Recipes

Named Tu B’Shevat Salad, for the Jewish holiday that translates to “New Year for Trees,” this salad features festive, seasonal fruits.

Anyone who has ever lingered over a table long after the serving bowls are empty knows that sharing a meal is one of the most beautiful ways that people connect. A small, multicultural congress of chefs called Chefs for Peace has taken that concept to heart, illustrating through their work that nourishment extends to a level far deeper than satisfying mere hunger. Enjoy these recipes from Chefs for Peace member Moshe Basson, of Eucalyptus restaurant in Jerusalem.

Fresh fruit, dressed with a yogurt-honey blend (both traditional Middle Eastern foods) and accompanied
by these delicate cookies, adds a sweet, not-too-heavy ending to any meal.

Israel may be known as the land of milk and honey, but when it comes to her culinary offerings, there’s far more to explore. Thanks to the popularity of global cuisines, the traditional pantry ingredients featured here can be found in most natural foods stores, specialty food shops, Middle Eastern food markets, and online.

A staple throughout Israel and the Middle East, this cool, colorful salad is often offered by street vendors
and food stands for breakfast, lunch, and dinner.

Chef Moshe Basson describes this dish as the embodiment of what Chefs for Peace stand for. “Together, the ingredients taste better than each does standing alone. Each ingredient keeps its identity, just as people of different faiths and backgrounds can retain their own identity, yet still work together to create something beautiful and strong.”

Fish from lakes and the Mediterranean have been important food sources throughout Israel’s history, and
this simple preparation is typical of the region.

Serve these delectable mushroom-stuffed appetizers to wow your guests.

This nutrient-rich bulk-bin staple lends a hearty, sweet, nutty taste and toothy texture to winter dishes.