Recipes · Israel · Vegetive

An Ashkenazi bake of grated potato and onion, cooked long enough to build a brown crust and caramelised edges.

Yemenite dough rolls baked overnight at the lowest heat, served with grated tomato and zhug on Saturday morning.

Israeli puff pastries filled with cumin-scented mashed potato, glazed and seeded, sold in every bakery in the country.

Cucumber and tomato cut into tiny dice, lifted with parsley, lemon juice and a generous pour of olive oil.

A generous pita of fried aubergine, hard-boiled egg, hummus and tahini, with a bright streak of mango amba.