Welcome!

My newest cookbook, Shabbat: Recipes and Rituals From My Table To Yours, was released on September 5th.

I am the author of Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, as well as the co-author of 14 cookbooks including three New York Times bestselling cookbooks with Chrissy Teigen.

ABOUT ADEENA

xoxo
Adeena

My refreshed newsletter, where I’ll be visiting you weekly with dispatches from my life and kitchen. You’ll get access to a monthly original recipe just for subscribers; exclusive upcoming news about new books/projects, travel and eating suggestions for Israel and beyond, and more treats.

SHABBAT: Recipes and Rituals FROM MY TABLE TO YOURS

ABOUT THE BOOK

Recipes

WHERE TO SNACK ON TRAIN TRACK PARK
(Tel Aviv’s Park Hamesila)

I remember the days when Tel Aviv’s Park HaMesila (Train Track Park) was nothing more than an abandoned ravine being used as a giant parking lot. That all changed in 2020, when the park opened as a mile-long park that became an instant magnet for people looking for a bit of chill smack in the middle of a very busy neighborhood. Once a stop on the old Jaffa-Jerusalem railroad line, today it winds lazily, housing green spaces and a bunch of charming and delicious cafes and restaurants.

Here are five places to stop during the day, in chronological order walking from north to south, for a coffee, pastry, or one of Tel Aviv’s most coveted bowls (or cones) of ice cream.

Stay tuned for Part 2, all about nighttime spots on the Mesila.

📍 @miragetelaviv - Good coffee and pastries (turns into a resto for dinner)

📍 @cassata.telaviv - Excellent Ice cream in flavors like toasted rice and brown butter/sage. Expect lines.

📍 @_elifelet - Great house-made pastries (including several GF options), excellent tea, and wine.

📍 @rogershouse - Classic, with fresh squeezed juice, a good beer and wine selection, and good sandwiches

📍 @lovecoffeetlv - One of the city’s first, and still popular, cold brew spots. Hot coffee, too.

#mesila #telaviv

FEDERAL DONUTS FRIED CHICKEN
Serves 4 to 6

Did you know I coauthored a fried chicken cookbook? Yes, and with none other than @leeschrager, founder of the NY and South Beach Wine and Food Festivals, who is simply obsessed with fried chicken. It’s an amazing road trip book we collaborated on with @evansungnyc. I met Lee when I almost burned down his apartment as a fledlgling food styling assistant some 15 years ago (a story for another day), and the rest is history. I worked on all three of his books and we became dear friends. In the Fried and True book is a fried chicken recipe from none other than my dear @mikesolomonov, with whom I am doing a dinner at Lee’s Festival next week at Mike’s new restaurant, Aviv, in the 1hotel South Beach, The circle is full, my friends. This recipe, from @federaldonutsandchicken, gets a double fry and a saucing in a super salty savory Asian-inflected dizzle. It’s easy - see you both next week in Miami, Lee and Mike!

For the Chicken:
1 whole chicken, cut into 8 pieces
Kosher salt for seasoning, + 1 TB
2 c. cornstarch
1 c. all-purpose flour
vegetable oil for frying

For the Sauce:
1/4 c.chili-garlic sauce
1/4 c. soy sauce
3/4 c. kecap manis (sweet soy sauce)
3 TB apple cider vinegar
Asian pickles of your choice

The night before, liberally season chicken with kosher salt; arrange in a single layer on a rimmed baking sheet. Refrigerate overnight, loosely covered with parchment paper.

In a small bowl combine the chili-garlic sauce, soy sauce, kecap manis and vinegar.

Fry #1: Fill a large (at least 8-quart) pot halfway w/ oil;heat to 300°F. Set a baking rack on top of a rimmed baking sheet. In a large bowl whisk the cornstarch, flour and the 1 TB salt. Whisk in 1 ½ c. water to make a crepelike batter, adding water by the tablespoonful if the batter feels too thick. Dip the chicken in the batter, shaking off excess. Fry in batches until the chicken is golden, 12-13 minutes; drain on rack.

Fry #2: Increase the oil temperature to 350°F. Fry chicken until crisp and color deepens, 6 to 7 more minutes. Cool slightly on the rack, then coat liberally with the sauce. Serve with pickles.

#friedandtrue #federaldonuts

Nature heals. And so does strawberry Knafeh.

@yakirkn spent 200 days in G*za last year, and when he came out he sought refuge and peace of mind within the rows of sustainable crops at farms all over Israel. Tu B’shvat starts tonight, and it celebrates the so-called Jewish “New Year of the Trees.” There’s no better time to highlight Israeli agriculture and the role it has played in the path to healing in the ongoing aftermath of October 7th. His organization, @farmtotable_israel, which he actually founded during COVID, became his primary passion as he sought both to heal himself and to help Israeli farms that suffered with the lack of workers, commerce, and tourism since the war. I went down to Moshav Yeted on the Gaza Envelope on a recent Friday to visit Organika Farm (the farmeres, who usually participate, were in Tel Aviv that day selling at a Greenmarket), where we picked kohlrabi, strawberries, mustard greens and fennel straight from the fields, then went to work making a delicious brunch with the fruits of our labor. After a lot of chopping, drizzling, assembling (and some great local wine) we sat down to a delicious plant-based lunch - and you can, too. Reach out to them to bring a group down for a healing day in nature with an incredible meal at the end.

PRESERVED LEMON MILKSHAKE 🍋
Serves 2

Are you even living your best preserved lemon life if you haven’t tried one of these milkshakes? I am COMMITTED to my many jars of lemons, always looking for new ways to use them. This one really moved me - it’s sweet and funky, with some lassi-cousin vibes but a taste all its own. Adjust the amount of lemon and sweetness to your liking, and prepare to be hooked. 🍋🥤

1 pint (2 cups) vanilla ice cream, softened
½ small preserved lemon, seeds removed (or more or less to taste)
2 tablespoons maple syrup
3-4 tablespoons milk, if needed

Combine the ice cream, preserved lemon, and maple syrup in a blender; blend on high speed until smooth, thick and pourable, adding milk as needed, 20 to 30 seconds. Divide among 2 glasses.

#preservedlemons #milkshake #dessertlover

Today marks the 19th English and Hebrew Yahrzeit (memorial anniversary) of my mother, Steffi z”l. She (and my dad) taught me everything I know about what hosting is really all about. I write about it over on Substack, and include a recipe for her famous mock chopped liver. Link in my bio. 📷 @danpdanp styling @nuritkariv_

PITA NACHOS
Maybe better than corn chip nachos- I know those are fighting words. Perfect as your game day snack for the upcoming Super Bowl.

3 pitas, split (6 rounds) cut into thirds (12 pieces from each pita)
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons sweet paprika
1 teaspoon cumin
1/4 teaspoon cayenne
2 cups grated cheddar cheese
1 cup grated mozzarella
1 medium jalepeno, thinly sliced into rings
a 14-ounce can black beans, rinsed and drained
2-3 teaspoons harissa
Salt and pepper to taste
2 small ripe avocados, diced
½ red onion, diced
1 large tomato, diced
½ cup labaneh

Preheat the oven to 350°F. In a large bowl combine the olive oil, salt, pepper, paprika, cumin and cayenne. Add the pita to the bowl and toss with a rubber spatula to coat.
On a parchment-lined baking sheet arrange the pita in a single layer and bake until fragrant and crispy but still slightly soft in parts, 12-13 minutes; cool.

Raise the oven temperature to 400°F.
In a medium bowl combine the beans and harissa and season with salt and pepper to taste.

Transfer the chips to a smaller rimmed baking sheet and layer with cheese, beans and jalepeño. Bake until the cheese is melted and bubbly on the sides, 8-10 minutes.

Top with the tomatoes, avocado, onion, and Labaneh.

#SuperBowl #superbowlsnacks #nachos #pitachips

NAAMA’S GARLIC-HERB WHOLE FISH
Serves 1 to 2

No one cooks more (or better) than @naamascooking . She goes from working with me all day creating recipes for books, social media, and other projects–to home, where she makes a fresh, hot dinner for her fiancée every night. Often we’ll plot about what she’s going to make and this is frequently the answer: a whole fish, slathered in herby sauce, infused with lemon, and roasted until the skin is crisp and the inside is juicy and tender. Now it’s become a favorite of mine, too. So easy to execute, such delicious results!

a 1-pound small whole white fish
6 cups loosely packed mixed herbs, such as mint, cilantro and parsley
4 cloves garlic
7 tablespoons olive oil, divided, plus more if needed
1 teaspoon kosher salt, plus more for seasoning
1 lemon (half thinly sliced, half cut into wedges)
2 to 3 cups cherry tomatoes
Kosher salt

Preheat the oven to 400°F.

On a rimmed baking sheet, use a sharp knife to score each side of the fish with three ½-inch deep cuts about 2 inches apart.

Blend the herbs, garlic, 5 tablespoons of oil and 1 teaspoon of the salt in a bullet-style or stick blender until smooth, adding more oil if need be for a smoother consistency, 30-45 seconds.

Using your hands or a rubber spatula, use half the garlic-herb sauce to coat both sides and the cavity of the fish (you will have some extra sauce; use more if you like it very herby! You can also add a second fish to the baking sheet). Place the lemon slices in the cavity of the fish.

Arrange the tomatoes around the fish on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and generously season everything with more salt. Roast until the fish skin bubbles and the tomatoes burst, 15 minutes. Serve with lemon wedges.

#wholefishdinner #wholefish #marryme #dinnerrecipe #fishrecipes

SPIKED HOT BAHARAT CIDER
Makes 1 large or 2 small drinks

An easy, warm-spiced cocktail inspired by some of my favorite flavors. If you like pumpkin spice, you’ll go bonkers for this one. The cider, bourbon, baharat, and cinnamon are a cozy winter dream come true.

1 1/4 cups apple cider
Cinnamon stick, broken in half
1 teaspoon baharat spice blend
1 small apple, very thinly sliced
2 teaspoons vanilla
2 ounces bourbon
Thick strips of orange zest

Bring the cider, cinnamon stick, baharat, apple slices and vanilla to a boil over medium heat in a small saucepan, whisking to dissolve the spices. Stir in the bourbon. Transfer to a mug (or two), add the orange zest, and enjoy.

#baharat #spicedcider #wintercocktail

THAI-ISH POMELO, POM & HERB SALAD
Serves 4

In peak citrus season I can’t get enough of salads like these: juicy, crunchy, tart, sweet, spicy, herby, fresh, perfect. If you’ve never had a pomelo, this is your chance. If you can’t find one, use pink or yellow grapefruit instead.

1 tablespoon neutral oil (such as avocado)
½ cup raw cashews
Kosher salt
Juice of two limes (6 tablespoons)
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar
2 teaspoons fish sauce
1 teaspoon sriracha
1 cup cilantro, tender leaves and stems
1/2 cup mint leaves
1/2 small red onion thinly sliced
1 tablespoon thinly sliced jalapeño
1/2 cup pomegranate arils
3/4 cup thinly sliced celery
1 cup celery leaves
2 cups pomelo segments, cut into large chunks

In a skillet over medium heat toast the cashews with the oil until golden, 3 to 4 minutes. Transfer to a plate and season with salt; roughly chop.

In a small bowl, whisk together the lime juice, sesame oil, brown sugar, fish sauce and sriracha.

In a large salad bowl combine the cilantro, mint, red onion, jalepeño, pomegranate, celery and celery leaves, pomelo and cashews. Pour the dressing over the salad and toss to combine.

(Almost) welcome back @leoraeatkiewicz! Throwback to the time we went to @nomi.monash, in Kfar Monash about 45 minutes north of Tel Aviv between Netanya and Hadera. It is the loveliest, most delicious bakery/cafe/hangout spot with a rotating menu of treats that changes daily. Pastry chef @tully_naveh and chef @sivan_magen create magic every day: seasonal croissants, amazing desserts, sandwiches on the best house-made bread, incredible salads, and fantastic coffee. Open 8 AM - 3 PM; prepare to linger!

📍Nomi, Kfar Monash

#israel #pastryshop #visitisrael #bakery #israelfood

BUFFALO OYSTER SHROOM TEMPURA (gluten free!)
Serves 4 (or 1, since they’re that good)

1 cup seltzer
3/4 cup rice flour
¾ teaspoon kosher salt, divided
8 large oyster mushroom ears
½ stick ounces butter
3 tablespoons honey
2 tablespoons Sriracha, Cholula, Tapatio, or other hot sauce (I used @eternalflamehotsauce)
Dash vinegar
¼ teaspoon kosher salt
Neutral oil, il for frying

Set a rack over a rimmed baking sheet.

Heat ¼ inch oil in a 9-inch skillet over medium heat.

In a medium bowl whisk the seltzer, rice flour and salt. One at a time, dredge the mushrooms in the batter (add a bit more water or rice flour to adjust thickness), letting the excess drip off, and fry until golden, 2 to 3 minutes per side. Drain on the rack, seasoning with salt on both sides while they’re hot.

In a small skillet bring the butter, honey, hot sauce, vinegar, and remaining ¼ teaspoon salt to a simmer over medium-low heat; cook until it thickens slightly, 2-3 minutes.

A few at a time, add the mushrooms to the sauce and toss to coat. Season with more salt and serve immediately.

#oystermushrooms #tempura #glutenfree

In Tel Aviv, my local makolet—a small neighborhood minimarket/supermarket hybrid—has EVERYTHING, including many items I’d be hard-pressed to find back in the United States. Join me on a tour of the two makolets within a three-minute walk from my house in Tel Aviv (and DM me some fun items from your own local store). Canned cholent, anyone???

#telaviv #supermarket #groceryhaul #supermarkets #israel

SWEET POTATO GNOCCHI W/ HARISSA SAGE BROWN BUTTER
(Gluten free for Jazzie; serves 6)

Four years ago when I started working with @theisraelbites (who films & edits all my videos) I didn’t actually know anyone who was celiac. Over the years we’ve recorded hundreds of recipes & Jazzie never asks me to change anything about my recipes for her. Over time I’ve come to enjoy trying to make recipes that she can eat on the days we’re filming. After all, I cook as much to feed & nurture those I love as I do for the creativity it involves. So when we talked about making gnocchi, I decided to try making them gluten free. For a quick sauce I brown butter as pine nuts turn golden and sage leave crisp up, then become spicy with the addition of harissa. Jazzie, Happy Workaversary; this one’s for you.

a 1 ½ pound sweet potato (skin on)
1 ¾ c. gluten free flour, (or 2 cups regular), + more as needed
2 eggs
1 tsp kosher salt, + more as needed
¾ cup finely grated parm, + more for topping
1 stick (½ cup) unsalted butter
⅓ c. pine nuts
1 TB harissa
15 fresh sage leaves
1 TB fresh Za’atar (or 1 TB za’atar blend)

Preheat oven to 425°F. Roast sweet potato on a small baking sheet (or foil) until soft & can be easily pierced with a fork, 50 to 55 minutes; cool & mash until smooth (or pass through a food mill). Mound flour on a clean work surface; create a large well in the center. Add eggs & salt; gently whisk eggs. Grate parm into the well. Combine with potatoes until very shaggy, adding flour to hold dough together (it will be looser than you think). Cut into four pieces.

Bring a large pot of salted water to a boil. One at a time, use some flour to roll a piece of dough into a one-inch log. Use a pastry scraper or knife to cut logs into one-inch-wide gnocchi.

In a large skillet, melt butter, then add pine nuts, sage, & zaatar. Warm until the pine nuts are toasted, the sage crisps & the butter is browned, 3 to 4 minutes; stir in harissa. Transfer gnocchi to boiling water and cook until they float to the top. Lift out of the pot; transfer directly to the pot; toss through until warm. Garnish with parm.

#gnocchi #glutenfree #sweetpotatognocchi

The Yemenite Quarter in Tel Aviv is a place filled with special people, and even more special food to try. I am so lucky to live in the neighborhood- here are a few of the reasons why.

@hummus_shlomo_and_doron
@ozeribrothers @iritslachuch

#telaviv #yemenite #כרםהתימנים #שוקהכרמל #shukhacarmel #carmelmarket #israelifood #israel #israeli_kitchen

Tel Aviv’s best (and vegan friendly! and gluten free! and kosher!) Ethiopian restaurant is a three-minute walk from my house in Tel Aviv’s Carmel Market, and that’s a joy unto itself.

But wait, there’s more: Fanta Prada, Balinjera’s owner and chef, has become more than a neighbor—I’m lucky to call her a dear friend. From the minute I moved into the neighborhood, Fanta—who in the past had successful careers as a lawyer and model—has shared not only her incredible culinary talents, but also the amazing story of Ethiopian Jews and their journey to Israel. She is one of the smartest, most generous people I know and you should give her and her restaurant a follow.

Try her insanely delicious injera bread; vegetarian and meat dishes; and her silan-sweetened techina, all served with her signature style, love, and generosity. We love you, Fanta! @ethiopianfoodrestaurant @ethiopianlifestyle1

#ethiopianfood #jewish #injera #telaviv

CUCUMBER APPLE SALAD
Serves 6 to 8

This salad, a Steffi Sussman (my mom, z”l) special, was on our table every Shabbat, for good reason: Easy to make, versatile, multi-seasonal, and downright delicious. Goes with anything you throw at it. Tastes great as leftovers. Feels festive, yet takes 5 minutes to make. Shabbat Shalom!

1/3 cup apple cider vinegar
¼ cup sugar
1 ½ teaspoons kosher salt
¼ cup olive oil
12 Persian or 2 small English cucumbers (1 ½ pounds), thinly sliced on the bias
1 medium crispy, tart red apple (such as Pink Lady), thinly sliced
½ small red onion, thinly sliced
½ cup finely chopped dill

In a small, microwave-safe bowl place the vinegar and microwave on high for 30 seconds. Transfer to a medium salad bowl, add the sugar and salt, whisk to dissolve and let cool to room temperature, 10 minutes. Whisk in the oil, then add the cucumbers, apple, onion, and dill, toss, and chill for 30 minutes before serving.

URI BURI, ETERNAL OPTIMIST

I recently went to visit Uri Jeremias, the legendary owner of @uri_buri_akko fish restaurant in Akko (Akka in Arabic), the ancient coastal city in Northern Israel. Since October 7th the usually bustling town, the restaurant, and his beautiful hotel, @efendihotel, have all been virtually empty of visitors. But Uri—who has devoted much of his professional life to coexistence in the mostly Arab and Palestinian Old City (he lives in nearby Nahariya)—, lifted my spirits when it should have been me lifting his. Three years ago Uri Buri was burned to the ground, but he rebuilt, keeping his entire, multi-ethnic and multi-religious staff employed—just as he did throughout the pandemic and as he has done throughout this yearlong dry spell. Uri had celebrated his 81st birthday the day before we came, and he is not slowing down. He’s been working on a proprietary food ingredient that will be launching soon internationally, and is as intellectually and spiritually vital as he was when I first met him some 15 years ago. After we sampled some of his delicious dishes—including several flavors of his perfect ice cream—he shared words of optimism and hope, which have been in very short supply in these parts. “I will always fallow the light and the hope and not the dark and despair,” said Uri. “If you are a pessimist your whole life and you reach your last day and find out you were wrong, you f*&ed up your whole life. But if you are an optimist your whole life and reach your last day and find outreach you were wrong, you’e only f*&ed up one day.”

#akko #northernisrael #uriburi #israelicuisine #optimism

CANDIED PINK GRAPEFRUIT SLICES

My pink-grapefruit obsession hasn’t abated; if anything, it’s only gaining speed. I recently wondered what would happen if you candied whole slices of grapefruit—juicy flesh and bitter, spongy pith and rind—with nothing more than sugar and a hot broiler. It works! You may have to play with the proportions of sugar and the broiling time based on your oven, but check it out and let me know what you think!

1 pink grapefruit
Demerara sugar (Sugar In The Raw)

Preheat the broiler. Use a sharp knife to thinly slice as many rounds of grapefruit as will fit on a sheet pan. Sprinkle 2-3 teaspoons sugar on each round and spread it all over, including over the rind. Broil until the sugar is deeply caramelized, liquefied and bubbly, 2 to 4 minutes. Remove from the oven, let cool, and eat like candy.

#candiedfruit #grapefruit #fruithack #candiedfruits #candy #2ingredients #easyrecipe

TANGERINE STRAWBERRY CREPES SUZETTE
Makes 12 crepes

It’s peak peak strawberry season in Tel Aviv; I find myself in the shuk daily buying near-illegal amounts, then watching them disappear as the hours wear on—only to start the delicious cycle again the next day. Here, I use tangerines & strawberries in a classic crepes suzette, a dessert I never regret making in spite of the time they take. They’re so buttery and citrusy, and making your own crepes is a major upgrade.

Crepes:

Scant 1 cup (125 grams) all‑purpose flour, sifted
Pinch of kosher salt
3 large eggs, lightly beaten
1 1/4 cups (352 ml/grams) whole milk
4 TB (1/2 stick) unsalted butter, melted but not piping hot

Sauce:

Juice & zest of 2 large tangerines (about 1 cup juice)
1/3 cup sugar
1 ½ sticks butter, cubed, plus more for the pan
⅛ tsp. kosher salt
1 c. sliced strawberries
3 ½ TB cointreau, grand marnier, or triple sec (optional)

Make crepes: In a medium bowl, whisk together flour & salt. Gently whisk in eggs & milk, then the butter. Strain batter through a fine-mesh strainer into a bowl, pressing any solids with a silicone spatula.

Heat an 8-inch nonstick crepe pan over medium heat until hot; lightly with butter. Use a small ladle to pour about 2 1/2 TB batter into center of skillet. Rotate in a circular motion to cover bottom of the pan evenly with the batter. Cook until set, 30 seconds. Flip if you like, but you don’t have to. Flip the crepe onto a plate; repeat buttering the pan as needed.

Make the sauce: Rub sugar & 1 TB orange zest together; combine in a shallow skillet w/ orange juice, butter & salt. Bring to a boil, reduce to low; simmer until reduced & syrupy, 13-15 minutes.

Finish Crepes: Fold each crepe into triangles. Dip crepes briefly in sauce then layer in a third skillet. Pour Cointreau over top; light until it burns off. Top with strawberries & more zest.

#crepes #crepessuzette #strawberryseason

The force of nature otherwise known as my friend @naifa.mulla has opened a charming café, @west.el.balad (“center of the village”) in the heart of Neve Zedek in Tel Aviv- just steps away from her fine dining restaurant, @naifa_rest.

A proud member of Israel’s Druze community, Naifa has created a place that’s an homage to her culture and her hometown of Yarka in the northern part of the country. The za’atar, sumac, olive oil, and freekeh are sourced there, and the flavors in her dishes—from smoked labaneh to zaatar-harissa scones to delicious sfiha sandwiches, salads, and pastries, are fresh and unique.

“You won’t find chocolate croissants here,” she told me. And I promise you, you won’t miss them.

#druze #westelbalad #telaviv #nevetzedek

As two ice cream lovers, @theisraelbites and I enjoy experimenting with flavors and trying the less obvious choices our local ice cream shops have to offer. And boy do some Israeli ice cream shops have fun flavors, especially when it comes to more savory options.

We put together a list of our top five favorite savory ice creams in Israel (in no particular order):

🐑 @gelatovariegato Sheep’s Yogurt Za’atar with Honey
🌿 @mousseline_jerusalem Basil and Grapefruit Basil, with a honorable mention to Wasabi
🥖 @arteglideria Bread and Butter
🧈@cassata.telaviv Sage Butter
🫒@basta_tlv Tahini with Olive Oil

Are we missing any you love?

#icecream #savoryfood #israelikitchen #גלידה #telaviv #jerusalem

LACY CRISPY VARENIKI (DUMPLINGS)
Serves 6 to 8

Inspired by Asian dumplings with a lace skirt, I took delicious frozen potato vareniki/pierogi (pretty easy to find in supermarkets/Ukranian/Polish/Russian markets), steam cooked them in a skillet, the poured in the starch liquid, covered, and let the dumplings crisp up and form their lacy bottoms. A dollop of sour cream, some salmon roe, a zesting of lemon, some chives–you’ve got an ideal party app for the dumpling obsessed among us. If you’re feeling ambitious, there is a recipe for the dumplings in Sababa.🥟 yeah I just want to say, Los Angeles, we love you and we’re pulling for you.❤️

6 TB plus 3 TB cup water, divided
½ tsp white distilled vinegar
2 1/4 teaspoons flour
Pinch kosher salt
2 TB neutral oil, plus more for oiling serving plate
a one-pound package frozen pierogi or vareniki
Sour cream, salmon roe, lemon zest, and chives for serving

Whisk together 6 TB water with vinegar, flour, and salt in a cup. Select a large (10- or 12-inch) nonstick skillet. Lightly oil a serving plate that’s slightly larger than the diameter of your skillet; set aside.

Heat the skillet over medium-high heat, add the oil, add the dumplings, then carefully pour in the remaining 3 tablespoons water. Cover and cook until the undersides of the dumplings begin to turn golden, 4 to 5 minutes if frozen, 2 to 3 minutes if defrosted.

Whisk the flour liquid again. Open the skillet and carefully pour the liquid over dumplings, swirling to evenly distribute.
Reduce the heat to medium, cover, and cook until the liquid evaporates and leaves a deep golden, lacy web, 5 to 6 minutes.

#dumplings #laceskirt #perogies

Sometimes you just need to walk down the aisles of a giant grocery store. I do my daily shopping in the Carmel market, once in a while I hop in the car to check out yet another amazing supermarket in Israel—this time @hazihinam. 🛒 Check it out with me!

#supermarket #shopping #groceries #israel

North America, recently. Dear friends (a small sampling pictured here), lots of talks, meals, and the comfort of the old country. Special thanks to my hostesses @bonniestern @lipsonadina and host in absentia @leeschrager for making home away from home feel like home.

SPICY CHEDDAR-CUCUMBER RICE
Serves 1 as a main dish, 2 as a side dish

Leftover rice? Not for long. Grab all these kitchen staples and make this perfect five-minute dinner, snack, or even breakfast if you add an egg on top. This is a no-brainer winner. Enjoy!

2 cups cooked rice
⅓ cup thinly sliced scallion greens
1/3 cup chopped cilantro
1 to 1 ½ tablespoons harissa paste
1 cup shredded cheddar cheese
1 tablespoon olive oil
1 Persian cucumber, sliced into thin half-moons
Kosher salt and freshly ground black pepper to taste

In a medium bowl combine the rice, scallions, cilantro, harissa, ¾ cup cheese, and salt and pepper to taste. Transfer to a microwave-safe dish, top with the rest of the cheese, and microwave until hot and bubbly, 90 seconds to 2 minutes. Top with the cucumbers.

#leftoverrice #ricebowl #cheesygoodness #leftovers

BRISKET RAGU PASTA

Leftover holiday brisket has a new home: your favorite pasta sauce. I defrosted a frozen cooked brisket (The Steffi’s Brisket recipe from the Shabbat cookbook)l separated the meat from the other stuff, and stirred the meat (about 1 1/4 pounds) into about 6 cups of marinara sauce (mine was homemade, but two large jars of store-bought would work as well). Warm through for an hour, add fresh basil and season with salt and pepper, and serve with your favorite gnocchi or pasta.

#leftovers #brisket #chanukah

CHAK CHAK
(Crispy Sweet Fried Dough)

Is YOUR manicurist also your cooking instructor? In Israel, the answer can often be yes. My beloved @angela.cosmetics came over and taught me how to make chak chak, a traditional dessert of honey-soaked fried dough her family brought over from Bukhara when they immigrated to Israel. A simple dough (made with a splash of vodka, which encourages flakiness) is rolled out thin, then fried and doused in sweet syrup. A perfect Chanukah treat, amazing served with a glass of hot tea.

3 eggs
⅛ teaspoon fine sea salt
3 tablespoons vodka
2 tablespoons sugar
3 ½ cups flour, plus more as needed
Vegetable oil, for deep frying
1 cup honey

Vigorously whisk the eggs and salt in a large bowl until fluffy, 30 seconds. Add the vodka and sugar and continue to whisk until dissolved, 30 seconds. Add 2 cups of the flour and continue to whisk until combined, and then add the remaining flour ½ cup at a time until a unified but stil sticky dough forms. Turn the dough onto a floured work surface and knead until bouncy and no longer sticky, 3 to 4 minutes. Divide the dough into 3 equal-sized balls; rest for 10 minutes. Roll out the dough using a rolling pin or pasta roller (starting from the thickest setting and moving progressively thinner) until the dough is about ⅛-inch thick. Let the rolled out dough rest briefly, then use a pizza cutter to slice the dough into ¼-inch wide strips.

Fill a medium-large pot halfway with neutral oil and heat to 360°F. Set a rack over a rimmed baking sheet. Working in batches, fry, moving around occasionally until golden, crisp and golden, 3 to 4 minutes. Drain and cool on the rack. In a small saucepan warm the honey until loosened, 1 minute.

Toss the fried dough and honey in a rimmed serving platter until coated. Using oiled hands, press the down so the pieces stick together. Serve with tea.

#chakchak #chanukah #jewishfood #telaviv

.pro-gallery-wix-wrapper {display: block !important;} .pro-gallery-wix-wrapper .gallery-item-container {opacity: 1 !important; display: block !important;}

Welcome! ​

xoxo Adeena

SHABBAT: Recipes and Rituals FROM MY TABLE TO YOURS

Recipes

​

Join me on instagram

Welcome!

xoxo
Adeena