How We Work

Who Writes the Recipes

Most of the recipes on Afoona are written with the help of AI. Every recipe is built from parts that recur across recipes (tomato sauce, dough, stock), so the same part is written once and used in all of its dishes. Daniel Azoulay wrote 64 recipes, and they are marked with his name. For the rest of the recipes, the author is “Afoona.”

Where the Numbers Come From

• Time: one time per recipe, calculated from the steps themselves (“two hours,” “overnight,” “4 minutes on each side”), using the same calculation on every page.
• Nutrition facts: calculated from every ingredient line, according to Afoona’s ingredient table. The values are taken from the Ministry of Health’s national nutrition database when the ingredient is listed there; weight per unit, per cup and per tablespoon according to the ingredient; for bones and frying oil, only what is eaten is counted.
• Diet tags (vegan, vegetarian, gluten-free and more) are calculated from the recipe’s ingredients – an estimate, not a certification or a kashrut seal; see the note at the top of the About page.
• The “Updated” date is the day the recipe’s ingredients or steps actually changed.

What Gets Checked

Every build of the site checks that each page matches the recipe (the ingredients and the steps), and a nightly check looks for outlier values: calories, protein in meat dishes, lines without a weight, and times.

What We Don’t Write

We don’t write “kitchen-tested” on a recipe that wasn’t tested. There are no made-up reviews or ratings: “I made this” is counted only from clicks by real people.

Photos

From free-license libraries (Pixabay, Wikimedia Commons), with credit to the photographer where required. A photo is shown only if it shows the dish or the ingredient.

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