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Erez roasts fish in a traditional Taboon oven with tomatoes, chilis, habaneros, garlic gloves, sour grapes, and the requisite bath of olive oil and salt.
A joyful bowl of crunchy textures, this refreshing salad combines cucumbers, hot chili pepper, wild mint, and creamy labneh balls.
This delicious Yemenite green sauce can be easily made with a blend of herbs and spices. It’s wonderful served with warmed hummus, pita, falafel, or really any dish.
A staple in Erez’s kitchen, the simple nature of Labneh balls can be used in a variety of ways: in salads, with eggs, over a toast, it’s really up to you. Learn the secrets to creating perfectly preserved balls of cheesy love.
Erez shows you his simple method for creating crunchy, caramelized nuts. Using peanuts or any other favorite nut but with herbs, spice, and savory tones thanks to Erez’s touch. Put it in Erez’s Papaya Tabbouleh salad, or add it to anything you like.
The ultimate Israeli dish, char the eggplant directly in the fire and top with sweet and tart pomegranate syrup and rich tahini.
Once you make your own hummus, it is almost impossible to go back to store-bought. There’s nothing more irresistible than dipping a pita chip or raw vegetables into this warm creamy homemade hummus.
Transform pliable pita dough into Manakeesh, a Middle Eastern pizza.
A refreshing end-of-summer salad that brings some airy freshness to the spicy harissa paste.
Learn the secret to make the most flavorful tomato-based egg dish and your weekend breakfasts will never be the same.
Erez marinades chicken breast before grilling over charcoal and showering with garden fresh greens, tomatoes and stone fruit, which balances spicy with sweet. Multifaceted and mouthwatering, it’s a flavor you won’t forget.
All you need is a mortar and pestle and spices to make this aromatic Middle Eastern spice blend.
Garlic lovers, pay attention. These slow-roasted garlic cloves become tender, caramelized, and totally delectable.
Make flaming hot Matbucha – a traditional Moroccan spicy tomato sauce full of chilis, ripe Roma tomatoes, garlic, and spices.
Not just a tomato salad, Erez takes it to new heights by adding his favorites, mint, and chili. Learn how to make this Summery salad and get inspired by its flavors.
Erez shows you his secret for burning and peeling peppers and roasting almonds. He pairs it with the nutty crunch of almonds and the fragrant marjoram, which is what makes this pepper salad totally unique, and supremely delicious.
Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish.
A spin on the regional Tabbouleh salad, with other variations offered in Erez’s class, this one stands out with the use of Papaya. Tangy, tart, and caramelized peanuts to add some crunch and sweetness. As Erez would say, “wowowowow”.
Erez shows you his simple method for creating crunchy, caramelized nuts. Using peanuts or any other favorite nut but with herbs, spice, and savory tones thanks to Erez’s touch. Put it in Erez’s Papaya Tabbouleh salad, or add it to anything you like.
A staple in Erez’s kitchen, the simple nature of Labneh balls can be used in a variety of ways: in salads, with eggs, over a toast, it’s really up to you. Learn the secrets to creating perfectly preserved balls of cheesy love.
Simple, sweet, and salty. This unique salad is bursting with fresh flavors of goat cheese and bright greens. Let Erez show you a delectable salad using the pink wonder that is watermelon.
Travel to a small Arab village and learn about the secrets of this Lebanese delicacy. Kibbeh Nayyeh, considered the tartare of Lebanon, is prepared with a special blend of spices and bulgur wheat for an insane aroma and one of a kind Middle Eastern flavor.
Travel to the northern Galilee to the vineyards of Shvo Winery, to cook an open fire breakfast along with Gaby the winemaker. Erez tosses veggies and eggs into a pan, they share much wine alongside cheese and fresh bread. A simply perfect breakfast.
Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it’s roasted in, with lamb kebabs, tomatoes and raw tahini.
Chicken schnitzel is the most popular food in Israel, but this new Version will blow your mind. Erez meets up with legendary Israeli chef Israel Aharoni who teaches him how to make schnitzel-style baby lamb chops.
Erez invites friends to prepare and grill lamb kebabs over an open fire, with roasted corn and Mashwiya and Mulukhiyah salads.
Gain confidence in the kitchen and learn how to make the most delicious fish recipes, two ways: oven-baked fish with grapes and tomatoes, and fish crudo with berries and chilis.
Join Erez alongside best-selling cookbook author, Adeena Sussman, to create this amazing Harissa chicken dish featuring green tomato and peach salad. Learn how to make harissa, marinate, grill, and a fresh summery salad.
Mezze is an assortment of small dishes eaten as an appetizer or light meal. From hummus to falafel to Arabic-Israeli salad, and all the dipping sauces, serve this spread at a dinner party and your friends will love you.
Pita – the deliciously edible envelope – can be stuffed with almost anything. Learn how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.
Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.
Erez teaches his quintessential Israeli breakfast: fiery-hot Shakshuka, alongside a fire-roasted eggplant salad and refreshing cucumber salad, served beside his beloved Challah bread.
Bake two of Erez’s signature stuffed challah breads, one woven with fennel & sage blossoms, the other stuffed with savory Kashkaval cheese and garlic confit. These loaves are true centerpiece stunners.
Get to know Erez as he takes you on a journey from the market to the farm, from the city center to the countryside, from the past to the present to uncover his story and modern Middle-Eastern cuisine.
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