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

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.

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.