Vered Guttman
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
These Sweet North African Rolls Are Perfect for Yom Kippur Break Fast
Known as bollo or boulou, they're a staple for Jews around the world.
6 Foods to Avoid Eating on Rosh Hashanah
Call it superstition or just playing it safe.
The Best Yemenite Malawach Recipe
This multi-layered flat bread can either be fried in a skillet or baked in a clay oven.
The Rich History of Yemen’s Shabbat Pastry, Jachnun
These savory-sweet overnight pastries have an extensive culinary history.
How to Make Jachnun, Yemenite Overnight Shabbat Rolls
Rich, chewy and caramelized, there’s no better Shabbat breakfast.
Madrid’s Signature Pork Stew Has an Incredible Jewish Backstory
Cocido madrileño, the quintessential Spanish stew, evolved from a Sephardic Shabbat dish.
These Iraqi Apricot Meatballs Have Stood the Test of Time
There’s a reason this 2,000-year-old recipe is still popular today.
Stuffed Vegetables Are My Ultimate Jewish Comfort Food
Stuffed vegetables are a cornerstone of Iraqi Jewish cooking, and what I most cherished about my grandmother's cooking.
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.