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Index
Title Page
Welcome
Dedication
Epigraph
Welcome
Basic instructions—the way we work
Base recipes
Sweet spice mix
Baharat—savory spice mix (aka “Sarit spice” at Honey & Co)
Whole preserved lemons
Preserved lemon slices
Tahini
Zehug
Everything
Mezze
Raw & Cured
Uri buri prawns
Lamb kubbe nia
Sea bream kubbe nia
Sardines cured in vine leaves
Mackerel cured in oil
Cured sea bream with pomegranate juice & cumin
Fresh vegetable mezze
Canned & Pickled
Cucumber pickle
Sweet beet pickle
Moroccan carrot pickle
Canned peppers
Canned artichokes
Pink turnip pickle
Turmeric cauliflower pickle
Pickled chilies
Bread
Some general notes on our bread recipes
Pita
Bukhari bread
Potato bread
Ashtanur—griddle bread
Lavoush
Milk bun
Dips, Spreads & Purées
Hummus
Mashawsha
Dinosaur eggs
Matbucha
Butternut & tahini dip with roasted hazelnuts
Celeriac purée with burnt yogurt
Zucchini dip with yogurt & mint
Muhamra
Baba ganoush—eggplant & tahini dip
Labaneh
Baked & Fried
Jerusalem-style falafel (one for Itamar)
Haifa-style falafel (one for Sarit)
Yemeni-style falafel (one for the family roots)
Carrot & butternut fritters
Zucchini & herb fritters
Feta & spring onion bouikos
Borekitas
Cracked
Basic bulgar wheat
Tomato & pomegranate tabbouleh for high summer
Apricot & pistachio tabbouleh with orange blossom
Crunchy root vegetable tabbouleh for winter
Green tabbouleh salad for spring
Couscous & chickpeas in ras el hanut spice
Kisir
Fresh Salads
Fig, goats’ cheese & honey salad
Tomato & za’atar fatoush
Beets & plums in a rose & walnut dressing
Artichokes & kashkaval with pine nuts
Jerusalem water salad
Spring salad
Watermelon & feta
Big Itzik
Poached quince with curd cheese & honeyed hazelnuts
Peaches & goats’ cheese with roasted almonds
Light Dinners
Lamb siniya
Sea bream with grapes, cucumber & yogurt
Beef kofta
Pomegranate molasses chicken with bulgar wheat salad
Prawns in orange, tomato & cardamom
Lamb salad with Georgian plum sauce
Mint & lemon chicken with apricots & potatoes
Red mullet with artichoke & preserved lemons
BBQ beef with tomato salad on griddle bread
Pan-fried chicken liver with grapes on griddle bread
Roasted sea bream with spring onions on griddle bread
Rolled & Wrapped
Beet kubbe soup
Whole stuffed chicken with freekeh, almonds & pine nuts
Gundi
Stuffed vine leaves
Stuffed (wedded) sardines
Mishmishiya
Makshi—stuffed peppers with beef & rice
Meatballs with peas, mint & yogurt
Meatballs in a sweet, sour & spicy tomato sauce
Dushpra—cherries, lamb & sweet spice dumplings
Slow Cooked
Slow-cooked lamb shoulder with plums & roses
Short ribs with dates, date molasses & potatoes
Ox cheeks with quince & bay leaf
Oxtail sofrito
Patlican—lamb & eggplant stew
Octopus in meshwiya sauce with celery salad
Musakhan
Madfunia
Chicken pastilla
Lamb shawarma
Veggie
Mujadra with salad & tahini
Mushroom & cumin sfiha
Medias—zucchini filled with lemon rice & currants
Israeli couscous, peas, preserved lemon, mint & goats’ cheese
Butternut stew with dumplings
Cauliflower shawarma
Vegetarian moussaka
Badargani—eggplant rolls filled with walnuts & pomegranate
Eggplant sabich
Savory cheesecake
Dessert
Basic pastry instructions
Feta & honey cheesecake on a kadaif pastry base
Chestnut cake with salted caramel sauce
Marzipan & almond cakes with roasted plums
Saffron & lemon syrup cake
Honey parfait
White chocolate, pine nuts, olive oil & candied lemon zest
Chocolate, cardamom & bitter orange
Yogurt mousse with cherry & pomegranate granita
Cherry, pistachio & coconut cake
Marzipan cookies
My version of a maamool cookie
Drinks
Cold drinks
Base sugar syrup
Orange blossom iced tea
Lemonade
Elderflower cordial
Roasted strawberry & rose iced tea (for spring)
Jasmine & green melon iced tea (for summer)
Plum & vanilla iced tea (for autumn)
Quince & cinnamon iced tea (for winter)
Hot drinks
Hot cinnamon & rose infusion
Persian lemon & fennel infusion
Mint tea
Turkish coffee
Thanks
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