It’s quite something when you get to work alongside an idol. Such is the case when cookbook writer and food personality Bonnie Stern made her way into the Relish kitchen last November. Many people would recognize Bonnie’s name as the founder of Bonnie Stern’s School of Cooking in Toronto and now a regular contributor to the National Post newspaper as well as numerous magazines across Canada and the US. What a joy it was to have her here in KW and sharing some of her favourite Middle Eastern dishes – especially ones that she has brought back to Canada from her culinary trips she now leads to Israel.
If you have decided to kick start the new year off with a new approach to eating then today’s recipe might just fit the bill. Bonnie gave us permission to reprint one the her recipes she demonstrated. It’s a perfect dip to serve with pita crisps or veggies. Bonnie first learned about this delicious spread from her friend, Israeli food journalist, Gil Hovav. His version is spicier and more garlicky but her family loves this way best. Bonnie likes to serve it with z’hug – a pesto-like mixture made with cilantro, but you can just sprinkle or drizzle thick yogurt or goat cheese over the top. It is a perfect vegetarian/vegan appetizer. Hopefully we will see more of Bonnie in 2019 as she promised to make a return trip.