Recipes
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‘Marak Katom’ – Orange Soup
A thick, hearty broth for the autumnal, cooler days, that has become one of Israel’s most popular soups and heralded a national dish. Made from a plethora of orange-coloured vegetables including the seasonal pumpkin or squash, it is flavoured with fragrant herbs and warming spices to give a ray of sunshine in every mouthful.
My recipe for orange soup is delicious on its own, but even better with a swirl of cream, some sautéed chestnuts or toasted pumpkin seeds sprinkled on top, and always with a hunk of warm bread. This soup freezes well, but will keep fresh in the refrigerator for 5 days, if it lasts that long…
Duck Borneo
Duck is great! I sadly think not many people cook duck in any form. Duck breasts can be found fresh or frozen and are really easy to make. They pair very well with sweet flavors like the fresh peaches in this recipe. Feel free to substitute the spice with your favorite or the peaches with vegetables.
Steak Fajitas
Izak is the secret to flavorful fajitas. Just make a simple marinade for skirt steak, then grill or pan fry. Cook some onions and peppers and serve with tasty fixings like pico de gallo.
Savory Pan-fried Farro Cakes with Goat Cheese and Cilantro
Turn leftover farro—or use some of your freshly cooked grains—to make these patties. Rich with goat cheese and fresh with cilantro, they are a great vegetarian main course served with a green salad on the side.