The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - • Text, pho­tos and styling: PAS­CALE PEREZ-RU­BIN

Over the past two weeks, I’ve in­tro­duced cholent recipes hail­ing from the lands of Ashke­naz, Morocco and Tripoli, and also in­cluded a spe­cial recipe for the ve­gan read­ers among us. This week’s third in­stall­ment of win­ter Shab­bat recipes in­cludes recipes from Sephardic and Iraqi cui­sine.

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