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.
This spicy Moroccan carrot salad recipe fits into a lighter Rosh HaShanah menu.
Turkey Breast Stuffed With Fruit and Nuts
White meat of turkey, stuffed with fruit, nuts, and herbs, then baked. Savory/sweet and festive.
A last-minute call to local food bloggers: get together with me, Baroness Tapuzina, and other Israeli food bloggers tonight in a Tel Aviv café. Socializing, networking, getting to know one another…just fun, tonight.
For details, email me: mimi@israelikitchen.com. I’ll be home till 4:30 tonight.
Follow me on Twitter 
I will be there—–