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Good kosher dinners, all week long

56 main dishes and 25 starters from Italian, Tunisian Jewish and Israeli kitchens. Menutov plans seven dinners around kosher rules and fresh ingredients, then builds your shopping list by store, with prices and calories per serving.

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Tunisian Jewish cooking

Fish balls in red sauce with meltingly tender potatoes pareve fish main dish · regular · 60 min · 991 kcal Tender mullet fish balls with parsley, coriander and cumin, browned in oil then finished in a red sauce with garlic, caraway and harissa, served with potatoes and bread for mopping up.La Goulette-style grilled grey mullet with lemon, cumin and harissa sauce and pepper couscous pareve fish main dish · regular · 50 min · 1338 kcal Two small grey mullet with well-seared skin, salted ahead to firm the flesh, an uncooked olive oil, lemon, garlic, cumin and harissa sauce with just enough heat, and couscous rubbed with oil then steamed, with tender peppers, golden onion and herbs.Egg and potato briks with slata tounsia pareve main dish · easy · 40 min · 1656 kcal Two crisp briks per person, filled with potato, onion, parsley and capers and an egg with a runny yolk, served with a slata tounsia of tomato, cucumber, red onion and mint.Couscous with fish and vegetables in a red broth pareve fish main dish · regular · 85 min · 1336 kcal The Friday couscous of Tunisian Jewish homes: grains rubbed with oil and steamed twice over a red broth of tomato purée, caraway, coriander and harissa, with garlic-and-cumin-rubbed grouper steaks, carrots, turnips, potatoes, courgettes and chickpeas.Couscous with beef meatballs in red broth meat main dish · regular · 100 min · 1437 kcal The Friday-night couscous of the Jews of Tunis: soft, bread-enriched meatballs, fried then poached in the red marka beneath the couscous, with meltingly tender whole vegetables and fluffy grains steamed twice.Hout fil koucha — Tunisian oven-baked sea bream with potatoes and pepper pareve fish main dish · regular · 70 min · 1202 kcal The hout fil koucha of the Jews of Tunis: whole sea bream roasted over potatoes, tomatoes and pepper, coated in a lemon sauce with garlic, coriander, cumin and harissa.Hraimi — fish steaks in a spicy red sauce pareve fish main dish · easy · 40 min · 833 kcal The Friday-night fish of Jewish homes in Tunisia and Tripoli: steaks poached in a sauce of garlic, tomato purée, caraway and harissa, with potatoes to soak up the sauce.Beef loubia — white beans in red sauce meat main dish · regular · 185 min · 956 kcal Beans that have absorbed the red sauce during 1 hour 30 minutes of cooking, meltingly tender beef and a concentrated garlic, tabil and harissa sauce: the Friday stew of the Jews of Tunis, even better after a night's rest.Maakouda — fried potato fritters with hard-boiled eggs, olives and harissa pareve fish main dish · easy · 45 min · 1323 kcal The Tunisian casse-croûte served on a plate: eight yellow fritters with turmeric, garlic and parsley, fried in hot oil until crisp, with hard-boiled eggs, cracked olives, harissa mixed with oil, bread and lemon, plus tuna in oil for the fish plate. Serve the salad as a starter (mechouia or slata tounsia).Lamb marka with courgettes and potatoes (marqa bel qraa) meat main dish · regular · 160 min · 924 kcal Marqa bel qraa, the Shabbat stew of the Jews of Tunis: lamb shoulder simmers in a reduced red sauce with tabil and harissa; courgettes peeled in alternating strips become meltingly tender, while the potatoes absorb the sauce.Potato marka with chicken and harissa meat main dish · regular · 65 min · 852 kcal A red stew scented with garlic, tomato and coriander, with juicy chicken thighs and potato wedges that absorb a reduced, deep red sauce.Marka jelbana bel karnoun — lamb with peas and artichokes in a light turmeric and lemon broth meat main dish · regular · 160 min · 986 kcal The marka safra of Tunisian Jewish cooking: meltingly tender shoulder in a golden turmeric and tabil broth, fleshy artichoke bottoms, potatoes that soak up the juices and peas added at the end, all lifted by lemon and fresh coriander.Chicken nikitouches — pearl pasta in red sauce meat main dish · regular · 70 min · 1344 kcal The Shabbat dish of the Jews of Tunis: chicken legs and chickpeas simmered in a red sauce with fried tomato purée, turmeric and harissa, then small pearls of pasta added to soak up the sauce.Ojja with merguez sausages meat main dish · easy · 40 min · 1099 kcal A Tunisian red sauce with garlic, harissa, caraway and coriander, in which browned merguez sausages finish cooking. Egg whites are gently drawn through the sauce with a fork while the yolks stay runny: a Tunis bistro supper to mop up with bread.Tunisian chicken with olives meat main dish · regular · 85 min · 1165 kcal Chicken legs browned skin-side down, then simmered with blanched cracked green olives, turmeric, garlic and lemon slices, with potatoes cooking in the golden sauce.Shakshuka — eggs poached in a pepper and tomato sauce pareve main dish · easy · 45 min · 714 kcal Peppers and onion cooked until soft and sweet, a red base of tomato purée, harissa, cumin and paprika, and four eggs gently cooked under a lid in the sauce. Mop up every last drop with pita.Tajine maadnous — Tunisian chicken, potato and parsley bake (minina) meat main dish · regular · 105 min · 845 kcal A savoury egg bake, two fingers thick, golden and pulling away at the edges: shredded chicken in its spiced onion juices, sautéed potato cubes and a generous handful of parsley, cut into squares to eat warm or cold with lemon and harissa.Tchoukchouka with eggs — fried peppers and tomatoes with eggs folded in, ojja-style pareve main dish · easy · 45 min · 811 kcal A Tunisian mixture of green peppers fried in olive oil and grated tomatoes, seasoned with harissa and caraway and finished in the style of ojja: the eggs are folded into the sauce in broad, soft ribbons, three per person, to scoop up with bread.Carrots with cumin and harissa — Tunisian kemia pareve starter · easy · 45 min · 341 kcal Carrot slices simmered with garlic in salted water, then tossed while hot in a deep red dressing of softened garlic, cumin, caraway, harissa and vinegar, brought to life in warm oil. Serve this Tunisian kemia warm or cold; it tastes even better the next day.Fennel and orange kemia with black olives and cumin pareve starter · easy · 25 min · 237 kcal The orange salad of the Jews of Tunis (slata bourtgal), seasoned with cumin and a touch of harissa, with very thinly sliced, crisp fennel: a refreshing kemia to begin a meal of red sauces and slow-cooked dishes.Tunisian cracked olives — zitoun m'kasser with garlic, caraway and harissa pareve starter · easy · 15 min · 273 kcal The kemia that opens any Tunisian meal: thoroughly drained cracked green olives tossed in a marinade of garlic, caraway, harissa, preserved lemon and olive oil, then scattered with parsley.Small maakoudas — potato fritters with cumin, garlic and parsley pareve starter · easy · 45 min · 535 kcal Small pan-fried potato fritters with a crisp golden crust and a tender golden-yellow centre, flavoured with garlic, cumin, turmeric and parsley, served with loosened harissa and lemon wedges.Grilled pepper kemia with garlic and caraway pareve starter · easy · 45 min · 315 kcal Felfel mechoui: long, mild peppers grilled until blistered, peeled without rinsing, then laid in a garlic and caraway olive-oil marinade with a splash of vinegar and lemon. Serve this kemia alongside others, such as slata tounsia and cumin carrots, with bread for mopping up.Tunisian cooked salad — slow-cooked tomatoes and roasted peppers pareve starter · regular · 115 min · 489 kcal The Tunisian version of matbucha: grated fresh tomatoes and roasted, peeled peppers, slowly cooked in oil with garlic, caraway and harissa. A glossy, deep-red kemia, boldly garlicky and spicy, to serve warm or cold with bread. The Moroccan matbucha in the recipe collection is milder, made with peeled tomatoes and green chilli.Harissa potato salad — batata mcharmla pareve starter · easy · 40 min · 346 kcal Potato cubes boiled in salted water and tossed while still hot in warm olive oil infused with garlic, harissa, cumin and caraway, brightened with lemon and finished with parsley: a glossy Tunisian kemia to eat warm or cold.Slata mechouia — chargrilled pepper and tomato salad pareve starter · regular · 100 min · 483 kcal Long green peppers, red pepper, tomatoes and garlic grilled until their skins blacken, then peeled and chopped by hand, with caraway, olive oil and lemon: the kemia that opens meals throughout Tunis.Slata tounsia — finely diced Tunisian salad with hard-boiled eggs, olives and mint pareve starter · easy · 30 min · 431 kcal The salad of Tunis: tomatoes, cucumber, mild green peppers, onion and apple cut into 3–5 mm dice, dressed with lemon, olive oil and dried mint rubbed between the fingers, then topped with hard-boiled eggs, olives and capers. Pareve, it goes equally well with a meat or fish dish.Torchi — turnips with lemon and harissa pareve starter · easy · 40 min · 115 kcal The turnip kemia of Tunis: thin half-moons of raw turnip, salted to draw out moisture, then marinated in lemon juice, garlic, caraway and a touch of harissa. No cooking is involved: crisp, tangy and mildly spicy, ready in a few hours.

Italian cooking

Branzino al forno — roast sea bass with potatoes, tomatoes and olives pareve fish main dish · regular · 60 min · 1136 kcal Two small sea bass roasted on thinly sliced potatoes, with burst cherry tomatoes, olives and a white wine, garlic and parsley pan sauce.Gnocchi alla sorrentina — potato gnocchi baked with tomato sauce and mozzarella dairy main dish · easy · 45 min · 1094 kcal Thursday's gnocchi: potato gnocchi coated in a San Marzano tomato sauce with garlic and basil, then baked with mozzarella, alla sorrentina.Lasagne alla bolognese with pareve béchamel, without cheese meat main dish · regular · 210 min · 1142 kcal Emilian lasagne for a meat dinner: slowly simmered beef ragù, loosened for the pasta sheets, a béchamel made with olive oil, plain soya drink and chicken stock, four layers of egg pasta and a top browned under the grill. No Parmesan or milk tonight, and the lasagne does not need them.Linguine al pesto alla genovese with potatoes and green beans dairy main dish · easy · 30 min · 984 kcal The Genoese way: an uncooked basil pesto with pine nuts, kosher Grana and pecorino, loosened off the heat with linguine water, with potatoes and green beans cooked in the same pot as the pasta. Fresh basil fragrance, without cream or cooking the sauce.Linguine with basil pesto, green beans and cannellini pareve main dish · easy · 25 min · 853 kcal Uncooked, cheese-free basil pesto with a mixture of toasted and raw pine nuts, loosened off the heat with pasta water; green beans and cannellini cook in the same pot as the linguine, Ligurian style.Linguine with tuna, lemon and capers pareve fish main dish · easy · 25 min · 697 kcal Pasta al tonno in bianco: the flavourful oil from the tins forms the sauce base with garlic and peperoncino, lifted by capers and lemon. Large flakes of tuna go in at the end to stay tender, and the linguine's cooking water brings the sauce together. The same approach works for the chickpea plate.Orata alla griglia — grilled sea bream with salmoriglio and roast potatoes pareve fish main dish · easy · 45 min · 1141 kcal Whole sea bream with crisp skin, cooked on a cast-iron griddle or under the oven grill and dressed with Sicilian salmoriglio: olive oil, lemon, garlic, oregano and parsley. Served with rosemary roast potatoes.Orecchiette with broccoli, cannellini, garlic and golden breadcrumbs pareve main dish · easy · 35 min · 815 kcal A Puglian family dish in a lean version without anchovies or cheese: broccoli florets and cannellini break down in garlic and peperoncino oil with pasta water, making a rustic cream that fills the orecchiette. Golden, salted breadcrumbs—the mollica of Bari—add crunch.Veal ossobuco with lemon gremolata and polenta meat main dish · regular · 180 min · 1051 kcal Veal shank slices gently braised with wine, stock and vegetables, a concentrated sauce that coats the meat, marrow to scoop out with a teaspoon, and the bright fragrance of garlic, parsley and lemon added at the end.Pasta alla Norma — rigatoni with golden aubergines, tomato, basil and salted sheep's cheese dairy main dish · regular · 50 min · 943 kcal Pan-fried aubergines, a basil tomato sauce and well-coated rigatoni, finished with freshly crumbled salted sheep's cheese: Sicily's contrast of melting aubergine and salty cheese. In Catania it is ricotta salata; in Ramat Gan, oven-dried sheep's milk feta takes its place.Pasta e ceci — pasta with chickpeas, garlic and rosemary pareve main dish · regular · 100 min · 786 kcal The Roman minestra thick enough to eat with a fork: chickpeas soaked overnight and simmered with garlic, bay and rosemary, with a third mashed to thicken the broth. Tomato purée is cooked until fragrant, then ditalini simmer in the chickpea broth until creamy, finished with olive oil and peperoncino.Pasta e fagioli — pasta and white beans pareve main dish · regular · 145 min · 756 kcal A thick, hearty soup of tender cannellini cooked with garlic, bay and rosemary. A third of the beans are mashed to thicken the broth in which a modest amount of ditalini cooks, then rosemary, garlic and chilli oil is poured over to bring it to life.Penne all'arrabbiata with fagioli all'olio pareve main dish · easy · 35 min · 745 kcal A concentrated, rich and glossy Roman sauce: garlic and peperoncino infused in oil, reduced peeled tomatoes, penne finished in the sauce and a final drizzle of uncooked oil. Alongside on the same plate, warm cannellini sautéed with garlic and rosemary, finished with lemon and parsley.Pesce all'acqua pazza — whole sea bass with cherry tomatoes, garlic and white wine pareve fish main dish · easy · 40 min · 1065 kcal The fish of Neapolitan fishermen: whole sea bass cooked under a lid in acqua pazza, or 'crazy water', with burst cherry tomatoes, garlic, peperoncino and white wine, served with garlic-rubbed toast to soak up the broth.Chicken piccata with lemon and capers, olive oil and parsley linguine meat main dish · easy · 30 min · 995 kcal Thin chicken escalopes, lightly dusted with flour, seared in olive oil and coated in a bright lemon, white wine and caper sauce. Ready in half an hour, with parsley linguine dressed with a little of the sauce.White pizza with courgettes and ricotta dairy main dish · regular · 210 min · 1084 kcal Two white pizzas with fior di latte, oven-roasted courgettes and Parmesan, finished with creamy spoonfuls of lemon ricotta in the last few minutes of baking, then torn mint and a little lemon juice.Homemade pizza margherita with slow-fermented dough dairy main dish · regular · 240 min · 1038 kcal Two 30 cm Neapolitan-style pizzas baked in a home oven: dough made with 00 flour and kneaded the day before, hand-crushed raw peeled tomatoes, well-drained fior di latte, fresh basil and a drizzle of oil, baked on a blazing-hot tray until the rim is puffed and mottled.Homemade pizza marinara — garlic, tomato and oregano pareve main dish · regular · 210 min · 975 kcal Two pizzas with a long-fermented dough, raw tomato, thinly sliced garlic and oregano, without cheese and finished with a drizzle of olive oil after baking. Warm chickpeas with garlic, chilli and lemon make this a complete pareve dinner.Pizza quattro stagioni — artichokes, garlic mushrooms, olives and egg dairy main dish · regular · 210 min · 1166 kcal Two 28 cm pizzas with four distinct quarters, Roman style: artichoke hearts in oil, mushrooms cooked with garlic and parsley, black olives, and an egg added to the fourth quarter halfway through baking, with the yolk still runny. Crushed tomato, fior di latte and a long-fermented homemade dough complete the pizzas.Pollo al limone al forno — lemon chicken with fennel and potatoes roasted with white wine meat main dish · regular · 90 min · 1091 kcal Golden-skinned chicken leg pieces on potatoes and fennel, roasted without liquid before a splash of white wine, with lemon added in three stages: zest beneath the skin, slices softened under the fennel, and fresh juice at the table. Bright pan juices without bitterness.Pollo alla cacciatora — hunter's chicken with olives, rosemary and polenta meat main dish · regular · 90 min · 1241 kcal Chicken legs browned until the skin is crisp, then simmered in white wine and tomatoes with garlic, rosemary, sage and black olives over a base of onion, carrot and celery. Served on creamy polenta to soak up the sauce.Polpette al sugo — beef meatballs in tomato sauce meat main dish · regular · 60 min · 960 kcal Beef meatballs with soaked bread and nutmeg, browned then simmered in a generous garlic and basil tomato sauce. Two tins of tomatoes ensure plenty of sauce, with leftovers for pasta two days later. Serve with garlic-rubbed toast drizzled with olive oil to mop it up.Rosemary roast chicken with golden potatoes in the pan juices and soft roasted garlic meat main dish · regular · 85 min · 1048 kcal Golden-skinned chicken leg pieces, potato wedges cooked in the chicken juices, and half a head of unpeeled garlic, roasted until soft enough to mash on the plate.Sarde a beccafico — sardines with pine nuts and raisins, with lemon potatoes pareve fish main dish · regular · 60 min · 1137 kcal Sardines rolled around golden breadcrumbs with anchovies, raisins and pine nuts, scented with orange and bay, with roast potatoes to make a complete dinner.Veal scaloppine with white wine and sage, served with soft polenta meat main dish · easy · 35 min · 752 kcal Thin escalopes seared for a minute, a reduced white wine sauce thickened by their light coating of flour and finished with olive oil off the heat, crisp fried sage and soft olive oil polenta to catch the juices.Spaghetti aglio, olio e peperoncino pareve main dish · easy · 25 min · 796 kcal Glossy spaghetti coated in a generous olive oil sauce, gently infused with garlic and chilli and bound with starchy pasta water, with a final drizzle of uncooked oil. Serve with a southern Italian contorno of warm cannellini beans, red onion, olive oil and oregano.Spaghetti al pomodoro e basilico — spaghetti with tomato and basil dairy main dish · easy · 30 min · 676 kcal Italian cooking at its simplest, and one of the hardest dishes to get just right: good peeled tomatoes softened in garlic-infused olive oil, fresh basil torn in at the end, spaghetti finished in the sauce until beautifully coated, and Parmesan grated at the table.Spaghetti alla puttanesca — Neapolitan style, without anchovies pareve main dish · easy · 30 min · 671 kcal Italy's boldest store-cupboard sauce: Gaeta olives, rinsed capers, garlic, peperoncino and oregano simmered with tomatoes in ten minutes, with spaghetti finished in the sauce and fresh parsley scattered over.Spigola al sale — salt-crusted sea bass with salmoriglio potatoes pareve fish main dish · regular · 70 min · 1142 kcal Whole sea bass gently steams beneath a damp coarse-salt crust directly against its skin, which allows just enough salt to reach the pearly flesh. The crust is broken at the table. Small potatoes cooked in their skins are crushed into warm salmoriglio, a sauce of olive oil, lemon, oregano, garlic and parsley.Tagliatelle al ragù alla bolognese meat main dish · regular · 200 min · 1038 kcal Bologna's Sunday ragù: a gently softened soffritto, browned minced beef and veal, then a two-hour simmer with tomato purée, white wine, tomatoes and stock, until the sauce is deep brown-red and thick enough to coat egg tagliatelle.Tomato and basil bruschette pareve starter · easy · 20 min · 389 kcal Still-warm toasted country bread, rubbed with garlic and drizzled with uncooked olive oil, topped with ripe tomatoes seasoned ahead just long enough to flavour the bread without making it soggy.Caponata siciliana — sweet-and-sour aubergines with celery, capers and olives pareve starter · regular · 105 min · 663 kcal Tender cubes of fried aubergine in a sweet-and-sour tomato sauce with celery, capers and green olives, finished with pine nuts and basil: Sicily's great cold starter, even better the next day.Courgette carpaccio with lemon, mint and pine nuts pareve starter · easy · 25 min · 264 kcal Young courgettes sliced paper-thin, briefly dressed with salt and lemon, then drained and coated in olive oil just before serving, with lightly toasted pine nuts and mint. A fresh, entirely pareve starter.Insalata caprese — tomato, mozzarella and basil dairy starter · easy · 30 min · 560 kcal Ripe tomatoes, a whole ball of drained but tender mozzarella per person and fresh basil, dressed with olive oil at the last moment. A little oregano lifts the tomatoes, and a few crystals of fleur de sel finish the mozzarella.Panzanella — Tuscan bread and tomato salad pareve starter · easy · 45 min · 419 kcal Stale country bread soaking up tomato juices, crisp cucumber, a little red onion and basil: a tender, juicy salad without soggy bread.Peperoni ripieni — rice-stuffed pepper halves with a breadcrumb crust pareve starter · regular · 65 min · 359 kcal One tender pepper half per person, filled with part-cooked short-grain rice, tomato, olives, capers, pine nuts and raisins, beneath a golden crust of breadcrumbs, olive oil and oregano. A southern Italian pareve antipasto, delicious hot or warm.Individual aubergine parmigiana dairy starter · regular · 85 min · 445 kcal Two small bakes of salted, drained and roasted aubergines, garlic and basil tomato sauce, fior di latte between the layers and a Grana crust: a tender, golden hot starter in a measured portion.

Israeli and Mediterranean cooking

Shish taouk — garlic and lemon chicken thigh skewers with vermicelli rice and tahini meat main dish · regular · 150 min · 1080 kcal Levantine chicken skewers: boneless thighs massaged with a thick marinade of garlic, lemon, tomato purée, paprika and baharat, grilled until opaque and juicy, then served over rice with golden vermicelli, drizzled with tahini sauce and topped with red onion, sumac and parsley.Grilled beef kebabs with vermicelli rice meat main dish · regular · 60 min · 1042 kcal The kebabs of Israeli grill restaurants, cousins of Lebanese kafta: well-marbled minced beef kneaded with onion, parsley, baharat and cumin, seared on a griddle and served over Levantine rice with golden toasted vermicelli.Grilled kefta with lemon tahini sauce and tomato bulgur meat main dish · regular · 55 min · 997 kcal Lebanese-style beef kefta with parsley, grated onion, baharat, cumin and a touch of cinnamon and dried mint, seared on the griddle and served with sumac onions, a decidedly lemony tahini sauce and bulgur pilaf cooked in an onion and tomato purée base.Mejadra — rice and lentils with fried onions and a crisp salad pareve main dish · regular · 60 min · 1050 kcal Rice and lentils with warm spices and plenty of golden-brown onions, served with a lemon-dressed tomato and cucumber salad for crunch and freshness.Pareve moussaka with lentils, roasted aubergines and olive oil béchamel pareve main dish · regular · 110 min · 1044 kcal Layers of meltingly tender roasted potatoes and aubergines, whole lentils in a tomato sauce with cinnamon, bay and red wine, topped with a thick olive oil and soya béchamel, bound with egg, that sets in the oven beneath a golden breadcrumb crust.Sumac-grilled chicken with za'atar potatoes, tahini sauce and lemon-dressed onion meat main dish · easy · 45 min · 803 kcal Juicy grilled pargiyot, marinated with sumac, cumin and paprika, then sprinkled with uncooked sumac, served with golden za'atar-coated potatoes, a ribbon of lemon tahini sauce and crisp red onion.Sabich — pita with fried aubergine, eggs, tahini and amba pareve main dish · easy · 45 min · 1218 kcal Tel Aviv's street-food pita, inherited from Iraqi Jewish cooking: deeply browned, meltingly tender fried aubergine, hard-boiled eggs, potatoes, crisp salad, pickled cucumbers, creamy tahini sauce, tangy amba and a touch of green zhug.Tonno alla griglia al salmoriglio — pink-centred grilled tuna with courgette bulgur pilaf pareve fish main dish · easy · 40 min · 928 kcal Fresh tuna steaks seared on a griddle pan and left pink at the centre, brushed and then dressed with Messina-style salmoriglio of oil, lemon, garlic and oregano, served on a bulgur pilaf with onion, golden courgettes and lemon zest.Baba ghanoush — flame-grilled aubergine with tahini and lemon pareve starter · regular · 60 min · 465 kcal Meltingly tender aubergine, deeply smoky from its flame-charred skin, mixed with tahini and plenty of lemon without being puréed smooth, and served with warm pita.Fattoush — crisp salad with sumac and toasted pita pareve starter · easy · 30 min · 389 kcal Romaine, tomatoes, cucumber and radishes with a lemon, sumac and pomegranate molasses dressing, finished at the very last moment with golden pita shards brushed with olive oil and seasoned with sumac.Homemade hummus — dried chickpeas, tahini and lemon pareve starter · regular · 80 min · 729 kcal Hummus as served in Jaffa's hummus shops: chickpeas cooked until they crush between two fingers, blended while still hot with plenty of tahini, lemon and ice cubes, and served warm with a drizzle of olive oil, warm pita, raw onion and green chilli relish.Labneh with za'atar, olive oil and raw vegetables dairy starter · easy · 20 min · 528 kcal The mezze of the Levant and Israeli breakfasts: thick labneh spread in a spiral in a shallow dish, flooded with fruity olive oil under a layer of za'atar, with cracked olives, cherry tomatoes, cucumber, radishes, mint and warm pitas for mopping up.Matbucha — slow-cooked tomatoes and peppers with garlic pareve starter · regular · 120 min · 536 kcal The cooked salad of Moroccan tables: tomatoes, grilled peppers, chilli, garlic and paprika slowly simmered in olive oil to a deep red, glossy mixture, sweet at first with a rounded chilli heat, to spoon onto bread.Roast potatoes with za'atar and lemon pareve starter · easy · 45 min · 331 kcal Golden wedges with tender centres, za'atar releasing its aromas in hot oil in the oven, garlic roasted in its skin, and lemon zest and juice added after roasting.Israeli salad — finely diced tomatoes, cucumbers and herbs pareve starter · easy · 20 min · 228 kcal The salad served with every meal in Israel: ripe tomatoes with their juices, crisp cucumbers, pepper, red onion mellowed in lemon juice, parsley and mint. Everything is cut into neat 5 mm dice and dressed with olive oil at the last moment to keep it crisp.Tabbouleh — parsley, mint and tomato salad pareve starter · easy · 35 min · 271 kcal A vibrant green Levantine tabbouleh, led by parsley and mint, with just a little fine bulgur softened without cooking in tomato juices and lemon.