Last Saturday morning, in anticipation of a forecasted sunny day ahead, I made a batch of A’ja (bread fritters) from Jerusalem: A Cookbook. These fritters, along with several other recipes from the book, can be served either warm or room temperature, making them an excellent choice for picnicking.

Once the fritters were fried, the requisite tahini sauce made, the sliced tomatoes and cucumbers prepped, and the rosé wine chilled, we (more…)