Type: Stuffed
Stuffed artichokes with peas & dill
Thrifty Jerusalem cooks make good use of the abundance in spring greens and preserve broad beans, young vine leaves and artichokes at…
Stuffed potatoes
The cuisine of Libyan Jews, Tripolitans as they are known, is luxurious and complex and has made a clear mark on the…
Stuffed aubergine with lamb & pine nuts
Elran Shrefler is the youngest of Ezra and Rachela Shrefler’s nine children, who run Azura, a restaurant in the heart of Machne…
Ruth’s stuffed romano peppers
This is Yotam’s mother’s recipe. It is mellow yet delectable and you don’t need much else beside it. Serve with Kohlrabi salad…
Kubbeh hamusta
Friday lunchtime around Machne Yehuda market is all about kubbeh in soup, a tradition of Kurdish and other Jews from Iraq, Syria…
Open kibbeh
This variation of kibbeh (see page 159) is very untraditional. It is more of a layered savoury cake incorporating the essential elements…
Stuffed onions
As a result of the long cooking and the sharp sweetness of the pomegranate molasses, these onions have a surprisingly deep, yet…
Turnip & veal ‘cake’
After about an hour of serious struggling with various kitchen utensils and a host of small, sharp tools — and with turnip…
Lamb-stuffed quince with pomegranate & coriander
This is a stunning dish that we always go back to. We regularly teach a simplified version in our Saturday morning classes…