Type: Soups
Spicy freekeh soup with meatballs
Palestinians, like many others in the region, used to harvest some of their wheat while the grains were still green and not…
Clear chicken soup with knaidlach
Knaidlach, matzo meal dumplings served in chicken or beef broth, appear on most Jewish tables in Jerusalem and around the world at…
Tomato & sourdough soup
Yotam’s mother, Ruth, who kindly gave us this recipe, is in many ways a typical Jewish Jerusalem cook. She was born to…
Burnt aubergine & mograbieh soup
Mograbieh, and to a lesser degree maftoul, are available from some Middle Eastern grocers and online (see more on mograbieh and maftoul…
Pistachio soup
Don’t be too quick to judge. This soup, traditional of the Iranian Jewish community, only reveals its true glory at the very…
Seafood & fennel soup
You don’t see lots of seafood in Jerusalem. The distance from the sea and kosher rules (see page 231) make it a…
Cannellini bean & lamb soup
Yemeni Jews, who set up simple eateries in Israel after settling there in the 1950s, are famous for their soups and stews,…
Hot yoghurt & barley soup
This is adapted from an Armenian recipe for warm rice and yoghurt soup, not dissimilar to Sephardi soups using rice, yoghurt, onion,…
Watercress & chickpea soup with rose water & ras el hanout
Ras el hanout is a spice blend brought to Jerusalem by North African Jews consisting of mainly sweet and hot spices, toasted…