Breads and Buns

Basic Bread Dish

This is a simple bread dish from Bedouin and rural cooking traditions: dry flatbread is broken into a bowl and softened with a hot, tangy dairy bro...

Whole Wheat Sourdough Focaccia

We received this focaccia recipe from our friend, chef David Shoshan, who studied and specialized in Italian cooking in Italy. This is a whole-w...

Ezekiel Bread

"Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself." (Ezekiel 4:9) W...

Fermented Pancakes

These pancakes can be made from different flours, or from soaked and sprouted dry grains and legumes. If using whole grains or legumes, soak and sp...

Wild Mallow Leaf Pastries (Fatayer)

Mallow, known as Khelmit in Hebrew and Khubeza in Arabic, is one of the most common edible wild greens in the local landscape. Its place in both Ar...

Sourdough bread

This recipe produces one loaf of 750 grams

Soft Whole Wheat Tahini Rolls

These are soft, gently sweet whole wheat rolls enriched with tahini, date syrup, and olive oil. They keep well and bring together the kind of every...

Sourdough Starter

This method produces a stiff sourdough starter, also known as old dough or pâte fermentée. Unlike liquid starters commonly used in modern bakeries,...