Latest Recipes

This kanafeh is crisp and buttery on the outside, with a warm, stretchy cheese center and a glossy floral syrup that soaks into the top. Pistachios add color and a delicate crunch, making it rich, fragrant, and best eaten straight from the oven.

This homemade Krembo has the classic contrast of textures: a thin, crisp chocolate shell, a light vanilla marshmallow center, and a simple biscuit base. It is sweet, nostalgic, and elegant enough to feel like a patisserie dessert despite its playful charm.

This babka is deeply aromatic with butter, cocoa, cinnamon, and molten dark chocolate woven through a tender enriched crumb. The twisted top bakes into glossy ridges and crisp edges, while the inside stays soft, striped, and intensely chocolatey.

These sufganiyot are light, rich, and delicately scented with vanilla and lemon zest, with a thin golden crust and a soft, airy crumb. A bright strawberry jam centre and a generous veil of icing sugar make them festive, comforting, and irresistibly fresh when served warm.

This halva is sweet, nutty, and delicately fragrant with rose water and vanilla, with a tender crumb that melts as it breaks apart. Pistachios add color and crunch, making the small batch feel both traditional and special.

This whole roasted cauliflower comes out tender at the core, deeply bronzed at the edges, and richly spiced with cumin and paprika. Creamy lemon-garlic tahini, juicy pomegranate seeds, and fresh parsley add contrast, making the dish both dramatic and balanced.

These Israeli-style rugelach are tender, flaky crescents with a rich cream cheese pastry wrapped around a fragrant filling of dark chocolate, walnuts, cinnamon, and apricot jam. The result is buttery, lightly crisp, and deeply aromatic, with a sticky-sweet center and a glossy golden finish.

This baba ganoush is silky, smoky, and bright, with charred aubergine balanced by nutty tahini, sharp lemon, and a touch of garlic. A drizzle of olive oil, fresh parsley, and jewel-like pomegranate seeds make it both deeply savoury and beautifully fresh.

This roast chicken is intensely fragrant with za'atar, garlic, and preserved lemon, with olives and onions melting into a tangy, savory pan sauce. The skin turns deeply golden while the meat stays juicy, making it a bold but comforting classic main course.

This lamb braise is rich, aromatic, and deeply savory, with soft prunes melting into a glossy sauce scented with cinnamon and orange. The honey adds gentle sweetness rather than dessert-like flavor, balancing the lamb's richness and giving the dish a classic celebratory character.

Tender sweet peppers are packed with a fragrant mixture of beef, rice, onion, and warm spices, then baked gently in a bright tomato sauce. The result is comforting and richly savoury, with soft peppers, juicy filling, and a sauce made for spooning over every bite.

Dag BaSil is tender white fish gently poached in a vivid, spicy tomato sauce scented with garlic, caraway, cumin, and fresh coriander. The result is bright, warming, and deeply savory, with enough sauce to spoon over bread or grains.

These juicy lamb kebabs are fragrant with cumin, allspice, and a hint of cinnamon, then seared until browned and lightly charred. Served with warm flatbread, crisp vegetables, and creamy tahini sauce, they make a classic, satisfying meal with bold but approachable flavours.

This hamin is deeply savory, silky with marrow, and thickened naturally by barley and potatoes. Tender beef, creamy beans, and broth-stained eggs make it a comforting, substantial stew with the hallmark sweet-smoky warmth of paprika and long-cooked onions.

This Israeli-style schnitzel is thin, crisp, and deeply golden, with juicy chicken inside and a bright squeeze of lemon over the top. Paired with a fresh chopped Israeli salad, it makes a classic, satisfying meal that feels both light and comforting.

This chopped liver is rich, savoury, and deeply comforting, with sweet caramelised onion balancing the earthy flavour of the liver. Hard-boiled egg softens the texture, while parsley adds freshness to an old-world spread that is excellent on bread or as part of a mezze table.

This tabbouleh is fresh, lemony, and full of finely chopped herbs, with tender bulgur adding gentle nuttiness and body. Crisp cucumber, sweet tomato, and spring onion make it vibrant and refreshing, ideal as a quick lunch or mezze side.

Kubeh Selek is a striking bowl of tender semolina dumplings filled with warmly spiced lamb, simmered in a ruby-red beet broth brightened with lemon and herbs. The soup is earthy, lightly tangy, and deeply comforting, with each dumpling soaking up the fragrant broth while staying delicately firm.

This Sabich Bowl layers silky hummus, warm roasted aubergine, jammy eggs, crisp tomato-cucumber salad, and a punchy tahini-amba dressing. It delivers the creamy, smoky, tangy, and fresh contrasts that make sabich so satisfying, in an easy beginner-friendly meal.

This hummus is ultra-smooth, pale, and creamy, with deep nuttiness from tahini and bright acidity from lemon. Warm whole chickpeas, fruity olive oil, and a dusting of paprika turn it into a simple but luxurious bowl best eaten fresh and scooped up with bread.

This refreshing chopped salad is bright, juicy, and herbaceous, with finely diced tomatoes and cucumbers dressed simply in lemon and olive oil. It is crisp, light, and intensely fresh, making it an ideal side dish for almost any Mediterranean-style meal.

This chicken shawarma is deeply spiced, juicy, and charred at the edges, tucked into warm pita with nutty tahini, tangy amba, bright parsley, and crisp pickled turnip. The result is rich, savoury, fresh, and sharp all at once, like a great shawarma shop wrap made at home.

This falafel pita is crisp, herbaceous, and warmly spiced, tucked into soft pita with creamy hummus, nutty tahini, crunchy pickled cabbage, and a fresh tomato-cucumber salad. The contrast of hot falafel and cool, bright fillings makes it satisfying, messy, and exceptionally good.

Shakshuka Yeruka is a bright, savory skillet of eggs nestled in a tangy green sauce of tomatillos, spinach, onion, and herbs. Creamy goat cheese melts lightly over the top, balancing the gentle heat and fresh, zesty flavors.