Cook something worth eating.
Original recipes across the world's food cultures — written for a normal kitchen, scalable to however many are eating, and adaptable to how you actually eat.
7 recipes· photographs on this page are AI-generated images of our own recipes
IsraeliSabich — Iraqi‑Jewish Israeli Breakfast Pita
A classic Israeli street‑breakfast: warm pita stuffed with fried eggplant, hard‑boiled eggs, pickles, chopped salad, amba (mango pickle) and lemony tahini. Bright, textural, and great for a weekend brunch or make‑ahead breakfast.
50 min·mediumVegetarian
IsraeliKubbeh Soup (Iraqi-Style Meat Dumpling Soup)
A warming Israeli-Middle Eastern soup of soft semolina dumplings filled with spiced ground meat, simmered with potatoes and carrots in a fragrant broth. It’s a satisfying one-bowl meal that’s great for company or leftovers.
1 hr 35 min·medium
IsraeliKibbeh bil Sanieh (Baked Kibbeh)
A Levantine-style baked kibbeh popular in Israel — layers of a seasoned bulgur-and-meat paste surrounding a spiced lamb filling with caramelized onions and pine nuts. It takes an afternoon to prepare but rewards you with a fragrant, shareable main dish.
2 hr 10 min·project
IsraeliShakshuka (Israeli-style Poached Eggs in Spiced Tomato Sauce)
Eggs gently poached in a fragrant, slightly spicy tomato-and-pepper sauce — a one-pan Israeli classic that's perfect for breakfast, lunch or a casual dinner.
35 min·easyVegetarianGluten-free
- Israeli
Sabich (Israeli Eggplant & Potato Pita Sandwich)
A classic Israeli street sandwich of fried eggplant, crispy fried potato and hard‑boiled egg, brightened with a simple tahini sauce, chopped salad and tangy amba. Ready from start to table in about 30 minutes.
30 min·easyVegetarian
- Israeli
Malabi (Israeli Rosewater Milk Pudding) with Pistachios
A silky, lightly floral milk pudding commonly eaten at home in Israel. It sets in the fridge and is finished with a simple rosewater syrup and chopped pistachios.
30 min·easyVegetarianGluten-free
- Israeli
Meorav Yerushalmi (Jerusalem Mixed Grill) — Charred Spiced Meat and Hearts
A classic Jerusalem street-food mix of chopped lamb and chicken hearts quickly seared on high heat, brightened with lemon, parsley and sumac, and served with tahini and warm pita. Crisp edges and bold spices make it ideal for grilling over a hot cast-iron or charcoal griddle.
40 min·medium