The crumbled hard rusks steeped in the juices of the chopped tomatoes and the spicy aromatic olive oil sauce acquire a superb flavor and texture. Lighter biscuits get mushy. 
In a large bowl stir together the dry ingredients. In another bowl beat together the olive oil and orange juice. Add the liquid to the flour mixture and knead briefly to make a soft dough.
This is a mild, fresh-tasting relish, especially created to complement grilled, seared or even steamed fish. If you want to use it with grilled poultry or meat add 1-2 cloves minced garlic, and a minced jalapeno, or pinch of Aleppo pepper flakes.
Fresh Thyme, Parsley and Onions in Pomegranate Molasses dressing. Adapted from Musa Dagdeviren, as presented at the 
I use the same batter for sliced zucchini, eggplants, squash blossoms, and any other seasonable vegetable that I serve in my ‘Greek tempura’, as my friends call it...
Zhug was brought to Israel by Yemenite Jews and is now the hot condiment of choice in Israel..
In this versatile dish from Tinos Island, the acidity of the sauce is a good contrast to the sweetness of the artichokes which traditionally are cooked together with fresh favas.
In a bowl mix 2 cups cornmeal with 1 1/2 cups warm water or milk and add to the greens’ mixture. Add 1/2 cup olive oil, and toss with the rest of the herbs and diced feta, adding pepper to taste.
Boil the pumpkin pieces in water for 10-15 minutes, until fork tender. Drain well and transfer to a blender with the tahini, garlic, 1/3 cup lemon juice, salt, cumin, 1 teaspoon paprika, and ground black pepper to taste.
Rinse and quarter the larger tomatoes, discarding the hard stem. Halve the smaller ones. Place tomato pieces, peppers –sweet and hot— onion, garlic and bay leaves in alternating layers to fill jars up to about 1/2 inch from the rim. Sprinkle with some coriander seeds.
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