“Hamin” is a dish that came to be in order to solve a religious practice. The Jewish laws of observing the Sabbath, the day of rest, forbid cooking during this day. In order to still have a warm meal during Shabbat, the solution was simple: place the food in the oven on Friday evening, and let it cook slowly overnight on very low heat, until needed. Continue reading
What to do if you’re craving fresh bread out of the oven, but you don’t want to invest the time in waiting for the yeast to proof? This tasty rustic bread is the answer: it can be made in 30 minutes, baking time included! Continue reading
The following savory muffins will delight anyone who loves sautéed onions, as they contain a hefty amount of them. This time, I aimed at sautéing the onions only until they were soft, not caramelized, as I wanted to retain a less sweetish onion flavor, that will pair well with the yogurt. Continue reading
Zhoug is an aromatic Yemenite hot pepper and cilantro paste, which is known all over the Middle East and the Mediterranean. It is mostly used as a condiment, but it is also added to soups and other dishes. In the dish here, I’ve decided to use it to flavor a raw onion relish, along with sweet Harrisa, a spiced North African hot peppers paste, which was served with broiled beef kebabs. Continue reading
I’ve found the recipe for this crab tart a few years ago in an old French cookbook. The original recipe was a bit too bland to my taste, so I’ve decided to make a few changes. Continue reading
Many times when the temperatures drop, a simple rustic soup is all that is needed to feel good. Here is a hearty and filling soup, that is loaded with vegetables and thickened with semolina. It is highly nutritious and just perfect for a cold day. Continue reading
This rustic dish, of beautifully roasted chicken with potatoes and other vegetables, makes entertaining of a fairly large group of guests an easy task. Everything is prepared in advance, and then roasted in one pan about an hour before serving.
Crispy on the outside, soft and bursting with flavor on the inside, these tasty and colorful fritters are perfect as an appetizer, on a sandwich, or as a snack.
You can make the fritters smaller, for a finger-food option, or larger, to serve as a bed for fish or seafood dish, or poached eggs. Different herbs and seasoning can obviously be added, but personally I prefer not to use them here and let the flavor of the vegetables shine.
Once again, I go back to one of my favorite ingredients, caramelized onions. It is always fascinating to see how one simple ingredient can turn into such a tasty food only by cooking it slowly and patiently. This time, I’ve decided to make an onion tart with it. Continue reading