Cooksmith AI

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.

Classic Georgian hand-pleated soup dumplings with a juicy, peppery beef–pork filling and a sippable broth.

Burgundy snails baked in garlicky parsley butter, served bubbling hot with crusty bread.

A classic Syrian pepper dip with smoky roasted peppers, toasted walnuts, Aleppo pepper, and pomegranate molasses.

Juicy marinated chicken skewers, char-grilled and served with a classic, rich peanut sauce.

Bright, citrus-cured white fish with aji limo, red onion, and cilantro, finished with classic sides of choclo, sweet potato, and cancha.

Crisp, airy pâte à choux puffs enriched with Gruyère, baked until deeply golden and irresistibly savory.

Classic baked stuffed mushrooms filled with a garlicky, herbed breadcrumb and Parmesan mixture.

Delicate rice paper rolls filled with shrimp, pork, rice vermicelli, and fragrant herbs, served with classic nước chấm.

Silky raw beef tenderloin, pounded paper-thin and dressed with lemon, olive oil, capers, arugula, and Parmigiano Reggiano.

Crisp double-fried potato cubes with a smoky, spicy brava sauce and optional garlic mayo—an essential Spanish tapas classic.