K'Far Cafe Philadelphia

Sumac, rose, soda

Pomegranate, rooibos tea (decaf), citrus, soda

Tomato, Worcestershire, horseradish, Hawaij, schug, citrus, salt

Confit garlic, artichoke, poppy seed

Feta, scallion, lemon zest

"Everything" spice

Jammy egg, harissa, tomato (Please note that this is not a part of the Boreka Bundle)

Orange Blossom Water, orange zest

Orchid root-steamed whole milk (Add Espresso to make it a Sachlav Cappuccino!)

Fig, honey, smoked cinnamon, lemon

Sweetened condensed milk, spices

Cardamom, ginger, cinnamon

Toasted

Cooper Sharp, schug, za'atar (pressed)

Provolone, feta, mozzarella, roasted tomato, za’atar (pressed)

Za'atar, Sumac, and Honey Pistachio

Toasted

Scallion cream cheese, cucumbers, pickled red onions

Sumac pickled onions, capers (vegan)

A zany chronicle of the rise of America's hottest donut mini empire--with recipes--by the authors of Zahav, the James Beard 2016 Book of the Year.

For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people--the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings.

Diner style 10oz mug

100% cotton, navy adjustable hat with pink embroidery

Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov’s food includes little dishes called mezze, such as the restaurant’s insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called “Jerusalem in a bowl.” It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that’s a celebration in itself. All Solomonov’s dishes are brilliantly adapted to local and seasonal ingredients.

Award-winning chefs and bestselling authors of the James Beard Award–winning Zahav, Michael Solomonov and Steven Cook invite you to cook the way they do at home, with 125 new recipes for simple and achievable meals in this new book!

Sliced avocado, schug-labneh, sumac

Spiced apricot syrup

Labneh, dill, red onions, poppy seeds

Apple-Cranberry filling, cranberry glaze

Deep browned butter, honey, dark chocolate, Maldon salt (Order one Brown Butter Chocolate Chip and one Pistachio Toffee, then use code "DUO" at checkout for $1 off)

Classic chocolate pastry

Challah pastry dough, almond glaze

Signature slice of cake

Signature bun with lemony pistachio filling

Toffee pieces, chopped toasted pistachios and maldon sea salt (Order one Brown Butter Chocolate Chip and one Pistachio Toffee, then use code "DUO" at checkout for $1 off)

Fudgy tehina blondie swirled with rich chocolate

Walnut, cinnamon, orange blossom glaze

Romaine, cucumber, tomato, bell pepper, feta, za'atar, marinated chickpeas, lemon-date vinaigrette

Butternut squash, dried cranberries, pepita seeds, goat cheese

Cucumber, cherry tomatoes, pickled red onions, labneh, sumac, lemon-date vinaigrette (Please note the dressing is mixed In)

Romaine, radicchio, urfa, grana padano, Jerusalem Bagel chips

Baby gem, hard boiled egg, new potatoes, olive, preserved lemon, harissa vinaigrette