2025 Yom HaAtzmaut Chef Spotlight: Saniya

Meet Your Chef: Saniya Amer

Saniya outside of her restaurant, Biennale, in Israel.

The Stories Behind the Dishes

Grape Leaves

This dish is a staple of Druze cuisine, made from simple, local ingredients found in every Druze household. Both grape leaves and bulgur are pantry essentials, preserved year-round to ensure the dish can be prepared in any season.

Though enjoyed throughout the year, it is most commonly made during the grapevine blossom season when the leaves are at their freshest and most flavorful. Like much of Druze cuisine, this dish evolved from the natural abundance of ingredients readily available in the surrounding environment.

Growing up in a household of nine, I remember my mother cooking grape leaves in an enormous pot, making sure there was enough to feed the entire family for the whole day.

Za’atar Manakeesh

Gathering za’atar leaves during this season is an ancient Druze tradition, with za’atar being the undisputed star of the harvest. Once dried, it becomes a staple in every home, used year-round in a variety of dishes. In the past, a simple combination of za’atar, Druze pita, and olive oil served as a staple meal for agricultural workers laboring in the fields, far from home. This dish was practical—it could withstand long hours in any weather while providing sustenance throughout the day.

Manakeesh is the upgraded version of this tradition, baked fresh on a saj and enjoyed hot. The experience of gathering around the saj with family, savoring the freshly baked manakeesh, makes this dish not just a meal, but a cherished communal tradition.

Saniya’s Recipes

Stuffed Grape leaves with Bulgur 10 Serving, 3 rolls per serving

Required kitchen tools:

Food processor (optional, for grating tomato)

Large bowls

3 pots (10 liters each)

Ingredients:

1 cup coarse bulgur

1 red tomato, grated

1/4 cup olive oil

30 grape leaves

Spices:

Salt, to taste

Spice blend (Bharat), to taste

Preparation:

Soak Bulgur – Place the bulgur in cold water for 10 minutes, then drain.
Prepare the Filling – In a large bowl, mix the drained bulgur with the grated tomato, olive oil, salt, and spice blend (Bharat).
Stuff and Roll the Leaves – Place a small portion of the filling onto each grape leaf and roll tightly.
Arrange in Pots – Line the bottom of a pot with some grape leaves to prevent burning. Arrange the stuffed leaves tightly in the pot.
Cook the Rolls – Add water to the pot until it reaches the height of the stuffed leaves.
Boil and Simmer – Bring to a boil over medium heat for 30 minutes, then cover and simmer over low heat for an additional 20 minutes.
Final Touch – Once all the water evaporates, remove from heat and let the stuffed leaves rest before serving.

Manakish

Required kitchen tools:

Dough kneader / Kitchen aid

Rolling pin or rolling mill

Ingredients:

1 kg white flour

20 g salt

5 g yeast

10 ml canola or corn oil

1 cup olive oil

Spices:

250 g seasoned Za’atar

Preperation:

Prepare the Dough – In a large bowl (or using a dough kneader), combine the flour, salt, and yeast. Add the canola or corn oil and knead until the dough becomes smooth and uniform.
Let the Dough Rise