Marble Halvah

 
Marble Halvah

July 24th 2013By Shoshana Ohriner

I have come up with a method that yields delicious halvah that is so much fresher and more delicious than any packaged halvah available for purchase. Try this gluten free, vegan dessert for a satisfying treat.

 

How To Make Homemade Halva

 
Marble Halvah

July 24th 2013By Shoshana Ohriner

Learn to make this gluten free, vegan dessert that comes to us from Israel.

 

Coffee Halvah

 
Coffee Halvah

July 24th 2013By Shoshana Ohriner

The key to this halvah is cooking the sugar to the right temperature and not overbeating it. It sounds difficult but really it isn’t hard. Half an hour and some cooling time are all that stands between you and delicious homemade halvah.

 

Brisket in Tahina Sauce

 

April 30th 2012By Stephanie Pierson

An Israeli-American dish, adapted from Joan Nathan’s Jewish Cooking in America, Knopf, 1994 If you love tahina (the other name of tahini, when pronounced in Hebrew), the lush sesame seed paste, this is the brisket for you. It’s very rich and a little goes a long way. Nathan credits Israeli-born home cook Dalia Carmel for this recipe. After eating a brisket cooked in coconut milk in a Malay restaurant in New York, Carmel conjured up a Middle Eastern–style brisket. The tahina in this lovely hybrid adds a creamy richness; the pineapple juice tenderizes the meat.