Zahav Home: Cooking for Friends & Family by Michael Solomonov and Steven Cook

  • Chopped salad with labneh (page 23)

    from Zahav Home: Cooking for Friends & Family Zahav Home by Michael Solomonov and Steven Cook

    • Categories: Salads; Side dish; Israeli; Vegetarian
    • Ingredients: Persian cucumbers; bell peppers; cherry tomatoes; red onions; parsley; lemons; labneh; za'atar
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Notes about Recipes in this book

  • Chopped salad with labneh

    • Lepa on September 22, 2024

      This is great! Next time I would make half as this was too much for my family of four (we also had another dish with it).

    • Emily Hope on January 08, 2025

      This was delicious -- loved the creaminess of the labneh against the crunchy salad. Served with the vegetarian harira recipe, a nice combo. Would repeat.

    • eclairea on June 17, 2025

      Easy, simple, fresh. If just a couple of people, cut salad in half.

    • vinochic on August 01, 2025

      Delicious! Made with fresh farmers market vegis - will make this all summer.

    • ljl1989 on February 07, 2026

      Really delicious. The contrast between the crunchy acidity of the veggies and the creaminess of the labneh was really delightful. Would definitely make again.

  • Method: labneh

    • lholtzman on September 03, 2025

      Great labneh recipe with the perfect amount of salt. I used Morton’s kosher salt. I left the labneh in the cheesecloth for a whole day so it came out pretty firm. I froze the whey in tbsp portions for another time.

  • Kale salad with pomegranates

    • jaelsne on December 11, 2024

      Surprisingly delicious. I could eat the whole bowl! Perfect combination of sweet fruit, tart vinegar and crunchy pistachios. I’m not a kale fan, but chopping it finely brought it to a whole new level. Easy recipe, allow plenty of time to get the seeds out of the pomegranates.

    • Emily Hope on January 08, 2025

      Loved this salad recipe -- fresh and crunchy, good balance of sweet and tart. It also holds up well for several days (with the exception of the mandarin segments). I did make one significant change (the first time by necessity and the second time because we liked it) -- I use fairly finely chopped red cabbage in place of about half of the kale. Because of this, it benefitted from some sitting time. Have already made it twice, once for company who also liked it.

  • Carrot & raisin salad with red cabbage

    • Emily Hope on January 08, 2025

      Have made this salad a couple of times, once for Thanksgiving and once for company, and it was a hit both times. Love that the additions of the cabbage, Dijon, and herbs mean it's not too sweet like some carrot raisin salads. We're not the biggest dill fans, so I swapped it for parsley, which worked well. So far, every salad we've tried from this book has been great!

    • lholtzman on October 21, 2025

      This is my favorite carrot salad recipe so far. It’s very flavorful and I think the Dijon mustard and cilantro are key to that.

  • Green vegetable salad with roasted tomato-amba dressing

    • I2uthanne on October 23, 2025

      This recipe is so good! I had a bunch of CSA vegetables to use up and this recipe was perfect.

  • Green cabbage with caraway, honey & chickpeas

    • Lepa on October 01, 2024

      I liked this salad, which was a quick and healthy lunch. Unlike most salads, it keeps well and may even be better on the second day after the cabbage pickles a bit. My husband was not a fan so I'll make less next time. The recipe makes a HUGE amount!

    • korkyporky on January 15, 2025

      Easy and tasty! Added chicken for a light lunch.

  • Matzo ball soup

    • Bessp on June 10, 2025

      I enjoyed this matzo ball soup. It was reminiscent of Passover with light, tender balls and a delicate consomme. It's time-intensive if you make your own broth, but would probably be just as good with a nice store-bought broth.

  • Pumpkin puree with dashi & hawaij

    • lholtzman on December 31, 2025

      This soup had a deliciously smoky flavor, but I found the cardamom from the Hawaij overpowering. I can’t decide if I like this soup or not. I would try with a different Hawaij recipe.

  • Dashi

    • lholtzman on December 31, 2025

      This method for making dashi is quite good. The bonito flavor is strong and I didn’t use a full two cups. I googled how long dashi keeps and AI says 3-5 days in the fridge to a month in the freezer.

  • Mushroom freekah soup

    • dosojosazules on February 18, 2026

      This turned out well. If you have whole freekah you will need to cook for around 30-35 minutes at a simmer.

  • Harissa-pomegranate molasses glaze [for chicken wings]

    • eclairea on July 13, 2025

      Not bad! Needed a bit more salt for the wings, recommend sprinkling some flaky sea salt after tossing wings with sauce.

  • Sumac lemonade

    • eclairea on June 22, 2025

      Delish and refreshing! Use the syrup leftover from the candied lemons for tea cakes from Tanya Holland’s California Soul

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  • ISBN 10 0358697360
  • ISBN 13 9780358697367
  • Linked ISBNs
  • Published Sep 10 2024
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Harvest

Publishers Text

Award-winning chefs and bestselling authors of the James Beard Award–winning Zahav, Michael Solomonov and Steven Cook invite you to cook the way they do at home, with 125 new recipes for simple and achievable meals.

Since opening Zahav (the beloved, award-winning, and critically acclaimed restaurant in Philadelphia that serves a powerfully flavorful menu inspired by modern Israeli cuisine) fifteen years ago, co-owners chef Michael Solomonov and Steven Cook have learned at least two things: cooking at home isn’t anything like cooking at the restaurant, and, how to bring Zahav’s signature ideas to the home kitchen.

As busy fathers, Mike and Steve have also learned that thinking ahead is key. Their secret: a strategically stocked pantry. Then it’s nothing, for example, to slather amba from a jar onto a spatchcocked chicken for an almost-instant roast chicken dinner, or to cook a leg of lamb coated with harissa (also from a jar!) in one pot—on a school night! When they make soups, with all the intense flavors they use at the restaurant, they make a lot of soup, always thinking of the freezer and those busy nights when there’s no time to cook.

Even more than Zahav, their trailblazing first book, Zahav Home is a truly intimate affair—an invitation right into Mike's and Steve's home kitchens, with recipes tried and tested by them and their families. The 125 all-new recipes in this book include robust salads, abundant vegetables, hearty soups, easy lunches, and weeknight meals that taste as if they took hours to make. There are Sunday dinners, unforgettable desserts, and more, including:

Tehina Caesar Salad with Gutsy Croutons Matzo Ball Soup Sesame Chicken with Matbucha Twice-Baked Sweet Potatoes with Labneh Sheet pan Kebabs: Yemenite, Kofte & Merguez Hummus from the Pot Date-Glazed Salmon Fillets Baby Apple Cakes Pistachio Sticky Buns

You’ll find features throughout titled “Making” that visually break recipes down into easy step-by-step, as well as “Method,” highlighting a foundational recipe, technique, or tip that can be used flexibly in countless dishes, like Schug, Garlic Confit, and some Hard-Cooked Egg Wisdom. Colorful and full of flavor, vitality, and warmth, Zahav Home is a treasure and worth its weight in gold (the meaning of Zahav!)

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