Vegan Curried Carrot Dip|Dressing|Spread
A vegan, oil-free, flavorful staple! Continue reading Vegan Curried Carrot Dip|Dressing|Spread
Category: Middle East
Sabaya – Yemenite Bread
Recipe shared by Leslie, Ancesister @ Ancestreats. My first food memory is baking a Challah bread with my grandmother, Fran, my sister, Rachael, and my Auntie Arlene. It’s a simple recipe and memory. However, when I think back to being in the kitchen with everyone, I instantly feel warm and smile. There was music on the radio, sunshine coming through the kitchen window and a … Continue reading Sabaya – Yemenite Bread
Yemenite Kubaneh – Breakfast Bread
Brought to Ancestreats by Avidan. When I think about every weekend breakfast with my family, and I mean every, the one item that is always on the menu and loved by all generations, is Kubaneh (say: koo-BAH-nah). It doesn’t matter where in the world we’re eating. If we’re together over a weekend, we’ll have this traditional Yemini slow-cooked Sabbath bread. It’s hard to describe what … Continue reading Yemenite Kubaneh – Breakfast Bread
#CooksTip: Preserving Lemons
#CooksTip provided by Amanda @ Maroc Mama Preserved lemons are the ingredient that makes Moroccan cuisine what it is. A Moroccan pantry simply cannot exist without a jar of preserved lemons. Most often they are used in tajines though you will also find them in salads and fish dishes. #CooksTip for Preserving Lemons: After you have gathered your lemons, salt, and clean air tight sealing container (the only ingredients needed), begin … Continue reading #CooksTip: Preserving Lemons
Halva Cookies (Sesame Tahini & Almond Flour)
Submitted by Leslie, Ancesister @ Ancestreats. In general, my husband and I grew up in families with very different spice racks and menus. One of our shared favorites is Halva (חלבה). Not a surprise from his side, since he grew up in the Middle East. It may seem a bit out of the norm for me, having grown up in a small coastal town north of Boston. My exposure … Continue reading Halva Cookies (Sesame Tahini & Almond Flour)
Ketzitzot – Meatballs in Red Sauce
Submitted by Leah. Thinking back to my childhood through my newlywed years, meatballs were always served at special family meals. Both my mother and mother-in-law never strayed from the traditional recipe. Why would they? Everyone loved them so much, including me. If I had to guess they were probably prepared this way for several generations back. Then one lucky year, it was my turn to host the Passover Seder. It was … Continue reading Ketzitzot – Meatballs in Red Sauce
Shakshukah (Eggs Poached in Spicy Tomato Sauce)
Submitted by Batya Stepelman from Sparrows & Spatulas. One of my favorite meals on our most recent trip to Israel was the eponymous dish at Dr. Shakshuka in Jaffa. Shakshuka, also spelled Shakshouka, consists of poached eggs, tomatoes, peppers, onions and spices. Originally from Tunisia (though some say Libya), the dish was made popular in Israel by Tunisian immigrants in the 1940s and 50s. I usually … Continue reading Shakshukah (Eggs Poached in Spicy Tomato Sauce)
Coffee with Hawaij
Submitted by Leslie. Growing up my sister and I spent a lot of time with our grandparents. When I think about them, I picture my grandmother making coffee and everyone hanging out in the kitchen. She called it “coffee and” time. The “and” was usually a pastry or bite of something sweet. When I made my first trip to visit my in-laws, I quickly learned … Continue reading Coffee with Hawaij
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