by Monita Buchwald
Ingredients:
1 large eggplant
3 tablespoons sesame paste
Juice of 1 lemon
1 garlic clove crushed and salted
3 tablespoons cold water
1 teaspoon hot paprika
2 tablespoons of chopped parsley
Extra virgin olive oil as needed
Directions:
1. Prick holes in the eggplant and roast it in a 400° oven until the eggplant “collapses.” Remove the charred eggplant skin and squeeze out […]

by Monita Buchwald
Ingredients:
1 cup dried garbanzo beans
1/3 cup sesame paste
1/3 cup fresh lemon juice
3 garlic cloves minced
½ teaspoon cumin
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh dill
Salt and pepper to taste
Directions:
1. Place the beans in a bowl and cover with water 2” above the beans. Let them soak overnight.
2. Drain well. Cook the […]

by Chana Citron
Ingredients:
3 cloves of garlic, finely chopped
2 tablespoons olive oil
5 to 6 mushrooms, sliced
1 red pepper, thinly sliced
1 cup tomato sauce
1 cup cooked or dried chickpeas
Salt and pepper to taste
1 bunch parsley or cilantro, finely chopped
Directions:
1. Sautee garlic with olives, then add sliced mushrooms and pepper, stirring frequently for 5 minutes.
2. Add tomato […]

by Chana Citron

Ingredients:
2 cups cooked chickpeas
1-3 cloves garlic
3 tablespoons tahini
1/2 teaspoon sea salt
2 tablespoons olive oil (optional)
2 tablespoons lemon juice
1/2 cup or more spring water, use chickpea water

Directions:
1. Place all ingredients in a blender or food mill and purée
until creamy.
2. Add more garlic, tahini or lemon juice to taste.
[…]

by Faye Levy
Pistachios and pomegranate juice make Persian haroset unique and unlike most other kinds of haroset, it contains bananas, too. This haroset is based on a recipe from Nilu Saadian, whom I often met at the Chabad of Woodland Hills. She buys a special haroset spice blend at Persian kosher stores, but I add […]

by Levana Kirschenbaum
This is for hot food lovers only! It leaves store-bought versions in the dust.
Ingredients:
3/4 cup red pepper flakes
2 cups very hot water
1 bunch cilantro, stems off, about 1 cup tightly packed
1 head garlic, cloves separated and peeled
1 cup olive oil
1 1/4 cups paprika
3 tablespoons cumin
Salt and pepper to taste
Directions:
1. Soak […]

by Laura Frankel
No need to save this Indian condiment for just nan. For a refreshing alternative to applesauce, try this atop your latkes and discover a new Chanukah miracle.
Ingredients:
2 cups apple cider vinegar
1 cup sugar
1 cup brown sugar
1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
3 tablespoons […]

by Laura Frankel
This thick olive paste goes just as smoothly over dry toast as it does over a latke, imparting both with an unexpected dash of flavor.
Ingredients:
½ cup pitted kalamata olives
1 teaspoon capers
1 clove garlic-chopped
2 teaspoon fresh lemon juice
3 teaspoons extra-virgin olive oil
2 anchovy filets (optional)
Salt and Pepper
Directions:

Place all of the above ingredients […]

by Laura Frankel
This delicious Middle Eastern condiment makes a great dip, crust for fish or poultry and perfect topper for the latkes.
Ingredients:
2 red peppers-roasted
1 cup walnuts-toasted
2 tablespoons tomato paste
¼ cup pomegranate molasses
1 cup fresh bread crumbs-left over challah is perfect
1/3 cup extra-virgin olive oil
¼ teaspoon chili flakes
1 teaspoon ground allspice
½ teaspoon ground cumin seed
Salt […]

by Laura Frankel
Here’s a great salmon topper that goes just as beautifully on a toasted cracker as it does on a latke.
Ingredients:
2 oz cured or lightly smoked wild salmon slices-diced small
2 teaspoons capers
¼ cup chopped red onion
2 teaspoons prepared horseradish
1 teaspoons fresh lemon juice
3 teaspoons flat leaf parsley-chopped
¾ cup mayonnaise
dash of […]