The recipes we’re sharing this week come from Robina Shapiro, a gifted Iraqi Jewish cook who lived in Israel, Iran, Turkey, Switzerland, and finally settled in the United States. Her family recipes, like many of the Iraqi Jewish community “have been like a sponge, absorbing these ingredients and dishes and creating this hybrid cuisine,” explains her son-in-law @jakecohen
, a food writer and contributor to Jewish Food Society.
Even before marrying Robina’s son Alex, Jake took it upon himself to master Robina’s recipes including these stuffed and rolled eggplant, called dolmeh. The dishes are hearty enough to carry us into fall, and perfect for enjoying in the sukkah. ✨ Link in bio for Robina’s and Jake’s full stories + recipes. Shabbat Shalom! 📸: @noahfecksisawesome
/ cooking: well... @jakecohen