With the popularity of Israeli cuisine, the Jewish foods of Yemen, Ethiopia and Egypt are becoming more and more well-known. Buzzy ingredients like hawaij, turmeric and the fruity liquor called arak have made their way into North American cupboards. The history of food in this region is celebrated and explored here.
In these desert-like regions, Jewish cooking was shaped by the hot, arid climate and trade with India. Turmeric, curry powder and fenugreek are all prominently used in soups and stews of the region. Cool, refreshing vegetable salads that combated the desert heat became common fare in Jewish Egyptian communities.
Broaden your culinary repertoire with some Nosher recipes that come from these parts of the world:
Vegetarian Yemenite Soup
Yemenite Kubaneh Bread with Grated Tomato Dip
Everything Spiced Malawah with Fried Egg
Hawaij Hot Cocoa with Cinnamon Whipped Cream
Koshary: Egyptian Lentil and Rice Recipe
Dukkah: the Egyptian Spice Blend You’ll Love
Haroset from Egypt