Vibrant red, yellow, and green colors, a spicy aroma, and delicate textures all come together in this perfect dish.
The Jews of Yemen would assemble this buttery, yeast dough and serve it warm and fluffy for a post-services breakfast.
Think apples and cinnamon is the only way to go? A whole other world of harosets is out there.
In the ancient world, bread was usually made by using a type of sourdough starter. A little bit of raw ...
Albondigas, or meatballs, are a mainstay of Sephardic cuisine.
This twist on the classic butternut squash soup adds a Middle Eastern spice blend to the warm, creamy dish.