Recipe

Lahmacun, or lahmajoun are fun to eat folded over and out of hand, as a snack or finger food. If you prefer to make bigger pastries, they also make a satisfying meal.

Want to make preserved lemons like the ones you tasted on your holiday to Egypt? Here is the recipe.

We all know the Mediterranean Diet is the healthiest. So how can you pack this into your kid's lunch box?

This common potted plant can now become part of your daily diet. Naomi offers 4 recipes for taking advantage of this healthful plant, which offers more than just sunburn relief. 

Immigrants from India and Iraq brought to Israel a taste for mangoes in savory contexts. The best-known one is amba, a sauce made with pickled mangoes. Stop in at any falafel or shwarma joint, and you'll see squeeze bottles lined up on the counter, containing tahini, ketchup and amba. Amba is dark yellow with turmeric, and runny. You won't want to wear a white shirt when you've drizzled amba over your nosh.

Its rustic North African origin is betrayed by the chili bite and how it makes the most of local ingredients: ripe tomatoes, bell peppers, and eggs. Sustainable, flavorful, folkloric and quick. Can't get better than shakshuka.

And like Kombucha, the origins of the "mother" substance are lost in ancient history.  Legend has it that Mohammed himself gifted the nomad community with the yellowish-white kefir culture "grains,"  and taught them how to ferment milk with them. We posted about black cumin, another legendary gift from Mohammed, here.

This soup originated in Morocco, where home cooks usually use spinach. But I've adapted it to include the abundant wild beet greens that grow in my yard. It's rich, satisfying, and vegan.

Here's a great vegetarian recipe with in season Jerusalem artichoke to help you cut some meat out of your diet: What I particularly like about this soup is that the usual potato for making it "hearty" is absent. Instead, ground almonds thicken it slightly, leaving room for the chokes to shine through with lightly spicy flavors.

Once you’re down with flu, all the standard advice applies: rest, stay warm, drink lots of warm fluids, take something to relieve the symptoms. And have patience. With care and about a week, the bug will fade away. Before you reach for the usual pain-killers and fever reducers, inspect your spice cupboard. I’ll bet at least a few natural helpers are lurking there.

Make a hearty vegetable tajine for dinner.

Dumplings’ delightful pouches brim with potential for culinary exploration. Whether blending global flavors like gyoza with textures, transforming them into breakfast pierogies or desserts, baking them into casseroles or incorporating gourmet ingredients - the possibilities are endless.

In Libya, tbeha is a staple dish enjoyed during family gatherings and celebrations. Mia Schem cooked it to save her life.

A comforting, home-made fruit bread for hard times.

This herbed and spiced fish stew needs only a few minutes of preparation, then half an hour to cook. Use organic vegetables if available. Any firm, white fish fillet works well for this recipe.