Israeli Soul is a large hefty book full of the type of food that I would request for my last meal. Or for every meal. Honestly, if I had to choose a dish to eat every day for the rest of my life it would be Shwarma with all the accoutrements. So this book was a must-have for me.
The backbone of this book is an Israeli Soul Food Odyssey through numerous restaurants and markets featured along with many wonderful photographs and recipes (for travelers, addresses are provided) in Tel Aviv, Jaffa, Lod, Jerusalem, Akko, Ein al-Assad, Hadera, Haifa, Hod HaSharon, Kfar Saba, Kardur, Laalot Tarshiha, Ramla, Umm al-Fahm, Tzfat AND Philadelphia!
US resources are provided, La Boite, Kalustyans, and Soom Foods.
Chapter Headings are split into four main categories, with each secondary category its own chapter.
In the hand, At the Table, From the Bakery, From the icebox
IN THE HAND: Falafel, Pita Bread, Sabitch (Pita Sandwiches), Druze Mountain Bread, Jerusalem Grill, Schnitzel
AT THE TABLE: Hummus, Salads, Ashkenazi (pickled and cured), Soups, Stews, Stuffed, Grilling
FROM THE BAKERY: Savory, Sweet
FROM THE ICEBOX: Drinks and Cold Treats
Ok. So lets talk about some of the recipes (with some quick pics from the book)
I have long wanted to make my own Falafel from scratch but never seemed to get around to it. Relying instead on dry mixes (Frontiers is pretty good by the way) Israeli Soul has not one, but three recipes for falafel. Along with 4 Tehina (sauce) recipes. I may never buy dried mix again!
Next, a pita bread recipe is provided with lots of step by step photos on making it.
Now we have mastered Falafel and Pita, we have the Sabitch chapter, which includes recipes for all the things you would want to stuff in a pita. Eggplant (3 ways) eggs, sauces, mushrooms, latkes.
Next we have Shawarma (oh yeah!) It is assumed that you don’t have a vertical roasting spit (I wish) so alternative cooking methods are provided for Lamb Shoulder (oven roasted) Chicken Thigh (poached and seared) Turkey Paillard (seared) Cauliflower Shawarma (brined and oven roasted) along with some sides.
Druze Mountain Bread a simple flatbread recipe which is made over an upsidedown wok!
Next we have the Jerusalem Grill chapter and pilaf.
The schnitzel chapter includes chicken and also zucchini versions. I am looking forward to trying the zucchini which is spiced with Hawaij spice blend (recipes for all spice blends are provided)
Next up is the all important hummus chapter. Recipes are provided for a 5 minute hummus “we believe 5 minute hummus to be a medium step forward for mankind” Included are recipes for no less than 24 recipes for hummus toppings that serve 4 as a salad, side dish or condiment (I could happily make a meal of these) Toppings include Saffron Braised Chicken, Avocado and Peanut Harissa, Carrots with Dukkah, Crispy Oyster Mushrooms, Ground Beef seasoned with Turkish Coffee the list goes on!
Next up salads 17 in total. Ie. Radish and Zucchini with Mint and Nigella Seeds, Egg Salad, Fattoush, Squash Salad along with tabouli, beet salad etc.
Ashkenazi – pickled green tomatoes, cucumbers, mackeral, cured trout, whitefish dip etc
Soups, Stews, Stuffed – 14 recipes for satisfying mains ie. Lamb Shank Siniya, Vegetable Tagine, Brisket with Black Eyed Peas, Chicken Wrapped in Chard, Stuffed Eggplant
Grilling – Arabic Style Kebabs, Romanian Kebabs, Bulgarian Kebabs, Merquez Kebabs, Grilled Tuna etc
Bakery Savory – Some fascinating breads that are entirely new to me. Kubaneh, Jachnun, Malawach along with filling recipes. Stuffed Borekas with many fillings provided with no less than 16 step by step photographs and much more.
Bakery Sweet – Malabi (a sweet milky pudding) Rugelach, Labneh Tart with Raspberries, Pistachio Cake, Sesame Brittle and more.
Drinks and Cold Treats – Syrups for Soda such as Watermelon Lime, Tarragon Grapefruit, Pomegranate Mint etc. Tehina Shakes such as Turkish Coffee with Hazelnut Halva, Coconut Whip etc. Ice pops such as Banana Date, Strawberry Labneh etc.
Ok after writing this, I would give my kingdom for a Lamb Shoulder Shawarma! (you saw the photo, right?) Oh, and maybe a Tehina Shake and some pistachio cake…. It all sounds incredible to me!
To start with, the second I receive my Soom Tahini from Amazon, I will make the five minute Hummus and report back. Watch this space!
UPDATE:
We have been happily eating the Lamb Shoulder Shawarma all week! Along with the Harissa Tehena and Hummus and (I mixed it up a little and served it with a Ottolenghi Couscous tabouli with roasted tomatoes) and flatbread (I confess I purchased them) and a yoghurt cucumber garlic sauce I whizzed up (1 clove garlic, half a telegraph cucumber without seeds, juice from half a lemon, parsley, mint, salt and pepper and green yoghurt whizzed in blender) On the THIRD day, my husband texted me and said "I can't wait to eat that lamb again tonight" lol Be warned we eat a lot and this lasted us for three dinners and my husbands lunch sandwhich on the fourth day (he has texted me today about how happy he is about that too) I have never found a recipe that achieves that spit roasted shaved lamb shawarma meat - and I have tried a few. This one is probably the best to date. I would probably double the spices next time (but not the salt) as we like amped up flavors. But all in all this ones a keeper and I will have fun playing with it.
We also tried the Chicken Shnitzel (actually thats why the food did us for so many meals, I made the chicken too, haha we are greedy people) The second batch I doubled the spice mix that goes in the egg. We preferred that. My son who is very fussy, even reiterated the next day how good it was - and he never does that!
The Hummus recipe had more Tehini in than any version I have ever made - and we liked the creaminess better (I did purchase Soom Tehini for the first time for this recipe and it is as good as they say). Again I might boost the cumin a little and I like lemon in my Hummas so will play with this recipe. maybe its just me, so perhaps try all the recipes as written before boosting every single flavor component on my advice.
I made the Tehina as written but decided it needed a heap more lemon juice but then some strange liquifaction type reaction occured and the sauce ended up as a spreadable solid (more like butter). Not sure why the extra lemon did that, so maybe follow the recipe unless you want Tehina butter! The flavor WAS good and my husband said he would use it instead of mayo but I am still not sure why the lemon thickened up the Tehina SO much. I will need to look into that.
Anyhow, some great recipes tried and tested and it was Israeli Soul Food Week at our house and everyone was happy!
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From the Publisher
5-Minute Hummus with Quick Tehina Sauce from Israeli Soul
Makes about 4 cups (4 servings)
Make The Tehina Sauce
1. Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.
2. Squeeze the lemon juice into the food processor. Pour the tehina on top, making sure to scrape it all out of the container, and add the salt and cumin.
3. Process until the mixture looks peanut-buttery, about 1 minute.
4. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand. Now you have Quick Tehina Sauce!
Make The Hummus
Add the chickpeas to the tehina sauce and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.
Ingredients
- 1 garlic clove
- Juice of 1 lemon
- 1 (16-ounce) jar tehina
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1 to 1½ cups ice water
- 2 (15-ounce) cans chickpeas, drained and rinsed
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Top reviews from the United States
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Reviewed in the United States 🇺🇸 on October 18, 2018
The backbone of this book is an Israeli Soul Food Odyssey through numerous restaurants and markets featured along with many wonderful photographs and recipes (for travelers, addresses are provided) in Tel Aviv, Jaffa, Lod, Jerusalem, Akko, Ein al-Assad, Hadera, Haifa, Hod HaSharon, Kfar Saba, Kardur, Laalot Tarshiha, Ramla, Umm al-Fahm, Tzfat AND Philadelphia!
US resources are provided, La Boite, Kalustyans, and Soom Foods.
Chapter Headings are split into four main categories, with each secondary category its own chapter.
In the hand, At the Table, From the Bakery, From the icebox
IN THE HAND: Falafel, Pita Bread, Sabitch (Pita Sandwiches), Druze Mountain Bread, Jerusalem Grill, Schnitzel
AT THE TABLE: Hummus, Salads, Ashkenazi (pickled and cured), Soups, Stews, Stuffed, Grilling
FROM THE BAKERY: Savory, Sweet
FROM THE ICEBOX: Drinks and Cold Treats
Ok. So lets talk about some of the recipes (with some quick pics from the book)
I have long wanted to make my own Falafel from scratch but never seemed to get around to it. Relying instead on dry mixes (Frontiers is pretty good by the way) Israeli Soul has not one, but three recipes for falafel. Along with 4 Tehina (sauce) recipes. I may never buy dried mix again!
Next, a pita bread recipe is provided with lots of step by step photos on making it.
Now we have mastered Falafel and Pita, we have the Sabitch chapter, which includes recipes for all the things you would want to stuff in a pita. Eggplant (3 ways) eggs, sauces, mushrooms, latkes.
Next we have Shawarma (oh yeah!) It is assumed that you don’t have a vertical roasting spit (I wish) so alternative cooking methods are provided for Lamb Shoulder (oven roasted) Chicken Thigh (poached and seared) Turkey Paillard (seared) Cauliflower Shawarma (brined and oven roasted) along with some sides.
Druze Mountain Bread a simple flatbread recipe which is made over an upsidedown wok!
Next we have the Jerusalem Grill chapter and pilaf.
The schnitzel chapter includes chicken and also zucchini versions. I am looking forward to trying the zucchini which is spiced with Hawaij spice blend (recipes for all spice blends are provided)
Next up is the all important hummus chapter. Recipes are provided for a 5 minute hummus “we believe 5 minute hummus to be a medium step forward for mankind” Included are recipes for no less than 24 recipes for hummus toppings that serve 4 as a salad, side dish or condiment (I could happily make a meal of these) Toppings include Saffron Braised Chicken, Avocado and Peanut Harissa, Carrots with Dukkah, Crispy Oyster Mushrooms, Ground Beef seasoned with Turkish Coffee the list goes on!
Next up salads 17 in total. Ie. Radish and Zucchini with Mint and Nigella Seeds, Egg Salad, Fattoush, Squash Salad along with tabouli, beet salad etc.
Ashkenazi – pickled green tomatoes, cucumbers, mackeral, cured trout, whitefish dip etc
Soups, Stews, Stuffed – 14 recipes for satisfying mains ie. Lamb Shank Siniya, Vegetable Tagine, Brisket with Black Eyed Peas, Chicken Wrapped in Chard, Stuffed Eggplant
Grilling – Arabic Style Kebabs, Romanian Kebabs, Bulgarian Kebabs, Merquez Kebabs, Grilled Tuna etc
Bakery Savory – Some fascinating breads that are entirely new to me. Kubaneh, Jachnun, Malawach along with filling recipes. Stuffed Borekas with many fillings provided with no less than 16 step by step photographs and much more.
Bakery Sweet – Malabi (a sweet milky pudding) Rugelach, Labneh Tart with Raspberries, Pistachio Cake, Sesame Brittle and more.
Drinks and Cold Treats – Syrups for Soda such as Watermelon Lime, Tarragon Grapefruit, Pomegranate Mint etc. Tehina Shakes such as Turkish Coffee with Hazelnut Halva, Coconut Whip etc. Ice pops such as Banana Date, Strawberry Labneh etc.
Ok after writing this, I would give my kingdom for a Lamb Shoulder Shawarma! (you saw the photo, right?) Oh, and maybe a Tehina Shake and some pistachio cake…. It all sounds incredible to me!
To start with, the second I receive my Soom Tahini from Amazon, I will make the five minute Hummus and report back. Watch this space!
UPDATE:
We have been happily eating the Lamb Shoulder Shawarma all week! Along with the Harissa Tehena and Hummus and (I mixed it up a little and served it with a Ottolenghi Couscous tabouli with roasted tomatoes) and flatbread (I confess I purchased them) and a yoghurt cucumber garlic sauce I whizzed up (1 clove garlic, half a telegraph cucumber without seeds, juice from half a lemon, parsley, mint, salt and pepper and green yoghurt whizzed in blender) On the THIRD day, my husband texted me and said "I can't wait to eat that lamb again tonight" lol Be warned we eat a lot and this lasted us for three dinners and my husbands lunch sandwhich on the fourth day (he has texted me today about how happy he is about that too) I have never found a recipe that achieves that spit roasted shaved lamb shawarma meat - and I have tried a few. This one is probably the best to date. I would probably double the spices next time (but not the salt) as we like amped up flavors. But all in all this ones a keeper and I will have fun playing with it.
We also tried the Chicken Shnitzel (actually thats why the food did us for so many meals, I made the chicken too, haha we are greedy people) The second batch I doubled the spice mix that goes in the egg. We preferred that. My son who is very fussy, even reiterated the next day how good it was - and he never does that!
The Hummus recipe had more Tehini in than any version I have ever made - and we liked the creaminess better (I did purchase Soom Tehini for the first time for this recipe and it is as good as they say). Again I might boost the cumin a little and I like lemon in my Hummas so will play with this recipe. maybe its just me, so perhaps try all the recipes as written before boosting every single flavor component on my advice.
I made the Tehina as written but decided it needed a heap more lemon juice but then some strange liquifaction type reaction occured and the sauce ended up as a spreadable solid (more like butter). Not sure why the extra lemon did that, so maybe follow the recipe unless you want Tehina butter! The flavor WAS good and my husband said he would use it instead of mayo but I am still not sure why the lemon thickened up the Tehina SO much. I will need to look into that.
Anyhow, some great recipes tried and tested and it was Israeli Soul Food Week at our house and everyone was happy!
I want to eat everything in this book. Immediately!
Reviewed in the United States 🇺🇸 on October 18, 2018
Israeli Soul is a large hefty book full of the type of food that I would request for my last meal. Or for every meal. Honestly, if I had to choose a dish to eat every day for the rest of my life it would be Shwarma with all the accoutrements. So this book was a must-have for me.Reviewed in the United States 🇺🇸 on October 18, 2018
The backbone of this book is an Israeli Soul Food Odyssey through numerous restaurants and markets featured along with many wonderful photographs and recipes (for travelers, addresses are provided) in Tel Aviv, Jaffa, Lod, Jerusalem, Akko, Ein al-Assad, Hadera, Haifa, Hod HaSharon, Kfar Saba, Kardur, Laalot Tarshiha, Ramla, Umm al-Fahm, Tzfat AND Philadelphia!
US resources are provided, La Boite, Kalustyans, and Soom Foods.
Chapter Headings are split into four main categories, with each secondary category its own chapter.
In the hand, At the Table, From the Bakery, From the icebox
IN THE HAND: Falafel, Pita Bread, Sabitch (Pita Sandwiches), Druze Mountain Bread, Jerusalem Grill, Schnitzel
AT THE TABLE: Hummus, Salads, Ashkenazi (pickled and cured), Soups, Stews, Stuffed, Grilling
FROM THE BAKERY: Savory, Sweet
FROM THE ICEBOX: Drinks and Cold Treats
Ok. So lets talk about some of the recipes (with some quick pics from the book)
I have long wanted to make my own Falafel from scratch but never seemed to get around to it. Relying instead on dry mixes (Frontiers is pretty good by the way) Israeli Soul has not one, but three recipes for falafel. Along with 4 Tehina (sauce) recipes. I may never buy dried mix again!
Next, a pita bread recipe is provided with lots of step by step photos on making it.
Now we have mastered Falafel and Pita, we have the Sabitch chapter, which includes recipes for all the things you would want to stuff in a pita. Eggplant (3 ways) eggs, sauces, mushrooms, latkes.
Next we have Shawarma (oh yeah!) It is assumed that you don’t have a vertical roasting spit (I wish) so alternative cooking methods are provided for Lamb Shoulder (oven roasted) Chicken Thigh (poached and seared) Turkey Paillard (seared) Cauliflower Shawarma (brined and oven roasted) along with some sides.
Druze Mountain Bread a simple flatbread recipe which is made over an upsidedown wok!
Next we have the Jerusalem Grill chapter and pilaf.
The schnitzel chapter includes chicken and also zucchini versions. I am looking forward to trying the zucchini which is spiced with Hawaij spice blend (recipes for all spice blends are provided)
Next up is the all important hummus chapter. Recipes are provided for a 5 minute hummus “we believe 5 minute hummus to be a medium step forward for mankind” Included are recipes for no less than 24 recipes for hummus toppings that serve 4 as a salad, side dish or condiment (I could happily make a meal of these) Toppings include Saffron Braised Chicken, Avocado and Peanut Harissa, Carrots with Dukkah, Crispy Oyster Mushrooms, Ground Beef seasoned with Turkish Coffee the list goes on!
Next up salads 17 in total. Ie. Radish and Zucchini with Mint and Nigella Seeds, Egg Salad, Fattoush, Squash Salad along with tabouli, beet salad etc.
Ashkenazi – pickled green tomatoes, cucumbers, mackeral, cured trout, whitefish dip etc
Soups, Stews, Stuffed – 14 recipes for satisfying mains ie. Lamb Shank Siniya, Vegetable Tagine, Brisket with Black Eyed Peas, Chicken Wrapped in Chard, Stuffed Eggplant
Grilling – Arabic Style Kebabs, Romanian Kebabs, Bulgarian Kebabs, Merquez Kebabs, Grilled Tuna etc
Bakery Savory – Some fascinating breads that are entirely new to me. Kubaneh, Jachnun, Malawach along with filling recipes. Stuffed Borekas with many fillings provided with no less than 16 step by step photographs and much more.
Bakery Sweet – Malabi (a sweet milky pudding) Rugelach, Labneh Tart with Raspberries, Pistachio Cake, Sesame Brittle and more.
Drinks and Cold Treats – Syrups for Soda such as Watermelon Lime, Tarragon Grapefruit, Pomegranate Mint etc. Tehina Shakes such as Turkish Coffee with Hazelnut Halva, Coconut Whip etc. Ice pops such as Banana Date, Strawberry Labneh etc.
Ok after writing this, I would give my kingdom for a Lamb Shoulder Shawarma! (you saw the photo, right?) Oh, and maybe a Tehina Shake and some pistachio cake…. It all sounds incredible to me!
To start with, the second I receive my Soom Tahini from Amazon, I will make the five minute Hummus and report back. Watch this space!
UPDATE:
We have been happily eating the Lamb Shoulder Shawarma all week! Along with the Harissa Tehena and Hummus and (I mixed it up a little and served it with a Ottolenghi Couscous tabouli with roasted tomatoes) and flatbread (I confess I purchased them) and a yoghurt cucumber garlic sauce I whizzed up (1 clove garlic, half a telegraph cucumber without seeds, juice from half a lemon, parsley, mint, salt and pepper and green yoghurt whizzed in blender) On the THIRD day, my husband texted me and said "I can't wait to eat that lamb again tonight" lol Be warned we eat a lot and this lasted us for three dinners and my husbands lunch sandwhich on the fourth day (he has texted me today about how happy he is about that too) I have never found a recipe that achieves that spit roasted shaved lamb shawarma meat - and I have tried a few. This one is probably the best to date. I would probably double the spices next time (but not the salt) as we like amped up flavors. But all in all this ones a keeper and I will have fun playing with it.
We also tried the Chicken Shnitzel (actually thats why the food did us for so many meals, I made the chicken too, haha we are greedy people) The second batch I doubled the spice mix that goes in the egg. We preferred that. My son who is very fussy, even reiterated the next day how good it was - and he never does that!
The Hummus recipe had more Tehini in than any version I have ever made - and we liked the creaminess better (I did purchase Soom Tehini for the first time for this recipe and it is as good as they say). Again I might boost the cumin a little and I like lemon in my Hummas so will play with this recipe. maybe its just me, so perhaps try all the recipes as written before boosting every single flavor component on my advice.
I made the Tehina as written but decided it needed a heap more lemon juice but then some strange liquifaction type reaction occured and the sauce ended up as a spreadable solid (more like butter). Not sure why the extra lemon did that, so maybe follow the recipe unless you want Tehina butter! The flavor WAS good and my husband said he would use it instead of mayo but I am still not sure why the lemon thickened up the Tehina SO much. I will need to look into that.
Anyhow, some great recipes tried and tested and it was Israeli Soul Food Week at our house and everyone was happy!
Images in this review
Reviewed in the United States 🇺🇸 on April 17, 2023
Reviewed in the United States 🇺🇸 on February 26, 2019
The Chicken Schnitzel came out Amazing! My Habibi was very happy especially served with the yellow rice. Word of advice, mix rice, oil and seasoning in the same pot you typically use to make your rice, add your water and proceed as normal. Do NOT, put it into a 350 degree oven for 25 minutes as the recipe states. My family just worry that I won't be able to duplicate the recipe again, make batches of Hawaij spice (if the computer changes the spelling of the said spice again, it ends in ij! Hawaii is something completly different used in coffee etc).......the rest is easy!
Malabi dessert....... double the amounts for agar/sahlab, it will NOT thicken. The Sahlab pudding can be made with just whole milk as it says on the back of the box, and I have read many fond memories of it being fed to children. This would be, in my humble opinion, good to any one else who needs to add extra calories in their diet. For low birth weight children, as in our daughters case, I could have added her prescription Polycose glucose, (I think it was called) which is a Glucose powder that I would mix in her food, especially baby cereal/pudding/yoghurt, as it is a tasteless/colorless food supplement.
The pudding I think is best-served cold, so refrigerate one and see which you prefer. It is typically eaten in the heat of the afternoon as a welcome treat.
Eat it plain, the photos are one with and one without Pomegranate molasses/pistachios. Personally, I will use my regular milk/sahlab/agar next time...........My Habibi did not enjoy this flavor at all!.
Box of Sahlab......smells like an edible creamy flower....is on for anyone who needs it.
Think about how much you are adding, before you add it!
Reviewed in the United States 🇺🇸 on February 26, 2019
I gave it five stars for the photography alone! Please double check ingredients when adding to recipes. If something seems off, add half the amount. It is always easier to add than to take out. One viewer mentioned about the Zuchinni/ Radish salad, I grated both and the amount of water retained, even after draining, was a problem. Seasoning was off, bland, next time I will dice or chop and add lemon juice or Sumac and no oil, it is wet enough.. Made the Chicken Shawarna, again as my teen said, it was tasteless. The second photo, is the Goldie Falafel, first batch disintegrated in the hot oil, a little Chickpea flour solved this. Very messy to make, increase the seasoning next time, as I like to eat them plain, and they are plain....... but crunchy...there again in a pita with all the fixings, you would not notice. I am more of a" let the food shine naturally" kind of cook.. I have the Chicken brining for the Schnitzel, it would be nice to have a shortcut for a breaded Chicken recipe. Tabbouleh, is from the last book Zahav, one with and one without the walnuts and Pomegranate seeds. Bought the ingredients for the sweet dessert, Malabi. I found the Agar powder, which is a powdered gelatin derived from seaweed, not off Amazon where it was costly, but from the Kimchi Market place near by, for a third of the price! Enjoy experimenting.......Reviewed in the United States 🇺🇸 on February 26, 2019
The Chicken Schnitzel came out Amazing! My Habibi was very happy especially served with the yellow rice. Word of advice, mix rice, oil and seasoning in the same pot you typically use to make your rice, add your water and proceed as normal. Do NOT, put it into a 350 degree oven for 25 minutes as the recipe states. My family just worry that I won't be able to duplicate the recipe again, make batches of Hawaij spice (if the computer changes the spelling of the said spice again, it ends in ij! Hawaii is something completly different used in coffee etc).......the rest is easy!
Malabi dessert....... double the amounts for agar/sahlab, it will NOT thicken. The Sahlab pudding can be made with just whole milk as it says on the back of the box, and I have read many fond memories of it being fed to children. This would be, in my humble opinion, good to any one else who needs to add extra calories in their diet. For low birth weight children, as in our daughters case, I could have added her prescription Polycose glucose, (I think it was called) which is a Glucose powder that I would mix in her food, especially baby cereal/pudding/yoghurt, as it is a tasteless/colorless food supplement.
The pudding I think is best-served cold, so refrigerate one and see which you prefer. It is typically eaten in the heat of the afternoon as a welcome treat.
Eat it plain, the photos are one with and one without Pomegranate molasses/pistachios. Personally, I will use my regular milk/sahlab/agar next time...........My Habibi did not enjoy this flavor at all!.
Box of Sahlab......smells like an edible creamy flower....is on for anyone who needs it.
Images in this review
Reviewed in the United States 🇺🇸 on January 5, 2023
Reviewed in the United States 🇺🇸 on August 28, 2022
Top reviews from other countries
John Earle
Excellent recipes, beautiful photos
Reviewed in Canada 🇨🇦 on July 26, 2020
David Ian
A perfect recipe book for anyone, particularly lovers of Israeli cuisine
Reviewed in Canada 🇨🇦 on July 21, 2019
