This vibrant, colorful cookbook is a lot of things — a chef-written cookbook, a very personal collection of recipes and a celebration of Israeli food. Sara and Renee break down some great recipes and share their wins and misses from this book.
Resources mentioned in this episode:
Recipes mentioned in this episode:
- Hummus tehina (page 39)
- Tehina shortbread cookies (page 66)
- Olive oil shortbread with rosemary and chocolate chunks (Smitten Kitchen Every Day)
- Halva (page 68)
- Israeli salad (page 84)
- Israeli salad martini (page 89)
- Traditional tabbouleh (page 95)
- Moussaka (page 222)
- Laffa and pita in the home oven (page 212)
- Mushroom borekas (page 203)
- Potato & kale borekas (page 204)
- Watermelon and feta salad (page 126)
- Simple sumac onions (page 97)
- Whole roast chicken with laffa and tehina (page 306)
- Pargiyot three ways (page 244)
- Shakshouka (page 299)
- Other shakshuka recipes (Dinner in an Instant, One Pan and Done)
- Chocolate-almond situation (page 343)
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