shain

Masbaha.

Bucatini with eggplant, mushroom, tomatoes.

Honey cake. Due to recent posts on the forum I was getting worried that there is likely an exas of undesired raisins accumulating across the world, and so made my small contribution by including some in the cake. Preference for raisins aside, I am very happy with this latest iteration of the cake.

Found the tiramisu flavored, had to buy them, haven't opened yet. Meanwhile I'm snacking on some good imported emmentaler. Had some last night with thinly sliced apples and caraway pumpernickel (the vacuum packed type). A good emmentaler is somewhere on the top of my favorite cheeses list, and annoyingly hard to get in Israel (lots of really bad versions - local "Edam" and "Emmentaler" are the default "yellow cheese" here).

My battaries This stands for matzo brie. And "discharge" should have been frikeh.

@Anna N My bad, fixed now.

I'm keeping my recpies online for a while, but just recently made them available publicly in order to share with my family. And I'd also like to share them with you all.A few notes - my recpies are all written in Hebrew, this link is translated by Google translate. For this reason things can be pretty strange - take for example the recpies for "Discharge salad", "Carp Nutella" and "Lavana with Pual". Also, the index is sorted in Hebrew, so the English ordering is pretty random, and the letter-headers are strange. If something intrigues you, please feel free to ask me to explain/correct it - I wouldn't trust those translated instructions. I will add pictures once I figure out how to share them in bulk. Link

@Katie Meadow I'm very happy to hear that you enjoyed it! And I'm also terribly sorry for forgetting the sugar, this recipe uses dark brown sugar, which is a key part of it's flavor. I use about 40g of sugar, so it's quite sweet (but not cake sweet). I once had a recipe for a "noodle apple casserole" (in Hebrew the word is 'pashtida', casserole is the closest term I could think of) - It was baked in a rectangular aluminum pan, with very little sugar and no raisins or cinnamon, it had a savory-sweet quality that I assume was in your sugar-free kugel also had. All this to say that if you make it again (which I hope you do), consider adding the brown sugar, or maybe just a little molasses if you wish to keep it less sweet. Good noodles are very important for this recipe in order to hold during the entire baking time, and sadly many egg noodles are really bad and turn to mush as soon as they are cooked. As for crisping the top, after removing the foil, I spread about a teaspoon or two of butter, and bake for 20 minutes. It might be that our ovens are out of sync, you can try a higher temp. Thinking about it, I assume the sugar might also contribute to browning (so maybe sprinkle some, if you opt to keep it sugar free).

Yes, I'm pretty sure that this recipe was my inspiration, but I didn't follow it. Tarragon could have been a great addition, one of my favorite herbs and that I don't use enough. Although I appropriated the clean flavor of leek and butter.

Thick slab of homemade challah bread (frozen leftover from a few weeks ago), lightly buttered and toasted. With ricotta and homemade lightly cinnamony pear preserve.

@lindag It's a local brand, whole wheat flour with flax, nothing special, about 20% vegetable oil and quite salty.

Quick pan fried quick bread, with yogurt, zaatar and tomatoes.

Corn soup with butter. Cobs pressure cooked and strained, kernels blended with sauteed leek and cob stock. This tastes almost overwhelmingly corny. Served with crackers, I wondered if it might work as a spread if made thicker with a little more butter.

Quick dinner this evenning. I always have frozen shakshuka sauce - the eggs cook while I crisp up a slab of bread. Some tahini sauce drizzled on top. Served in the pan.

I'm always surprised that raisins are so controversial. I also never had cheese kugel growing up - only a version similar to what I made this week. They did make pasta or noodles with "white cheese" and brown sugar quite often.

In my mind I devide kugels into 3 popular categories: Apples and cinnamon, no cheese Cheese, no apples. Jerusalem kugel, baked a long time, with caramel and neither apples nor cheese.

@Katie Meadow 250 g wide egg noodles or pasta 20 g butter + more to top 2 of your baking apples of choice (450 g, apx.) 50 g toasted walnut (pecans are also good) 60 g raisins (it will be a shame to skip them... Maybe substitute another dry fruit, like apricot) 2 tbsp red wine 40 g dark brown sugar 1 tbsp cinnamon 1/2 teaspoon salt (noodles cooked in unsalted water) 3 eggs Soak raisins in wine for at least 30 minutes. Heat oven to 170C. Cut apples into thin wide stripes. Cook noodles until al dante and drain. In a large bowl mix butter with noodles. Mix sugar, salt and spices. Mix in apples, nuts, raisins with soaking liquid and eggs. Pour into lightly greased pan, spring form is best if you plan to serve out of pan. This amount fits a 24 cm round pan. Push all visible nuts deeper into the dish, or else they will burn. Optionaly brush some butter on top. Cover with foil and bake about 50 minutes , you will be able to smell it. Remove foil and bake until crisp and brown on top, about 20 minutes. Let chill for 10 minutes. Leftovers keep well if reheated in an oven. Edit - forgot the salt Edit #2 - apparently also forgot the sugar

Kugel with apples and cinnamon, wine soaked raisins, toasted walnuts. Buttery and crisp on top.

Hashbrowns with carrots, onion and smoked paprika. Lentils with garlic, cumin, parsley. Ugly poached eggs.

Make sure that the pastry is not cheese filled if you plan on freezing it (nut filling freezes fine). Cheese filling is best fresh, but can be refrigerated, and then reheated a low oven. If it is nut filled, it should be shelf stable for a good while. Your photo is more akin to knafeh mabruma. Esh el bulbuls really looks like little nests. Edit: This video causes me an itch to make some baklavas.

@Thanks for the Crepes Do you mean kadaif? I love this ingredient, but doesn't use it nearly enough. The most prominent dishes are knafe, esh el bulbul (songbird's nest) and knufe Mabruma.

Ful medames, tender garlicky fava beans with soft boiled egg, chopped onion, cumin, tahini sauce, olive oil, homemade zchug. Stir fried zucchini salad with cumin, sumac, spring onion and sumac.

I don't think they sell the fruit flavored ones in Israel (shame, since the raspberry-yogurt sounds good. Not sure about the lemon though). I will look for one of the coffee flavors.

Coconut flavored loacker quadratini - this stuff is dangerous - it takes some will power to seal the bag and get far away from it.

It's not common to differ between chili pepper cultivars in Israel (sadly). Most markets sell only 'green' and 'red' chilies. The dried chilies are also never labeled. For this recipe I used dried birds eye chili from my garden. All that is to say that it's not really important in this recipe, just there to add a touch of heat. I don't cook a lot with ptitim, but it is seen very differently than couscous in Israel - ptitim is often treated more like pasta, flavored and mixed with vegetables, than eaten as a side dish on it's own (but never as saucy as pasta). Couscous is treated more like rice, it is topped with saucy stews and soups, which are required in order for it not to feel dry and "sandy". The soup most often paired to it is a vegetable soup, usually made with squashes, zucchini, carrots etc, chickpeas and often also chicken. It also seems to me that the most popular use for couscous in North America & Europe is in a salad, which is less common here (other than a substitute for fine bulgur in tabbouleh). Edit: BTW, here is how tanjia is often served in a fancier setting: link.