Israeli Independence Day

2 x 400 gram cans of chickpeas saved chickpea juice 4 teaspoons tahini 2 crushed cloves of garlic 1 teaspoon salt 6 tablespoons olive oil

Don’t be intimidated by the number of ingredients or instructions below, it is all super easy and straightforward, and an amazing plated salad with protein-packed

This past summer my older kids who live in Israel introduced me to amazing street food that has become super popular in Israel as of

75g (¾ cup) toasted hazelnuts 840ml (3 ½ cups) chicken or vegetable broth 1 bunch coriander: stems (for boiling); leaves, roughly chopped for serving 445g

Feel free to swap the peppers for one medium aubergine, or two courgettes, or four medium boiled potatoes as desired. 4 tablespoons olive oil 1

Amba is a sweet and sour mango sauce which is a common topping on sabich and falafel. It can be purchased in supermarkets in Israel,

Schug is a Yemenite chili sauce (or in my case it’s a coriander pesto as I can’t handle any chili). 40 g (1 cup/large bunch)

1 large (English) cucumber, seeded and diced 6 ripe tomatoes, diced 1 red or orange bell pepper, seeded and diced 6 green onions (scallions), thinly

½ cup fresh lemon juice 6 cloves garlic, unpeeled  1 cup raw tahini paste  1 teaspoon salt ½ – 1 cup ice water  Salt to

Long before cauliflower was on every menu, my mother would make cauliflower on Fridays as a pre-Shabbat treat. Fried cauliflower is incredible straight from the