A crispy, golden-brown exterior gives way to a soft, flavorful center filled with fresh herbs, spices, and the earthy goodness of fava beans. Perfectly seasoned for an irresistible bite every time. See the youtube video below!
Read moreTahina
In this recipe, we’ll walk you through a tried-and-true method for preparing tahina, an essential sauce that perfectly complements Egyptian falafels
Read moreBroiled Whole Striped Bass
A whole fish is commonly served at Rosh Hashanah. Some believe that having fish on the table is an omen for blessings in the year to come. It is customary to serve the fish with the heads on to remind us that we should move forward and make progress in the coming year, rather than follow or linger in the rear. This recipe is simple, easy and delicious.
Read moreGoz B’Tom (Jellied Chicken with Chard and garlic)
This dish is commonly served on Shabbat and other holidays as it is served cold and can be made ahead of time. Swiss chard is the main ingredient in the sauce and can be cooked up ahead of time in larger quantities and then frozen for future use.
Read moreLuqmat el Qadi/ Zalabia (Loukoumades)
These crisp little golden balls soaked in syrup are known as zalabia in Egypt and as loukoumades in Greece. A tasty street food that is commonly served at Rosh Hashanah, piled in a pyramid or mound on a platter, they are held together by their sticky syrup.
Read moreSherSher (fried borek with ground beef)
The filling of these savory bites is very similar to kobeba but much easier to make with wrappers rather than bulgur wheat. The original recipe uses tagarinas dough (egg noodle), which is cut into squares or circles and stuffed. This recipe uses wonton wraps and makes approximately 40 pieces. Can be served hot or cold.
Read moreBasbousa
Photo: Ezra Moussa
Desserts. No meal or festivity is complete without them. Basbousa is a wonderful option for almond lovers.
Read moreStuffed Vegetables
Photo: Ezra Moussa
Stuffed vegetables, especially zucchini, is found throughout our cuisine. These are commonly eaten on special occasions, such as Shabbat and holidays.
Read moreStuffed Cabbage
Photo: Ezra Moussa
Stuffed Cabbage is a community favorite. Like many other dishes we feature, it may be eaten at room temperature, making it a popular dish for Shabbat.
Read moreFried Taro Root (qolqas/قلقاس)
Photo: Ezra Moussa
Taro root makes for a filling side dish or a snack. Because this dish may be eaten cold, it is a popular choice for Shabbat meals.
Read moreGrape Juice (Passover Wine)
Karaite Passover wine is a very simple recipe in which the only ingredient are grapes!
Read moreMaror for Passover
Matzah
The Egyptian Karaite Jewish community had a delicious and unique way of making matzah. Those Karaites use the following matzah recipe for general consumption during Passover; a less flavorful version of the recipe, however, is used during the Passover Seder.
Read moreAlmond Macaroon Cookies
These delicious cookies are traditionally made during Passover, but are also good throughout the rest of the year.
Read moreSambousek
These little savory pies can be found as an appetizer in most every traditional Karaite household. The recipe for the dough has been shared from cook to cook with slight variations. These were made together with the talented hands of Lilian Mourad.
Read moreFilo Triangles
Filo dough is a staple ingredient in the Middle Eastern Cuisine and is also prominent within the Karaite Kitchen. Filo dough triangles are a popular recipe that bakes filo sheets with various fillings such as cheese or meat.
Read moreSpinach With Split Peas and Rice
In this Vegetarian dish, spinach and tomatoes are stewed with yellow split peas and served with rice. It can be served hot or cold.
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