Warm Halloumi Salad

There are certain restaurant dishes that completely take over your ordering habits, and for me, warm halloumi salad is one of them. The second I see it on a menu at an Israeli restaurant, I’m ordering it.

Over the years, I’ve had so many different versions — piled into crispy edible baskets, layered over greens, topped with sautéed vegetables, sometimes sweeter, sometimes saltier — but they all had the same irresistible combination of textures and flavors: warm salty cheese, savory vegetables, fresh greens, and that glossy teriyaki-style sauce that pulls everything together.

This version is inspired by all of those salads I couldn’t stop thinking about afterward. Peppery arugula gets topped with sautéed red peppers, onions, and mushrooms, then finished with sesame-crusted halloumi that’s crisp on the outside and soft and chewy in the center. And then comes the sauce. Sweet, savory, sticky, and deeply umami, it coats the warm vegetables and halloumi in the best possible way.

I especially love serving it for Shavuot because it feels festive without trying too hard. Halloumi always gives a dish a little drama, and paired with the warm vegetables and teriyaki flavors, it totally steals the show.

Hearty, comforting, salty, fresh, and honestly craveable enough to build an entire meal around – the perfect holiday centerpiece!

Halloumi Salad

10oz. halloumi (may also use feta or fresh mozzarella)
1/2 cup flour
salt and pepper to taste
2 eggs
1 1/2 cups sesame seeds
canola oil, for frying
1 red pepper, cut into strips
1 red onion, cut into strips
16oz. mushrooms sliced
2 tbsp extra virgin olive oil
1/4 cup soy sauce
1/4 cup silan
1 clove garlic, grated on a micrplane
2 tbsp harissa
1/4 cup fresh squeezed orange juice
1/3 cup water
1 tbsp cornstarch mixed with 2 tbsp water
5 oz. arugula

Method:

First, fry the halloumi: cut the halloumi into cubes. In a large Ziploc bag, mix flour with salt and pepper, add halloumi and shake to coat. In a shallow bowl, beat eggs with salt and pepper, stir the halloumi in the eggs to fully coat. Add the sesame seeds to a large Ziploc bag and add halloumi, shaking off the excess eggs as you add to the bag, shake to coat.

Heat canola oil in a skillet and add the halloumi, fry until golden brown on both sides, drain on paper towels and sprinkle with salt.

In a bowl or glass measuring cup, add the soy sauce, silan, garlic, harissa, orange juice, water and cornstarch, whisk to combine.

Heat the olive oil in a large skillet, add the onions, peppers and mushrooms and saute until softened and starting to caramelize around the edges. Add the sauce and stir until the sauce thickened and vegetables are glazed.

Spread arugula out on a platter, top with halloumi and the sauteed vegetables, taking care to coat the halloumi cubes in the sauce.

Serve warm.

NOTES:

For a shortcut, you can use store-bought teriyaki sauce instead of making the sauce.

Since this salad is served warm with fried halloumi, it’s best to prepare the day of serving, but if you’d like to prepare in advance, you can prepare the sauteed vegetables ahead of time and warm them before serving. You can grill or saute the halloumi without breading and add it to the sauteed mixture (breading will get soggy if made in advance).

Related Recipes:

halloumi fries
halloumi cheese waffles
camemebert en croute salad
Greek salad with feta croutons
pizza salad with cheese croutons

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Muhammara Carpaccio

Muhammara, but make it dinner-party worthy. This deconstructed version takes everything I love about the classic Middle Eastern dip and stretches it out across a platter like a carpaccio: silky ribbons of roasted peppers, toasted walnuts, pomegranate molasses, herbs, feta, and warm spices layered separately so every bite tastes a little different from the last. It has all the familiar flavors of traditional muhammara, but with more texture, more contrast, and a presentation that makes people stop before they dig in.

Muhammara originated in Aleppo, Syria, where it became known as a rich spread built around roasted red peppers, walnuts and breadcrumbs. The name itself comes from the Arabic word ahmar, meaning “red,” a nod to its deep color. Traditionally, muhammara combines roasted peppers with walnuts, breadcrumbs, olive oil, pomegranate molasses, and warm spices like Aleppo pepper and cumin. The result is smoky, sweet, tangy, nutty, and slightly spicy all at once. Like many dishes throughout the Levant, it spread across borders and kitchens, taking on small changes depending on region and family traditions.

I love keeping the flavor profile intact while changing the form entirely. Instead of blending everything into a dip, I separate the ingredients and let each one have its own place on the platter. Thin roasted pepper strips become the base, laid out almost like carpaccio. Toasted walnuts and cumin-scented panko add crunch, pomegranate molasses brings that signature sweet tang, fresh herbs brighten everything, and a drizzle of good olive oil ties it all together.

And then I add feta.

No, feta is not traditional in muhammara. But Shavuot is all about dairy, and salty creamy feta works almost suspiciously well here. Against the sweet roasted peppers and sticky pomegranate molasses, it adds richness and sharpness that turns it into something that feels made for a holiday table. It shifts the dish from dip territory into appetizer territory.

 

Deconstructed Muhammara Carpaccio

3 large red peppers
6 tbsp extra virgin olive oil, divided
1/2 cup chopped walnuts
1 1/2 tsp cumin seeds
1/2 cup panko crumbs
2 ounces feta, crumbled
2 tablespoons pomegranate molasses
1 tablespoon chopped parsley, mint or cilantro
1 teaspoon Aleppo pepper
smoked or flaky salt, to taste
Warm pita or crusty bread, for serving

Method:

Cut the red peppers in half and place cut-side-down on a parchment lined baking sheet. Drizzle with 2 tablespoons of olive oil and salt and roast at 450 degrees for 20-25 minutes until blistered. Remove from the oven and cover with foil to steam.

While the peppers are roasting, toast the walnuts in a dry pan, remove. Add 2 tablespoons of olive oil and toast the cumin seeds until sizzling, then add the panko crumbs. Saute until golden and crisp.

When the peppers are cool, remove the seeds and peel off the skins. Cut into strips.

Arrange the roasted pepper strips on a large platter. Drizzle with olive oil and pomegranate molasses. Sprinkle with Aleppo pepper and salt and Ssatter over the walnuts, panko and herbs. Finish with feta cheese.

 

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Italian Ricotta Cherry Pie

There are desserts that become popular because they are beautiful, and then there are desserts that survive because history forced them to. Crostata di ricotta e visciole — the iconic Roman Jewish sour cherry and ricotta tart — is both.

I first tried the famous pie when I visited the Jewish ghetto in Rome in 2021, and quickly learned that the ricotta cherry pie is a traditional Roman pastry available in every kosher restaurant! The texture of the ricotta is a lot firmer than what we get in states, more similar to farmer cheese.

ricotta cherry pies in the window of Boccione

Legend has it that during centuries of papal rule, Roman Jews lived under brutal restrictions, confined to the ghetto and limited in what they could own, sell, and eat. According to the story most commonly attached to this tart, Jews were forbidden by the Pope from openly selling dairy products. Bakers began hiding the sweetened ricotta beneath a layer of dough so the tart appeared to be a simple pie from the outside. What began as necessity became one of the great pastries of Rome.

Boccione’s famous ricotta cherry pie

Today, the most famous version is still associated with the tiny Roman bakery Boccione, the nearly 200-year-old bakery known as the “burnt cakes factory” tucked into the Jewish Ghetto, known for its dark, almost burnt-looking pastries and ricotta pies with blistered tops (because of the old ovens that have a very high temperature) and jam peeking through cracks in the crust. It is rustic, imperfect, deeply Roman, and unforgettable.

I wanted something inspired by that pie but slightly freer and more rustic — somewhere between a traditional crostata and a galette. I started with authentic pasta frolla, the classic Italian sweet pastry dough that is softer and more cookie-like than American pie crust. Then came the ricotta filling, the sour cherry preserves, and eventually the realization that my American ricotta was far too loose for a freeform galette. So the dessert evolved back into what it probably always should have been: a proper Italian ricotta tart.

The result was one of those desserts that tastes old-world in the best way. Buttery crust. Bright cherry jam. Creamy ricotta. Not cheesecake exactly. Not pie exactly. Something more rustic and soulful, and just perfect for Shavuot.


ricotta cherry pie at Casalino in the Jewish Ghetto
 

Crostata di ricotta e visciole
Ricotta Cherry Pie

Pasta Frolla Dough

2 cups all purpose flour
½ cup granulated sugar
½ teaspoon kosher salt
½ cup cold unsalted butter, cubed
1 large egg
1 egg yolk
Zest of ½ orange
1 teaspoon vanilla extract
1 egg, for eggwash

Add the flour, sugar, and salt to a food processor and pulse a few times to combine. Add the cold butter and pulse until the mixture resembles coarse sand with small pea-sized bits of butter remaining. Add the egg, egg yolk, orange zest, and vanilla and pulse just until the dough begins forming large clumps. Turn the dough onto the counter and gently press together into a disk. Wrap and refrigerate for at least 1 hour.

Ricotta Filling

NOTE: for a more authentic ricotta texture, strain 2 cups of ricotta overnight and omit the cornstarch.

1½ cups whole milk ricotta
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons cornstarch
16oz. sour cherry jam, such as D’arbo

In a bowl, whisk together the ricotta, sugar, egg, vanilla, salt, and cornstarch until smooth.

Preheat oven to 350°F.

Cut the chill dough in half and roll out into 2 discs. Place one half into a tart pan or pie dish. Chill again for 15 minutes. Fill with the cherry jam and ricotta mixture and top with the second sheet of dough. If you have any scraps of dough, you can decorate the pie with it!

Brush the crust with egg wash and bake for 50–65 minutes until the crust is deeply golden and the filling is mostly set with a slight wobble in the center.

Cool completely before slicing. The ricotta texture is best when served cold.

 

Related Recipes:

cherry yogurt popsicles

halva and ricotta stuffed figs

pumpkin ricotta pancakes with cranberry syrup

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Double Coffee Roast with Chestnuts & Shallots

I’ve always loved coffee—not just as a drink, but as an ingredient in cooking. Its natural acidity and deep, roasted flavors make it a surprisingly perfect way to braise meat. It tenderizes while adding rich, layered notes that bring out the best in beef without being sharp or overpowering. For Passover, when flavors need to feel both comforting and elevated, coffee quietly becomes the hero of the dish, so I used it TWICE – both in the rub, and in the braising liquid.

Chestnuts are the perfect partner. Their soft, slightly sweet, creamy texture absorbs the coffee and maple syrup beautifully, adding depth and subtle sweetness without overwhelming the meat. Together, coffee, chestnuts, and a touch of maple create a braise that is richly savory, balanced, and full of flavor – perfect for a holiday meal.

Double Coffee Braised Roast with Chestnuts and Shallots

3 -pound minute*, shoulder, chuck or French roast
2 tablespoons finely ground coffee
2 tbsp brown sugar
1 tablespoon kosher salt
1 tbsp smoked paprika
1½ teaspoons black pepper
½ teaspoon garlic powder
½ teaspoon cinnamon
2 tablespoons olive oil
4 shallots, sliced
2 3oz pkgs cooked and peeled chestnuts, cut in half
2 tablespoons tomato paste
¾ cup strong brewed coffee
1½ cups chicken or beef broth
1/4 cup pure maple syrup
2 bay leaves

Method:

In a small bowl, combine the spices and mix to incorporate.

Pat the meat dry and coat it generously with the coffee rub, pressing it well into the surface. Let it sit for at least and hour or until the meat comes to room temperature.

Heat the oil in a heavy Dutch oven over medium heat and sear the roast on all sides (make sure just to brown the meat and not to burn the spices!). Remove the meat and set it aside. In the same pot, add the sliced shallots and cook until soft and golden. Add the chestnuts and sauté them with the shallots for a few minutes so they begin to soften and absorb flavor. Stir in the tomato paste and cook briefly until it darkens and becomes fragrant.

Pour in 1/2 cup of the brewed coffee to deglaze the pot, scraping up all the browned bits. Add the remaining coffee along with the chicken broth, maple syrup and bay leaf, stirring to combine.

Return the seared roast to the pot, cover tightly and transfer to a 325°F oven. Let it braise slowly for 2-3 hours, until the meat is fork tender (stick a fork in it, it should slide through easily with no resistance).

Once the meat is tender, remove it from the pot and let it rest briefly before slicing.

Slice the roast and spoon the sauce and chestnuts over the top.

NOTES:

I used a minute roast, however, it has a large piece of gristle down the center which some people don’t like, so you can replace it with any of the roast options mentioned.

The longer you cook the roast, the more the chestnuts will fall apart and “melt” into the sauce. If you prefer whole pieces, add during the last hour of cooking.

Related Recipes:

pomegranate roast with roasted apples and gremolata
hot honey French roast
charoset london broil

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Jeweled Crispy Rice Salad

This salad was inspired by Persian jeweled rice — that stunning celebration dish studded with pomegranate, pistachios, and dried fruit. I wanted those same jeweled flavors, but lighter and fresher, so I turned it into a salad. The crispy roasted rice is my nod to tahdig, the golden crust everyone fights over, scattered throughout instead of hiding at the bottom of the pot. It makes the perfect Purim appetizer — a little taste of Persia in salad form, festive, colorful, and full of crunch.

Jeweled Crispy Rice Salad

2 cups leftover cold rice
1 1/2 tbsp olive oil
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp cardamom
1/4 tsp cinnamon
1/2 tsp kosher salt

Salad:
5 oz spring mix
1 large carrot, julienned
1/2 cup pomegranate seeds
1/3 cup toasted pistachios, roughly chopped
1/3 cup barberries (may use dried cranberries)
prepared crispy rice

Dressing:
1/3 cup grapeseed oil (or any neutral oil)
1/4 cup apricot jam
zest and juice of 1 orange
1 tbsp white wine vinegar
2 tsp honey
1 tsp sumac
1/2 tsp salt
1/4 tsp pepper

Method:

Preheat oven to 400 degrees.

To prepare the crispy rice, spread the rice out on a parchment lined baking sheet. Mix with turmeric, cumin, cardamom, cinnamon and salt and bake for 25-35 minutes, stirring occasionally, until deeply golden and crispy.

Assemble the salad: layer the greens, carrots, rice, pomegranate seeds, pistachios and barberries. Drizzle with dressing (I don’t use all of it, I prefer my salads not overdressed) and stir to coat.