Janna Gur

Janna Gur is a Tel Aviv-based writer and journalist. She is the author of The Book of New Israeli Food, Jewish Soul Food from Minsk and Marrakesh, and Shuk (with Einat Admony).

A Kurdish Treat Becomes a Jerusalem Staple
Kubbeh soup was once a secret of Jews from Kurdistan. Today it can be found across Israel, even in the frozen food section at the supermarket.
byJanna Gur
The Challenge of Friday Lunch
You’re busy preparing food for Shabbat, and in the midst of that frenzy, you have to make a pre-Shabbat lunch. Fortunately, there are plenty of customs and recipes to make this ordinary meal memorable.
byJanna Gur
Chicken Soup, Israeli-Style
The Ashkenazi staple has been adapted, merging with ethnic versions from everywhere from Minsk to Marrakesh, to become a uniquely Israeli fusion
byJanna Gur
Turning Dates Into Honey
How a biblical fruit made a modern-day comeback in Israel
byJanna Gur
The Story Behind Bourekas
How the pastries became one of Israel’s most iconic foods
byJanna Gur
The Rise and Fall of Israel’s Oranges
The country’s iconic fruit is on the decline
byJanna Gur
The Lost Taste of Tiberias
The ancient Israeli city’s distinctive culinary heritage draws from Arabic, Sephardic, and Ashkenazi traditions
byJanna Gur
Tel Aviv’s Original Culinary Scene
A century before the city became the trendy ‘bubble’ that it is today, pioneering restaurants and cafes set a cosmopolitan tone
byJanna Gur
Jewish Culinary Crossroads
Why did my grandmother cook gefilte fish and smoked eggplants, helzel and baklava? The answer lay in her Bessarabian heritage.
byJanna Gur