Starters
Gefilte Fish
Sweet gefilte fish made from ground carp, with patties and stuffed steaks that simmer slowly in an onion and carrot broth and are served cold.
Baked Chili and Sesame Wings
I first cook chicken wings in water, then bake them in the oven with sweet chili sauce, olive oil, and sesame seeds until the sauce clings to them.
Gyoza (Meat Dumplings)
Gyoza filled with ground meat and vegetables that I pan-fry, then steam in the skillet and serve hot with a soy and rice vinegar dip.
Leek and Cheese Patties
Leek and potato patties with Bulgarian cheese that I bake in the oven instead of frying, and serve with tangy yogurt.
Moroccan Potato Cigars
Fried Moroccan cigars filled with mashed potatoes, garlic, and cilantro. I serve them hot, straight from the oil.
Cheese and Raisin Blintzes
Shavuot blintzes filled with soft white cheese and raisins, which I like to fry in butter and serve warm with sour cream.
Chicken-Liver Stuffed Matzo Balls
Matzo meal kneidlach with a center of chopped liver, cooked in boiling water and served in soup.
Roasted Vegetable Antipasti Draft
A tray of oven-roasted vegetables with olive oil, rosemary and thyme that I serve as a starter or alongside any meal.
Baladi Eggplant Wrapped in Phyllo Draft
Fire-roasted baladi eggplants wrapped in phyllo with feta, thyme and garlic and baked for a quarter of an hour. I serve them as a starter with a small tomato salad and tahini.
Cheese Bites Draft
Crisp, savory cheese-dough rounds topped with sesame, nigella and mixed seeds, which I cut with a round cutter and bake until golden.
Cheese and Herb Sticks Draft
Crumbly sticks made with three cheeses, sesame and dried herbs that I serve as a savory nibble with drinks.
Crispy Pizza Fingers with Olives Draft
Pizza fingers made from cigar pastry sheets with tomato sauce, shredded cheese and green olives, rolled like egg rolls and baked until crisp.
Pickled Eggplant in Vinegar and Garlic Draft
Boiled eggplant slices that I soak in hot vinegar with garlic, olive oil and parsley, and keep in the fridge as a tangy salad.
Eggplants Stuffed with Pesto, Cherry Tomatoes and Sheep's Milk Cheese Draft
Hollowed-out eggplant halves that I fill with cherry tomatoes and a basil pesto with sheep's milk cheese and Parmesan, then bake for 15 minutes.
Fried Eggplant with Herb Filling Draft
Eggplant sliced into fans and stuffed with herbs, Parmesan and pine nuts, which I coat in breadcrumbs and fry until golden.
Fried Sambusak Draft
Fried dough half-moons filled with chickpeas and chicken spiced with paprika and cumin, which I serve hot with tahini and pickles.
Guacamole Draft
Chunky guacamole of Hass avocado, tomato, jalapeño, red onion and cilantro that I let sit for half an hour so the flavors meld, then serve at room temperature.
Italian Rice Balls (Arancini) Draft
Balls of cooked rice, mozzarella, kashkaval and fresh herbs, rolled in breadcrumbs and fried until golden. A good way for me to use up leftover rice.
Matzah and Cheese Balls Draft
Fried balls of softened matzah, cheese and eggs that I make for Passover and serve hot.
Mushroom Falafel Draft
Balls of mushrooms, fresh herbs and hard cheeses in a breadcrumb coating, which I fry until golden and serve hot.
Mushrooms Stuffed with Goat Cheese and Za'atar Draft
Large button mushrooms I fill with a mix of cheeses and fresh za'atar and bake for 15 minutes, a small warm starter.
Passover Kubbeh Draft
My Passover kubbeh, with a shell of mashed potato and matzah meal and a filling of ground beef, onion and hawaij, fried until golden.
Popcorn Chicken Draft
Chicken breast cubes in a crisp panko coating, fried until golden. I make it when I want crunchy bite-size chicken to eat with my fingers.
Puff Pastry Cheese Twists Draft
Twisted puff pastry strips with Parmesan and oregano, a quick bake I can freeze ahead and bake straight from the freezer.
Puff Pastry Rounds with Tomato and Goat Cheese Draft
Puff pastry rounds topped with onions cooked in white wine and thyme, goat cheese, a slice of tomato and Parmesan.
Rice Falafel Draft
Balls of cooked rice with eggs and herbs, coated in breadcrumbs and fried, which I serve with seasoned yogurt; a good way to use up leftover rice.
Risotto Balls Draft
Balls of creamy Parmesan risotto stuffed with mozzarella, tomato and anchovy, coated in breadcrumbs and fried until crisp.
Salad with Warm Goat Cheese Draft
A green salad in homemade vinaigrette that I top with breaded rounds of goat cheese, fried until golden and warm.
Salty Crostini Sticks Draft
Thin, crisp breadsticks from a simple yeast dough, topped with poppy seeds and coarse salt, that I put out for snacking or next to dips.
Savory Cheese and Rosemary Puffs Draft
Small savory choux puffs with Parmesan and fresh rosemary. I serve them as they are or filled with a spread.
Savory Parmesan Pancakes Draft
Savory pancakes with Parmesan, parsley and ground coriander that I fry in a skillet and serve warm with cream cheese or sour cream.
Stuffed Rye Loaf Draft
A rye loaf I hollow out and fill with layers of egg salad, cucumber, pickled peppers and avocado salad, then chill for a few hours before slicing.
Turkish-Style Eggplant with Tahini Draft
A roasted eggplant that I split open and fill with beef and lamb seasoned with ras el hanout and pine nuts, topped with a herby salsa and tahini.
Yeast Rolls Filled with Goat Cheese and Roasted Pepper Draft
Little buttery yeast rolls filled with cubes of goat cheese and roasted red pepper. I make the dough a day ahead and leave it in the fridge overnight.
Tzukoro Phyllo Spiral with Roasted Vegetables and Cheese Draft
A large phyllo spiral filled with roasted eggplant and peppers and three cheeses, which I serve as a starter for a big table.