In honor of Israel’s 75th birthday I created a menu that serves as a culinary representation of the newborn State of Israel in 1948, with dishes demonstrating the nascent nation’s human diversity
Slow cookers are back. Not the clunky ones your mother used to have, but shiny, multifunction contraptions that are now a must-have in every kitchen.
Summer Salad Recipes, Fatoush salad, Charred Eggplant salad, Moroccan carrot, matbucha
The description of manna in the Bible matches what Danin found in the Sinai Desert. He soon discovered that the white drops on the shrub’s stems were the digestive byproduct of insects that feed on the plant’s sap, known as honeydew. The secretion, formed at night, is loaded with sugar. The sweet liquid hardens to the form of white granules and is still collected from spring to early fall in many places in the Middle East today.
Throughout the Maghreb, couscous was traditionally prepared by groups of women, family and friends, who helped each other pass the long hours it took to make. First, they spread semolina wheat, bought by the men and freshly ground, onto a large round platter, sprinkling it with salted water and sometimes flour.