Tap a chip to add another filter, or use Clear all below.
Aubergines char directly on a gas flame or under a hot grill until the skin is uniformly black and the flesh is collapsed inside. Steamed briefly under foil; peeled. Flesh chops, then mashes (don't blend, the texture is the point) with tahini, lemon, garlic, salt. Plate; pool olive oil; scatter pomegranate seeds and parsley.
A rich and elegant chocolate cheesecake with a delicate shortcrust pastry base, silky chocolate-cream cheese filling, and a distinctive espresso-coffee liqueur sauce. This sophisticated dessert balances the intensity of chocolate with the subtle bitterness of coffee, creating a complex flavor profile suitable for elegant entertaining.
Ready-rolled all-butter puff pastry cuts into 12 squares (about 12 × 12 cm). Cheese filling: feta + ricotta + egg + parsley + nutmeg + pepper, mashed to a thick paste. Filling spoons onto each square; corners fold across to a triangle; edges crimp with a fork. Brushes with egg wash; sprinkles with sesame and nigella seeds. Bakes for 25 minutes at 200°C till deep gold and puffed.
Strong bread flour worked with eggs, honey, oil, salt and warm water until the dough is smooth and elastic. Two long rises, the first slack and the second tight after braiding. A six-strand braid if you're showing off, three-strand if you want the loaf made before the candles. Brushed with egg yolk for the lacquer-deep crust, scattered with sesame or poppy seeds, baked until the bottom sounds hollow when tapped.
A two-stage dish. First, thin crepes (much thinner than a pancake - almost see-through) cooked one side only on a buttered pan, stacked under a clean cloth. Then a filling of farmer cheese (or ricotta drained well) mashed with egg yolk, sugar, vanilla and a little lemon zest. A heaping tablespoon of filling on the cooked side of each crepe, folded into a tight envelope, and fried briefly in butter on both sides until golden. Served warm with cold sour cream and a spoon of red-berry compote.
Brioche-style dough: bread flour, yeast, milk, eggs, butter, sugar, salt. Kneads 10 min till elastic; rises 1 ½ hours. Chocolate filling: dark chocolate + butter melted with cocoa, sugar, cinnamon, cools to spreadable. Dough divides in half; each rolls to a rectangle 40 × 25 cm; filling spreads to edges; rolls up tight; cuts lengthways down the middle; the two halves twist around each other (the iconic babka braid). Lifts into a buttered loaf tin; rises for 45 min; bakes for 35 min at 180°C. Sugar syrup brushes over hot.
A rich enriched dough is mixed and kneaded; first rise overnight in the fridge for the best flavour and easier handling. The next day, the cold dough rolls into a wide rectangle; chocolate filling spreads thick to the edges; rolls into a tight log. The log is sliced lengthwise, twisted into a braid (cut sides facing up to expose the chocolate), tucked into a loaf tin and proofed. Bakes; brushes with sugar syrup hot from the oven.
Dried chickpeas soak overnight with a teaspoon of baking soda. Cook for 60-75 minutes with baking soda until very soft. Reserve a small handful of whole chickpeas as garnish. Blend hot chickpeas with garlic, lemon, salt, ice cubes (yes, they help the emulsion) and a generous quantity of good tahini. Result: smooth, silky, pale-gold. Plate in a wide bowl; swirl with the back of a spoon; top with chickpeas, paprika, parsley, olive oil, cumin.
Vegetables are diced into uniform 5 mm cubes, knife work matters. Lemon juice, olive oil and salt are the only dressing; sometimes a teaspoon of sumac or a clove of crushed garlic. Eaten freshly made; doesn't keep, the cucumbers weep.
A graham-cracker base is pressed into a 23 cm springform tin and pre-baked for 10 minutes. Filling: cream cheese is softened to room temperature (cold cream cheese gives lumpy batter), then beaten with sugar, eggs one at a time, sour cream, vanilla and lemon. The tin is wrapped in foil so the water bath doesn't seep in. Baked at 160°C in a water bath for 60-75 minutes until the edges are set but the centre wobbles a 7 cm circle. Cooled in the oven with the door cracked for 1 hour (avoids cracks). Chilled overnight. Served chilled.
This orange cheesecake tart combines a shortcrust pastry case with a creamy, citrus-infused cheese filling. It is best served chilled and finished with warm marmalade and candied orange peel for a bright, elegant dessert.
Shortcrust pastry blind-bakes to a deep gold (essential, soggy bottom is a quiche's main enemy). Vegetables sauté separately to soften and dry; the custard mixes; everything assembles in the shell and bakes until set with a faint wobble in the centre.
Buttery shortcrust pastry blind-baked first to set the base, then filled with rendered smoked lardons, grated gruyère and a rich egg-cream custard, baked at moderate heat until just set with a slight wobble in the centre.
Rugelach dough: equal weights butter and cream cheese, beaten together, with flour and salt, like a cream-cheese shortcrust. Chills for 2 hours. Filling (chocolate version): cocoa, sugar, butter, sometimes chopped chocolate. Dough divides into 4 portions; each rolls into a circle 28 cm across; spreads with filling; cuts into 8 triangular wedges like a pizza. Each wedge rolls up from the wide edge toward the point. Brushes with egg wash; dusts with sugar. Bakes for 22 minutes at 180°C.
Aubergine slices salt, drain 30 min, pat dry, fry crispy in olive oil. Eggs hard-boil (or for the traditional Iraqi-Jewish version, slow-cook overnight in a hamin pot, the brown eggs become beigene). Israeli salad: cucumber, tomato, red onion, parsley, lemon, olive oil. Tahini whisks with lemon juice and water to a pourable sauce. Pita warms briefly. Build: hummus smears inside; aubergine slices layer; egg quarters; salad; tahini drizzle; amba spoon; parsley.