Meet the Jewish Food Society’s First Cook in Residence (+ Granola Recipe)
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.