Cinnamon Babka

By the baker, pastry cook & chocolatier Merav Scheiner Danchenko



50 gr (5 1/4 Tbsp) active yeast

280 ml (1 cup) milk, room temperature

6 medium eggs

1 kilo (10 cups) flour, sifted

150 gr (3/4 cup) white sugar

320 gr (1 1/3 cup) butter, softened

15 gr (3 tsp) salt
1 egg yolk

​Beef & Lamb Fat Sliders with Tahini

By the chef Nitzan Raz


makes 3 mini burgers


For the Sliders:

200 gr beef

50 gr lamb fat

​1/2 bunch of cilantro, chopped

1 medium onion, chopped



Dark Chocolate Mousse on a Brownie Bottom with a Cherry Sauce and a Cocoa Tuile

Chocolatier and Pastry Chef

Moran Tabib-zada

Make 6 servings in medium sized jars (or other serving glass)


First prepare the brownie to allow enough time to cool.


Whole Baked Sea Bass

 Chef Miri Haber


1 whole sea bass, cleaned

3 cloves garlic, chopped

1 lemon cut into thin slices
1 teaspoon sumac

1 teaspoon Atlantic sea salt

Black pepper

1/2 spicy green pepper, cut into thin rounds


Kadaif with Mascarpone and Caramelized Quince

chef Atalya Ein Mor

For the Kadaif:

Vermicelli noodles
½ cup honey
¼ cup water
seeds from ½ fresh vanilla bean
50 grams (3 ½ tablespoons) butter, melted
1 tablespoon powdered sugar

Ceviche with Pomegranate

chef Atalya Ein Mor

makes approximately 4 servings for The ceviche.

for The ceviche:

2 fish fillets, without skin (can use tuna, grouper, or other fish to your liking)
1 Lemon, juiced
½ purple onion
½ cup walnuts, shelled and chopped
1 tablespoon dried cranberries or blueberries
¼ cup chives, chopped
¼ cup cilantro, chopped
Seeds from ½ pomegranate
1 tablespoon sesame oil
1 teaspoon olive oil
salt and white pepper to taste


Leg of Lamb with Root Vegetables and White Wine Sauce

chef Atalya Ein Mor


Leg of lamb, weighing approximately 2 kg 4.5 lbs
Olive oil, of good quality
Ground black pepper
1 bunch of celery with the leaves
6 sage leaves
3 sprigs of cilantro
5 sprigs of parsley
5 sprigs of thyme
½ head of garlic, separated into cloves
Coriander Seeds

Mango Coconut Shrimp

chef Eitan Sasson

24 black tiger shrimp, peeled and cleaned
200 ml (1 cup) coconut milk
60 ml (4 cups) sweet chili sauce
1 garlic clove, finely chopped
1 large ripe mango, cut into small cubes
leaves from 2 stems of basil, chopped
salt and pepper to taste


Honey Cake

Confectioner Oren Becker

Makes 2 cakes in a loaf pan


170 grams (1/2 cup) honey

2 eggs

240 grams (1 cup) water

110 ml (1/2 cup) plum jam or strawberry
100 ml (1/3 cup + 1 tablespoon) canola oil

150 gram (3/4 cup) white sugar
300 grams (2 cups + 1 tablespoon) flour

1 tablespoon baking soda

1 tablespoon baking powder

1 heaping teaspoon cinnamon

1/2 teaspoon ground cloves


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