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Buckwheat, a whole protein, adds an unusual background flavor and unique texture to this hearty, flavor-filled soup.

Teas and herbal tisanes are popular throughout the Middle East. This blend of fresh spearmint and sage is particularly tasty, and provides the soothing and cooling benefits of mint with the medicinal properties of sage, including itsability to ease indigestion.

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

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.

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.

A member of the sunflower family, Jerusalem artichokes (also called sunchokes) are sweeter and nuttier than regular potatoes, and exert less effect on blood sugar.