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Serves 8


8 cups (1 kg) flour

1 tsp. active dry yeast

3 tbsp. sugar

1 tsp. salt

4 ¼ cups (1 liter) warm water

1 cup (200 g) soft butter



1. Sift flour into large bowl and add yeast. Add salt and sugar.

2. Add water and mix into a soft, wet dough.

3. Allow dough to rise about 1 hour at room temp. until it doubles.

4. Knead again and let rise another hour.

5. Divide dough into 8 equal portions.

6. Butter the inside of an oven-proof pot.



1 lb. (400 g) spaghetti noodles

½ cup + 4 tbsp. sugar

½ cup oil

5 cups boiling water

1 tbsp. salt

1 tsp. ground black pepper

4 eggs



1. In a large pot, make caramel from ½ cup sugar and oil: Heat sugar and oil until it turns dark brown.

2. Add boiling water all at once. (Be careful!)

3. Add salt, pepper and 4 tbs. sugar and bring to boil.

4. Add noodles and stir occasionally. Cook for 6 minutes and turn off heat.

5. Allow noodles to cool and absorb all the liquids.



2 ½ lbs. (1 kg) dry chickpeas, soaked in the fridge for 1.5 days, drained and dried

Cloves from 1 large garlic head

2 onions, peeled and cut into quarters

1 bunch cilantro

1 tsp. baking soda

1 tbsp. salt

1 tbsp. ground cumin

1 tbsp. paprika

1 tbsp. spicy paprika

Freshly ground black pepper

Oil for deep-frying



1. In meat grinder or food processor, grind chickpeas, garlic, onions and cilantro. Add baking soda and mix well.

2. Heat oil in wide saucepan to medium heat.



Makes about 30 cookies


2 cups flour, sifted

1 cup semolina

¾ cup sugar

½ tsp. baking powder

2 tsp. sugar and 1 tsp. vanilla extract (or 1 sachet vanilla sugar)

½ cup (100 g) margarine or butter

3-4 tbsp. oil

1 egg

3 tsp. lemon rind, finely grated (optional)

¾ cup peanuts or blanched almond halves



1. Place all ingredients but peanuts/almonds in large bowl and knead into smooth dough.



2 large onions, thinly sliced

Oil for frying

1 ¼ lbs. (500 g) lamb, cut into ½-inch pieces

Salt and pepper

1 tsp. ground allspice

1 tsp. ground cardamom

Pinch of ground cloves

1 cauliflower, divided into florets

2 eggplants, sliced into ½-inch rounds, salted, rinsed and dried

1 ¼ lbs. (500 g) rice



1. In large, heavy pot, fry onions until translucent. Add the meat and brown.

2. Add water and spices, then cover and cook over medium heat until tender (about 30 minutes).



Serves 4


4 eggs

2 potatoes, grated and strained

1 large onion, finely chopped and fried to golden brown

1 bunch fresh parsley, finely chopped

Salt and pepper, to taste



Mix all the ingredients in a bowl. Fry in frying pan, making a few patties or a large one. Serve warm.




4 ½ lbs. (2 kg) Grouper fish (can be divided into 4 pieces)

Head and fishbone of grouper

5 garlic cloves, minced

2 tbsp. tomato paste

3 tbsp. sweet paprika

2 tbsp. fresh lemon juice

3 tbsp. oil

2 red peppers, sliced

Pinch of caraway

Salt, to taste

2 ½ cups water

Hot paprika, to taste (optional)





Serves 8

1 lb. (½ kg)  puff pastry, rolled out

⅓ lb. (150 g) ground beef

1 tbsp. olive oil

1 white onion, finely chopped

1 ½ tbsp.. tamarind paste

Salt and pepper

1 egg, beaten


For serving:

8 hard boiled eggs

1 cup prepared tahini





Serves 4-6

1 ¾ lbs. (800 g) chicken breast, cleaned and flattened

1 cup all-purpose flour

Salt and pepper, to taste

3 eggs, beaten

1 cup breadcrumbs

Oil for deep-frying



1.  Heat oil in wide pan.

2.  Place flour on plate and season with salt and pepper.

3.  Coat chicken breasts in flour. Shake excess flour and dip in eggs.

4.  Place chicken in breadcrumbs and press.

5.  Check oil temperature by sprinkling in some breadcrumbs.



(Batya’s mother recipe)


2-3 bunches fresh cilantro

1 head garlic

1 tbsp. whole cumin seeds

1 tbsp. whole black peppercorn

1 tbsp. whole cardamon seeds (optional)

2-3 green hot peppers (Serrano, chili)

salt to taste

2 tbsp. olive oil

water, as needed