These are like mini pizzas and go great with a side of warm tomato sauce to dip them into. They also reheat well! Feel free to add your own “toppings” instead of sundried tomato and spinach, you can add what you love!
Kasha is called buckwheat groats. It is popularly consumed in Eastern Europe and many Ashkenazi Jews recognize it as “Kasha Varnishkes,” which is also known as kasha with bowties. Kasha is a very underrated grain, probably because it is usually prepared in a flavorless and dry way. It is beyond delicious and filling – give it another shot with this easy recipe.
These beautiful flavor bursting fritters can also be reheated or eaten the next day at room temperature. They also go great with a tahini or yogurt dipping sauce.
Shakshuka is my favorite breakfast! It is one of Israel’s most popular dishes and was inspired and brought over from North Africa. There are so many ways to make shakshuka, with all different kinds of fresh herbs, greens, cheeses…But here is my version of shakshuka and feel free to add feta, goat cheese or fresh mozzarella to the recipe when you add the eggs.
Poaching eggs can seem intimidating but if you stand right there and watch it, you can get really good at it and wow is it worth it! You can use any kind of vinegar you have in the house for this.