Philadelphia, PA
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)
Toasted
Cooper Sharp, schug, za'atar (pressed)
Provolone, feta, mozzarella, roasted tomato, za’atar (pressed)
Za'atar, Sumac, and Honey Pistachio
Toasted
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.
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
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
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
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
Scallion cream cheese, cucumbers, pickled red onions
Sumac pickled onions, capers (vegan)
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!
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