The perfect hot-weather side dish, this simple recipe from Carol Ungar’s ‘Jewish Soul Food’ cookbook is as refreshing as salad gets.
Bay Area chef Alix Wall cooks her way through Israeli food authority Janna Gur’s new book, ‘Jewish Soul Food: From Minsk to Marrakesh’ and finds it well worth the trip.
This moist, delicious version of a classic Sephardic dessert is the best one Israeli food maven Janna Gur has ever tasted. Ground coconut and pistachio nuts add crunch.
Janna Gur got this recipe from Marina Toporiya, a Georgian cook who turned out wonderful and unusual dishes from the old country.
To make this simple and tasty meze salad you will need two typical North African condiments — pickled lemons and harissa. Both can be made at home or bought at specialty food stores.