By Libby Herz
Photos: Menush Amit
Shabbos tables around the world are about to experience the robust flavors of Sina Mizrahi. Her new kosher cookbook, entitled “Good Food,” was released this past week, and it is bursting with spice and Middle Eastern flavor.
“Good Food,” published by ArtScroll/Mesorah Publications, showcases the recipes of Sina Mizrahi, a recipe writer and photographer from Canada and Israel. In the 336 page cookbook, Sina shares over 160 recipes to grace every table and for every occasion.
On Wednesday, July 21, Fleishig’s Magazine celebrated Sina Mizrahi’s newly released cookbook, in a partnership with appliance emporium AJ Madison and Subzero, Wolf, and Cove.
The event kicked off with sample tastings from the “Good Food” cookbook, all prepared by Chef Jacqueline Tawil Elbaz. Samples included sweet Chicken Tagine with dried fruits, cool and refreshing mejadara with burnished onions and rice, and beef keftas with techina, pine nuts, paired with amba – an orange mango and onion sauce.
Sina’s demonstrated recipes for two dishes. One was Za’atar Salmon with pomegranate gremolata – a dish that is easy to prepare, yet bursting with Sina’s trademark of rich flavor and spice.“It’s a quick, not too complicated dinner that’s realistic,” said Sina.
She also demonstrated the steps to creating muhammara – a vibrant, smoky pepper spread which includes walnuts and pomegranate molasses.
Sina, who was raised in a French Moroccan community, recalled how her grandmother always made food with “a pinch of this,” and “a pinch of that.” For her cookbook, Sina measured out each of those pinches so that cooks all over the world could recreate dishes inspired by the Holy Land right in their very own homes.
Sina brings excitement and punch to the table by using bright, beautiful foods with bold flavors. Her cookbook brims with chili peppers, harissa, garlic, lemon juice, fresh herbs, olive oil, and spices.
The cookbook includes recipes for breads such as laffa, pita and crusty baguettes. It showcases thirty-five salatim, also called “Flavor Bombs.” You will find easy-to-follow recipes for mouth-watering chicken, meat, fish, and sweets, and an entire section on vegetarian and dairy options which includes hearty soups, and unique dishes such as pashtida and kade. There is also a chapter on how to create your very own spice blends. Every home cook can now learn to blend shawarma spice, baharat, ras el hanout, and more.
This cookbook launch was the fourth in Fleishig’s series called “Fleishig’s Magazine Culinary School.” Due to Covid, the first three episodes took place virtually, and this event was the first to take place in-person.
With the completion of the food demos, participants lined up and Sina signed their cookbooks. Each participant was given a bag of swag filled with kosher treats, a cookbook, and more.
For dessert, there were alcoholic ice pops in flavors Peach Champagne, White Russian, Screwdriver, and Maple Pecan Bourbon, all created by Elegant Desserts.
“At Fleishig’s we like to bring people together,” said Shifra Klein, co-founder and editor-in-chief of Fleishig’s Magazine. “We are always honored to have a new voice come into our kitchen.”
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