About
I was born in Israel and migrated to the United States at an early age. My family and I come left our home counry to come to the U.S. but we didn’t leave empty handed. My mom brought over all her recipes that she grew up on in which she learned from her mother and many past generations. I am the first male in our family to not only take on our family’s recipes handed down from generation to generation, but I’m the first male cook period. I’m dedicating this to my Mother and Grandmother who are amazing cooks and have the best
Home Cooking Recipes
My mom not only cooked amazing foods at home, but both my parents decided to take my mom’s talents and open up a restaurant in the early 1990′s in Los Angeles, California for 13 years.
Learn more about me: Michael Davids
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when adding Tehina to the baba ganoush – is it the tehina paste before mixing with water to turn it into a sauce or is it the raw paste. Also, tehina comes plain and seasoned – whicvh one is to be used with regard to the first question???
Hello
Its tahnia paste (not the sauce)
I would stick with regular tahina, but you can always try seasoned to expiriment, (never had that before)