Honeycake too good to give up on – even burnt, the first one smelled so good, I had to try again. Was I glad I did. The cake is light, toothsome, and spicy-sweet.
I first ate this salad of sweet potatoes and lentils at a local Aroma cafe, and liked it so much I re-created it at home.
Israeli Kitchen is 2 Years Old
Israeli Kitchen’s second birthday makes me think about the culinary journey I started in 2008.
Pargiot: Chicken Thighs in an Almond Crust
Cooking light for Rosh HaShanah, I made these flavorful and juicy chicken thighs baked in an almond crust.
Kitchenetta has written about making Mafroum on her got no milk blog. I was excited to hear from a reader who’s gone ahead and made her own Baharat spice mix. And am pleased that a recipe from here has contributed to the table of lactose intolerant folks.
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Thank you Mimi for a really delicious recipe. And I still have some leftover Baharat spice mix. Any ideas of what I can make with it?
You’re very welcome, kitchenetta.
Make meatballs and spice them with Baharat; that’s the traditional use for them. If you still have some left over, rub it into the next chicken you roast, with some crushed garlic – drizzle a thread of olive oil over everything – and a little sweet syrup like maple or silan – it will be delicious.