Harif (Hebrew – means “sharp”) or Harissa (Arabic) is our Red Hot Sauce. Chili Arbol gives it its red color. It is fiery but flavorful. I make my sauce in a VitaMix, which blends it a little more than the traditional methods,
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I made and offered two hot sauces when I started in the food business: Z’hug and Harif. For those who like it hot, either of these sauces is a wonderful accompaniment to a meal. Gutturals are difficult for Americans. Staff and customers came
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Black Bean Soup – great in winter when you want something warm and substantial when you come in from the cold … or before you go out into it!
Babaganoush features a wonderful creaminess and fresh taste. Whether you like eggplant or not, it’s a must-try. You may be surprised.
Salad for Breakfast – Israeli/Jerusalem Salad is a part of a great alternative to sugary, highly processed “Standard American Breakfasts.”
Israeli White Bean Soup – a favorite recipe from my cafe days, still a big favorite! Easy to make, pretty to look at, delicious, nutritious.
Veggie Cholent, is the veggie version of a traditional stew prepared and put on to cook before the Sabbath begins Friday evening.
Red Cabbage Slaw is one of my Shabbat favorites. On Friday evenings, I enjoy the first meal of the Sabbath.
Dill Potato Salad recipe — first made weekly in my home on Shabbat, then made daily in my Cafe, one of sixteen beautiful salads.
A delicious gluten-free vegan “no-meat loaf” recipe that I made for my customers before faux meats were available.