“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
As I was considering flavorings for another dish of chicken legs, I noticed a beautiful fresh bundle of sage, and the quest was over. Continue reading
Crispy, sweet and spicy, the following chicken wings and smashed potatoes are just perfect for a summer lunch. Continue reading
The following tasty patties are my variation of “Aruk”, potato-herbs patties from the Jewish-Iraqi cuisine, which are popular in Israel. Continue reading
Chicken thighs are my favorite part for roasting; once roasted, the meat is flavorful and juicy, while the skin turns crispy and tasty. Continue reading
With Thanksgiving around the corner, turkey dishes are obviously all over the net. Continue reading
This tasty bake is well loved in the Sephardic cuisine (check HERE for information about it), and is traditionally served for Saturday brunch. The bake is usually served with Tzatziki (recipe can be found HERE), hard boiled eggs and fresh vegetables or vegetable salad. Another tasty option is to serve it with a bit of date or maple syrup. The combination of sweet and salty is addictive.
This wonderful, aromatic and tasty bread started with a failure… Continue reading
As much as I love cooked duck, or duck confit, roasted duck is another favorite. Not only the meat is perfectly cooked and still keeps its unique texture and flavor, in this method we get an extra bonus with the crispy skin.
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.