****try with only 1/2 cup sugar        & with a chocolate ganache topping--dark or dark milk

***also great topped w. chopped green kiwi

Family Journey Damascus, Syria--Tel Aviv--Holon, Israel--Gedera Israel Every Passover, Sigi Mantel’s grandmother Aliza made this layered Syrian dish for a Passover lunch she hosted the day after Seder. While it’s traditionally made with walnuts, says Sigi, her grandmother made it with peanuts, which were more affordable. If you don’t eat kitniyot, though, walnuts are an excellent option. Read more about Sigi’s family in “The Syrian Grandmother Who Taught Sigi Mantel Where to Find Happiness” and find her recipes for lettuce and parsley salad, rice with black eyed peas and chard, and pickled stuffed peppers.

Family Journey--Izmir, Turkey--Mexico City----New York City shared by Alexandra Zohn. Read more about her family in "The Turkish Passover Recipes Shared by Five Generations of Women." 

"The key to good matzo brei lies in two things: very seasoned, very caramelized onions; and properly soaked matzo boards. Not enough soaking and it’ll be dry; too much, and it’ll feel bland and waterlogged. It may take you a few tries to see what I mean. It is, after all, an art," explains Alison Roman in her book "Dining In: Highly Cookable Recipes."

Storage notes: Cooked almodrote can be refrigerated for up to five days or frozen, well wrapped, for up to two months. To serve, defrost and heat in a 350°F oven, uncovered, for about 15 minutes, or until just warmed through.

Prep Time: 15 mins Cook Time: 30 mins Stand Time: 1 hr Total Time: 2 hrs Servings: 8 slices Yield: 1 cake This chocolate gluten-free cake from the cookbook Portico: Cooking and Feasting in Rome's Jewish Kitchen is unbelievably easy to make and with just a few simple ingredients to boot. It mostly comes together in a food processor, first by processing blanched almonds to make almond meal and then by pulsing bittersweet chocolate until finely ground. The almond-chocolate mixture meets its expected sidekicks, vanilla extract and sugar—but there’s no creaming technique involved here. Instead, egg whites are beaten to stiff peaks and folded into the mixture. The result is like a dense, rich, and delicately chocolatey souffle with a crispy, crunchy top. Serve with whipped cream for maximum enjoyment. 20 Quick Gluten-Free Desserts You Can Make Tonight

Total Time: 25 minutes  

Food writer Vered Guttman’s grandmother would make these Iraqi beef filled potato dumplings every Hanukkah, when she hosted the whole family for a party. "Kubbeh batata is also popular among Iraqi Jews during Passover, since the shell does not include farina (a wheat product) like the more popular kubbeh,” she explains. These kubbeh are best served straight from the fryer.  

A staple of Iraqi cuisine, sambousak are fried turnovers that can be stuffed with a variety of fillings. Food writer Vered Guttman’s grandmother used a yeasted dough for this version, filling hers with a mix of caramelized onions, turmeric and chickpeas before frying them. Like her grandmother, Vered makes these for Hanukkah when it’s customary to fry foods.

Like carrot cake, but better, this easy one-bowl cake comes together in under an hour. Combining both sweet potato and carrot results in a slightly lighter texture than pure carrot, and there’s a burst of welcome tartness from the addition of dried cherries that rounds out the sweetness of honey and warming spices. Notes: You can top this dairy-free cake with powdered sugar or a simple glaze, if desired. This tzimmes cake tastes even better the next day, and lasts up to five days stored, covered, at room temperature.

Once you learn how to make your own homemade fermented cucumbers, you’ll never buy store-bought pickles again! This pickle recipe is a great way to start your fermentation journey. It’s simple, easy to follow and the results are crunchy pickles you’ll want to make over and over again.

At Humusçu, Adnan uses a tremendous amount of elbow grease and a large wooden pestle to mash the chickpeas. Then he adds a good helping of tahini, a bit of salt and garlic, and a squeeze of lemon juice to freshen it up. What is most refreshing is how he serves the hummus, spread out on a metal plate and topped with spices—cumin and chili—and then parsley, tomato, one or two types of pickles and thinly shaved carrots

Purple potatoes lend tenderness and unexpected color to this rustic cake. If you don’t have purple potatoes, use any sweet potatoes or yams in their place. By Darshana Thacker Wendel, Nov 6, 2019

kathleen ashmore---I've been making this gluten free, dairy free take on Maialino's Olive Oil Cake for more than 12 years and it never disappoints. PREP TIME 10 minutes COOK TIME 1 hour hr 5 minutes mins (cooked faster than expected} COOLING TIME 30 minutes mins TOTAL TIME 1 hour hr 55 minutes mins CALORIES 329 kcal

made with 2 cans chickpeas and 2 rsted. peppers. added lemon zest, preserved lemon juices,  aleppo pepper, and cumin

This one-bowl honey cake is an easy Rosh Hashanah dessert that bakes up tender and moist. It keeps for up to a week and travels well, making it a perfect High Holiday gift. With a beautiful bronze, sugar-speckled exterior ****try adding some bourbon &/or some vanilla

This simple, rustic cake is perfect for a holiday celebration or any other occasion. —Joan Nathan Time 1 hour 40 minutes Rating 5 (1,868) Notes--237 community notes Featured in: In Successful Paris Restaurant, Jewish Roots

Featured in: A Love of Pomegranates, and a Perfect Baked Fish for Rosh Hashana

The roots of this recipe, an ancestor of modern hummus, date back at least as far as the 13th century, as the Iraqi food historian Nawal Nasrallah writes on her blog, My Iraqi Kitchen. As adapted by Lucien Zayan, a Frenchman of Egyptian and Syrian descent who runs the Invisible Dog Art Center in Brooklyn, you boil chickpeas until their skins loosen and they reveal themselves, tender little hulks with souls of butter. Then you mash them in a swirl of tahini, olive oil, vinegar, spices and herbs, and fold in a crush of nuts, seeds and preserved lemon, sour-bright and tasting of aged sun. Notably absent from the recipe is garlic. Here, instead, the nuts — Mr. Zayan uses hazelnuts, for more butteriness, and pistachios, with their hint of camphor — fortify the chickpeas in their earthy heft, so close to the richness of meat. —Ligaya Mishan.   read nyt comments Featured in: This Hummus Holds Up After 800 Years

From “My Kitchen Year” by Ruth Reichl

...making no tahini Hummus for years and it is delicious, plus it is healthier for your body. If you can't stand the thought of Hummus without tahini, then add 1 tablespoon of it to this recipe, realizing that you are also adding some fat to the recipe. Hints: Add other ingredients. 1. 1/2 cup roasted red peppers plus 1/2 teaspoon ground cumin. 2. 1/2 cup chopped parsley or cilantro. 3. 1-2 teaspoons chopped jalapeno pepper.

Meet Matbucha (pronounced MAT-BOO-HA), our slow-cooked spicy tomato condiment, bound to become your new pantry all-star. Use it as a base for shakshuka, pasta sauce and stews, or layer it on your favorite sandwich. It's a flavor that shines at breakfast, lunch, or dinner. NET WEIGHT: 10 oz/ 283g HEAT LEVEL: Hot *Psst, it’s hot but not THAT hot. Try it, you won’t regret it. process ingredients together.

This bright, spicy and herbaceous condiment came to Israel with Yemenite immigrants and became a staple condiment in Israeli cuisine.   Variations of this addictive paste range from using green or red hot peppers. Some like to add spices to it like cardamom and coriander and some Yemenite families like to keep it simple and hold back on the spices.  As with all traditional recipes, variations are vast across the families who make them. A vibrant oomph of flavor is sure to be added to anything it touches. A SPICY

Heather McDougall These may be made ahead of time and then refrigerated or frozen until needed. We like these much better than the packaged ones! Directions Place all ingredients in a food processor and process until well mixed. Place in a bowl. Drop by large spoonfuls into a non-stick griddle and flatten slightly with fingertips. Bake at 350 for about 10-12 minutes on each side, turning several times, until golden brown. Remove to a platter to cool. They will firm up as they cool. Hints: Be sure to look for hummus that does not have any added oil. If possible, look for hummus without added tahini to reduce the fat content even further. These may also be made without the hummus and they will sti

Gondi- delicious and wholly Jewish-Persian - a meat-dumpling soup with chickpeas-served for Shabbat dinner in Iranian homes across the world. ...endless personal variations, but at its heart is a light chicken meatball bound with chickpea flour, fragrant with cumin and turned golden with turmeric, that is easy to cut into.--typically a starter and served along with warm flatbread and sabzi (fresh herbs).-  origins unknown-- generally accepted as created by the Jewish community of Tehran a long time ago-- has evolved over time; its current iterations made with ground chicken or turkey, but in the past may have included veal as well.

In the past I have always served baked falafel in pita bread, and added all the toppings separately, similar to how you would layer the toppings on a burger. My daughter, Heather, recently experimented with combining all the ingredients together in a bowl, and then wrapping it all up in a large tortilla. This is so delicious that I'm sure we will never go back to our old way of eating falafel. This combination works well either stuffed into pita or wrapped up in a tortilla. This is a richer food because of the tahini sauce. However, this may also be made with hummus instead of tahini, which would be much lower in fat content, but still delicious!

Excerpted from Tahini & Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan by Vicky Cohen and Ruth Fox

Eggless or “water challah” originated from certain parts of Eastern Europe and is particularly popular in Israel and Brooklyn, New York. It is typically glazed with an egg wash before baking, but a vegan version can be made by substituting the egg with oil or a natural syrup sweetener. I particularly like maple syrup diluted with a bit of water.