For Shaily Lipa, it all began in the sun-drenched fields of her childhood, picking cactus fruit with her father. The Israeli TV personality, acclaimed cookbook author and seasoned culinary editor remembers him attaching a tin can to a broomstick to reach the prickly pears. Back home, they’d soak the fruit in the bathtub, peel them with rubber gloves to protect against the fine, sharp spines and chill them in the fridge to enjoy cold throughout the week — a sweet, hands-on ritual that sparked her deep-rooted love for food.
“Food was, and has always been, my true passion,” says Lipa, 51. “Looking back, all my childhood memories are connected with it: my grandmother’s holiday feasts, my mother’s comforting weeknight dinners and my father’s special Saturday morning treats.”
Though she initially pursued a biology degree with dreams of becoming a veterinarian, Lipa soon found herself drawn to food media. She began writing for leading culinary magazines before hosting a cooking show and eventually publishing her own cookbooks — 11 to date. Her latest, “Yassou: The Simple, Seasonal Mediterranean Cooking of Greece,” released in March, is a love letter to her Greek and Turkish roots.
“It’s the exact Greek cookbook I was looking for,” she explains. “An English edition showcasing popular recipes with beautiful photos and modern culinary insights didn’t exist — so I decided to create it myself.”
With 80 authentic recipes, “Yassou” (which translates to “hello” in Greek) celebrates the fresh, nourishing flavors of Mediterranean cuisine — grounded in simplicity yet bursting with bold flavors.
“I absolutely love making the Baked Feta in Phyllo. It’s a winning combination of creamy, salty feta, crisp phyllo, nutty sesame seeds and a touch of sweet honey. Ready in under five minutes of prep and just 20 minutes of baking, it’s the perfect meze to start any meal.”
When hosting family meals like Shabbat dinner, Lipa turns to her beloved Kleftiko — a slow-roasted lamb shoulder that melts in your mouth. “Greek-style whole chicken with roasted potatoes, lemon and dried oregano is also an excellent and slightly lighter option that’s always a crowd-pleaser,” she adds.
Other featured classics include traditional Tzatziki, Fried Zucchini, Shrimp Saganaki, grilled favorites like Lamb Souvlaki and Greek Roasted Chicken over Lemon Potatoes, savory pies like Spanakopita and soups for all seasons — each a flavorful reminder of the region’s rich culinary legacy.
Lipa also honors her family’s journey from Greece and Turkey to Israel. “The Holocaust tried to erase so much, yet family recipes passed down have been a strong way to keep stories, lessons and Jewish food alive in all its forms,” she says. “Food is also memories: flavors and aromas can instantly transport you back. It’s a powerful [tool] to remember and share our history and traditions, connecting us to our Jewish identity and the generations before through family recipes and holiday foods, keeping their stories and flavors with us.”
Lipa will share more about her journey and the stories behind “Yassou: The Simple, Seasonal Mediterranean Cooking of Greece” during a special cookbook tour stop at Abbalé Telavivian Kitchen, the Mediterranean-inspired restaurant located in Aventura, on May 19.
For more information, visit kitcheneat.com.
Photo by Amir Menahem
Shaily Lipa