A crunchy, rolled treat from Greek and Turkish Jewish tradition. By Vered Guttman, The Nosher Jews around the Diaspora always let their imagination soar when it came to Purim revenge-food. Greek and Turkish Jews adapted the Middle Eastern sweet phyllo “cigars” and named them after Haman’s fingers. In this sweet

  Shabbat Dinner Chicken with Dried Fruit By Elizabeth Kurtz, The Nosher I have served this chicken for years, and it’s a go-to for a quick and easy Shabbat recipe. The chicken gets caramelized from the glossy and delicious sauce. It’s best when marinated overnight, so be sure to plan

By Samantha Ferraro, JTA Koofteh are Persian meatballs with many different variations, including lima beans or meatballs mixed with only rice, or in this case, a gorgeous mixture of rice, split peas and the most exciting part of the recipe, sabzi. Sabzi is a blend of dried herbs including leeks,

By Ronnie Fein, JTA Koshary, an Egyptian specialty, is one of the best vegetarian dishes I have ever tasted. It’s street food, sold everywhere you look, including carts and stalls in Cairo — along with everywhere else in Egypt. It’s carb-loaded and comforting, bountifully flavorful and rib-sticking. My grandma would

By Jennifer Stempel, JTA       Cuban-Style ArrozCon Pollo Chicken and rice, arroz con pollo is a dish for which every Latin country has its own unique spin. Some use beer versus wine, or crushed annatto rather than saffron. It’s affordable, it’s rich with flavor, and it’s visually gratifying. And