I love bread and make bread quite a lot. This is my basic recipe if I want to eat bread the same day I start making it. Pizza bases are probably our most common variation. Focaccia is Galit’s favourite bread variation including chopped fresh basil in the dough and sea salt sprinkled over the top. ...
Fricassees are a traditional dish from Tunisia. Marie makes them every now and then for me as a treat. They are the real Tunisian sandwich before modern health consciousness replaced the fried bread with baguettes. This is just the recipe for the bread. The filling is the same as in any Tunisian sandwich, i.e. tuna, ...
Apparently this is a classic Israeli recipe. It is dead simple. Galit uses the same pastry for both quiches and a fantastic date biscuit.
Sandy was married to an Israeli of Egyptian origin and learnt how to cook Sofrito from his family. Serve with Egyptian Rice.
Sandy was married to an Israeli of Egyptian origin and learnt how to cook rice from his family.
Robert and Marie sometimes serve up a very tender shoulder of beef for big family lunches.
Another tasty dish served for lunch at the Haviv’s.
Marie served this to me late one night. It was left over from a meal the previous day. But it was so good I asked her to make it again. The fresh version was just as good.
I make this dish a lot for my own family. Galit’s mum, Marie, taught it to me. We always serve it with Ptitim or “pasta rice” as my daughter calls it. More formally: Ptitim is an Israeli toasted pasta shaped like rice or little balls. Outside of Israel, it is known as Israeli couscous ...
Michal made this for us when we were on holiday in Cornwall together. Very tasty.