Welcome to the vibrant world of Israeli cuisine! Whether you’re craving quick, flavorful dinners or want to explore authentic comfort food, these 20 delicious recipes bring the tastes of Israel right to your kitchen. From fluffy pita to savory shakshuka, get ready to impress your family and friends. Let’s dive into these mouthwatering dishes that are perfect for any home cook looking to spice up their menu.
Classic Hummus with Tahini
Zesty yet creamy, this classic hummus recipe transforms simple pantry staples into a dip that’s perfect for snacking or entertaining. I’ll walk you through each step to ensure your hummus turns out velvety smooth every time. Let’s get blending!
Ingredients
– 1 (15-ounce) can chickpeas, drained and rinsed (I save the aquafaba for thinning the hummus later)
– 1/4 cup tahini, well-stirred (I prefer using a high-quality brand for that rich, nutty flavor)
– 3 tablespoons fresh lemon juice (about 1 large lemon—freshly squeezed makes all the difference)
– 1 small garlic clove, minced (adjust to your taste, but I find one clove gives just the right kick)
– 1/2 teaspoon ground cumin (toasted cumin adds an earthy depth)
– 1/4 cup extra virgin olive oil, plus more for drizzling (this is my go-to for its fruity notes)
– 3-4 tablespoons ice water (cold water helps achieve that dreamy texture)
– 1/2 teaspoon fine sea salt (I use fine salt to ensure it dissolves evenly)
Instructions
1. Add the tahini and lemon juice to a food processor, then process for 1 minute until the mixture is pale and thickened.
2. Tip: Scrape down the sides of the bowl with a spatula to incorporate any tahini sticking to the edges.
3. Add the minced garlic, cumin, and salt to the food processor, then pulse 5 times to combine.
4. Pour in the olive oil and process for 30 seconds until the mixture is smooth and emulsified.
5. Add half of the drained chickpeas to the processor and blend for 1 minute until broken down.
6. Scrape the bowl again, then add the remaining chickpeas and process for 2 full minutes until very smooth.
7. Tip: For ultra-creamy hummus, run the food processor for an extra minute at this stage.
8. With the processor running, slowly stream in 3 tablespoons of ice water through the feed tube.
9. Process for 1 more minute, then check the consistency; if it’s too thick, add another tablespoon of ice water.
10. Tip: Taste and adjust salt if needed, but avoid over-salting before the final blend.
11. Transfer the hummus to a serving bowl and use the back of a spoon to create swirls on top.
12. Drizzle with a generous tablespoon of olive oil just before serving.
Velvety and rich, this hummus has a balanced tang from the lemon and a subtle warmth from the cumin. Serve it with warm pita wedges or as a spread in veggie wraps for a quick, satisfying meal.
Falafel with Fresh Herbs
A perfectly crisp falafel starts with fresh herbs and proper technique. As your cooking guide today, I’ll walk you through each step methodically to ensure your falafel turns out golden-brown with that signature fluffy interior. Let’s begin with gathering our ingredients and preparing our workspace.
Ingredients
– 1 cup dried chickpeas, soaked overnight (don’t use canned—they make falafel too mushy)
– ½ cup fresh parsley leaves, packed (I prefer flat-leaf for its robust flavor)
– ½ cup fresh cilantro leaves, packed (this adds a bright, citrusy note)
– 1 small yellow onion, roughly chopped (about ¾ cup)
– 4 garlic cloves, peeled (fresh garlic makes all the difference)
– 1 tsp ground cumin (toast whole seeds and grind them for maximum aroma)
– 1 tsp baking powder (this helps create that light, airy texture)
– ¾ tsp fine sea salt (I find this distributes more evenly than kosher salt)
– ¼ tsp black pepper, freshly ground
– ¼ cup all-purpose flour (just enough to bind without making them dense)
– 2 cups vegetable oil for frying (use a neutral oil with high smoke point)
Instructions
1. Drain the soaked chickpeas thoroughly and pat them dry with paper towels.
2. Combine chickpeas, parsley, cilantro, onion, garlic, cumin, baking powder, salt, and pepper in a food processor.
3. Pulse the mixture 15-20 times until it resembles coarse sand but isn’t pureed.
4. Transfer the mixture to a bowl and stir in the flour until just combined.
5. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up.
6. Use a tablespoon to scoop portions and roll them into 1½-inch balls between your palms.
7. Heat vegetable oil in a heavy-bottomed pot to 350°F using a deep-fry thermometer.
8. Carefully drop 4-5 falafel balls into the hot oil without crowding the pot.
9. Fry for 3-4 minutes until deeply golden brown, turning occasionally with a slotted spoon.
10. Remove falafel with a slotted spoon and drain on a wire rack set over paper towels.
11. Repeat with remaining mixture, allowing oil to return to 350°F between batches.
From crispy exteriors to herby, tender centers, these falafel offer satisfying texture contrast. For a creative twist, serve them nestled in warm pita with pickled vegetables or crumbled over a grain bowl with tahini dressing.
Shakshuka with Tomatoes and Peppers
Whether you’re craving a cozy breakfast or a simple dinner, this shakshuka brings vibrant color and flavor to your table with minimal effort. We’ll build layers of flavor step by step, creating a dish that’s both impressive and approachable for any home cook.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced
– 1 red bell pepper, sliced into thin strips
– 3 garlic cloves, minced (fresh is always best here)
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon red pepper flakes
– 28 ounces canned crushed tomatoes
– 4 large eggs (I prefer room temperature for even cooking)
– 1/4 cup fresh parsley, chopped
– Salt to taste
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add sliced bell pepper and cook for 4 minutes until slightly softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Sprinkle in smoked paprika, cumin, and red pepper flakes, stirring constantly for 30 seconds to toast the spices.
6. Pour in crushed tomatoes and bring to a simmer.
7. Reduce heat to low, cover, and simmer for 15 minutes until sauce thickens.
8. Create 4 small wells in the sauce using the back of a spoon.
9. Crack 1 egg into each well, being careful not to break the yolks.
10. Cover the skillet and cook for 6-8 minutes until egg whites are set but yolks remain runny.
11. Remove from heat and sprinkle with chopped parsley.
12. Season with salt to taste.
Just out of the pan, the shakshuka offers silky eggs nestled in a robust, slightly spicy tomato sauce with tender peppers. The runny yolks create a luxurious sauce when broken into the vegetable base. Serve it directly from the skillet with crusty bread for dipping, or spoon it over creamy polenta for a heartier meal that celebrates the mingling textures.
Sabich Sandwich with Eggplant and Hard-Boiled Eggs
Ready to master a sandwich that’s both satisfying and surprisingly simple? Sabich brings together creamy eggplant, protein-packed eggs, and vibrant toppings in a handheld meal that’s perfect for lunch or a light dinner. Let’s build this Israeli street food classic step by step, focusing on technique for the best results.
Ingredients
– 1 medium eggplant, sliced into ½-inch rounds (I look for firm, glossy skin)
– 4 large eggs (room temperature eggs peel more easily later)
– 4 pita bread rounds (I prefer pocketless for easier filling)
– ¼ cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tbsp tahini paste (stir well if oil has separated)
– 1 tbsp lemon juice (freshly squeezed makes all the difference)
– ½ tsp ground cumin (toasting it first enhances the flavor)
– ¼ tsp paprika (smoked paprika adds a nice depth)
– ¼ cup chopped fresh parsley (flat-leaf holds up better than curly)
– 2 tbsp amba mango pickle (this tangy condiment is non-negotiable for authenticity)
– Salt to season
Instructions
1. Place eggs in a saucepan and cover with 1 inch of cold water.
2. Bring water to a rolling boil over high heat, then immediately remove from heat.
3. Cover saucepan and let eggs sit for 12 minutes exactly for perfectly set yolks.
4. Transfer eggs to an ice water bath and let cool completely for 15 minutes.
5. Peel eggs under running water to help remove shells cleanly.
6. Slice eggs into ¼-inch thick rounds using a sharp knife.
7. Preheat oven to 400°F and line a baking sheet with parchment paper.
8. Arrange eggplant slices in a single layer on the prepared baking sheet.
9. Brush both sides of eggplant with 2 tablespoons olive oil using a pastry brush.
10. Season eggplant generously with salt on both sides.
11. Roast eggplant for 20-25 minutes until golden brown and tender when pierced with a fork.
12. Whisk together remaining 2 tablespoons olive oil, tahini, lemon juice, cumin, and paprika in a small bowl until smooth.
13. Warm pita bread in the oven for 2-3 minutes until pliable.
14. Layer 2-3 eggplant slices in the center of each pita.
15. Arrange egg slices over the eggplant in an even layer.
16. Drizzle tahini sauce generously over the eggs and eggplant.
17. Sprinkle chopped parsley evenly over each sandwich.
18. Add ½ tablespoon amba mango pickle to each sandwich.
19. Fold pita around the fillings, pressing gently to secure.
Unbelievably satisfying textures await—the creamy eggplant melts against firm egg slices while the tahini sauce adds richness that contrasts with the bright, tangy pickle. For a fun twist, try serving these open-faced on toasted bread with extra amba drizzled over the top, creating a colorful presentation that highlights each component’s unique character.
Israeli Salad with Cucumbers and Tomatoes
Zesty and vibrant, this Israeli salad brings fresh Mediterranean flavors to your table with minimal effort. Today we’ll walk through creating this crisp, refreshing dish that’s perfect as a side or light meal. Let’s begin with gathering our ingredients and preparing our workspace.
Ingredients
– 2 large cucumbers, preferably English cucumbers for fewer seeds
– 4 medium ripe tomatoes – I look for firm but slightly yielding ones
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh parsley
– 3 tablespoons extra virgin olive oil – my go-to for its fruity notes
– 2 tablespoons fresh lemon juice
– 1 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Wash all vegetables thoroughly under cool running water and pat dry with clean kitchen towels.
2. Trim both ends from each cucumber and cut them lengthwise into quarters.
3. Use a spoon to scrape out and discard the seedy centers from each cucumber quarter.
4. Cut the cucumber quarters into 1/4-inch dice and place them in a large mixing bowl.
5. Core the tomatoes by cutting out the stem end in a shallow cone shape.
6. Dice the tomatoes into 1/4-inch pieces, similar in size to the cucumbers for even texture.
7. Add the diced tomatoes to the bowl with the cucumbers.
8. Peel the red onion and chop it into 1/8-inch pieces for a milder flavor distribution.
9. Wash the parsley, shake off excess water, and chop the leaves until you have 1/4 cup packed.
10. Add the chopped onion and parsley to the vegetable mixture in the bowl.
11. Pour 3 tablespoons of extra virgin olive oil over the vegetables.
12. Squeeze 2 tablespoons of fresh lemon juice directly over the salad.
13. Sprinkle 1 teaspoon of kosher salt and 1/4 teaspoon black pepper evenly across the ingredients.
14. Gently toss everything together with a large spoon until all ingredients are evenly coated.
15. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld.
Satisfyingly crisp with a bright, tangy dressing that perfectly balances the sweet tomatoes and cool cucumbers. Serve it alongside grilled chicken or fish, or scoop it up with warm pita bread for a complete Mediterranean experience. The salad’s refreshing quality makes it particularly wonderful on warm days when you want something light yet flavorful.
Malawach Flaky Yemenite Pancakes
Just imagine tearing into flaky, buttery layers that transport you straight to the streets of Tel Aviv—that’s the magic of homemade Malawach. Join me as we methodically build these Yemenite pancakes from scratch, creating golden, crispy discs perfect for any meal. You’ll be amazed how simple ingredients transform into something truly spectacular with just a little patience and technique.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for better texture)
– 1 teaspoon fine sea salt (this enhances the layers beautifully)
– 3/4 cup warm water (around 110°F—test it on your wrist like baby formula)
– 1/4 cup vegetable oil plus extra for brushing (a neutral oil lets the butter flavor shine)
– 1/2 cup unsalted butter, melted (I prefer European-style for its higher fat content)
– 1 large egg, lightly beaten (room temperature incorporates more smoothly)
Instructions
1. Combine 2 cups all-purpose flour and 1 teaspoon fine sea salt in a large mixing bowl.
2. Create a well in the center and pour in 3/4 cup warm water and 1/4 cup vegetable oil.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
4. Divide the dough into 6 equal pieces, rolling each into a smooth ball. (Tip: Use a kitchen scale for perfectly even portions.)
5. Brush each ball lightly with vegetable oil, place on a plate, cover with plastic wrap, and rest at room temperature for 30 minutes.
6. Roll one dough ball into a 10-inch circle on a lightly floured surface.
7. Brush the entire surface generously with melted unsalted butter using a pastry brush.
8. Tightly roll the circle into a log, then coil the log into a spiral, tucking the end underneath.
9. Repeat the rolling and coiling process with all remaining dough balls. (Tip: Keep unused dough covered to prevent drying.)
10. Flatten one coiled spiral with your palm, then roll it out to a 7-inch circle about 1/4-inch thick.
11. Heat a non-stick skillet over medium heat until a water droplet sizzles immediately.
12. Brush one side of the pancake with lightly beaten egg and place egg-side down in the hot skillet.
13. Cook for 3-4 minutes until golden brown with visible flaky layers, then brush the top with egg and flip.
14. Cook the second side for another 3-4 minutes until equally golden and crispy. (Tip: Don’t press down—let the steam create those flaky layers naturally.)
15. Transfer to a wire rack and repeat with remaining coiled dough. You’ll achieve that signature crisp exterior with tender, buttery layers inside. Serve these warm with a drizzle of honey for breakfast or top with savory options like zhug and hard-boiled eggs for an authentic Yemenite experience.
Jerusalem Bagels with Za’atar
Keeping things simple in the kitchen often yields the most satisfying results, and these Jerusalem Bagels with Za’atar are a perfect example. Kneading this soft, slightly sweet dough is wonderfully therapeutic, and the final bake fills your home with the most incredible aroma. Let’s walk through each step together to create these beautifully twisted, sesame-crusted delights.
Ingredients
– 3 ½ cups all-purpose flour (I always spoon and level mine for accuracy)
– 1 ¼ cups warm water (around 110°F—warm to the touch but not hot)
– 2 tablespoons granulated sugar (this gives the bagels their signature slight sweetness)
– 2 ¼ teaspoons active dry yeast (check the expiration date for best results)
– 1 ½ teaspoons fine sea salt
– ¼ cup extra virgin olive oil (my go-to for its fruity notes)
– 1 large egg, at room temperature (this helps with even mixing)
– 2 tablespoons sesame seeds for topping
– 2 tablespoons za’atar seasoning for sprinkling
Instructions
1. Combine warm water, sugar, and yeast in a large bowl and let sit for 5 minutes until foamy.
2. Whisk in olive oil and room temperature egg until fully incorporated.
3. Gradually add flour and salt, mixing with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down risen dough and divide into 6 equal portions using a bench scraper.
7. Roll each portion into a 12-inch rope on an unfloured surface, applying even pressure.
8. Twist two ropes together firmly, pinching ends to seal, and form into a circle.
9. Place shaped bagels on parchment-lined baking sheets, cover, and let rise for 30 minutes.
10. Preheat oven to 375°F and position racks in upper and lower thirds.
11. Brush bagels lightly with water and sprinkle generously with sesame seeds and za’atar.
12. Bake for 18-20 minutes, rotating pans halfway through, until golden brown with firm crusts.
13. Transfer to wire racks and let cool for at least 15 minutes before serving.
Remarkably light yet satisfyingly chewy, these bagels offer a delightful contrast between the nutty sesame crust and the herbaceous za’atar. Their twisted shape isn’t just beautiful—it creates wonderful nooks and crannies for dipping into labneh or hummus. Try tearing them warm from the oven and drizzling with olive oil for an authentic Middle Eastern breakfast experience.
Bourekas with Cheese and Spinach
Let’s create these flaky, savory pastries that are perfect for any occasion – from casual snacking to impressive entertaining. Bourekas with cheese and spinach combine creamy, tangy fillings wrapped in buttery, golden pastry that shatters with every bite. We’ll walk through each step methodically so you can achieve bakery-quality results right in your own kitchen.
Ingredients
– 1 package (17.3 oz) frozen puff pastry sheets, thawed (I always keep an extra box in the freezer for last-minute cravings)
– 2 cups fresh spinach, chopped (baby spinach works beautifully here)
– 1 cup ricotta cheese (full-fat gives the creamiest texture)
– 1 cup feta cheese, crumbled (I prefer the briny Greek variety)
– 1 large egg, beaten (room temperature eggs mix more evenly)
– 2 tablespoons olive oil (extra virgin is my go-to for better flavor)
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat until shimmering, about 1 minute.
3. Add chopped spinach and cook until completely wilted, approximately 3-4 minutes, stirring constantly.
4. Transfer cooked spinach to a strainer and press out excess liquid using the back of a spoon.
5. Combine ricotta cheese, feta cheese, garlic powder, black pepper, and salt in a medium bowl.
6. Mix in the drained spinach until evenly distributed throughout the cheese mixture.
7. Unfold one puff pastry sheet on a lightly floured surface and roll it out to a 10×10 inch square.
8. Cut the pastry into 9 equal squares using a pizza cutter or sharp knife.
9. Place 1 tablespoon of filling in the center of each pastry square.
10. Brush the edges of each square with beaten egg using a pastry brush.
11. Fold each square diagonally to form triangles and press edges firmly to seal.
12. Use a fork to crimp the sealed edges, creating a decorative pattern that ensures no leakage.
13. Arrange the filled triangles on the prepared baking sheet, spacing them 1 inch apart.
14. Brush the tops of all bourekas with the remaining beaten egg.
15. Bake for 18-20 minutes until the pastry is puffed and golden brown.
16. Transfer bourekas to a wire rack and let cool for 5 minutes before serving.
The golden, flaky pastry shatters beautifully against the creamy, savory filling, with the spinach adding just enough earthiness to balance the rich cheeses. Serve them warm alongside a simple green salad for lunch, or arrange on a platter with various dipping sauces for your next gathering – they disappear faster than you can make them!
Challah Bread with Honey Glaze
A perfectly braided challah with a sweet honey glaze is one of those baking projects that looks impressive but is surprisingly approachable for beginners. As your cooking teacher today, I’ll walk you through each step methodically so you can create this beautiful, golden loaf with confidence. Let’s start with gathering our ingredients and preparing our workspace.
Ingredients
– 4 cups all-purpose flour (I prefer King Arthur for its consistent protein content)
– 1/4 cup granulated sugar
– 2 teaspoons instant yeast (check the expiration date for best results)
– 1 teaspoon salt
– 2 large eggs at room temperature (they incorporate better when not cold)
– 1/2 cup warm water at 110°F (use a thermometer for accuracy)
– 1/4 cup vegetable oil
– 1 egg yolk mixed with 1 tablespoon water for egg wash
– 2 tablespoons honey for the glaze (local raw honey adds wonderful flavor)
Instructions
1. Combine 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon salt in a large mixing bowl.
2. Create a well in the center of the dry ingredients and add 2 large eggs, 1/2 cup warm water at 110°F, and 1/4 cup vegetable oil.
3. Mix the ingredients together using a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the kneaded dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1-2 hours until doubled in size.
6. Punch down the risen dough to release air bubbles and divide it into 3 equal pieces.
7. Roll each piece into a 16-inch rope of even thickness using both hands.
8. Braid the 3 ropes together tightly, pinching the ends to seal.
9. Transfer the braided loaf to a parchment-lined baking sheet and cover with the damp towel.
10. Let the shaped dough rise for 45-60 minutes until puffy and nearly doubled.
11. Preheat your oven to 375°F during the last 15 minutes of the second rise.
12. Brush the entire surface of the risen loaf with the egg yolk and water mixture using a pastry brush.
13. Bake at 375°F for 25-30 minutes until deep golden brown and sounds hollow when tapped.
14. Remove the baked challah from the oven and immediately brush with 2 tablespoons honey while still hot.
15. Transfer the glazed challah to a wire rack to cool completely before slicing.
Lovely golden challah emerges from the oven with a soft, pillowy interior and beautifully crisp crust. The honey glaze creates a subtle sweetness that complements the rich egg flavor perfectly. This bread makes exceptional French toast or simply enjoy thick slices toasted with butter for breakfast.
Matbucha Spicy Cooked Tomato Salad
Zesty and vibrant, this Matbucha Spicy Cooked Tomato Salad brings the bold flavors of North African cuisine right to your kitchen. Today, I’ll walk you through each step methodically, ensuring even a beginner can achieve that perfect balance of sweet tomatoes and gentle heat. Let’s start by gathering our ingredients and prepping our workspace for a smooth cooking experience.
Ingredients
– 2 pounds ripe Roma tomatoes, blanched and peeled (their firm flesh holds up beautifully during cooking)
– 3 large garlic cloves, minced (freshly minced garlic releases the best aroma)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes that complement the tomatoes)
– 1 tablespoon sweet paprika (I prefer Hungarian for its deep color and mild sweetness)
– 1/2 teaspoon cayenne pepper (adjust this if you’re sensitive to heat—it packs a punch!)
– 1 teaspoon granulated sugar (a pinch balances the tomatoes’ acidity perfectly)
– 1 teaspoon kosher salt (I find it dissolves evenly compared to table salt)
Instructions
1. Heat the 1/4 cup extra virgin olive oil in a large, heavy-bottomed skillet over medium heat until it shimmers, about 2 minutes.
2. Add the 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned to avoid bitterness.
3. Stir in the 1 tablespoon sweet paprika and 1/2 teaspoon cayenne pepper, cooking for 30 seconds to bloom the spices and deepen their flavor.
4. Add the 2 pounds blanched and peeled Roma tomatoes, 1 teaspoon granulated sugar, and 1 teaspoon kosher salt, stirring to coat everything evenly.
5. Reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally to prevent sticking and break down the tomatoes.
6. Use a potato masher to gently crush the tomatoes into a chunky sauce after 20 minutes of simmering for a rustic texture.
7. Continue simmering for another 25 minutes until the oil separates and rises to the surface, indicating it’s properly reduced.
8. Remove from heat and let cool completely to room temperature, about 1 hour, allowing the flavors to meld. Perfectly silky with a slow-building warmth, this Matbucha shines as a dip with crusty bread or a condiment for grilled meats. Its rich, oil-kissed texture clings to everything it touches, making it a versatile star in your fridge for up to a week.
Grilled Chicken Skewers with Baharat Spice
Zesty and aromatic, these grilled chicken skewers with Baharat spice will transport your taste buds straight to the Middle Eastern markets. Let me walk you through creating this flavorful dish that’s perfect for weeknight dinners or weekend gatherings. We’ll build layers of flavor through proper marinating and grilling techniques.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (I prefer thighs for their juiciness, but breasts work too)
– 2 tbsp Baharat spice blend (this warm Middle Eastern mix is my secret weapon)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 2 tbsp fresh lemon juice (freshly squeezed makes all the difference)
– 3 garlic cloves, minced (don’t be shy with the garlic here)
– 1 tsp kosher salt (I find this distributes better than table salt)
– 1/2 tsp black pepper, freshly ground
– 1 large red onion, cut into 1-inch chunks
– 1 large bell pepper, any color, cut into 1-inch pieces
Instructions
1. Cut the chicken thighs into 1.5-inch cubes and place them in a large bowl.
2. Add the Baharat spice, olive oil, lemon juice, minced garlic, salt, and pepper to the chicken.
3. Mix everything thoroughly with your hands, making sure each piece is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor penetration.
5. Soak 8-10 wooden skewers in water for 30 minutes to prevent burning on the grill.
6. Preheat your grill to medium-high heat, aiming for 400°F surface temperature.
7. Thread the marinated chicken pieces onto skewers, alternating with red onion and bell pepper chunks.
8. Place the skewers on the preheated grill and cook for 4-5 minutes.
9. Flip the skewers using tongs and cook for another 4-5 minutes.
10. Check for doneness by cutting into the thickest piece – the chicken should reach 165°F internally with no pink remaining.
11. Remove the skewers from the grill and let them rest for 3 minutes before serving.
Fantastic work! These skewers emerge with beautifully charred edges while staying incredibly moist inside. The Baharat spice creates a warm, complex flavor profile that pairs wonderfully with the sweet grilled vegetables. Try serving them over fluffy couscous or wrapped in warm pita bread with a dollop of cool yogurt sauce for a complete meal that will impress your guests.
Lentil Soup with Cumin and Lemon
There’s something deeply comforting about a pot of lentil soup simmering on the stove, especially when it’s brightened with cumin and lemon. This recipe walks you through creating a nourishing bowl that’s both earthy and vibrant, perfect for chilly evenings when you need a warm hug from the inside out.
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (I find this variety adds sweetness without overpowering)
– 2 carrots, peeled and diced into ¼-inch pieces (uniform sizing ensures even cooking)
– 2 celery stalks, diced (don’t skip these—they build a flavor foundation)
– 3 garlic cloves, minced (freshly minced releases the best aroma)
– 1 teaspoon ground cumin (toast it lightly first for maximum depth)
– 1 cup brown lentils, rinsed (rinsing removes any debris—I always check)
– 4 cups vegetable broth (low-sodium lets you control saltiness)
– 1 bay leaf (it infuses subtle herbal notes as it simmers)
– 2 tablespoons fresh lemon juice (squeezed right before using for brightest flavor)
– Salt and black pepper (I start with ½ teaspoon salt and adjust later)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat until it shimmers.
2. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks, and cook for 8 minutes, stirring occasionally, until the onions turn translucent.
3. Stir in 3 minced garlic cloves and 1 teaspoon ground cumin, and cook for 1 minute until fragrant—toasting the cumin briefly enhances its earthy flavor.
4. Pour in 1 cup rinsed brown lentils, 4 cups vegetable broth, and 1 bay leaf, and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 30 minutes until the lentils are tender but not mushy.
6. Remove the bay leaf and discard it.
7. Stir in 2 tablespoons fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper.
8. Ladle the soup into bowls and serve immediately.
Once simmered, this soup has a velvety texture with tender lentils that hold their shape. The cumin adds a warm, earthy base, while the lemon brightens every spoonful. For a creative twist, top it with a dollop of Greek yogurt or serve alongside crusty bread for dipping.
Stuffed Grape Leaves with Rice and Herbs
Haven’t you always wanted to master that beautiful Mediterranean appetizer that looks complicated but is actually quite approachable? Today we’re making stuffed grape leaves from scratch, walking through each step methodically so you end up with perfectly tender, flavorful rolls every single time. Let’s gather our ingredients and begin this satisfying kitchen project together.
Ingredients
– 1 jar grape leaves (about 50 leaves), I always rinse these thoroughly to remove the briny preserve liquid
– 1 cup long-grain white rice, my preference is for basmati here for its floral aroma
– 1/2 cup extra virgin olive oil, this is my go-to for Mediterranean cooking
– 1/4 cup fresh lemon juice, freshly squeezed makes all the difference
– 1/4 cup fresh dill, finely chopped
– 1/4 cup fresh mint, finely chopped
– 1/4 cup fresh parsley, finely chopped
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups vegetable broth, kept warm on the stove
– 1 lemon, sliced into thin rounds for layering
Instructions
1. Place grape leaves in a large bowl and cover with warm water for 10 minutes to soften, then drain and pat dry with paper towels.
2. Heat 2 tablespoons olive oil in a skillet over medium heat until shimmering, about 1 minute.
3. Add diced onion and cook for 5 minutes until translucent, stirring frequently.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Transfer onion-garlic mixture to a mixing bowl and let cool for 5 minutes.
6. Add rice, remaining olive oil, lemon juice, dill, mint, parsley, salt, and pepper to the bowl.
7. Mix filling ingredients thoroughly until well combined.
8. Lay one grape leaf vein-side up on your work surface with stem end toward you.
9. Place 1 tablespoon of filling near the stem end of the leaf.
10. Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly toward the tip. Tip: Don’t overstuff—the rice will expand during cooking.
11. Repeat with remaining leaves and filling, arranging rolls seam-side down in a single layer in your pot.
12. Place lemon slices evenly over the arranged rolls.
13. Pour warm vegetable broth over the rolls until they’re just covered. Tip: Weigh them down with a heatproof plate to prevent floating.
14. Cover pot and simmer over low heat for 45 minutes. Tip: Check at 30 minutes—the rice should be tender and liquid mostly absorbed.
15. Remove from heat and let rest, covered, for 15 minutes.
16. Carefully transfer stuffed grape leaves to a serving platter using tongs.
You’ll notice the grape leaves have transformed into tender, almost silky wrappers while the rice filling remains distinct and fluffy. These are fantastic served warm with extra lemon wedges for squeezing, or try them chilled the next day when the flavors have melded even more beautifully.
Jachnun Slow-Cooked Yemenite Pastry
Jachnun, a traditional Yemenite pastry, transforms humble ingredients through slow, patient cooking into something truly magical. Just imagine pulling golden, flaky spirals from your oven after hours of gentle heat – it’s worth every minute of waiting. This methodical process creates layers so delicate they practically melt on your tongue.
Ingredients
– 4 cups all-purpose flour (I prefer unbleached for better texture)
– 1 teaspoon salt (fine sea salt dissolves more evenly)
– 1 ½ cups warm water (around 110°F – test it on your wrist like baby formula)
– ½ cup vegetable oil (I use avocado oil for its neutral flavor)
– 2 tablespoons sugar (this helps with browning)
– 4 tablespoons unsalted butter, melted (room temperature blends smoother)
Instructions
1. Combine flour, salt, and sugar in a large mixing bowl.
2. Create a well in the center and pour in warm water and vegetable oil.
3. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Cover the dough with a damp kitchen towel and let rest for 30 minutes.
6. Divide the dough into 8 equal portions, roughly the size of golf balls.
7. Roll each portion into a thin rectangle about ⅛-inch thick.
8. Brush the entire surface lightly with melted butter using a pastry brush.
9. Tightly roll each rectangle into a thin log, starting from the long edge.
10. Coil each log into a spiral shape, tucking the end underneath.
11. Arrange the spirals in a greased 9×13 baking dish, leaving ½-inch between them.
12. Cover the dish tightly with aluminum foil, ensuring no steam escapes.
13. Place in a preheated 225°F oven and bake for 10-12 hours overnight.
14. Remove from oven and let rest covered for 15 minutes before serving.
Here’s what makes this pastry special: the incredibly slow bake creates hundreds of paper-thin layers that pull apart with a satisfying crackle. The interior remains remarkably tender while developing deep, caramelized notes from the extended cooking. Serve these warm spirals with grated tomato dip or dunk them in zhug for an authentic Yemenite breakfast experience.
Labneh with Olive Oil and Za’atar
Venturing into Middle Eastern flavors doesn’t require fancy techniques—just patience and quality ingredients. Today we’ll make labneh, a strained yogurt cheese that transforms simple components into something magical. You’ll be amazed how three basic elements create such complex flavor.
Ingredients
– 32 oz plain whole milk yogurt (I prefer Greek-style for its thicker starting point)
– 1 tsp fine sea salt (this helps draw out moisture while adding subtle seasoning)
– ¼ cup extra virgin olive oil (my go-to for its fruity notes that complement the tangy yogurt)
– 2 tbsp za’atar seasoning (this herbal blend varies by brand—I love ones with extra sumac for brightness)
Instructions
1. Line a fine-mesh strainer with either cheesecloth or a clean kitchen towel placed over a medium bowl.
2. Combine the 32 oz yogurt and 1 tsp salt in a separate bowl, stirring for 30 seconds until fully incorporated.
3. Pour the salted yogurt mixture into the cloth-lined strainer.
4. Gather the cloth edges and twist them together to form a tight bundle around the yogurt.
5. Tie the bundle securely with kitchen twine, leaving enough length to suspend it.
6. Suspend the bundle inside your refrigerator by tying it to a shelf or knob, ensuring the bowl catches draining liquid.
7. Let the yogurt strain for exactly 24 hours at refrigerator temperature (35-45°F).
8. After draining, unwrap the thickened labneh and transfer it to a serving dish.
9. Use the back of a spoon to create swirls and wells across the labneh’s surface.
10. Drizzle the ¼ cup olive oil evenly over the entire surface, letting it pool in the indentations.
11. Sprinkle the 2 tbsp za’atar seasoning generously across the oil-coated labneh.
12. Serve immediately or refrigerate for up to 3 days covered.
Magically creamy with a pleasant tang, this labneh offers contrasting textures between the dense cheese and crunchy za’atar. The olive oil adds richness that balances the yogurt’s acidity beautifully. Try spreading it on warm pita or using it as a dip for fresh vegetables—the oil and herbs will mingle into new flavor combinations with each scoop.
Kubbeh Soup with Beet Broth
Now, let’s dive into making this vibrant Kubbeh Soup with Beet Broth—a comforting dish where tender meat-filled dumplings swim in a beautifully colored, earthy broth. Nothing beats the satisfaction of crafting these little parcels from scratch, and I’ll guide you through each step so you can achieve that perfect, cozy bowl. Prepare to fill your kitchen with the most inviting aromas as we build this soup layer by layer.
Ingredients
– 1 lb ground beef (I like 85% lean for a good balance of flavor and tenderness)
– 1 large yellow onion, finely chopped (this adds a sweet base—don’t rush the chopping!)
– 2 cloves garlic, minced (fresh is best for that punchy aroma)
– 1 cup fine bulgur wheat (soaked ahead to soften, as it makes the dough easier to handle)
– 1 cup all-purpose flour (I always sift mine to avoid lumps in the dough)
– 2 large eggs (room temperature helps them incorporate smoothly)
– 4 medium beets, peeled and diced (their vibrant color will transform the broth)
– 8 cups beef broth (low-sodium lets you control the seasoning)
– 2 tbsp extra virgin olive oil (my go-to for sautéing, as it adds a fruity note)
– 1 tsp ground cumin (toasted lightly first for maximum fragrance)
– Salt and black pepper (be generous with the pepper—it balances the beets’ sweetness)
– Fresh parsley, chopped (for garnish, adding a fresh pop at the end)
Instructions
1. In a large bowl, soak 1 cup fine bulgur wheat in warm water for 20 minutes until softened, then drain thoroughly using a fine-mesh sieve.
2. Combine the drained bulgur, 1 cup all-purpose flour, and a pinch of salt in the bowl, mixing with your hands until a crumbly texture forms.
3. Crack 2 large eggs into the mixture and knead for 5–7 minutes until a smooth, pliable dough forms; cover with a damp cloth and let rest for 15 minutes to relax the gluten.
4. Heat 2 tbsp extra virgin olive oil in a large pot over medium heat until it shimmers, then add 1 finely chopped yellow onion and sauté for 8–10 minutes until translucent and lightly golden.
5. Add 1 lb ground beef to the pot and cook for 6–8 minutes, breaking it up with a spoon until no pink remains and it’s browned evenly.
6. Stir in 2 minced garlic cloves and 1 tsp ground cumin, cooking for 1 minute until fragrant to bloom the spices.
7. Season the beef mixture generously with salt and black pepper, then remove from heat and let cool completely for easier handling.
8. Pinch off a walnut-sized piece of the rested dough and roll it into a smooth ball between your palms.
9. Use your thumb to press a deep indentation into the center of the dough ball, creating a hollow cup shape.
10. Spoon about 1 tablespoon of the cooled beef filling into the dough cup, then gently pinch the edges closed to seal it into a smooth, oval dumpling.
11. Repeat steps 8–10 until all the dough and filling are used, placing the formed kubbeh on a lightly floured tray to prevent sticking.
12. In the same pot, add 4 diced beets and 8 cups beef broth, bringing to a boil over high heat.
13. Reduce the heat to a gentle simmer and carefully add the kubbeh dumplings one by one, cooking for 20–25 minutes until they float to the surface and the dough is tender.
14. Ladle the soup into bowls, ensuring each serving has both broth and dumplings, and garnish with fresh chopped parsley.
Perfectly tender kubbeh dumplings contrast with the earthy, slightly sweet beet broth, creating a bowl that’s as visually stunning as it is comforting. For a creative twist, serve it with a dollop of plain yogurt on the side to add a cool, tangy balance to the rich flavors.
Roasted Eggplant with Tehina Sauce
Keeping roasted eggplant simple lets its creamy texture shine, especially when paired with a bright, nutty tehina sauce. This Middle Eastern-inspired dish transforms humble ingredients into something truly special with just a few careful steps. You’ll be amazed how roasting brings out the eggplant’s natural sweetness while the tehina adds depth and richness.
Ingredients
– 2 medium eggplants (I look for firm, glossy skins without soft spots)
– ¼ cup extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp kosher salt (I prefer the clean flavor over table salt)
– ½ cup tehina paste (well-stirred since the oil separates)
– ¼ cup fresh lemon juice (about 1 large lemon, freshly squeezed tastes brightest)
– 2 garlic cloves (I always use fresh, not jarred, for the best flavor)
– ½ cup ice water (cold water helps the sauce emulsify beautifully)
– 2 tbsp chopped fresh parsley (flat-leaf has more flavor than curly)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut both eggplants into 1-inch cubes, leaving the skin on for texture and nutrients.
3. Toss eggplant cubes with olive oil and kosher salt in a large bowl until evenly coated.
4. Spread eggplant in a single layer on the prepared baking sheet, ensuring pieces don’t touch for proper browning.
5. Roast for 25-30 minutes until eggplant is golden brown and tender when pierced with a fork.
6. While eggplant roasts, combine tehina paste and lemon juice in a medium bowl, whisking until thickened.
7. Mince garlic cloves finely and add to tehina mixture, whisking to incorporate.
8. Gradually add ice water while whisking constantly until sauce reaches a smooth, pourable consistency.
9. Transfer roasted eggplant to a serving platter using a spatula, arranging it evenly.
10. Drizzle tehina sauce generously over the warm eggplant, allowing it to soak in slightly.
11. Sprinkle chopped parsley over the top for fresh color and flavor.
Velvety roasted eggplant melts against the creamy, tangy tehina in every bite, with the parsley adding a fresh counterpoint. Serve it warm as a standalone vegetarian main or alongside grilled chicken for a complete meal—it also makes fantastic leftovers when the flavors have mingled overnight in the fridge.
Pita Bread with Garlic and Parsley
Zesty and aromatic, this garlic parsley pita bread transforms simple ingredients into a warm, fragrant treat that fills your kitchen with the most inviting smell. Perfect for beginners, we’ll walk through each step methodically to ensure your pitas turn out soft, golden, and bursting with flavor. You’ll be amazed at how easy it is to create this restaurant-quality bread at home.
Ingredients
– 2 cups all-purpose flour (I prefer King Arthur for consistent results)
– 1 teaspoon active dry yeast (check the expiration date for best rise)
– 1 teaspoon granulated sugar (this helps activate the yeast beautifully)
– 3/4 cup warm water (around 110°F – wrist temperature is perfect)
– 2 tablespoons extra virgin olive oil (my go-to for that rich flavor)
– 1 teaspoon kosher salt (I find it distributes more evenly than table salt)
– 3 cloves fresh garlic, minced (fresh makes all the difference here)
– 1/4 cup fresh parsley, finely chopped (flat-leaf parsley has the best texture)
– 2 tablespoons unsalted butter, melted (for that golden finish)
Instructions
1. Combine 2 cups all-purpose flour, 1 teaspoon active dry yeast, 1 teaspoon granulated sugar, and 1 teaspoon kosher salt in a large mixing bowl.
2. Pour 3/4 cup warm water (110°F) and 2 tablespoons extra virgin olive oil into the dry ingredients.
3. Mix with a wooden spoon until a shaggy dough forms, scraping the sides of the bowl clean.
4. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Tip: Use the heel of your hand to push the dough away from you, then fold it back.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the risen dough to release air bubbles and divide into 6 equal portions.
7. Roll each portion into a 6-inch circle about 1/4-inch thick on a floured surface. Tip: Roll from the center outward for even thickness.
8. Combine 3 cloves minced garlic, 1/4 cup chopped parsley, and 2 tablespoons melted butter in a small bowl.
9. Brush the garlic-parsley butter mixture evenly over one side of each pita circle.
10. Heat a dry cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
11. Cook each pita butter-side up for 2 minutes until bubbles form and the bottom develops golden brown spots.
12. Flip and cook for 1 more minute until the second side is lightly browned. Tip: Don’t overcrowd the pan – cook one at a time for best results.
13. Transfer cooked pitas to a wire rack to prevent sogginess.
Yielding soft, pliable bread with crispy edges, these garlic parsley pitas have an irresistible buttery aroma that will have everyone gathering in the kitchen. The fresh parsley adds bright notes that balance the rich garlic flavor perfectly. Try tearing them into strips for dipping in hummus or using as a base for Mediterranean-style sandwiches.
Israeli Couscous with Mushrooms and Herbs
Now, let’s create a wonderfully textured dish that’s perfect for both weeknight dinners and special occasions. Israeli couscous with mushrooms and herbs combines chewy pearls with earthy flavors in a way that feels both comforting and sophisticated. This methodical approach will guide you through each step for perfect results every time.
Ingredients
- 1 ½ cups Israeli couscous – these pearl-like grains create the perfect chewy base
- 8 ounces cremini mushrooms – I prefer slicing them about ¼-inch thick for optimal texture
- 3 tablespoons extra virgin olive oil – my go-to for its fruity notes that complement the mushrooms
- 1 small yellow onion – diced finely to melt into the dish
- 2 cloves garlic – minced fresh for the brightest flavor
- 2 ¼ cups vegetable broth – using broth instead of water adds wonderful depth
- ¼ cup fresh parsley – chopped right before using to maintain its vibrant color
- 2 tablespoons fresh thyme leaves – stripping them from the stems gives you the purest flavor
- 1 teaspoon kosher salt – I find this distributes more evenly than table salt
- ½ teaspoon black pepper – freshly ground makes all the difference
- 2 tablespoons unsalted butter – added at the end for a luxurious finish
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add sliced mushrooms in a single layer and cook undisturbed for 4 minutes to develop golden-brown color.
- Flip mushrooms and cook for another 3 minutes until both sides are evenly browned.
- Transfer mushrooms to a plate, being careful to leave any oil in the skillet.
- Add remaining 1 tablespoon olive oil to the same skillet and reduce heat to medium.
- Add diced onion and cook for 5 minutes, stirring occasionally, until translucent and softened.
- Stir in minced garlic and cook for exactly 1 minute until fragrant but not browned.
- Add Israeli couscous to the skillet and toast for 3 minutes, stirring constantly, until lightly golden.
- Pour in vegetable broth, then add kosher salt and black pepper, stirring to combine.
- Bring mixture to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
- Simmer for 12 minutes without lifting the lid – this ensures even cooking and proper liquid absorption.
- Remove skillet from heat and let stand covered for 5 minutes to allow couscous to steam perfectly.
- Fluff couscous with a fork, then stir in cooked mushrooms, fresh thyme, and parsley.
- Add butter and gently fold until melted and evenly distributed throughout the dish.
Vibrant and satisfying, this couscous delivers a delightful chewiness that contrasts beautifully with the tender mushrooms. The herb-infused broth creates layers of flavor that deepen as the dish rests. Try serving it alongside roasted chicken or as a bed for grilled vegetables to make it a complete meal.
Tahini Cookies with Sesame Seeds
Tahini cookies with sesame seeds offer a delightful twist on traditional cookies, combining nutty richness with subtle sweetness. These chewy, fragrant treats come together with simple pantry staples and require just one bowl—perfect for beginner bakers looking to expand their repertoire. Today I’ll walk you through each step methodically so you can achieve bakery-quality results right in your own kitchen.
Ingredients
– 1 cup all-purpose flour (I always spoon and level mine for accuracy)
– ½ cup tahini (use the well-stirred kind from the bottom of the jar for maximum flavor)
– ½ cup granulated sugar (regular white sugar works beautifully here)
– ¼ cup unsalted butter, softened (leave it on the counter for 30 minutes beforehand)
– 1 large egg, room temperature (this helps everything incorporate smoothly)
– 1 tsp vanilla extract (pure vanilla makes a noticeable difference)
– ½ tsp baking powder
– ¼ tsp salt
– 3 tbsp sesame seeds for coating (toasted sesame seeds add extra depth)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the softened butter, tahini, and granulated sugar using a hand mixer on medium speed for 2 minutes until light and fluffy.
3. Add the room temperature egg and vanilla extract, then mix for 1 additional minute until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain—don’t overmix.
6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to prevent spreading.
7. Place the sesame seeds in a small bowl for easy dipping access.
8. Scoop 1 tablespoon of dough and roll it between your palms to form a smooth ball.
9. Roll each dough ball in the sesame seeds, pressing gently to ensure they adhere completely.
10. Arrange the coated dough balls 2 inches apart on your prepared baking sheet.
11. Bake at 350°F for 10-12 minutes until the edges are lightly golden but centers still appear slightly soft.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Just out of the oven, these cookies boast a crisp sesame seed exterior that gives way to a soft, chewy center with distinct tahini richness. Their nutty flavor pairs wonderfully with afternoon tea or makes an elegant dessert when served alongside vanilla bean ice cream. For a festive variation, try drizzling cooled cookies with melted dark chocolate before serving.
Summary
Perfectly capturing the vibrant flavors of Israeli cuisine, this collection offers authentic dishes to explore in your own kitchen. We hope these recipes inspire you to bring a taste of the Middle East to your table. Don’t forget to leave a comment sharing your favorite recipe and pin this article on Pinterest to save for your next culinary adventure!
