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Entries tagged with 'Janna Gur'

Cook the Book: Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce

Serious Eats Caroline Russock 2 comments

Janna Gur's Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce is the kind of meaty main that you can get into even when the weather isn't cooking-cooperative. Eggplants and zucchini (or all zucchini later in the summer) are hollowed out, stuffed with a mix of ground beef and rice, seared on all sides, and then left to simmer on a bed on tomatoes and onions swimming in a fantastically tart lemon-pomegranate sauce. More

Cook the Book: Gondi, Chicken and Chickpea Dumplings in a Broth

Serious Eats Caroline Russock 3 comments

Janna Gur's The Book of New Israeli Food includes a chapter devoted to foods that are traditionally eaten on the sabbath in Israel. Some are familiar (chopped liver and chicken noodle soup) while others are a bit more exotic. Gondi, an Iranian-Jewish take on matzo ball soup, falls somewhere in between. Chicken soup with big, fluffy matzo meal dumplings is a Passover classic that has potential for greatness but also a tendency to be a little bland depending on your seasoning strategy. Gondi, on the other hand, is all about big, bold flavors. More

Mejadra, Rice with Lentils

Serious Eats Caroline Russock Post a comment

The following recipe is from the June 1 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! [Photographs: Eilon Paz] Mejadra is the Israeli equivalent of rice and beans—a hearty grain and legume... More

Cook the Book: Cheese Bourekas

Serious Eats Caroline Russock 5 comments

In Israel, bourekas are the quick breakfast or lunch of choice. These savory pastries made their way to the Middle East by way of the Balkans and can be filled with all sorts of cheeses and veggies. Janna Gur, author of The Book of New Israeli Food, includes several boureka recipes representing many of the filling combinations and doughs that make this pastry so popular. More

Cook the Book: Complete Hummus

Serious Eats Caroline Russock 9 comments

In Israel, hummus is treated as a blank canvas for all sorts of toppings. This Complete Hummus begins with a great recipe for basic hummus—dried chickpeas soaked overnight and blended with tahini, lemon juice, and garlic—which are topped off with a pool of spicy lemon-cumin-hot pepper sauce, drizzles of olive oil and raw tahini, and a sprinkle of parsley and chopped onion, and even whole chickpeas if you'd like. More

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