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Recipes
Relishes/Dressings
Browse through our growing collection of 2521 recipes. You can also search the recipe database using the search box in the left column of this page.
Tahini (Sesame Seed Paste)
Yes you can easily purchase Tahini already prepared but it's soooo much tastier when it’s fresh that you may never want to serve the store bought again.
Yes you can easily purchase Tahini already prepared but it's soooo much tastier when it’s fresh that you may never want to serve the store bought again.
Mock Za’atar
Although the herb za'atar is used throughout most of the Middle East, the classic spice mix bearing its name is found only in the Levant. Some recipes add ground nuts, others ground dried chickpeas. Since it is so rare in the West, few recipes call for the actual Origanum syriacum.
Although the herb za'atar is used throughout most of the Middle East, the classic spice mix bearing its name is found only in the Levant. Some recipes add ground nuts, others ground dried chickpeas. Since it is so rare in the West, few recipes call for the actual Origanum syriacum.
Dukkah (Egyptian Spice Mixture)
Some versions of this Egyptian spice mixture contain pepper and thyme. It is added to lamb stews or mixed with olive oil and used as a bread spread
Some versions of this Egyptian spice mixture contain pepper and thyme. It is added to lamb stews or mixed with olive oil and used as a bread spread
Bazha (Georgian Walnut Sauce)
Arguably no group loves walnuts more than Georgians who add them to almost any dish. This ardor manifests itself in dozens of walnut sauces, the original concept adapted from Persian cuisine, which are served with almost everything. The most versatile of these sauces is bazha. Typical of Georgia, this uncooked sauce is slightly tart as sweeteners are not used in cooking. The thickness of bazha varies according to the nature of the dish: a thicker sauce for pkhali (salads); a thinner sauce for poultry and fish.
Arguably no group loves walnuts more than Georgians who add them to almost any dish. This ardor manifests itself in dozens of walnut sauces, the original concept adapted from Persian cuisine, which are served with almost everything. The most versatile of these sauces is bazha. Typical of Georgia, this uncooked sauce is slightly tart as sweeteners are not used in cooking. The thickness of bazha varies according to the nature of the dish: a thicker sauce for pkhali (salads); a thinner sauce for poultry and fish.
SMOKED-TROUT HORSERADISH DIP (dairy)
This recipe is perfect for unexpected company because it can be prepared in 15 minutes or less.
This recipe is perfect for unexpected company because it can be prepared in 15 minutes or less.
APPLESAUCE HORSERADISH SAUCE (dairy)
This pungent sauce combines the sweetness of applesauce with the fire of horseradish. Great with salmon.
This pungent sauce combines the sweetness of applesauce with the fire of horseradish. Great with salmon.
HORSERADISH CHEESE SPREAD (dairy)
Great for breakfast, a snack or an appetizer
Great for breakfast, a snack or an appetizer
Salata Ades (Middle Eastern Lentil Spread)
Although Westerners are most familiar with the chickpea puree called hummus, Middle Easterners have long enjoyed a variety of mashed legume dishes, such as this one made from lentils.
Although Westerners are most familiar with the chickpea puree called hummus, Middle Easterners have long enjoyed a variety of mashed legume dishes, such as this one made from lentils.
Dip for Raw Vegetables
Horseradish Ketchup or Chili Sauce Mayonnaise Fresh chopped parsley (dried parsley can be used) Garlic powder 1 tsp. lemon juice
Horseradish Ketchup or Chili Sauce Mayonnaise Fresh chopped parsley (dried parsley can be used) Garlic powder 1 tsp. lemon juice
Z’chug Yemenite Chili Paste
There are many versions of this Yemenite fiery green chili paste. Z'chug is fiery and, therefore, is often served with crushed tomatoes or diluted with a little chilbeh or tahina to soften its potency. For shatta, a red version of z'chug, use red chilies. Traditionally, the chilies are pounded with garlic in a mortar or on a flat stone, then the spices are mixed in. A blender makes the process much easier. Add a little z'chug to stews, salads, and meat, poultry, and fish sauces or serve with such traditional dishes as chilbeh and miloach.
There are many versions of this Yemenite fiery green chili paste. Z'chug is fiery and, therefore, is often served with crushed tomatoes or diluted with a little chilbeh or tahina to soften its potency. For shatta, a red version of z'chug, use red chilies. Traditionally, the chilies are pounded with garlic in a mortar or on a flat stone, then the spices are mixed in. A blender makes the process much easier. Add a little z'chug to stews, salads, and meat, poultry, and fish sauces or serve with such traditional dishes as chilbeh and miloach.
Rambam’s Charoset
This is based on the directions of Moses Maimonides in his commentary on the Mishnah.
This is based on the directions of Moses Maimonides in his commentary on the Mishnah.
Lab (Ethiopian Cheese Dip)
This tangy dip was made with goat or sheep’s cheese, but you can substitute more readily available soft cheeses and add a little more lemon zest to simulate the original.
This tangy dip was made with goat or sheep’s cheese, but you can substitute more readily available soft cheeses and add a little more lemon zest to simulate the original.
Salatet Ful Abiad (Middle Eastern Bean Spread)
For millennium, Middle Easterners have been making spreads from legumes. Although most Westerners are familiar with a chickpea mixture called hummus, bean spreads are also common throughout the region. Indeed, some Middle Eastern hummus mixtures contain a little fava beans as well, producing an averse reaction in those who are allergic to the latter legume.
For millennium, Middle Easterners have been making spreads from legumes. Although most Westerners are familiar with a chickpea mixture called hummus, bean spreads are also common throughout the region. Indeed, some Middle Eastern hummus mixtures contain a little fava beans as well, producing an averse reaction in those who are allergic to the latter legume.
Marinirte Ugerkehs (Ashkenazic Dill Pickles)
There are two primary methods of brining: Long-brine and short-brine (or fresh pack). In the latter, the vegetables are cured in salt for only a few hours, then preserved in vinegar. Long-brine vegetables are cured in salt in a method that requires an extended soaking period and controlled conditions. Salt plays many roles in pickling: It enhances the taste by removing raw flavors; deters bacteria; and extracts water from the vegetables, which not only keeps the vegetables crisp, but also keeps the water from seeping out later and diluting the preservative effect of the vinegar. Use uniodized salt; iodized salt darkens the vegetables and turns garlic blue. Fruits are not brined, which would extract their acid needed in preservation, but instead they are lightly cooked before pickling. The gherkin is the most common variety of cucumber used for pickling. There are three basic types of pickles: Sour, half sour, and sweet. Sour pickles are fully fermented cucumbers, while half sours are partially fermented in a salt brine for two to four weeks. Europeans never added vinegar to the brine, but it has become popular in America to prevent the growth of bacteria. The addition of garlic makes a pickle a kosher dill. Cucumbers pickled within 24 hours of harvest have the best flavor and texture; older cucumbers produce hollow centers.
There are two primary methods of brining: Long-brine and short-brine (or fresh pack). In the latter, the vegetables are cured in salt for only a few hours, then preserved in vinegar. Long-brine vegetables are cured in salt in a method that requires an extended soaking period and controlled conditions. Salt plays many roles in pickling: It enhances the taste by removing raw flavors; deters bacteria; and extracts water from the vegetables, which not only keeps the vegetables crisp, but also keeps the water from seeping out later and diluting the preservative effect of the vinegar. Use uniodized salt; iodized salt darkens the vegetables and turns garlic blue. Fruits are not brined, which would extract their acid needed in preservation, but instead they are lightly cooked before pickling. The gherkin is the most common variety of cucumber used for pickling. There are three basic types of pickles: Sour, half sour, and sweet. Sour pickles are fully fermented cucumbers, while half sours are partially fermented in a salt brine for two to four weeks. Europeans never added vinegar to the brine, but it has become popular in America to prevent the growth of bacteria. The addition of garlic makes a pickle a kosher dill. Cucumbers pickled within 24 hours of harvest have the best flavor and texture; older cucumbers produce hollow centers.
