I’m Mimi – Miriam Kresh – an American/Israeli. I grew up in the US, and before moving to Israel 33 years ago, I  lived in  Brazil and Venezuela. I speak the four languages (although if I’m tired or get emotional, my Hebrew deflates).

I’ve worked in offices, and as a doulah and masseuse. For several years I ran a small business selling my own handcrafted soaps. I studied the medicinal uses of herbs for many years. One day I realized that the way I connect with the world is by making things with my hands. Mostly, cooking.

I walked into my kitchen, where I spend most of my day. I looked around, trying to see my workplace with fresh eyes.

On the wooden table there was  dandelion beer fizzing away in a big blue jar. A bowl covered with a striped kitchen towel stood in a warm place by the stove – sourdough bread rising. A pot of rich brown beans simmered over a low flame. The shelves held dozens of cookbooks, rows of brown glass bottles filled with home-made tinctures and infused oils, and some twenty-five spices. Garlic and bunches of herbs hung from hooks let into the ceiling. A brass menorah stood on the window ledge. Hello – this is who I am.

My family? I’m married, with one daughter still at home. I call her The Little One because she’s the youngest of the bunch, although she’s already a teenager. The older three kids are all grown up and pursuing their dreams on their own. My married daughter has given me three delicious grandchildren. Husband is a saintly sort of man who puts up with having his dinner photographed before he gets to eat it. He puts up with just about all my enthusiasms in his quiet way.

Now good cooks, like good gardeners, love to share. Israeli Kitchen came out of my irresistible urge to communicate about food and as Elizabeth David put it, “the urge to cook.”  It’s a creative impulse with a scope as regional or as exotic as you care to make it. My own cuisine has been influenced by the flavors of Latin America, the midwestern US, French and Italian cooking, and the flavors of the Middle East.  I hope these thoughts on food and cooking intrigue and inspire you.

Email, if you wish: miriamkresh1@gmail.com

 Posted by at 6:28 PM

  84 Responses to “About”

  1. Carol, it makes me feel happy to know that my writing brings you closer to Israel. Thanks for letting me know. It makes my day.

  2. Love your blog….

  3. Thank you, Dafna. Love your comment! :)

  4. Can you assist me please. Where on your site is there a link to find either an alphabetical or type of food listing of all your recipes here. I cannot seem to locate it and having to look thru each month for each year to see what is on the site is a major undertaking. Thank you in advance.

  5. Okay so I have spent most of my life doing what I love canning we are at present working on Aliyah, tell me where, what, how to can in Israel, I am bringing my big American Presure Canner.

  6. Ariela, you’re going to discover that few Israelis home-can. That’s because we enjoy an abundance of fresh, and varied, produce all year around, so there’s no rush to preserve foods. Pickles of all kinds and some jams, are what ambitious house-holders might put up. Also, Israeli kitchens have much less storage space than American homes have. I myself have a hard time finding space for my jars of olives and bottles of liqueurs. However, if canning is your love, you should bring extras of any replaceable equipment, except for glassware. You don’t want to ship preserving jars, I assume!

    Even glassware will be different here, not so easy to find, either, and available mostly in springtime, at kitchenware stores. My own special canning funnel and tongs, I had sent from relatives in the States because I couldn’t find them anywhere here – not even in chemical supply stores. Over time, you’ll get used to cooking differently. I encourage you to can, if it gives you pleasure, but also to embrace the Israeli style of shopping, cooking and eating.

  7. I look at it this way, I love summer squash here in the USA, However as you know only one time a year do they come around. So if I preserve them then I can enjoy them any time of year. So does the varied vegetables have seasons there?

  8. Ariela, of course there are vegetables and fruit that appear only once yearly, and some that are around all the time but are cheaper in season. Right now, for example, I can get all the tomatoes I want, but they’re greenhouse tomatoes and nowhere near as cheap as they’ll get in the summer. I don’t mean to discourage your love of canning; just to give you an idea of the differences between eating in the U.S. and here.

  9. Oh, I know and understand and can not wait to delve into the Israeli culture especially cooking.I hear you go out to the shuk to buy veggies and they taste so much better than here. Its just I am a huge proponent of home canning for so many reasons here in the usa. , I can my vegetable cholent stew (not something I would advise unless you do know what your doing) it is easy to open a jar and warm you can add meat later. So, I see how canning vegetables can be a help for a woman on the run. I can soup for a long day when I simply do not feel like cooking or a quick lunch,I can tomato’s in various ways such as making starters for other dishes like paste, sauces, maybe throw in chilies, green peppers onions and various herbs then you have the beginning of something great. LOL (smile). Canning potato’s is a main staple for cooking on the go, you cut them up boil till not blanched then can them, so when you want mashed potato’s later its just a mater of draining them put them in the micro for 5 minutes add your favorite add in’s and you have them done, Point is canning isn’t just about preserving it is about saving time and having on hand what you need when you need it. Also for those frugal people it saves money in that you buy while in season preserve for later when the price is higher because it is out of season. I may hold off on the canning for a bit but I do love it so and have done it for so long it has helped me in so many ways.BY the way I love you web site. Thanks

  10. […] Fiddler on the roof meets homeland cooking…what could be better? Israel cooking […]

  11. Hello Mimi, I came across your blog via the Kosher Cooking Festival at Ilana Davita’s blog. Nice to meet you! I am not Jewish, but married to a lovely Jewish man and I like to follow his customs and do things the “Jewish way” when I can. Warm greetings from NZ.

  12. Hi Jane, and welcome to Israeli Kitchen. Feel free to browse and get some cooking inspiration!

  13. Mimi, I cant tell you what a pleasure to find ‘on accident’ your site! I was doing a web search for homemade date syrup. I had some on several of my trips to The Beautiful Land (7 times so far). I love Israel, and all things Israel, so I am super thrilled to find your site! Even just reading your welcome page made me long for Israel once again.

    Bless you for sharing your treasures. I have bookmarked your site and plan to visit often!



  14. Thank you for those lovely words, Liz!

  15. Miriam – I love the way you communicate your passion for life and food. Food is not our enemy, and you understand that. I’ll be in touch again soon. Lesley at Zlimm123

  16. Hi Mimi,

    I found your blog via Cafe Liz, if I remember right, and I’m super excited to have another menu of recipes to pull from. Thank you for your time and effort in posting all these recipes!

  17. Thank you for responding so kindly, Gil! It’s great to hear from readers, especially when the comment is as nice as that one.

  18. I’m very excited to find your page! My wife and I participated in our first Passover Seder last week at our local church here in the U.S. I love to cook also and your page is just what the doctor ordered. Thanks!

  19. Thanks for the comment, Joshua. Enjoy the recipes!

  20. Hi Mimi,

    While From Suq to Shuk is down, I’ve started a new blog. BonVivantTLV at http://www.bonvivanttlv.com. Hope all is well by you and that you’ll check it out.
    Shavua tov,

  21. Just found your blog. Love your writing style and I am having a great time reading your posts!

  22. Thank you so much, Nicole! I hope reading through my posts inspires you in the kitchen!

  23. a hashgachah moment! went to the last outdoor farmers’ market of the year (here, near Chicago), and was surfing the net looking for recipes for the leeks that I just bought ….. and found your wonderful blog!

  24. Lynne, thanks for letting me know you’re enjoying Israeli Kitchen. What did you cook with the leeks?

  25. Found your site while looking for low tech, non electrical food preservation methods. How exciting to find a site from Israel to meet this need! Thank you for your time and effort.

  26. You’re welcome, Traci.

  27. Just found you and I am delighted! Love this type of cooking and I love your spirit!

  28. Thank you, Dori!

  29. […] complete anecdote is Nazareth Shuk: A Kaleidoscope for the Senses.  Another great post is by Miriam Kresh, the veteran blogger of Israeli Kitchen, also littered with fabulous photographs.  Miriam’s […]

  30. I have never met anyone from Israel but if y’all are half as wonderful as the food I love all of you.
    Wonderful recipes and ideas for the table

  31. Hi! I’ve recently been given the ‘One Lovely Bloggers Award’ by Noemie from noemieskitchen.com and am now passing this award on to others via my post: http://growgatherbarterhunt.net/2014/09/30/one-lovely-blog-award/. Your blog is incredibly interesting, inspiring, thoughtful and intelligent. Reading your blog is a pleasure I always look forward to. I hope you can pass this award on to other blogs you feel the same way about. Happy foraging!

  32. Thank you Alex, what a cute idea! I’ll get to this later in the week; I’m kinda bogged down with work right now. But thank you for linking! And now I’m all curious to read up the other blogs you linked to. Best, Miriam

  33. Mimi,

    I recently tried Israeli and Middle Eastern food at the behest of a friend who is a member of the Israeli Defense Force. I absolutely loved it and I’m saddened that I missed it for 21 years (I grew up in the Midwest United States, which has little in the way of middle eastern restaurants). Anyway I am young and learning how to cook and was wondering if you had any extremely simple “an idiot can do it” recipes that deliver the great flavor of this type of food. I am really interested in learning and your blog has had wonderful insights so far!

  34. Alexander, I suggest shakshoukah (eggs) malabi (dessert) and Moroccan Shabbat Fish, for starters. It’s really just a matter of following steps. As you gain confidence, you’ll go on to cook everything.

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