet than a lot of commmercial brands. If using sweet commercial pom molasses I would reduce the sugar at least by half, but with my pom molasses no alterations were needed. Pom molasses seems to hold in the moisture and gives the fish a great texture.

  • Salmon and sweet potato fishcakes with lime za'atar yogurt

    • Yildiz100 on December 11, 2018

      The salmon cakes were fine and the yogurt sauce was quite tasty, but they did not go well together at all. After eating a bit of it I gave up and mixed some Sriracha mayo, which I always like with sweet potatoes. This was better, but not good enough to make this a favorite. They were also quite soft and very messy to make. The cakes needed to be fried a bit longer than directed to ensure they were hot through.

  • Moroccan spiced monkfish with fennel, leek, and cream sauce

    • Yildiz100 on June 14, 2018

      Another delicious, though not my favourite, recipe from this book. Very easy too. Followed pretty closely but subbed cod for monkfish. Husband raved about the sauce but I thought it was missing something. I think maybe a bit more acidity would help. I loved the fennel here, to my surprise. The texture was very nice. I do wish she either gave a recipe for, or recommended favourite brands of ras el hanout. I flipped through several and they vary wildly, so the choice can definitely affect the final product. I ended up making the ras el hanout from Mediterranean Feasts for this recipe. It is heavy on the cinnamon but that compliments the fennel nicely.

  • Hot red bell pepper fish stew

    • Yildiz100 on April 22, 2018

      Subbed olive oil for the canola oil since this is an oily dish and I don't enjoy the taste of canola oil. Didn't care for the cilantro here. Now I use parsley instead and with parsley this is one of my all time fav meals. Cook times were just right for the 140 gram fillets of cod. It sounds like a long time to cook fish, but with the oiliness of the sauce, somehow it really makes the final texture just right.

  • Schupfnudeln with creamy mushroom sauce

    • Yildiz100 on January 24, 2018

      Delicious but makes a lot. Leftovers keep well, but halve recipe to save time. Cooking all this in batches takes forever.

    • danielis on March 06, 2018

      These are so delicious. Fried little potato dumplings in a rich homey mushroom sauce - the sauce itself over pasta or rice is delicious. The schupfnudeln freeze well.

  • Spicy mushroom and cashew rice

    • Yildiz100 on July 05, 2020

      This recipe calls for too much water. I reduced mine to 350 ml and it was still a bit soggy. Ingredients are added to the pan in a strange order, which means some things get scorched while others are under cooked. I would not, for example, add the powdered turmeric until almost time to add the water next time.

  • Israeli "chik chak" salad

    • Yildiz100 on August 02, 2018

      I have made a version of this salad for years but this is the first time I followed a recipe. I had doubts about the olives and the generous black pepper. Loved the olives, but not the pepper. Ruins the freshness of a cucumber heavy salad. Fortunately I had separated a small portion to test with the pepper so I didn't ruin the whole thing.

  • Aunty Rochele's cabbage salad

    • Yildiz100 on August 03, 2018

      Delicious. Next time try without the pine nuts. Thought they were a little overwhelming.

  • Apple and cinnamon muffins

    • Yildiz100 on April 22, 2018

      Just meh. Too heavy on the buttermilk. Over all this seemed like a filler recipe.

  • Fennel and potato latkes with lemon and chive aïoli

    • Yildiz100 on May 05, 2021

      Very good. (I didn't make the aioli.) I agree that the fennel didn't shine through but I would still use it if I happened to have it on hand. I reduced the salt but next time I think the full amount is ok.

    • joneshayley on April 18, 2020

      Good recipe for latkes but not enough fennel for it to shine through. I’d make this but omit the fennel- as an expensive veg it’s not adding anything that the seeds don’t. The texture is perfect and they cooked exactly as described

  • Labneh

    • joneshayley on January 08, 2020

      Wonderfully easy and delicious. Don’t know why I’ve been substituting with yoghurt for so long when it’s this easy to do

  • Seared duck breast with a black za'atar crust and braised Puy lentils

    • joneshayley on January 14, 2020

      An unusual and beautiful recipe. The crust on the duck is great (though I have lots left over) and the lentils are very flavourful- even though I used tinned. A delicious meal.

  • Lamb shank tagine

    • Foodycat on October 15, 2018

      I added the rind of a couple of preserved lemon at the same time as the black garlic, since I didn't have any dried lime powder. It's a very good tagine - not too sweet, very aromatic, lovely melting lamb shanks.

  • New potato and egg salad with spicy cucumbers

    • Foodycat on July 25, 2018

      Not life changing but good. Very few ingredients, so it really comes down to how good they are. I used baby new potatoes and I didn't bother peeling them, as they were so tiny.

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Reviews about this book

  • Ms Marmite Lover

    She's honest about her homely food - portions err on the generous and plating is something she had to learn on MasterChef.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1784722987
  • ISBN 13 9781784722982
  • Linked ISBNs
  • Published Apr 04 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Mitchell Beazley

Publishers Text

Fress, in Yiddish, means: "to eat copiously and without restraint". BBC1 Masterchef finalist Emma Spitzer brings together a melting pot of Middle-Eastern and Eastern European flavors with this contemporary Jewish cookbook. Big on flavor and spice, this is happy, sociable food to feed the soul.

Emma's style of cooking is unfussy and uncomplicated, extracting the maximum taste from the humblest of ingredients without spending hours in the kitchen. Her melting pot of inspiration embraces Poland and Russia, Jewish recipes learned from her mother, travels in Israel, Egypt, Jordan and North Africa, as well as Algerian recipes shared by her mother-in-law.

From Slow-cooked Moroccan Chutney to Duck with Black Za'atar and Puy Lentils, Baharat Spiced Chicken to Apricot and Orange Blossom Frangipane, these recipes are packed with punchy flavors and aromatic spices. Emma also includes delicious family recipes, from Grandpa 'Bugga's' Turkey Schnitzel to Mummy's Golden Chicken Soup.



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