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Stumbled on another dish with mustard. I must say, it's not often that I feel overwhelmed by a dish only by imagining how it would taste like. There's a lot going on in this plate... I should make starch jelly noodles again before weather turns cold. Though probably not this dish.

Thanks I'm a bit amused because those are probably the simplest of dishes here - they are simple dinner rolls, a bit sweet, with some yogurt and butter or sour cream. Then I roll them around a filling of good zaatar and olive oil. I give them an initial bake, then cool a little, brush with butter and warm to serve.

Thai shrimps in roasted chili sauce and thai basil (if only I had fresh clams). Zaatar buns and cabbage slaw with roasted eggplants, chili, dill, pumpkin seeds, only a little mayo. Pad Thai. Pizzas Tomato, gorgonzola, caramelized onion, mozzarella, pickled capers. Ricotta, mozzarella, figs, aniseed, mint. Thai green curry with tofu skin, green beans, and homegrown Thai eggplants. Black beans with chipotle and various spices, cheddar, pickled onion, tomatoes, corn, sour cream. Vanilla ice cream with Thai tea and tea jelly. Greek briami (potatoes, zucchini, green beans, eggplant, tomatoes, feta, dill, spices.

A recent dinner. Seafood kibbeh (wrapped in bulgur dough and fried), shrimp, black barely yogurt, crumbled dried yogurt. Frikkeh (smoked green wheat) with green beans, mushrooms, olive oil and garlic. Calamari with yogurt, greens (can't remember which), flavored spicy olive oil, pine nuts. I have no photo of the freshly baked focaccia, since we tore into it too quickly. Served with sliced olives, tahini and flavored yogurt.

There's a decently large Georgian community in Israel, but Georgian food is not too easy to find. A lunch at very nice restaurant. I found the food to be mostly on par with what you can find in Georgia. Pkhali. The eggplant one in particular is spot on, with a boldly flavored walnut filling. Khachapuri. The egg is runnier than it seems and the dough is soft and crispy. Beef stew with eggplants and peppers. I haven't tried, but was told it was somewhat spicy and well flavored, with very tender beef. And pastry (I don't think it qualifies as a Khachapuri) with a feeling of cheese, peppers, eggplant and potatoes. Cold Georgian beer.

Just fried matzo 😆 (matza mettu'gennet), sometimes matzo borekas. Never served with a sauce, it's somewhat of a finger food. I can imagine a version filled with sweet cheese served preserved fruit. Maybe a shturdel like version filled with apples. Israelis like to have new/inventive dishes at holidays, so I'm sure there aren't many versions sweet and savory.

@CookBot Those are Yemani breads, very similar to injeera in preparation and texture. However they are made of wheat flour and semolina, flavored with fenugreek, and importantly are not sour, but rather plain yeasted. They are not hard to make, though the process of griddling them takes some time (much like crepes). I rather buy them, they freeze well. A common preparation is breaking an egg on top and frying them together. Another good option is a drizzle of honey (or maple). I like them better than pancakes in that way.

@CookBot those are super popular here during Passover. Meat or potatoes are the filling of choice. They are a sort of substitute for borekas in how people view them. Which is to say they are served as a more substantial snack at gatherings and as a course during the Passover dinner. I don't recall seeing them sweat, but surely it'll work.

Yes. Also some pandan extract and a bit of lime.

Tapioca noodles with mango, coconut milk, banana.

Muesli with fruits.

Beautiful meals everyone Adzuki bean stew with squash and zucchini, coconut milk, lime leaves, Thai basil. Lachuch bread. Pomelo and cucumber salad with cashew and mint. Pasta with blue cheese, hazelnuts, roasted figs, basil, pepper. Vegetarian (almost) pad kra pao (mushrooms and Beyond Meat). Oyster sauce, fish sauce, soy sauce). Zucchini salad with mint, basil and sumac. Pasta with artichoke and cream. soy milk porridge with dried shrimps, fried bread, chili oil.

That'd be 9:30ish here, sometimes 8:30 when lunch was light and dinner is going to be more substantial. Lunch is around 2pm on weekends. Somewhat earlier on workdays as we eat at work.

A basic frangipane - egg, almond flour, sugar, a bit of flour, almond extract. It feels like the top crust of a brownie (or at least those with a thicker crust), but almond falvored.

Recent summer desserts. Panna cotta with campari syrup, nectarine, orange zest, vanilla. Plum cake with frangipane topping. Plenty of nutmeg, brown sugar, some cinnamon, some almond extract and vanilla. + Ice cream. Various sorbet and blender ice creams. This one is strawberry and campari. Unpictured: strawberry and sour cream, mango and coconut, mango yogurt and cinnamon. Thai milk tea with tapioca (condensed milk). Vanilla ice cream with pecans and whisky.

Life and work gets in the way of me being engaged here lately, though I'm still stalking here and there. Here's some of what I've been cooking. Spaghetti with pine nuts, olives, capers and raisins, olive oil, breadcrumbs. Thai herbal soup (makrut lime, galangla, ginger, lemongrass, dill) with spiced matzo ball. Rigatoni in cherry tomato and cream sauce with onion, pecorino and chives. Cold beetroot soup with coconut cream and thai curry paste, cucumbers, edamame, rice noodles, egg, Thai basil, scallions, ginger. Apples and rice noodle salad with peanuts, toasted dried shrimp, peanuts, fish sauce, lime ,sugar, chili. Baby eggplants and onion stuffed with rice, flavored with baharat. Bamia bi zaitoon - okra in tomatoes, garlic and olive oil. Labneh. Mushroom dan dan noodles. Baked pasta with cheese and kimchi. I haven't noticed until now, but seems we are in a pasta/noodle mood lately.

Made a smoothie of mangoes and a little coconut cream, pandan extract, ginger, brown sugar, rose water, cinnamon.

Yam som o (pomelo salad) with fried shallots. Thai flavored chickpea soup, with stir fried zucchini and rice noodles, coconut cream and holy basil. The base is red curry paste with added toasted coriander, garlic, ginger and a little but strong galangal.

Had family over. We did some low effort grilled kebabs and chicken, and some vegan kebab. Served with pickles, tahini, pita breads etc. More effort into the salads and sides. Greek pickle style stir fried zucchini salad (with olive oil, vinegar, garlic, onion, chili, sugar, parsey, dill). Roasted eggplants, tomato and onion salad, with olive oil, garlic, some amba. Roasted potatoes. Local beer. Watermelon and melon with soft Sirene cheese for dessert.

My go to panzanella. Tomatoes are salted (juices reserved for the dressing), baked baguette cubes, a garlicky basil sauce with olive oil, vinegar and a touch of mustard. Baked pasta with mushrooms, provolone and parm, oregano. Local wheat beer.

A sort of poke.

Thanks! You are both too kind

A sesame bun filled with mushrooms and tofu, flavored with scallions, ginger, soy sauce, hoisin sauce, sesame oil, chili. Dipping sauce based of black vinegar, sesame paste.

Mango coconut smoothie-sorbet.

Pasta with Thai green curry. Shrimps, edamame, Thai basil.