Remix: Hisham M’Farreh, Chef at the Albright Institute (1994-Present)

Posted in: AIAR
Tags: AIAR, ASOR, Jerusalem
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Recently, I was looking through some of this blog’s original posts to remove spam comments when I came across this article by the Albright Institute’s chef, Hisham M’Farreh. The included recipe looked easy to follow and delicious, so I decided to try it at home.

Because this was an experiment, I made a half-batch and ended up with 13 small dinner-sized rolls. I also used three tablespoons of za’atar mix and in the future I would bump this up to at least four. I substituted an Italian cheese blend for the “baladi or Bulgarian salted cheese” and thought it all turned out well (though I’m sure the originals are much better!).

A crucial component of this recipe is za’atar, which not everyone has lying around the house. I didn’t have fresh za’atar leaves at home, but I did have the spice mix (which includes salt and sesame seeds). Mine had been brought back as a present from Israel but it is frequently sold in stores in the US or you can make it yourself. (more…)

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2 Comments for : Remix: Hisham M’Farreh, Chef at the Albright Institute (1994-Present)
    • Brent B.
    • May 30, 2013

    I stayed at the Albright three years ago for several nights. The first night Hisham made a delicious eggplant and ground lamb dish with a rich cinnamon and tomato sauce, the memory of which makes my mouth water and my stomach growl. I'd love to be able to get that recipe. Would it be possible to have Hisham's email or could you pass this message along?

    • jennfitz
    • May 30, 2013

    Hi Brent, I'm glad you had a good time at the Albright! Unfortunately I don't have contact information for Hisham, but you can try contacting the Albright ( and see if they can help you out.

    Best of luck!

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