Serves: 6
These strawberries were a staple on Safta’s breakfast table, where we’d eat them on toast with butter or cream cheese, or drizzle them onto a baguette and sprinkle feta cheese on top. (Crusty bread is the perfect vehicle for sopping up the sugary red liquid that oozes from berries.) I also liked to spoon them over vanilla ice cream for dessert, and that’s how I eat them when I make them today. They’re equally good with Greek yogurt. The beauty is that you can do whatever you want with this dish — it’s not too thick or jammy, and that lightness makes it really versatile.
Recipe from: Shaya: An Odyssey of Food, My Journey Back to Israel, Knopf