Aug 162010
 

[Translate] I wanted to make a traditional Ramadan dessert this month, a recipe that called for mahleb, which is an aromatic spice made from the seeds of the St Lucie Cherry (Prunus mahaleb). The stones are cracked to extract the seed kernel, which is ground to a powder before it is used. It adds a lovely flavor of bitter almond and cherry to breads, cakes and biscuits. I found a perfect date and sesame biscuit recipe called Makroud that is made by Israeli Muslims and Palestinians. There are several variations of Makroud that are also made in Algeria, Tunisia and Morocco, but this version is not as sweet. Mr BT and I would like to Click here to continue reading this post

Mar 032007
 

[Translate] This is my first post on my first blog. I am excited to start this new blog and hope you will enjoy coming along for the ride as I show you my home that I love. Most of this website will be about my food adventures, but I will also share the beauty of my country. Israel is a country of contrasts. We have the mountains and forests in the North, the Mediterranean Sea on the West coast, the Dead Sea in the East, the Negev desert and the Red Sea in the South. We are the third largest flower exporter in the world and grow some of the best produce in the world. Click here to continue reading this post

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