Sugat

In Central and Western Europe, there are many versions of Stollen, the sweet and dense loaf full of flavors and aromas. This is our version.

A festive and especially delicious dish. Layers of flavors with rice baked with spices and other delights, caramelized sweet potatoes at the bottom, and tender, golden chicken thighs on top.

Kang Atela from Beetles Restaurant in Mas’ada, Golan Heights, returned from hundreds of days in reserve duty straight to his restaurant and chose to share with us a simple and winning recipe.

With an abundance of spices and green lentils, chef Itai Dagan shows us how to prepare this unique soup.

A corn pie that lets other vegetables shine.

Using canned white beans, adding vegetables that bring plenty of flavor, and incorporating Parmesan for depth and umami—you get a perfect bowl of soup.

Chef Itai Dagan presents an elaborate recipe for white fish kebabs with plenty of greens, a tangy sauce, and Chef's Beans. A pot that is a complete meal.

If you haven't yet fallen under the spell of fatteh, now is the time for this special soup.

A recipe from Estherika restaurant in Kiryat Shmona, which has reopened its doors. You’re invited to prepare it, but more importantly, you’re invited to come and show your support.

Oshpalo, a Bukharan dish that includes meat, carrots, and onions, this time in a version with ptitim that makes all the kids eager to dig into the pot.