Sweet techina with fruit dessert

I realized yesterday that this is basically techina fondu. I’m so into it right now that I am eating it not only for dessert; it’s also amazing as a snack (and a main course and a midnight snack – oh, that’s a snack).

Please be warned: Dates with this techina is heaven. Especially the only partially dried dates.


  • Techina/Tahini  golmit (crushed sesame seed paste without any additives) – preferably from whole sesame seeds
  • Honey
  • Cinnamon – optional
  • Lemon juice – optional
  • Fruit, particularly dates


  • Mix techina and honey.
  • Mix in cinnamon and/or lemon juice as you’d like.
  • Flavour according to your preference.
  • Prepare whatever fruit you want on a plate. I recommend apples, oranges, bananas and dates. Give each person a teaspoon to cover the fruit pieces with the techina.

Salad with cashews, tofu, dates and avocado

I love salads with a crazy mix of ingredients. This was deeelicious!!


  • Lettuce
  • Cucumber
  • Tomato
  • Avocado
  • Tofu cut in small cubes, sauteed in olive oil with soya sauce
  • Cashews
  • Partially fresh dates cut in quarters
  • Olive oil
  • Lemon juice
  • Salt


  • Saute the tofu.
  • Meanwhile, clean all the fruits and vegetables and chop as wanted.
  • Add remaining ingredients besides the olive oil, lemon juice and salt.
  • Dress with olive oil, lemon juice and salt right before serving.

Vegetable soup with green pepper, parsley and dill


  • 2 onions
  • 2 small green peppers
  • 3 carrots
  • 1 piece of pumpkin
  • 1 bunch of parsley
  • 1 bunch of dill
  • Olive oil
  • Salt
  • Tomato paste (optional)
  • Water


  • Cut the thick stems off the parsley and dill, place the leaves in a strainer and soak.
  • Prepare the vegetables. Clean them and chop them. Place them in a pot with some olive oil. Put the burner on low so the vegetables will begin to cook.
  • Rinse the greens and then chop them a bit with a knife on a cutting board. Add them to the other vegetables.
  • Add salt to taste.
  • Add around  3 tbsp. tomato paste (optional).
  • Mix.
  • Add water to cover the vegetables and more.
  • Put temperature on high and bring to a boil.
  • Lower burner and cook for 30-60 minutes (depending on how well done you want the vegetables.

White fish cooked with parsley, lemon juice, garlic and olive oil

I’m currently really into going to the Machane Yehuda Shuk here in Jerusalem and buying fresh fish. I mean, this is my second and only Friday I’ve ever done it and it makes me feel culinary. Last week the scene looked something like this:

Me walking towards the fish stand my mom recommends, on the phone with her:

Me: But wait! I just know nothing about fish besides salmon. I have no idea what to say to him.

Ma: Just say: ‘Hi. I want fish. I don’t want it to be from China. Other than that I don’t know what I want.

Me: OK. Gotta go.

Me to fish guy: Hi. My name is Deena. No, wait… Hi. I want fish. I don’t know which one. It just shouldn’t be from China.

David (of David Dagim): We don’t sell fish from China. How about burry. For how many people? Filleted? No problem. Here is your note. Come back when you’re ready to pick it up.

I definitely felt like we had a good rapport after that true bonding experience and so I returned this week, confidently knowing what to order, because I’m just going to buy the same fish for the rest of my life, of course.

Last week was a pickled fish recipe. This week I decided to make up a recipe with lots of parsley and lemon juice. It came out with a very fresh flavour. I hope you enjoy!


  • 2 filleted small mullets (the fish guy called it בורי – burry)
  • Lots of parsley, rinsed and chopped (lots = like 3/4 of a bunch)
  • 3 cloves garlic chopped
  • Juice of one lemon
  • A glug of olive oil
  • Salt


  • Preheat oven to 180C.
  • In a small bowl mix together the parsley, garlic, lemon juice, olive oil and salt. Taste to adjust the salt.
  • Place baking paper in a pan and spread a bit of oil on it.
  • Rinse the fillets and lay them out on the pan. Mine overlapped a bit and it was fine.
  • Pour the sauce on the fish. Spread evenly and push it a little into the fish.
  • Cook fish for 20-30 minutes.
  • Baste half way through, or whenever.
  • Taste. :)
  • Taste more.

Rice and red lentils with spinach

This is sort of like majadara, a rice and lentil dish. But majadara is usually made with brown lentils that keep their shape. It also often has sautéed onions added at the end.

This dish takes around half an hour to make. So quick, healthy and delicious, of course.


  • 1.5 cups Basmati rice
  • 1 cup red lentils
  • 5 cups water
  • 1-3 tsp. salt (yes, 3 teaspoons equal 1 tablespoon)
  • 1-2 tbsp. olive oil
  • 1-2 cups frozen spinach balls (dunno what else to call it!)


  • Measure rice and lentils into a strainer. Soak in water.
  • In a pot, place water, salt, oil and spinach.
  • Place pot on burner and set to maximum.
  • Rinse rice and lentils. Place them in the pot.
  • Bring to a boil.
  • Lower and cook for around 20 minutes.

“Pickled” fish

This recipe is adapted from a Spice and Spirit recipe. It is a cooked fish recipe but pickled-style.

Not a beautiful picture. The fish cooks in a lot of liquid. This is it while it’s still cooling off.


  • 1 salmon fillet or equivalent in other fish (I got four small fillets of a different fish – don’t ask me which)
  • 2 cups water
  • 1 cup vinegar and/or lemon juice
  • 1/4-1/2 cups sugar
  • 3 bay leaves
  • 1 tsp. of each: salt, cinnamon, cloves, (allspice)
  • 2 tsp. mustard seeds (left this out this time – it’s an important ingredient but came out OK without it)
  • 1 tbsp. black peppercorns (left this out too)
  • 1 clove garlic, chopped or whole
  • 1 onion, sliced
  • 1 lemon, quartered


  • In a pot, bring all the ingredients besides the fish to a boil.
  • Cool the liquid on a low heat for 10-20 minutes.
  • Add the fish.
  • Simmer for 10-15 minutes.
  • Cover tightly and refrigerate.

Supposedly this fish stays good for up to two weeks.

Three-cheese chive quiche, no crust

This is originally a muffin recipe from my friend Achinoam but I am lazy that way so it has become a quiche. I’ve made some changes… I’ll try to write both versions here.

Check out how I couldn’t even wait for a picture before tasting it. YUM.


  • 50 grams butter
  • 1 250ml carton 15% shamenet lebishul (cooking cream) by Tnuva
  • 1/2 cup milk (I used water)
  • 3 tbsp. cottage cheese
  • 60 grams 5% Bulgarit cheese
  • 60 grams yellow cheese
  • 5 tbsp. flour (originally it’s 3 tbsp. corn flour and 2 tbsp. wheat flour)
  • 1/2 cup chives (I went all out here and put in approximately 1.5-2 cups.)
  • 3 eggs
  • Salt to taste (I didn’t add any because the cheeses have salt)


  • Preheat oven to 180C.
  • Put all dairy ingredients in a pot and heat until mixture is bubbling.
  • Add flour and chives and mix well (a fork works better at this point).
  • Remove from heat and add one egg at a time, mixing all the time.
  • Place in a small, slightly greased pan.
  • Baked for 25-35 minutes, until lightly browned.

If you use this recipe for muffins, it makes around 12.

Cold cucumber soup

This continues to be the only recipe I’ve ever come across with cooked cucumber. I have changed the recipe yet again and I’m sharing it here with the latest changes.


  • 2 cups water
  • 1 onion, cut into chunks
  • 5-7 cucumbers (depending on the size), cut into chunks
  • 1 potato, cut into chunks
  • A lot of parsley, cut a little (you can try other greens)
  • Some mint leaves (just added this for the first time)
  • Salt to taste
  • 1 small can of coconut milk (originally it is 1 cup soy milk)
  • Juice from half a lemon
Garnish ideas: Cucumber, parsley, sour cream


  • Place all ingredients besides the coconut milk and lemon juice into a pot.
  • Bring to a boil and cook on low for around 20 minutes.
  • Add the coconut milk and puree.
  • Add the lemon juice.
  • Serve cold with garnish.

Turmeric potatoes – hygienic diet-style

For the first time, I had my friend over who keeps to the hygienic diet. This is an extremely strict diet including that she refrains from eating cooked oil or…. salt.

Let me repeat. She doesn’t eat salt.

So that was my mission. To create a dish she could eat. I googled “potatoes without oil” something like that and found this recipe. I adapted it as follows:


  • 4 potatoes, peeled and cut into cubes
  • 2 onions, cut into cubes
  • Turmeric powder
  • A handful of fresh parsley, chopped
  • Olive oil and salt on the table for those who just can’t take it


  • Prepare potatoes and onions and place in cold water in a pot.
  • Bring water to a boil and then cook at a boil for around 4 minutes.
  • Drain.
  • Return vegetables to pot.
  • Pour quite a bit of turmeric on the vegetables.
  • Close the pot and shake it, baby, shake it.
  • Pour the mixed vegetables into a pan lined with baking paper.
  • Sprinkle parsley on top.
  • Cook in oven at 320C for around 45 minutes.

At first I thought that the dish was a failure. It was bland and a bit bitter from the turmeric. But I must say that when I added a bit of salt and olive oil on my own serving, it tasted quite good! I’d even make it again.

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