Base Recipes
- Sweet Spice Mix
- Baharat—Savory Spice Mix
- Whole Preserved Lemons
- Preserved Lemon Slices
- Tahini
- Zehug
- Everything
Mezze: Raw & Cured
- Uri Buri Prawns
- Lamb Kubbe Nia
- Sardines Cured in Vine Leaves
- Mackerel Cured in Oil
- Cured Sea Bream wtih Pomegranate Juice & Cumin
- Fresh Vegetable Mezze
Mezze: Canned & Pickled
- Cucumber Pickle
- Sweet Beet Pickle
- Moroccan Carrot Pickle
- Canned Peppers
- Canned Artichokes
- Pink Turnip Pickle
- Turmeric Cauliflower Pickle
- Pickled Chilies
Mezze: Bread
- Pita
- Bukhari Bread
- Potato Bread
- Ashtanur—Griddle Bread
- Lavoush
- Milk Bun
Mezze: 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
- Labaneh
Mezze: Baked & Fried
- Jerusalem-Style Falafel
- Haifa-Style Falafel
- Yemeni-Style Falafel
- Carrot & Butternut Fritters
- Zucchini & Herb Fritters
- Feta & Spring Onion Bouikos
- Borekitas
Mezze: 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
Mezze: 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, Almond & Pine Nuts
- Gundi
- Stuffed Vine Leaves
- Stuffed (Wedded) Sardines
- Mishmishiya
- Makshi—Stuffed Peppers with Beef & Rice
- Meatballs with Peas, Mint & Yogurt
- Meatballs in 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
- 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)
Drinks: Hot Drinks
- Hot Cinnamon & Rose Infusion
- Persian Lemon & Fennel Infusion
- Mint Tea
- Turkish Coffee