In honor of Shavuot, Felix Rosenthal shares with us a recipe for dumplings from the holiday menu. The dish combines the Eastern European cooking he grew up with the local-Arab cuisine he loves so much.
He makes dumpling from thick dough, a simpler and more popular Eastern European method than the Italian one. After filling them with beets and cooking, he places them in a tart yogurt sauce seasoned with blush and olive oil, reminiscent of that of shishberk.