Scallion, lemon zest, sesame seeds

"Everything" spice

Broccoli Cheddar, Poppy Seed

Jammy egg, harissa, tomato (Please note that this is not a part of the Boreka Bundle)

Signature bun with lemony pistachio filling

Classic chocolate pastry

Walnut, Cinnamon, Orange Blossom glaze

Pumpkin, Baharat

apples cooked with warm spices, studded with cranberries and finished with a tart cranberry glaze

Signature slice of cake

Deep browned butter, honey, dark chocolate, Maldon salt (Order one Brown Butter Chocolate Chip and one Pistachio Toffee, then use code "DUO" at checkout for $1 off)

Toffee pieces, chopped toasted pistachios and maldon sea salt (Order one Brown Butter Chocolate Chip and one Pistachio Toffee, then use code "DUO" at checkout for $1 off)

Fudgy tehina blondie swirled with rich chocolate

Cooper Sharp, schug, za'atar (pressed)

Scallion cream cheese, cucumbers, pickled red onions

Manchego, piquillo peppers, harissa (pressed)

Sumac pickled onions, capers (vegan)

Za'atar, Sumac, and Honey Pistachio

Toasted

Toasted

Spiced apricot syrup

Sliced avocado, schug-labneh, sumac

Labneh, dill, red onions, poppy seeds

Romaine, cucumber, tomato, bell pepper, feta, za'atar, marinated chickpeas, lemon-date vinaigrette

Golden beets, pepita seeds, dried currants, feta cheese

Baby gem, hard boiled egg, new potatoes, olive, preserved lemon, harissa vinaigrette

Romaine, radicchio, urfa, grana padano, Jerusalem Bagel chips

Cucumber, cherry tomatoes, pickled red onions, labneh, sumac, lemon-date vinaigrette (Please note the dressing is mixed In)

Cardamom, ginger, cinnamon

Sweetened condensed milk, spices

Pumpkin, urfa, coconut, baharat

Orchid root-steamed whole milk (Add Espresso to make it a Sachlav Cappuccino!)

Tomato, Worcestershire, horseradish, Hawaij, schug, citrus, salt

Sumac, Rose, Soda

Diner style 10oz mug

Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov’s food includes little dishes called mezze, such as the restaurant’s insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called “Jerusalem in a bowl.” It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that’s a celebration in itself. All Solomonov’s dishes are brilliantly adapted to local and seasonal ingredients.

For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people--the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings.

Award-winning chefs and bestselling authors of the James Beard Award–winning Zahav, Michael Solomonov and Steven Cook invite you to cook the way they do at home, with 125 new recipes for simple and achievable meals in this new book!

A zany chronicle of the rise of America's hottest donut mini empire--with recipes--by the authors of Zahav, the James Beard 2016 Book of the Year.