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This very famous Persian dish is considered a festive dish served for important occasions.

Halvah or halwa means “sweet” and refers to any firm, sweet confection in the Middle East and India made with nut butter or starchlike rice flour or semolina. In America the most recognized halvah is the one made from sesame seed paste.

Orange blossom water is ubiquitous in Jewish cooking from the Levant to the Maghreb.

Often declared the national dish of Ethiopia, a wat is a stew, and doro wat is a spicy chicken stew eaten with one’s fingers using injera bread to scoop up the morsels of food and gravy and to temper the heat of the seasonings.

Whether served as part of an assortment of mezes, or small plates, or laid on a bed of couscous as part of a Moroccan meal, kebabs can be found throughout the Middle East and North Africa. 

This pasta dish is a variation of the famous insalata Caprese made up of the season’s freshest tomatoes and basil and fresh mozzarella found on the island of Capri.

Italy is home to the oldest continuously-inhabited Jewish community in Europe. This light custard is a perfect way to end a meal. The egg yolks are flavored and cooked gently over simmering water to allow the yolks to expand and thicken.

Their love for mamaliga was so great that Romanian Jews were referred to as “Mamaligas” long after they crossed the Atlantic.

For almost three thousand years there has been a Jewish presence in the region of the world now associated with Turkey.