This salad is instantly addictive. The trick to this salad is to cut everything evenly small, in combination with 3 fresh herbs. (In German)

These soft, pillowy, bagels are the perfect balance between warm, savory sesame seeds and slightly sweet bread.

Known by many names, this simple chopped vegetable salad accompanies almost any Mediterranean meal.

Roasted Butternut Squash with Tahini is a new staple in my kitchen. You may as well go ahead and double this recipe -- it's seriously good!

Jerusalem Bagels

Middle Eastern pita breads inspired by Ottolenghi's Jerusalem. Stuffed with tahini baked lentil koftas, sumac onions, and mint. Vegan.

This kind of shortbread cookies is very famous among the people of Jerusalem, especially during the thyme picking season.

Roasted eggplant topped with Chermoula (spices, garlic and preserved lemon). Sprinkled with tart feta cheese and fresh herbs.

Classic hummus from Ottolenghi: smooth and creamy, full of garlic and tahini, if you've never tried homemade hummus now is the time!

Short, crumbly cookies stuffed with date & pistachio. Fragranced with rose, orange and cinnamon.

Adapted from Yotam Ottolenghi's book Jerusalem, this is the best hummus that I've ever come across.

Traditional krantz cake filled with dark chocolate and hazelnuts (in English and Serbian)

Baked sweet potato with yogurt & brown butter pistachios. Great brunch or side dish. Top with legumes & herbs for extra protein!

Black Olives and Arugula Israeli Couscous Salad with Roasted Cherry Tomato Vinaigrette

Super easy, crazy good roasted butternut squash dip flavored with tahini. Move over, hummus!

Jerusalem artichokes have a sweet, nutty flavor that makes this soup irresistible! Gluten-free, grain-free and vegan! Just healthy!

Ottolenghi's pistachio soup with saffron and orange juice (in Polish)

Chraimeh sauce, a blend of sweet and spicy tomato and chili, blankets seared salmon with crispy orange-studded slaw

Conchigliette with yogurt, peas, and pine nuts — a light, fresh, and flavorful vegetarian main.

Striped Bass served over a Sunchoke Puree with Roasted Asparagus.

Usher in spring cooking with a fresh and happy mix of tomatoes and cucumbers adapted from Jerusalem: A Cookbook!

Roasted Cauliflower and Walnut Salad.

Barley Risotto with Marinated Feta - adapted from Jerusalem

Baby kale salad with dates, sumac almonds and red onion. The most delicious salad that feels a little special perfect for guests.