The Ja'ala is a Yemeni Jewish tradition of quality time around the table. A time of singing together, pleasant conversations and closeness while eating nuts and fruits.


Ja'ala gatherings were held on Shabbat, holidays and celebrations. The tradition came to Israel with the Great Aliyah from Yemen and the mixture of nuts and seeds became a favorite mixture in every home, even without the traditional ceremony.

Here you will find my favorite Ja'ala, a mixture of different nuts, seeds, fried onions and spices. Sprinkle over green salad or soft cheese, add to omelet or potato pancakes. The Ja'ala is great on high quality tomatoes, and basically with any vegetable.

Try making a tabbouleh with a generous amount of Ja'ala: finely chop parsley, mint, cillantro and green onions. Add diced cherry tomatoes and cucumbers, sumac, Za'atar, olive oil and lots of lemon juice. Mix it all with Ja'ala (no need to add bulgur, but it is possible). Even you will be surprised by the result.



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  • Keep in a cool dry place for up to a month. It can be stored in the freezer for another six months.