Venue:

Sixth & I (Virtual)

Jewish Flavor: From Shouk to Table

Jun 23, 2021 • 7:00 pm ET
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Follow along as Chef Vered Guttman cooks up a modern Israeli feast featuring fresh seasonal ingredients. Dishes will include:

  • Israeli red snapper ceviche with oregano, preserved lemon, and yogurt
  • Cherry tomato salad with ricotta salata and walnut-parsley-nigella seed gremolata
  • Fresh grape leave, olive, and kashkaval babka
  • Eggplant stuffed with lamb, pomegranate, and tamarind
  • Palestinian shredded phyllo pastry (k’naffeh) in a skillet with ricotta and dried fruit, served with labneh ice cream

Download the recipes here.

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