A tender vanilla cake studded with juicy blueberries and finished with a crisp, buttery crumble.

Pillowy, yeast-raised doughnuts filled with jam and dusted with sugar, a beloved Hanukkah staple across Israel.

Flaky, sesame-topped puff pastry triangles filled with a savory blend of salty cheeses, a beloved Israeli bakery classic.

Buttery, flaky, pan-fried flatbreads with classic Yemenite-Israeli layers and crisp edges.

Buttery, deeply caramelized Yemenite-Israeli jachnun baked low and slow overnight, served with a bright, fresh grated tomato dip.

Classic Jerusalem market-style mix of sizzling spiced chicken hearts, thighs, and livers seared with onions and packed into warm pita with tahini, amba, and pickles.

Toasted pearl pasta simmered pilaf-style with onion, warm spices, and stock until tender and fluffy.

A classic Israeli-North African Shabbat fish stew of tender fillets simmered in a deeply spiced tomato-garlic sauce.

A bright, finely diced cucumber–tomato–herb salad dressed with lemon and olive oil, served at nearly every Israeli table.

An iconic Israeli-Iraqi pita packed with fried eggplant, hard-boiled eggs, potato, bright Israeli salad, tangy amba, and creamy tahini.

Eggs gently poached in a thick, spiced tomato–pepper sauce for a beloved Israeli breakfast classic, perfect for scooping with warm bread.