• robm on November 15, 2019

  This book is a stunner: the recipes, based on the bounty in Israel's public markets, come from the cooking traditions of Mizrahi Jews (those whose origins are in the Middle East and North Africa). For most non-Israelis the recipes will be new and original, and absolutely everything looks and sounds irresistibly delicious. Be careful not to drool on the pages!

Notes about Recipes in this book

• Spinach and pine nut mini pies (Fattayers)

  • michalow on March 01, 2020

    These are fantastic. I made only minor adjustments -- less salt (3/4 tsp) in the filling and I skipped the cinnamon in exchange for some extra allspice. Could reduce the pine nuts to 3 Tbs, too. My pastries were smaller than the recipe instructs, but the dough to filling ratio came out perfectly.

• Autumn salad with farro, apple, and roasted persimmons

  • lkgrover on November 03, 2019

    Good vegetarian salad with autumn fruits; sweet & nutty flavors. I substituted wheat berries for farro (which I cooked in a rice cooker).

• Egg salad with caramelized onions, zucchini, and preserved lemon

  • lkgrover on October 08, 2020

    Excellent vegetarian egg breakfast. The flavored mayonnaise is a perfect dressing.

• Short rib, white bean, and chard stew (T'becha b'salik)

  • lkgrover on September 20, 2021

    Flavorful stew; love this balance of beef, vegetables & spices.

• Tahini-crusted stuffed peppers with lamb, freekeh, and prunes

  • lkgrover on September 28, 2020

    Excellent stuffed peppers; the flavor has an interesting blend of savory-sweet. I used all ground beef (no lamb); substituted tomato sauce for fresh tomatoes, and bulgur for freekah.

• Three-tomato salad

  • lean1 on January 03, 2023

    For a tomato lover like me this is heaven!

• Za'atar goat cheese dip

  • lean1 on January 03, 2023

    easy to put together and very flavorful. Reminds me of Tel Aviv