shain

I cook the onion, in oil until golden, add some garlic and spices (mostly cumin, paprika and a tad oregano), sliced chili, chopped tomato and cook quite well, so that it's saucy and the tomato is soft. I then cook the eggs separately, just enough for it to start set and form largish curds. Then the eggs goes into the sauce and mixed well, bring it to temp and no further cooking is required. The feta is added just before serving (along with some important sumac). I choose a soft feta to begin with, and kept it in distinct pieces, but you can use a drayer one and chop it finer. There's also some tahini in my picture which might be mistaken for melted cheese.

Simit breads, menemen (scrambled eggs cooked in tomato, onion and green chili sauce) with feta; labneh with zaatar, sirene, olives, veggies.

@Kim Shook If I may suggest, take a look at this cake recipe: It's tender and uses labaneh or Greek yogurt for tenderness. You can replace the mandarin zest with more lemon zest. And if you rather, I know from experience that the olive oil can be replaced with melted butter (45g oil = 56g butter).

Risotto with weeping bolete and champignon mushrooms. The former were picked a mere 300 meters from my home. I like their flavor a lot, but they have a soft silken-slimy texture, so the champignons provide some contrast.

Cabbage stuffed with mushrooms and buckwheat. Sauce is sour cream with tarragon, paprika and a little tomato paste, lightly thickened with a roux.

I don't have experience making ice cream, but my 2 cent: The only really good coffee ice cream I had was one in which the coffee was mostly concentrated in a swirl. In a homogeneous ice cream, it's really hard to get a the full aroma, as it will always be too diluted (a sorbet might work better). The swirl allows short periods of full coffee flavor, with the base sort of cleaning the palate from it.

@Anna N Your Brutti ma Buoni looks quite different then the version I'm familiar with, which I guess is a good thing Anyway, yours seems great, I'll need to make those. My to-do list is always growing faster than I can cook from it. Glazed strawberries with pepper. Cream of almonds and bitter almonds. Ricotta with vanilla and honey. Crispy crumble with aniseed. Mint.

@Anna N Sure. It's a quick and quite simple soup. 1 whole bulb of garlic 1 tablespoon of butter 1 onion, diced 1 tablespoon of flour 5 cups of stock (being vegetarian, I use vegetable, but I do suggest you use chicken stock) 4 additional garlic cloves Thyme to taste 0.5 teaspoon brown sugar 2 eggs 1 teaspoon cornstarch 1 tablespoon wine vinegar 1-1.5 teaspoons of salt White or black pepper A small bundle of chopped chives for serving Croutons for serving Cut the garlic bulb in half. Put it in a 180 deg C oven for 5 minutes or so. The garlic should not brown much. Melt the butter in a pot over medium heat. Saute the onion until golden, but not brown. Peel the baked garlic cloves, add to the pot and fry on a low flame, stirring for about three minutes. Add the flour gradually, stirring until it is lightly browned and completely absorbed in the butter. Add the stock and bring to a boil. Add the 4 additional cloves of garlic, the thyme and the brown sugar. Cook for 5-10 minutes. In a small bowl, mix the cornstarch with the vinegar to get a thick paste. Mix in the eggs. Blend the soup at high speed, gradually adding the beaten eggs. It should form a uniform, thick soup, with a some foam. Season with salt and black pepper. If needed, add more vinegar to taste. Serve immediately with croutons, extra black pepper and chopped chives. You can also sprinkle grated Parmesan cheese.

Tourin garlic soup.

Yummy yummy minestrone. The secret is cheese rinds

Nachos for dinner

Those are from a tiny bakery that makes nothing but pita breads, located in some tiny industrial zone between a metal shop and a wood worker. They are the best I've had Israel, so I consider myself lucky to live nearby

Mushrooms, soft tofu and fried onion, shawarma style. Stuffed into a fluffy pita. Then I've added a finely chopped salad of cabbage, tomatoes and pickles, plenty of tahini, zchug and some amba.

Chocolate babka.

Cholent (a vegetarian one).

Pasta casserole with sour cream and scallions. Topped with crisp buttery breadcrumbs.

Fettuccine, spinach, mushrooms, mustard.

Thanks, that's a Yerushalmi kugel (I'll edit the post to mention this). I never heard of birthday kugel before either, but making one for my birthday has become a tradition.

A couple of days late with posting. Birthday. (edit:) This is a Yerushalmi kugel, made with caramel and freshly made noodles, flavored with black pepper and ginger, then baked all night long. It got a strange look due to me using somewhat too large and too many noodles. But I decided that I like the look of it, so I left it upright instead of flipping it. Almost forgot the candle.

Thanks!

Pierogi filled with cheese, beans ans potatoes. WIth caramelized onions.

Lemon, orange, labaneh, olive oil and sumac pound cake. It's a variant of this cake that I make every year:

That's a great idea. It will take a month or two before my plant flowers, but I'll try and remember using it.

I've tried to keep the recipe brief. The pasta is cooked separately, in salted water, until done to your liking. I go as al dente as I like for any other pasta dish. I'll admit of having very little aversion to rosemary at all, and I find the flavor of the leaves from my plant quite delicate in winter. So yeah, feel free to skip them, that's a recipe, not a legal contract

Here you go