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Dahlia Abraham Klein
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Specializing in Gluten Free Vegetarian food from the Silk Road and Spiritual Significance of Baking Challah
Specializing in Gluten Free Vegetarian food from the Silk Road and Spiritual Significance of Baking Challah

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I made the dill oil by pureeing fresh dill and olive oil, then used a portion of it in the soup base, and the remaining as a drizzle across the tops of the soup. Soup aside, the oil is also great drizzled on just about any kind of egg, or crackers with cheese and even as a base for a salad dressing.  Be sure to slice the leeks lengthwise and clean in between the leaves to make sure there is no dirt hiding. I regularly find pockets of mud layers in. It’s sneaky like that, and you really don’t want it in your soup. I can’t tell you how many times I thought I cleaned the leeks properly only to find myself chewing on grit later on. It’s especially embarrassing when I have guests over, and they are wandering if the grit is part of the meal. Thanks to 101 Cookbooks for sharing this recipe.

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This is part of my history along the Silk Road.

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My new website, Silk Road vegetarian has gone live. Please have a look and let me know what you think.

As you can see, I am veering up to my new website. Stay tuned.

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I just wrote this article for Chanukha on The Forward. Enjoy!

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This week I got some arugula and decided to try the very famous Ottolenghis' recipe, Baked Eggs with Arugula. I really savour the peppery kick arugula has near the end of a bite – the taste is nigh on mustardy. That spicy bite so characteristic of arugula has always inspired me to dress it with some yoghurt.  It makes for a quick and effortless meal, where the yoghurt and za'atar really make the dish.

Just got the galley to my cookbook, Silk Road Vegetarian. Tuttle has done a beautiful graphic layout. Can you guess the graphic theme of the cookbook?? Hint.... it's an animal
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