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Eat your veggies, they're in this meatball.

Hanukkah’s around the corner, which means we’re frying potato-kale latkes, yes, but also digging into Israeli editor and cookbook author’s latest work, Jewish Soul Food. A wide-reaching cuisine with influence from around the world, Jewish food should be a part of every home cook’s repertoire.

Al-bunduq means “hazelnut” in Arabic, and in Ladino, albondigas are small meatballs. One of the iconic dishes of Sephardic Jews and the epitome of Jerusalem cuisine, these tiny meatballs are always cooked in rich sauce. In this version, roasted eggplants and bell peppers add subtle smokiness and balance the acidity of the lemon juice and tomato paste.

Reprinted with permission from Jewish Soul Food