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Herring, in cream. (dag maluach eim gvina)

Miriam was my grandmother’s best friend.

She shared with my grandma this recipe which she developed for Israel’s biggest dairy company. Perhaps it’s a nod for her romanian roots, perhaps a recipe that she learnt from another friend. My grandma would make this for us for a midweek dinner.

When I asked my grandma about this recipe she went on and on telling me about their friendship, their mutual love for cooking and the stories behind their time together volunteering at the local community center for the elderly. I guess that is precisely what these recipes are about. Not only of the way they travel within different cultures and countries but the memories that live on with them.

Miriam died from alzheimer 15 years ago. May she rest in peace.




I bring you my variation:

INGREDIENTS:

11/2 cup herring (225g/8 oz), chopped into  (roughly 1.6inch x 1.6inch cubes)

1 cup sour cream (you can always replace part of this amount with yogurt if you prefer)

4 tablespoons chopped dill

¼ red onion, finely chopped

1 tablespoon Rosey harissa or fiery harissa (if you would prefer more mild- go for the Rosey and Fiery if you like a bit of a kick)


In a bowl mix all ingredients. Garnish with more chopped dill and a sprinkle of your chosen harissa spice. Serve with fresh bread or boiled potato & hard boiled eggs or both!


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 * Photography by  Maria Midoes

* Photography by Maria Midoes