Vered Guttman is an Israeli chef, food writer and food historian living in the Washington DC area. Her columns and articles on Israeli and Jewish food appeared in Haaretz, as well as the Washington Post, Slate, Moment Magazine, NPR and others. As a chef and a caterer, Vered specializes in Israeli and Middle Eastern cuisines. She has catered private parties, diplomatic events and corporate receptions. In 2014, Vered cooked for President Obama’s Passover seder at the White House.
Articles by Vered Guttman
My Grandmother’s Iraqi Stuffed Tomatoes and Onions Recipe
A Middle Eastern comfort dish for Shabbat and holidays.
How to Make Haman’s Fingers for Purim
A crunchy, rolled treat from Greek and Turkish Jewish tradition.
How to Make Moroccan Challah for Purim
A special bread for Purim wrapped around a hard-boiled egg.
Hungarian Poppy Seed and Chocolate Ganache Cake Recipe
A rich Hungarian poppy seed cake that's perfect for Purim, or anytime.
How to Make Dabo, the Festive Ethiopian Jewish Bread
A slightly sweet, crumbly bread traditional for Sigd and Shabbat.
Date and Honey Cake Recipe
Ditch the honey cake for this moist loaf made with pressed dates.
Tunisian Spicy Fish (Chraimeh) Recipe
This delicious stew is a stand-out entrée for the High Holidays.
Sephardic Matzah and Cheese Patties Recipe
These Sephardic fritters are deliciously cheesy and adaptable.
Iraqi Haroset Dessert Truffles Recipe
This sweet treat is a twist on classic Iraqi haroset.