The Nosher: Jewish Foods From Around The World

The Nosher: Jewish Foods From Around The World

An essential collection of Jewish recipes from around the world brought to you by some of today’s most well-known and respected Jewish food writers and chefs. What is Jewish food? Yes, it’s matzah ball soup and pastrami sandwiches, but it’s also buttery Yemenite kubaneh with grated tomato and slow-cooked eggs on Shabbat morning. It’s the smell of freshly fried Moroccan sfenj for Hanukkah — and a heaping bowl of Russian meatballs inspired. You may think you know what Jewishness tastes like, but the truth is that it encompasses a huge variety of flavors and textures that differ from person to person, tradition to tradition, country to country. This book of recipes showcases the breadth of Jewish food — geographically and aromatically. Some of the dishes include: Moroccan Harira soup that is vegetarian, hearty and accessible for any level cook - Mexican Churro-inspired challah, a sweet, cinnamon loaf inspired by the classic Mexican treat - An easy cheese and spinach Syrian frittata called Jibn that is perfect for a make-ahead breakfasts or lunch - Pomegranate and walnut chicken stew packed with the quintessential Persian mix of sweet, sour and savory flavors - Classic Ethiopian split pea stew, gently seasoned with ginger, garlic and turmeric - The most gorgeous, brightly-hued ube and coconut rugelach This recipe collection was produced and curated by the team behind The Nosher, part of 70 Faces Media, and includes contributions from Sonya Sanford, Emily Paster, Stephanie Hanan, Jennifer Abadi, Chef Beejhy Barhany, Emmanuelle Lee, Danielle Sinay, Dikla Frances, Abby Ricarte, Lior Mashiach, Sharon Gomperts, Rachel Sheff, Stephanie Ganz, Rachael Narins, Joe Baur, Sylvia Fallas, Susan Barocas, Joanna Nissim and Shimi Aaron.