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Dahlia Abraham Klein
Lives in New York
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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.
Growing up in Forest Hills, NY, there used to be a quaint french restaurant on the main street, called La Fondue. I think every week for months, on the weekends when I was 13 years old, I would enj...
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My new website, Silk Road vegetarian has gone live. Please have a look and let me know what you think.
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Dahlia Abraham Klein changed her profile photo.

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eize yoffy!!! look great!
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Dahlia Abraham Klein

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Can you tell me where to get the physical book in USA?
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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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Among the list was my breakfast staple... Matboucha. May sound like throw up, but it's actually so not. Matboucha is a mezze dish usually found in a plate with chummus and techina – Middle Eastern staples. So Matboucha has become known as an Israeli dish of roasted red peppers and tomatoes. It is served cold and is considered a salad although I use that term loosely. It can be a base for many other dishes... like Shakshuka, another Middle Eastern favorite, Tomato Sauce, spread for a sandwich... just use your imagination.
I miss Israel. I was there this past summer for many happy occasions in my family. The main attraction was that my Italian cousin Jonny was getting married to Leor, whose an English Israeli. The common ground location for a w...
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This is part of my history along the Silk Road.
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As you can see, I am veering up to my new website. Stay tuned.
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I have'nt posted in a while because I am transitioning to a new web domain and a new web address. I have completely transformed my website and hope to launch it by the end of the week. It will be: www.silkroadvegetarian.com
The DreamHost customer who owns silkroadvegetarian.com has not yet uploaded their website or has chosen to leave this holding page active. If you are the owner of this domain, you'll find your login information contained within the emails sent to you when your account was activated.
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I just wrote this article for Chanukha on The Forward. Enjoy!
I know what you are thinking…. the Hanukkah story had a femme fatale?? When you think of Hanukkah you probably think of how the Maccabees defeated the Syrian-Greeks in a revolt that recaptured the Holy Temple. And once the Maccabees did, the first order of business was to light the menorah in the Temple, but very little oil was found and would only last one day. The miracle of Hanukkah was that the little vile of oil that was supposed to last for...
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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.
--> I have been inconsistent in posting recipes. Sorry for that. My hands have been very full lately. My father is quite ill and has been and out of the hospital regularly, which has been very disorienting for the entire...
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Changed by facebook page to Silk Road Vegetarian. It follows suit with my upcoming book title due out in the spring. I am about to move my blog to wordpress as well and change the title too.
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People
In her circles
73 people
Have her in circles
84 people
Feastie's profile photo
Chef Dennis Littley's profile photo
Francisca Sanhueza's profile photo
Kathy Moody's profile photo
Evelyn Benatar's profile photo
david littauer's profile photo
Michael Edson's profile photo
Julia Al Arab's profile photo
Oriel Mor's profile photo
Work
Occupation
Cookbook Writer & Vegetarian Cooking Teacher, Challah Baker
Employment
  • Cook Book Author
Basic Information
Gender
Female
Other names
Abraham
Story
Tagline
Specializing in Gluten Free Vegetarian food from the Silk Road and Spiritual Significance of Baking Challah
Introduction
These dishes are an ode to the ancient silk road, however has been integrated into our contemporary lifestlye utilizing local ingredients still retaining the authentic flavor. The diversity in the dishes has to do with the spices that were indigenous to the country and the produce that were seasonally available. Keeping that in mind, I have aimed at eating rhythmically to the seasons to remain interconnected with the environment to appreciate the change of foods with the change of seasons. It is also noteworthy that a meat based diet along the Silk Route was a luxury, because of the expense and the scarcity of animals. Most animals, chattel to be specific were used as laborers and on special occasions for consumption.  So many of the dishes from the region are vegetarian based that is a collage of Asian, African, Russian and Mediterranean cuisine fused into a unique new cuisine that most Westerners have never tasted.
Bragging rights
Silk Road Vegetarian for the Mindful Cook (due out Spring 2014 by Tuttle)
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Currently
New York
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