Notes about Recipes in this book

• Celery zhoug

  • Babycarrot on December 18, 2025

    Versatile, punchy and bright. The celery is a nice addition and would never have considered adding it to a zhoug prior to trying out this recipe. I blended it for a while as I did not think I'd enjoy the mouthfeel of the seeds. My modification: subbed caraway seeds for coriander seeds and use ground cardamom instead of the pods. I used three serrano peppers and that was a nice amount of heat. This condiment works very well on rotisserie chicken and toast with scrambled eggs.

  • mpo on April 16, 2026

    I’m always interested in zhoug recipes and I happened to have celery on hand, but I wouldn’t go out of my way to make zhoug with celery. I did use some celery salt and subbed jalapeños for the peppers. I’m also surprised she didn’t use extra virgin olive oil for this but I did, to enhance the flavor.

• Hummus with chopped salad, tahini, lemon, and sumac (aka the perfect lunch)

  • NoaBC on January 07, 2026

    Radishes make a nice crunchy addition to the traditional Israeli salad which has a tendency to sometimes get a bit soft.

• Garlicky tahini--the condiment to end all condiments

  • NoaBC on September 18, 2025

    Really easy, delicious and fluffy. I think calling this 'garlicky' is a bit of a stretch though - unless you're using an absolute monster of a clove there's barely a hint of garlic.

• Sticky jammy eggplant

  • Ntesfai on December 11, 2025

    The instructions for the eggplant led to the eggplant burning, so when I tried again I roasted it first about half the time. This dish was very good and I do make the sauce every once in a while.

  • alysekstokes on February 12, 2026

    Made as instructed with no problems. I enjoyed this warm with bread or rice and the leftovers were nice cold too.

• Tzatziki with crispy shallots

  • ginger2212 on September 04, 2025

    I really liked how quickly this tzatziki came together and the crispy shallots gave it a fun, crunchy onion-y bite!

  • NoaBC on January 07, 2026

    I didn’t make the shallots as it was for a quick weeknight meal but this was delicious tzatziki and so easy. Nice and thick (although thinned out a little overnight in the fridge). Next time I’ll try with mint instead of dill.

  • alysekstokes on February 12, 2026

    Skipped the shallots since I had too much else going on with the night's meal, but the tzatziki itself is really nice and creamy with an excellent balance of cucumber, herbs, and garlic.

• Cabbage salad with sumac and dill

  • Elena Rose on July 11, 2025

    Delicious and so easy.

  • NoaBC on September 02, 2025

    Really good, more than the sum of its parts. Made quite a bit of dressing, I was able to use two half heads of cabbage (although they were quite small) - 1 purple, 1 white. Also holds up well for meal prep. Used parsley instead of dill as that was what I had on hand and it was delicious. Used golden raisins, toasted plain sunflower seeds in the airfryer with salt for 5 mins. Overall delicious and very quick and easy. Definitely one to repeat.

  • alysekstokes on February 12, 2026

    This comes together quickly and yields a perfect crunchy and fresh element to any meal. I served this originally as part of a mezze spread and had the leftovers alongside some fish cakes. It holds up beautifully in the fridge.

• Cardamom apricot upside-down olive cake

  • ellwell on May 27, 2026

    This cake was delicious and we ate it warm from the oven with a honey-yogurt mixture. It is plenty sweet without the topping but the creamy element does add something nice. I will definitely make this again.

• Sugar snap almond crunch salad with herbed avocado cream

  • ellwell on March 19, 2026

    Really good. I made this for St Pat’s day party because it is a green salad on top of green dressing made of yogurt and avocado. The salad is very fresh with herbs and crunchy from the almonds. It did take quite a while to slither all the snow peas but it was worth it. Elements harmonized beautifully and I would make again. Guests loved it.

• Halloumi, citrus, and fennel salad with Aleppo honey and mint

  • kfreytag on January 09, 2026

    Great flavors - every bite has a little something different.

• Black lime-seared radishes with crispy capers

  • CaptainPantsless on April 12, 2026

    Visually stunning but mediocre in taste.

• Fennel and potato gratin with almond-date crumb

  • VineTomato on January 02, 2026

    This is delicious but so rich, almost too rich. You can only eat the smallest amount and the size of this dish is massive! Good if you are making for a crowd and serving along side some lighter fresher dishes. I served it with the apple, celery root and fennel salad with hazelnuts from Milk Street Vegetables which I thought worked well although both dishes include fennel and nuts. If I make this again I will quarter the recipe.

• Charred Brussels with pomegranate butter

  • Pimlicocook on January 14, 2026

    The pomegranate molasses and garlic work well with the sprouts. The second time I made it, it gummed up in the pan as it cooled; some heat and stirring resolved that, but would suggest making this close to sprouts being done.

  • stephanie_frj4st on April 27, 2026

    Loved the pop from the pomegranate. I feel like the sauce needed more of the molasses though.

• Rosemary-honey halloumi fries

  • ginger2212 on May 31, 2025

    Easy and outstanding!! So delicious!! I hate breading stations but this was quick and simple with halloumi. The rosemary and honey were a perfect touch.

• Crispy artichokes with crème fraîche and zhoug

  • NoaBC on January 07, 2026

    This wasn’t really worth the effort for me. It’s decent but a lot of work for tiny strips of artichoke flesh.

• Harissa honey carrots with carrot top gremolata and labaneh

  • ginger2212 on June 10, 2025

    Outstanding! Gorgeous side dish - super complementary with chicken and a bright kale salad. Labneh really is superior to greek yogurt. I don't particularly like cooked carrots but that has changed with this recipe! Sweet, spicy, earthy, creamy, bright - it checks all the boxes!

• Summertime (or anytime) stewed veggie couscous

  • stephanie_frj4st on April 30, 2026

    Not as flavorful as I wanted. Think it was too much liquid, but I’ll give it a try again with some more harissa and half the liquid.

• Eggplant schnitzel with spiced harissa tomato sauce and garlicky tahini

  • kfreytag on January 06, 2026

    Truly incredible, and made great use of fresh garden veggies.

  • stephanie_frj4st on April 24, 2026

    I used jarred harissa as a shortcut and this turned out great. I let my sauce cook down a little too much, also topped with some feta i had to use up. Didn’t love the garlicky tahini as much as I wanted to, it was fine but wasn’t garlicky or lemony enough for me, just tasted like thinner out tahini so will make some adjustments next time. Will definitely make again!

• Ultimate shroom shawarma

  • NoaBC on January 07, 2026

    This is good but not substantial enough to be a standalone filling. I added in some vegan steak.

• Charred beets with honey caraway lentils and tzatziki

  • Ntesfai on December 11, 2025

    I have not made this dish, but it was the best tasting dish at my cookbook club gathering.

  • VineTomato on December 18, 2025

    Adding to my favourites - this is absolutely delicious. I did learn a few lessons though - let the beetroot cool otherwise your tzatziki turns into a soup! I prefer roasting my beetroot in the air fryer to the method in this recipe. The lentils are exceptionally good but don't need a full tablespoon of honey - way to sweet! All in all a fantastic dish!

• Eggplant with sumac and labaneh

  • QuinceHouse on January 11, 2026

    Really good. I would definitely make this again.

• Harissa-roasted cauliflower and broccoli with golden raisin gremolata and toum

  • NoaBC on January 07, 2026

    My favourite ever. We serve on tahini rather than toum.

• Fennel tagine with olives and preserved lemons

  • mpo on May 30, 2025

    I doubled the potatoes and skipped any rice. I think I would have liked more mold spices with this, than so much ginger and hot pepper.

• Corn tartines with Aleppo butter and nectarines

  • elisa_m95b99 on February 07, 2026

    Loved this! Perfect for a light lunch when corn and peaches are in season.

• Labaneh feta boureka

  • Babycarrot on January 09, 2026

    Made for Hanukah party and paired this with the celery zhoug from the same book. Loved the zhoug and it cut the richness of all the dairy from the boureka. I subbed ground cardamom and caraway seeds for coriander seeds. I could have subbed jalapeño instead of the Serranos but will know for next time. I also just skipped the step of draining by ricotta in the sieve as mine was quite dry (and also for the sake of time and dishes).

• Eggplant and feta boureka

  • ginger2212 on September 04, 2025

    Delicious and surprisingly easy to make. We use creamy feta from the Middle Eastern market. I think it's essential for this dish. Next time - I would maybe season up the eggplant just a little bit more.

• Herby olive oil challah

  • jessncanfield on July 09, 2025

    A gorgeous loaf of bread! Recipe needed more flour than called for, and less baking time, but overall it was good!

• Jerusalem bagel dinner rolls and bagels

  • cookingbychapter on May 23, 2026

    These turned out great! Love the roasted sesame flavour. A bit messy with seeds everywhere, but worth it!

• Sesame laffa

  • NoaBC on August 22, 2025

    I've tried making this twice now and conclude that the ratios (in my edition at least) are wrong or misprinted. The dough is almost soupy. I compared this recipe to the laffa in Zahav, and found that the water:flour ratio in Tahini Baby is almost double that of Zahav. I had to add a ton more flour just to save the dough. Won't be using this recipe again.

• The greenest falafel

  • Ntesfai on December 11, 2025

    The falafel was good, but not as flavorful as other falafel recipes that I’ve made.

• Eggplant chickpea khoresh with buttery saffron rice

  • NoaBC on January 07, 2026

    I really liked this, BF thought it was just “fine”. Leftovers also get better overnight and freeze well. Saffron rice is easy and a regular side in our house now, although I reduce the butter a bit because it tastes very buttery and sometimes I want other flavours to shine through!

  • CaptainPantsless on April 20, 2026

    This was very good. It smelled much more complex than it tasted, however. I expect the leftovers will be tastier.

• Charred turmeric cauli with Israeli couscous and chile mint vinaigrette

  • ginger2212 on January 12, 2026

    I loved this!! My husband said it was fine. I think it made too much dressing - I would half it. And I am wary of putting oven to 500 unless I'm making pizza or something like that - I did 450. The cauliflower is easy and divine. My 1 year old ate a ton of it and the couscous.

• Spiced harissa orecchiette with garlicky tahini

  • NoaBC on January 07, 2026

    A firm favourite. After re-making several times we skip the fennel seeds, they overwhelm the dish.

  • CaptainPantsless on April 22, 2026

    Everyone enjoyed this and it was very simple. Perfect level of spice.