Skhug is really a precious thing to have. An instant upgrade to my red tahini (straight from a tiny tahini factory in the old city of Jerusalem). There seem to be quite a few versions to it though, so it’s still work in progress for me. The bread, by the way, is Julija’s olive bread.
Balsamic caramelized onions and blue cheese pizza. Recipe from food52.
Red quinoa salad. Execution by Julija. Recipe from Chocolate and Zucchini.
It’s always an eye candy to try new greens with my parsley pasta. This all started from Bissim.
It’s very simple. You take quinoa, some raw tahini, olive oil, fresh lemon juice, pepper-salt and good stuff as much as you can think of. Pile them all up and hope they fit in the box.
Bonus: do it fresh in the morning, and you can enjoy the beautiful colors in the morning light.
Recipe from Bissim (and in English). Craft by Julija.
Julija’s baking and my grandma’s family recipe.
Baking by Julija. Recipe by Haim Cohen.
Baking by Julija.
Recipe from Smitten Kitchen. Baked by Julija.
