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Shared by Rinat Tzadok

Meet the Jewish Food Society’s First Cook in Residence

4 recipes
Granola With Tahini and Silan

Granola With Tahini and Silan

About 8 cups1h

Ingredients

  • 3 cups old fashioned rolled oats
  • ½ cup raw pumpkin seeds
  • ½ cup raw sunflower seeds
  • ½ cup raw almonds, roughly chopped
  • ½ cup raw pecans, roughly chopped
  • ½ cup raw hazelnuts, roughly chopped
  • ¼ cup sesame seeds
  • ¼ cup extra-virgin olive oil
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • ¼ cup silan (natural date syrup) or honey
  • 3 tablespoons tahini
  • ¼ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 teaspoon lemon zest
  • 1 cup of dried fruits (any combination of dried cranberries, raisins, goji berries, or other favorite)
  • 1 cup unsweetened coconut chips
Spicy Moroccan Fish Crudo

Spicy Moroccan Fish Crudo

4-6 servings45m

Ingredients

  • ½ lb. sushi grade tuna, sliced into ¼” strips
  • ½ lb. sushi grade red snapper, sliced into ¼” strips
  • 1 red bell pepper, roasted
  • 1 poblano pepper, roasted
  • 4 teaspoons harissa
  • seeds from 6-8 cherry tomatoes
  • 4 cloves garlic confit (see recipe below)
  • 1 Lemon, very thinly sliced, cut into small triangles
  • ¼ cup extra virgin olive oil
  • lemon juice, from ½ a lemon
  • ¼ cup cilantro leaves
  • ½ teaspoon maldon sea salt

Garlic Confit

  • 1 head of garlic
  • ½ cup extra virgin olive oil
  • salt
Harira (Moroccan Lentil and Chickpea Soup)

Harira (Moroccan Lentil and Chickpea Soup)

6 servings2h 15m

Ingredients

  • 1 cup dried chickpeas, soaked overnight and drained
  • 3 tablespoons olive oil
  • 4 stalks of celery, diced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon fresh turmeric, minced, or ½ teaspoon ground turmeric
  • 1 tablespoon kosher salt
  • ½ teaspoon ras el hanout (spice blend)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dry chilli flakes
  • 1 cup brown lentils, soaked for 6 hours
  • 4 large tomatoes, roughly chopped or grated
  • 3 cups egg noodles
  • 1 teaspoon maple syrup (optional)
  • Juice of half a lemon

For serving:

  • ¼ bunch parsley, roughly chopped
  • ¼ bunch cilantro, roughly chopped
Zom (Warm Yemenite Yogurt Soup)

Zom (Warm Yemenite Yogurt Soup)

4 servings20m

Ingredients

  • 1½ cups whole greek yogurt
  • 1½ cups sour cream
  • 2 tablespoons flour
  • 1 teaspoon salt, plus more to taste
  • ½ cup water
  • 1 tablespoon fresh lemon juice
Recipes
1
Granola With Tahini and Silan

Granola With Tahini and Silan

About 8 cups1h

Ingredients

  • 3 cups old fashioned rolled oats
  • ½ cup raw pumpkin seeds
  • ½ cup raw sunflower seeds
  • ½ cup raw almonds, roughly chopped
  • ½ cup raw pecans, roughly chopped
  • ½ cup raw hazelnuts, roughly chopped
  • ¼ cup sesame seeds
  • ¼ cup extra-virgin olive oil
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • ¼ cup silan (natural date syrup) or honey
  • 3 tablespoons tahini
  • ¼ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 teaspoon lemon zest
  • 1 cup of dried fruits (any combination of dried cranberries, raisins, goji berries, or other favorite)
  • 1 cup unsweetened coconut chips
2
Spicy Moroccan Fish Crudo

Spicy Moroccan Fish Crudo

4-6 servings45m

Ingredients

  • ½ lb. sushi grade tuna, sliced into ¼” strips
  • ½ lb. sushi grade red snapper, sliced into ¼” strips
  • 1 red bell pepper, roasted
  • 1 poblano pepper, roasted
  • 4 teaspoons harissa
  • seeds from 6-8 cherry tomatoes
  • 4 cloves garlic confit (see recipe below)
  • 1 Lemon, very thinly sliced, cut into small triangles
  • ¼ cup extra virgin olive oil
  • lemon juice, from ½ a lemon
  • ¼ cup cilantro leaves
  • ½ teaspoon maldon sea salt

Garlic Confit

  • 1 head of garlic
  • ½ cup extra virgin olive oil
  • salt
3
Harira (Moroccan Lentil and Chickpea Soup)

Harira (Moroccan Lentil and Chickpea Soup)

6 servings2h 15m

Ingredients

  • 1 cup dried chickpeas, soaked overnight and drained
  • 3 tablespoons olive oil
  • 4 stalks of celery, diced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon fresh turmeric, minced, or ½ teaspoon ground turmeric
  • 1 tablespoon kosher salt
  • ½ teaspoon ras el hanout (spice blend)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dry chilli flakes
  • 1 cup brown lentils, soaked for 6 hours
  • 4 large tomatoes, roughly chopped or grated
  • 3 cups egg noodles
  • 1 teaspoon maple syrup (optional)
  • Juice of half a lemon

For serving:

  • ¼ bunch parsley, roughly chopped
  • ¼ bunch cilantro, roughly chopped
4
Zom (Warm Yemenite Yogurt Soup)

Zom (Warm Yemenite Yogurt Soup)

4 servings20m

Ingredients

  • 1½ cups whole greek yogurt
  • 1½ cups sour cream
  • 2 tablespoons flour
  • 1 teaspoon salt, plus more to taste
  • ½ cup water
  • 1 tablespoon fresh lemon juice

Every week, the Jewish Food Society introduces you to one talented home cook and a beloved family recipe. Now, we’re taking it up a notch. Rinat Tzadok, the creative director of Lehamim Bakery in Tel Aviv, will be sharing a series of dishes inspired by her Moroccan-Yemenite roots as the Jewish Food Society’s first Cook in Residence. The pastry chef’s love of food started when she was a child, when she experimented (often unsuccessfully) with cookies, cakes, Moroccan doughnuts called sfinge and French pâte à choux. “It was like a stone,” laughs Rinat. She’s long since perfected her baking, though in addition to making some of the best sweets in Israel, Rinat is an incredible home cook. Whether it’s her stuffed grape leaves, spicy fish stew or her crispy “cigars,” Rinat draws heavily upon her Yemenite-Moroccan heritage in her everyday food. We’ll be sharing these recipes and more in the coming weeks, but for now, we’ll leave you with something sweet--Rinat’s easy Israel-style granola made with tahini, silan (date honey), and lots of nuts and seeds.