Vegetarian Yemenite Soup Recipe
By Vicky Cohen and Ruth Fox in The Nosher for MyJewishLearning.com
One of the things I like most about Sephardic food is the enveloping aroma of warm spices that just screams comfort food. It’s like a cure for everything from physical to mental.
Besides the Jewish-Lebanese-Syrian food we ate at home, we were exposed to a variety of different Sephardic cuisines. The first time we tasted a Yemenite soup was 7 years ago, and we still remember the warming comforting spiced broth, that we could not get enough of.
The Israeli Kitchen recipes you loved the most
We're serving up and counting down the 10 recipes our readers devoured in 2016.
The people have spoken, and the verdict is ... you love food! Our Israeli Kitchen readers' tastes run the gamut, from the chocolatiest of chocolate cakes to the hottest of hot sauces. As a token of our gratitude for your loyalty and unfailing hunger, we compiled our most-viewed recipes of 2016 and are serving them up in true Israeli Kitchen fashion: a suspense-building, appetite-stoking top 10 countdown. Get those kitchen tools ready!
Knafeh Recipe, for the Most Fabulous Middle-Eastern Dessert
by Miriam Kresh for GreenProphet
Does a vision of rich, creamy, sweet and cheesy dessert with a crunchy topping totally seduce you? Well, it seduces people with a sweet tooth everywhere in the Levant. In Lebanon, Syria, Jordan, Israel, the Palestinian Authority, Egypt, Greece and Turkey, good housewives make knafeh, the most luxurious dairy dessert. (You might also find it spelled knafe, kunafeh, knafah, konafah, konafeh – it’s all the same stuff!).
We love traditional recipes like knafeh, the beautiful Iraqi watermelon rind jam and goat’s cheese with dates.
Kobete – Sephardic Savory Meat Pie
On our recent trip to Israel, my husband took a walk on the street where he grew up– Ness Ziona, which translates to Miracle of Zion. It’s a cute little street in Tel Aviv, not far from our hotel on the edge of the Mediterranean sea. As he neared the apartment building where he was born, he was flooded with memories of his mom’s cooking. She was Sephardic, seventh generation Israeli from Haifa, so many recipes my husband grew up with had a distinctly Sephardic influence. None of her home-cooked recipes made him happier than kobete.
Kobete is a meat-filled savory pie, a filling and hearty entree for a cold winter day. Nobody in our family is sure of the origins of this particular recipe. Similar kobete meat pies are made in Turkey with seasoned chicken as a filling. My husband’s mom’s version is quite different, featuring seasoned ground beef, potatoes, tomatoes and pine nuts. She is no longer with us, so sadly I can’t ask her about the dish. My best guess is that they had a friend, or neighbor, who shared the Turkish version of this recipe. Then my husband’s mom, a very creative cook, developed her own version. However it came to be, it is very tasty. Every winter, without fail, my husband requests it. As soon as we got back from Israel, I knew I had to make it for him.
8 Unique Ways to Eat Latkes This Hanukkah
Jayna Goldstein for Spoon University
After 19 boring years of dipping my latkes in applesauce or sour cream, I decided it was time to make a change. I put my thinking cap on and came up with 8 unique ways to transform latkes from lifeless, fried potatoes into a variety of miraculous creations. There is something for the whole mishpacha (family) to enjoy, whether you prefer a sweet or savory treat.