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"We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some..."

Ingredients: dried oregano, eggs...

"A quick recipe for tasty pita."

Ingredients: hot water, quick-rising yeast...

"A recipe I learned from two Lebanese friends. This is my family's most requested dish at get-togethers."

Ingredients: cucumbers, cumin powder...

"From the Hellenic Hannukah cookbook. This version is from Foradenes, a small, family-owned seaside taverna in the town of Finikki on the island of Syros."

Ingredients: pecorino cheese, eggs...

"This is just a really simple and easy, and quick, and delicious version of friend fish fillets. Serve it with whatever side you would like - I personally like it with a nice fresh vegetable salad, like a Greek/Aegean/Hortaki. It is parve, so you can go ahead and eat it with dairy."

Ingredients: pepper, spices, cumin...

"Found the clipping in the Paleozic layer littered on my desk--time to get it recorded for posterity! Comes from a magazine, don't ask me which one, though! Anyway make the syrup first, then get right to the wine cooler. Lovely color, brightens up ANY occasion; festive for the holidays, lovely for a bridal or new mom shower. SYRUP makes..."

Ingredients: pomegranate juice, ice cubes...

"This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered."

Ingredients: cottage cheese, dill, matzos...

"This recipe is from the Greek town of Ioannina. It can be made ahead and served cold or can be assembled up to 8 hours in advance and kept in the refrigerator until 1 hour before serving time. When ready, bake and serve."

Ingredients: clarified butter, phyllo pastry sheets...

"Also known as "Skordozoumi", this Sephardic soup is thickened with eggs, yogurt and feta cheese. Adapted from "Sephardic Flavors" by Joyce Goldstein."

Ingredients: croutons, crusty bread, eggs...

"This dessert takes some effort, but is worth it. I got it from The Cookbook of the Jews of Greece by Nicholas Stavroulakis"

Ingredients: cinnamon, egg whites...

"Haroset is the traditional fruit compote found on the Passover Seder table and represents the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt as mentioned in the Talmud. This recipe is a Sephardic Jewish recipe from Greece and Turkey."

Ingredients: pitted dates, fresh lemon juice...

"This recipe is for a version of the classic Spanish dessert that is Sephardic Jewish and served at my local Italian restaurant."

Ingredients: egg yolks, fresh orange juice...

"This recipe is from the Jewish community of Volos, Greece. Traditionally associated with the Arabs in conquered Spain, marzipan can be found in all Mediterranean cuisines as well as many Arab ones as well. This recipe requires several days to make."

Ingredients: granulated sugar, lemons...

"Known as Avgolemono in Greece and Aarshe Saak in the Middle East, this tangy velvety soup is a staple at many meals. Aarshe Saak typically has small meatballs in it, while Avgolemono traditionally has rice and no meat. However, there are many regional and personal variations, and this is mine.

This version I came up with has has chicken..."

Ingredients: cornstarch, eggs...