Spiced Kohlrabi Fries


A quick post for a quick dish…. I cooked up the Afghan Ratatouille from my cookbook, Silk Road Vegetarian and instead of pairing it with basmati rice, I wanted a change up. So I opted for kohlrabi fries. They are actually not too fried, and coated in a perfect blend of chili powder, cumin and curry. They are harder than french fries, but so much healthier. When cooked, the flavors intensify as  the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows.

Vegetarians in Paradise (not NY right now #freezing) predicts a hearty comeback for this neglected member of the Brassica oleracea family, (I used to be a Science teacher so had to throw in the nomenclature) more commonly called the cabbage family. Some people have mistakenly labeled kohlrabi a cross between a cabbage and a turnip. This is understandable since both are members of the brassica family, but they are not of the same species.

I can only guess that other more pungently flavored vegetables like broccoli, cauliflower, and asparagus have simply upstaged the kohlrabi whose flavor is mild and delicately sweet, its texture, crisp and moist. Though the flavor of kohlrabi is unassertive, delicate hints of cabbage and broccoli come to the foreground.

For those unfamiliar with this ancient jewel of a vegetable, its appearance somewhat resembles a hot air balloon. Picture the turnip-shaped globe as the passenger section; its multiple stems that sprout from all parts of its globular form resemble the ropes, and the deep green leaves at the top represent the parachute (#goodimagination). Kohlrabi is often mistakenly referred to as a root vegetable, but in fact it grows just above ground, forming a unique, turnip-shaped swelling at the base of the stem. Now that we got a visual of the non root vegetable, without further ado is the recipe…. kohlrabi_s4x3_lg Yields: 4 servings


1 1/2 – 2 pounds kohlrabi
1/4 cup olive oil
1 tablespoon rice flour or chickpea flour
1/4 teaspoon chili powder or paprika
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
Sea Salt, to taste


  1. Peel the kohlrabi and cut into thick slices, about 1/3 to 1/2 inch wide.
  2. Heat oil over medium high heat in a heavy skillet. Meanwhile, combine the flour and spices into a large bowl so they are lightly coated.
  3. When the oil is sizzling, carefully add the kohlrabi into the skillet in batches. Cook on one side until it’s browned, about 3 minutes. Then turn the pieces over to brown on the other sides. Once done, drain on paper towels, and sprinkle with salt. Serve hot.

Moroccan Swiss Chard Carrot Salad


It’s winter in New York. The weather has been vacillating between cold and colder or snow and slush. While yesterday was snowing, today it’s all being washed away with rainy slush. So I am home with a cold and I just want something easy to eat that will be fulfilling and yet wash out my system from this cold. That being said, at this time of year a lot of root vegetables are in. In particular, carrots and celery. Couple that with swiss chard and harissa (to burn out this cold) and a bright sprinkling of lemon and we have a medicinal dish.

According to Chinese medicine and basically all ancient food traditions, we should be eating to the seasons and during the colder seasons, increase the heat in our body. Makes sense. So this Swiss Chard & Carrot salad, which is not only delicious, has tons of garlic (which acts as an antibiotic) and harissa, which is a hot and spicy red pepper sauce that will dry out this cold. If you can’t find harissa, which is usually available at an ethnic supermarket, then replace it with hot sauce. Or you can purchase from my dear friend, Osi at Osi Living, here. You can be sure, it’s organic and made with the finest ingredients.

This recipe has been adapted from Wolfgang Puck’s contribution to The New York Times Passover Cookbook.  On these colder days, when you wrap a thick cardigan around your thick wool sweater, it’s the perfect recipe.

Yields 4 (as a side dish)

1∕3 cup olive oil
4 large cloves garlic, minced
6 thin long carrots, peeled and cut into 1/4 inch rounds
2 ribs celery,
peeled and cut into small chunks
1 large bunch Swiss chard or spinach, ribs and leaves, sliced thin

Juice of 2 lemons
1 tablespoon cumin
1/2 teaspoon to 1 teaspoon of Harissa (depending on your level of heat preference)
Freshly ground Sea Salt and pepper to taste


  1. Heat the half oil in a large skillet. Add garlic and sauté until just fragrant.
  2. Then add the celery and carrots. Cook until the carrots start to soften or sweat. Add the Swiss chard and cook an additional 10 minutes, until very reduced and very tender.
  3. Whisk the dressing ingredients in a small bowl, and pour over the vegetables, mixing thoroughly. Serve Moroccan Swiss Chard Carrot Salad at room temperature.

Afghan Ratatouille


Might seem odd to call a french dish, Afghan. After all, Ratatouille is a stew of simmered summer vegetables usually with tomatoes, peppers, zucchini and eggplant. Interestingly in Afghanistan, and really in the entire Central Asian region there are notorious for stews as well – all utilizing seasonal ingredients, excepting that the spices and herbs rule in the stews. My mother regularly made this version of Ratatouille and always called it Choresh, which basically means in farsi – stew. Probably the closet cousin to this dish is the Persian Eggplant dish called Choresh Badjeman. The emphasis on my dish is on the spices: cumin and turmeric, which gives it more color and more of an earthy, slightly smoky flavor that I love so much. Traditionally the french cook each vegetable in separate pots, tending to each vegetable’s needs before bringing them together at the end. I use one pot for everything, just like all Central Asian cooks. We cook everything in one pot and let it cook slowly over a low flame.  It’s not just that it’s easier, the results taste better because all the vegetables have plenty of time to get acquainted in the pot. I also don’t peel or seed the tomatoes. Generally speaking ratatouille needs time. Time for the garlic, onions and bell peppers to caramelize, making them sweet. Time for the thick-cut vegetables to soften, and of course time to illicit the essence from each ingredient, allowing them to mingle and reduce before being reabsorbed by the zucchini and eggplant. I like to serve this over basmati rice so that the rice can absorb the flavors and get soaked into each grain.

Serves 6


1 medium eggplant, cut into 1/2-inch dice
2 medium onions, sliced
4 tablespoons olive oil, divided, plus more to taste
6 garlic cloves, roughly chopped
2 bell peppers,  (preferably sweet) cut into 1/4-inch slices
on the horizontal
2 medium zucchini, cut into 1/2-inch rounds
3 ripe medium tomatoes, cut into 1/2-inch dice
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground black pepper
Sea Salt to taste


  1. Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.
  2. Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Stir in the onions and cook until translucent, about 7 minutes. Add the garlic and cook until the garlic starts to brown.
  3. Pat the eggplant dry, add to the pan, and cook stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan.
  4. Sprinkle in the rest of the spices and adjust the seasoning with salt.
  5. Then stir in bell peppers. Cook for a few more minutes, then stir in zucchini. Cook for a few more minutes, then stir in tomatoes and cook for 10 to 15 minutes more, until all the vegetables are soft.

Carmelized Fennel with Goat Cheese


The last week of the CSA and fennel was in my box. I don’t think most westerners know what to do with fennel, as it’s not the most popular vegetable. It’s origin is unclear, however believed to come from the Mediterranean vicinity. Today it is grown widely in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. Fennel is an interesting vegetable, as it looks somewhat like celery stalks, and yet it has a pronounced licorice flavor. The bulb, foliage, and seeds of the fennel plant are all used in this dish from Yotam Ottollenghi’s, Plenty.

To caramelize the fennel, a dash of sugar and vegan butter are needed which brings out the sweetness and licorice aroma. If you love the Italian Golia licorice candy, then you’ll definitely love this. Although this is a vegetable dish with spots of goat cheese that just makes this dish glide down your throat. This recipe is absolutely delicious, and very versatile. You could serve these as a vegetable side, or anywhere you’d eat caramelized onions – in salads or rice dishes…

Serves 2


2-4 small fennel bulbs
2 Tbsp unsalted vegan butter
3 Tbsp olive oil
1 tablespoon sugar, depending on your sweet tooth
1 tsp fennel seeds
2 garlic cloves, crushed or diced
grated zest of one lemon
coarse sea salt and black pepper
fresh dill, for serving
goat cheese

  1. Start by preparing the fennel bulbs. First, cut off the leafy fronds, keeping a bit aside for the garnish. Next, slice off the end of the root and remove the tough outer layers, making sure the base still holds everything together. Cut each bulb lengthwise into 1/2 in. thick slices.
  2. Melt butter and olive oil in a large frying pan over high heat. When the butter starts to foam, add a layer of sliced fennel. Do not overcrowd the pan and don’t turn the fennel over or stir it around in the pan until one side has become light golden, which will take a few minutes. Using tongs, turn the slices over and cook for another few minutes. Remove from the pan, add a bit more olive oil and butter if needed and repeat the process with the remaining raw fennel.
  3. Once all the fennel is done and removed from the pan, reduce the heat, then add the sugar, fennel seeds, and plenty of salt and pepper to the pan. Fry for 30 seconds, adding a little more oil or butter if needed, until the sugar is dissolved, then return all the fennel to the pan and caramelize them gently. Once the fennel is caramelized, coated with sauce and tender (about 5 minutes), turn off the heat and add the garlic. Stir again to incorporate it.
  4. To serve, toss the fennel in a bowl with the dill and lemon zest. Taste and adjust seasoning. Arrange on a serving plate, or serve on toast as an appetizer (you may want to cut them into slightly smaller pieces). Dot with spoonfuls of goat’s cheese and garnish with fennel fronds.

Fassoulyeh b’Chuderah ~ Syrian Bean Stew with Cinnamon & Tomato


About a year ago I had the pleasure of having cookbook author and cooking instructor Jennifer Abadi come to home to learn how to make the Afghani Pilau. If you want the recipe, then you’ll just have to buy my book! Jennifer is writing a Sephardi Passover cookbook and she, herself travels all over the tri-state area to people’s homes to learn how to cook their traditional Passover recipes. Here is a photo from that tutorial I gave to Jennifer, who also interviewed me extensively on the history of the dishes for Passover of Afghanistan and Bukhara. We went to the Persian supermarket called A to Z near me and got a full history of the ingredients used in Central Asian cuisine.


Jennifer, is the author of A Fistful of Lentils, a cookbook memoir about her Syrian Jewish family roots. Obviously, we have something in common. We cook to connect to our past and want the world to learn and taste of these ancient cuisines. Syrian cooking, which is considered Mediterranean and a bit off the beaten track from the Silk Road has certain characteristics that speak Syrian. That is…. beans, tomatoes and cinnamon. Arabs have had a long history with trading spices along the Spice Route. When ever I think of the fall season, for some reason I think of cinnamon. There is something very earthy and warm to cinnamon that just makes me feel grounded and home. Perhaps that is why I ventured out to make this bean stew that oozes cinnamon. The stew falls somewhere between a soup and a stew. It’s completely vegetarian, very satisfying, and–best of all–you may already have all of the ingredients in your pantry!


1 lb (2 1/2 cups) dried cannelini or navy beans
3 tablespoons vegetable oil or olive oil
1 large onion, chopped (about 2 1/2 cups)
2 Tablespoons minced garlic
1 (6 oz) can tomato paste
1 (14oz) can diced tomatoes with juice
4 cups cold water or broth
1 tablespoon lightly packed brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon black pepper
cooked rice, for serving


  1. Cover the beans with cold water and remove any rocks, dirt, or other debris from the surface of the water. Let soak for 12 hours. Drain water and transfer to a 4-quart saucepan. Cover with water, bring to a boil, reduce heat, and simmer vigorously until beans are just cooked but not soft, about 45 minutes. Drain water and reserve beans.
  2. Heat the oil in a heavy soup pot over medium-high heat. Cook the onions, stirring, until translucent, about 7-8 minutes. Add garlic and cook 1 additional minute; do not burn. Add the tomato paste and cook, stirring constantly, about 2 minutes. Add diced tomatoes, water, brown sugar, cinnamon, salt, and pepper and stir to combine. Return to a boil, then reduce heat, cover, and simmer over medium-low heat until beans are very soft and liquid has thickened considerably, about 1 1/2-2 hours.
  3. Serve in bowls over basmati rice.

Jewish Book Council reviews Silk Road Vegetarian

Silk Road Vegetarian: Vegan, Vegetarian, and Gluten Free Recipes for the Mindful Cook by Dahlia Abraham- Klein | Jewish Book Council.

Rice & Kale with Yoghurt Za’atar


I have been avoiding writing on my blog lately. I just did not know how to start again….
My father passed away on August 9th, while I was in London. I flew to Israel to bury him, and met with the remainder of my family as we sat shiva there for seven days. I felt whirl-winded to say the least.
A very sullen feeling came over me.
My father was the ultimate trooper and was an eternal optimist. I could hear his words in my ear, lingering… “Dahling, carry on with your life” AKA as darling, carry on with your life. Imagine that in an Afghan/Indian accent.
I am doing exactly that, and exactly what he showed me and how he lived. Nothing lasts forever, but cherish what you have and live to the fullest. He did just that.

The gift, and there are many, is that my family and my father’s family from Italy and Asia were all in Israel, coincidentally. We could share in stories of my father. He was a one of a kind – gentleman, leader, mediator, and always opened up his pocket and business to help anyone in need.

Now that I have left my father in his final resting place in Israel, there is a craving for Israel.
Interestingly, my son, who flew in from Thailand to be at the burial in Israel has decided to move to Israel for now. My niece and nephew who flew in from Miami for the burial wished they could study in Israel. I like to think that the grandkids are clinging onto my dad – his essence– but I know that I have his essence where ever I am.

While I am still in full CSA season mode, I received a bunch of kale. To bring some Mediterranean influence into a well known European vegetable, and a little feeling of my father in Israel into my food , I decided to use some za’atar and greek yoghurt for this Rice and Kale bowl. Love the hearty crunch from the kale, that almost has a charred feeling to it and pairs perfectly with the yoghurt, capers and za’atar.

Serves 2-3


olive oil
1 bunch of kale, destemmed and chopped
3 cups cooked brown rice or any grain you prefer

To serve:

capers, rinsed, dried, and pan-fried until blistered in olive oil
sunny side-up egg
dollop of salted greek yogurt
drizzle of good extra-virgin olive oil
za’atar, to taste
toasted sesame seeds


  1. In a large skillet or pot, heat the olive oil over medium heat. Add the kale and a couple pinches of salt. Saute until the kale softens a bit and darkens.
  2. Stir in the cooked rice, and cook until the rice is hot. If your rice is on the dry side, you might have to add some water.
  3. Serve the kale rice topped with (preferably) all of the following: the capers, egg, yogurt drizzled with olive oil, and plenty of za’atar.


Tom Kha Kai – Thai Coconut Soup


Since I was ten years old, I have been traveling to Bangkok to visit my parents, who were once living there. We usually ate at home with the cooks preparing a dish that my mother taught them in Central Asian style, usually made vegetarian, because kosher meat was hard to find. Being so young, I did not venture out on my own in Bangkok and just ate what was served at home.

In my late teens, when I returned to Bangkok to visit my parents, I had more of a social circle and would go out with my father’s clients. My father operated a vast gemstone business where he would broker deals between the miners and purchasers. At that time, the Holiday Inn on Silom Road opened up, and looking to try some Thai foods, I ventured over there. There was a restaurant overlooking Silom Road on the top floor of the hotel. I caught my eye on the Thai Coconut Soup called, Tom Kha Kai. It’s a coconut broth soup with seasonal vegetables, that is spicy with lime and usually made with seafood or chicken.

I explained to the waitress that I would like this soup made vegetarian, since the menu stated “with chicken”. It’s very standard for Asians to put fish broth in almost everything they cook. So when I explained to her that I was vegetarian, (because Thai think that fish broth is vegetarian), I also told her that I am allergic to any fish and meat, and I will choke and need hospital care if there is any flesh in the soup. I had to make this point clear, even though I over dramatized it. She obliged and told me, “no problem”.

Twenty minutes later, came out this lemon scented coconut rich soup that was permeating the surrounding air. I had a sip, and it was AMAZING! I loved the juxtapositions of flavors that just worked. Spicy, sour and sweet, all at the same time. Years later, being now, I have replicated this soup. It is so easy to make and so flavorful.  It will impress all your friends. Trust me. Since I am in full fledged CSA season, I have just added the vegetables that I had available. You can add any vegtable like, even tomatoes work.

A note about the noodles and lemongrass. You may have heard of Zero Noddles, which is the same as Tofu Shiritake. It’s a traditional Japanese noodle made from the konjac plant, which contains high amount of fiber and zero carbs. It has no taste and like tofu, absorbs the flavors of the surrounding ingredients. You can find it in any Asian supermarket or health food store. Lemongrass is prevalent in Thai cooking, and is optional in this recipe, but if you have it or can get your hands on it, it makes the difference and adds more of a citrus zing to the soup, which also is great for colds and flu.

Tom Kha Kai

Serves 4


8 ounces tofu shiritake
2 (14-ounce) cans full-fat coconut milk

1 (14-ounce) can water (use the coconut can to measure)
1-2 stalks minced lemongrass, optional*
2-inch knob of ginger, peeled and grated
3 large minced shallots
1 teaspoon red pepper flakes
1 1/2 teaspoons fine grain sea salt, or to taste

Lots of seasonal vegetables, for example this pot had:
1 head broccoli, cut into florets
16 ounces shiitake mushrooms
3 scallions, sliced
Garnish with squeeze of fresh lime juice and handful of fresh cilantro into each bowl


  1. In a large soup pot over medium high heat, bring the coconut milk, water, lemongrass (if using), ginger, shallots, red pepper flakes and salt to a gentle boil. Reduce the heat and simmer for five to ten minutes.
  2. Add the seasonal vegetables to the simmering coconut milk, and cook until just tender. Depending on the vegetables used, it can be anywhere from 10-20 minutes.
  3. Drain the noodles from the bag and mix into the soup. Cook an additional 7 minutes.
  4. Ladle the soup into bowls and finish with a generous squeeze of lime and lots of cilantro.

* You can find fresh lemongrass in most Asian food and grocery stores. It is usually located with the other fresh produce, and is often sold in bundles of 2 or 3 stalks. When buying fresh lemongrass: Look for stalks that are fragrant, tightly formed, and of a lemony-green color on the lower stalk (near the bulb). The softer, fleshier part of the lemongrass – which is what you want to use in your cooking – is located under the tough outer leaves. Peel away these layers with your fingers and discard. What you will uncover is a pale yellow stalk that is softer and easier to slice. Cut off two inches from the bulb and make thin slices up to 2/3 of the stalk. Stop slicing when the stalk is no longer yellow and “fleshy”. Because lemongrass is so firm and fibrous, it helps to process the slices a little further. Place the lemongrass in a food processor (or chopper) and process well on “high”, OR pound for a minute or two with a pestle & mortar. Now it’s ready to use in your cooking. You can store leftovers in freezer bags and store in the freeze for up to six months.

Cocoa Chia Date Balls


Of all the desserts I make, this is the simplest one to put together and one of the most popular ones too, especially if you are gluten free. Actually, this is more than a dessert, it’s an energy ball.
You know those energy bars that your trainer tries to sell you or your local natural food store carries, stating how healthy it is and natural they are. Well, these Cocoa Chia Date Balls beat those energy bars, hands down!

The key ingredient here is medjool dates. That’s right…. that dried fruit that grows indigenously across the Middle East and North Africa and is one of the seven blessed species that God blessed. There must be a reason, from all the fruits we have in this world, God decided that this is the one He’s blessing. For good reason, Medjool dates only contain about 66 calories each – so that’s ideal if you are concerned about your shvelt body. They are a good source of fiber and contain high levels of the essential minerals potassium, magnesium, copper, and manganese. In other words, it’s good for you. Dates were commonly eaten by nomadic travelers as they provide a lot of energy and healthful nutrients with the added benefit of being readily available. So if a nomad can survive on dates in an arid desert, you certainly can thrive on these as well. Although, right now in NY, it feels as hot as a blow dryer blowing on me.

Now about the taste of these delightful energy balls. They are raw!! That means, no baking. Just throw into a food processor and presto. The combination of cocoa and dates suggests a taste of a rum liqueur. Many people have asked me if I use rum, and somehow the cocoa just extracts the taste of rum when combined with dates. Each bite is like a cookie that is moist and a bit nutty. I added chia seeds, because it expands in your belly and makes you feel full. Plus there is a lot of talk about chia as a protein source. Important for us vegetarians. I originally made a version of these for my Silk Road Vegetarian cookbook called Orange Blossom Date Balls. For that recipe, you will need to purchase my book. As you can imagine by the name, it’s a fragrant date ball, more reminiscent of the Silk Road.


Cocoa Chia Date Balls

Makes 16

2 tablespoons Chia Seeds
1/4 cup plus 2 tablespoons filtered water
10 medjool dates, pitted
1 tablespoon raw coconut oil
Sea Salt, to taste
1/2 cup raw cacao powder
1 1/2 cups raw walnuts, soaked and dried, finely chopped
1 1/3 cups shredded dried coconut

  1. Combine chia seeds and water in a bowl and mix together.
  2. Let seeds absorb water. Once absorbed, place in the food processor with the dates and coconut oil, and process until smooth and well combined.
  3. Add the sea salt and cacao powder, and process until smooth and well combined.
  4. Add the walnuts and process until evenly distributed, then remove from the processor and stir in the coconut (the mixture will be very thick, and you may need to use your hands).
  5.  Form the mixture into 16 balls, and enjoy!  Store extra in the fridge.

Spicy Indian Green Peas ~ Matar Bhaji


I’m back from the mayhem of my Silk Road Vegetarian book launch. It was so much fun and humbling that there was such a nice turnout. Probably nothing worse than coming to your own party and being the only one there! So now that it’s done, I can move on with posting some new recipes.

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I love fresh from the pod green peas, although when I can’t get them I go for a bag of frozen peas. Now when you slather these peas in coconut oil, ginger and some red pepper heat, you have got an outer world experience with green peas. I kid you not. The combination of the three ingredients brings out the sweetness in the peas, coupled with the peppery ginger and coconut – it’s a dance on your tongue. This is a lovely side dish with a bowl of lentils and a side of some of your favorite rice.


Yield: 4 servings


1/4 cup 100% organic coconut oil
1/2 teaspoon dried oregano
3/4 teaspoon cumin seeds
2 teaspoons grated gingerroot
1/4 teaspoon turmeric

1/4 teaspoon unrefined whole cane sugar
1/4 teaspoon sea salt
2 teaspoons minced fresh red chili pepper
1 teaspoon minced fresh green chili pepper
2 ½ cups fresh peas (shelled) or frozen peas (defrosted)

1. Pour oil into large skillet or deep frying pan and heat over medium-high heat, about 1 minute, until hot.
2. Add oregano and cumin seeds and fry over medium heat for about 1 minute.
3. Add gingerroot and turmeric and fry an additional minute, mixing well.
4. Stir in sugar, salt, minced chili peppers and peas. Mix well, reduce heat to low, and cook, covered, 10 to 12 minutes.
5. Remove lid, and stir again. Continue to cook, uncovered, until the peas become a dull green-brown color and are very tender, about 13 to 15 more minutes.
6. Serve hot with your favorite rice.