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Savory lamb filling encased in a crisp lamb and bulgur wheat shell fried to perfection and dipped in creamy, savory tehina sauce. Sign us up!

Look no further than James Beard Award winner Michael Solomonov for a modern take on classic Israeli food. His new cookbook, Zahav, is packed with your new favorite ways to consume all things Middle Eastern/Mediterranean/North African. Particularly those delicious extra-lamby fried meat dumplings known as kibbe.

Reprinted with permission from Zahav