Seven Species Challah

Posted on February 6th, 2017

In honor of Tu B'Shevat which is coming next week, we are highlighting one of the recipes from our Tu B'Shevat Resource Kit. You will find many other recipes there using foods typical of this joyous holiday. 


By Leah Hadad in the Jewish Food Experience

To celebrate tradition this Tu b’Shevat, I created the Seven Species Challah, which includes all seven species, including the two missing from the traditional Tu b’Shevat plate: wheat and barley. It also includes ingredients that the Bible mentions in reference to the Land of Milk and Honey—butter, honey and cinnamon—and almonds, the symbol of Tu b’Shevat in Israel. 

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3 Burning Questions for Chef Serving Haimish Food at Hip Hangout

Posted on January 30th, 2017
By Michael Kaminer for The Forward

Andy Jacobi’s sandwiches practically have a halo. At Untamed Sandwiches, the bite-size shop he runs with Chef Ricky King, the former marketing exec stuffs his oversized creations with ethically sourced meat and vegetables that are local, organic and pesticide-free.

Brisket’s been a huge hit for the duo. As they cut the ribbon on a second location, in Dumbo, Brooklyn, the Forward caught up with Jacobi, who calls himself the restaurant’s “head sandwich artist” – and found out that haimish food memories helped shape his very hip new hangout.

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Lahmacun–Turkish Pizza–with Chopped Salad and Herb Tahini Recipe

Posted on January 23rd, 2017
By Samantha Ferraro in The Nosher for

Two years ago, my husband and I went on a food tour across Istanbul, and our guide was boasting about lahmacun, Turkish-style pizza, and how we can’t leave Turkey without trying it.

I remember watching the Turks walk around the cobbled old streets, bustling from the street food vendors with lahmacun in hand. Rolled up tightly and easy to eat on the go, it kind of looks like a burrito from afar. As tradition states, lahmacun is most commonly eaten with a sampling of toppings, including sliced raw onion, fresh herbs and a healthy splash of squeezed lemon.

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Vegetarian Yemenite Soup Recipe

Posted on January 16th, 2017
By Vicky Cohen and Ruth Fox in The Nosher for    

One of the things I like most about Sephardic food is the enveloping aroma of warm spices that just screams comfort food. It’s like a cure for everything from physical to mental.

Besides the Jewish-Lebanese-Syrian food we ate at home, we were exposed to a variety of different Sephardic cuisines. The first time we tasted a Yemenite soup was 7 years ago, and we still remember the warming comforting spiced broth, that we could not get enough of.

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The Israeli Kitchen recipes you loved the most

Posted on January 9th, 2017

We're serving up and counting down the 10 recipes our readers devoured in 2016.

The people have spoken, and the verdict is ... you love food! Our Israeli Kitchen readers' tastes run the gamut, from the chocolatiest of chocolate cakes to the hottest of hot sauces. As a token of our gratitude for your loyalty and unfailing hunger, we compiled our most-viewed recipes of 2016 and are serving them up in true Israeli Kitchen fashion: a suspense-building, appetite-stoking top 10 countdown. Get those kitchen tools ready!

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