Recipes
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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.
Caramelized fennel salad with pecorino, green olives, and almonds
You can make this salad right after cooking and cooling the fennel.
Halvataschen
hamantaschen - include halva, tahina, and spices for a fun twist on the old childhood favorite.
Limon Omani Roasted Chicken Soup with Celery Seeds
Roasting chicken first and then braising it in the oven with sautéed vegetables makes for the best chicken soup.
Sfinge - Moroccan Donuts
Sfinge (also transliterated as sfenj) are a Moroccan donut-like fritter traditionally made from an unsweetened yeast dough.
La Boîte Latkes
This latke recipe is inspired by Indian chickpea fritters and traditional potato pancakes.
Peach & Plum Braised Chicken Legs
This recipe is a great way to use some overripe fruit and that half bottle of red wine you did not finish
Spiced Honey Cake
It is a simple cake made with flour and great honey and occasionally some spices, and can be served both for breakfast and throughout the day.
Roasted Salmon Topped With Squash Zucchini Crunchies
Beautiful salmon topped with crunchy spiralized squash and zucchini ribbons: the colors are gorgeous and the taste is delicious.
Oven-Roasted Artichokes and Garlic
My updated method, where the artichokes are cleaned, halved, and roasted facedown, yields a firmer texture but still allows you to scrape the tender meat from each leaf.
Sabich Burgers with Peach Amba
Eggplants make a great substitute for meat and breading them this way makes it feel like you’re eating shnitzel.
Shawarma Spiced Cauliflower
We’re used to seeing cauliflower in floret-form, so a whole head of cauliflower sliced into a neat slab—a “steak”—makes this dish a standout.
Yogurt Challah
I add labne to make the dough even richer, while olive oil lends a savory flavor. What you can’t leave out are spices. They deliver both extra flavor and texture.
Za’atar Roasted Chicken over Sumac Potatoes
I rest the bird right on top of the potatoes, so the za’atar-scented drippings coat the tangy, sumac-coated potatoes while they cook in unison.