'The Book of New Israeli Food' on Serious Eats

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

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

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

Cook the Book: Complete Hummus

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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