Type: Vegetables
Swiss chard fritters
The intense green colour of these fritters, originally Turkish, is paralleled by a wonderfully concentrated ‘green’ flavour of chard and herbs. They…
Puréed beetroot with yoghurt & za’atar
Beetroot is one of very few vegetables that have a strong presence in the cuisine of almost any group in Jerusalem: it…
Fried tomatoes with garlic
These tomatoes, eaten by Palestinians any time of the day when tomatoes are in season, are not an earth-shattering revelation but they…
Root vegetable slaw with labneh
We make this salad in the winter or early spring, before any of the summer crops are around. It is incredibly fresh,…
Kohlrabi salad
Kohlrabi is a weird vegetable. We don’t like saying it but it is. It is a cabbage with a swollen stem that…
Lemony leek meatballs
What is a meat recipe doing in the vegetable section? Well, what makes these fritters so special is how well the flavour…
Mixed bean salad
String beans are in season in summer and early autumn and are a symbol of the Jewish New Year (Rosh Hashana), particularly…
Raw artichoke & herb salad
Artichokes are the most extraordinary vegetable; nothing tastes quite as magical. Many cooks tend to be finicky when it comes to artichokes,…
Broad bean kuku
This frittata-like dish is characteristic of the Iranian Jewish cuisine. Barberries, another typical ingredient, are tiny sharp berries. Try looking for them…