Beef

Thicker than a soup but thinner than a stew, Hungarian goulash has become its native country’s most famous culinary export — along with Hungarian paprika, which gives the dish its distinctive warm and fruity pepper flavor. Continue reading →

The hospitality and cuisine of the Druze community have been known for more than a thousand years in the eastern Mediterranean and Middle East. The modern states of Syria, Lebanon, Israel and Jordan have the largest Druze populations today, but you can also find Druze people in many other countries.

In New York City, Israeli Druze chef Gazala Halabi owns two acclaimed Druze restaurants, one in Hell's Kitchen and a second on the Upper West Side. That's it, though: If you want authentic Druze cuisine outside Manhattan, you're on your own.

Ronit has a special nostalgia for Druze cookery. While growing up in Israel, she loved to stop by Druze villages for a favorite treat: crepe-thin Druze pitas, made of dough thats stretched and spun before being tossed onto a convex outdoor griddle where it bubbles as it bakes. Continue reading →