The Jew And The Carrot

8 Nights of Food Gifts: A Box of Israeli Treats

By Liz Rueven

A quarterly shipment, pre-flight. Photograph courtesy of Koofsa

Inbal Baum, founder and guide of Delicious Israel culinary tours, has launched a mouth-watering new business for U.S.-based foodies who swoon over Israeli flavors but can’t find an exciting range of authentic products here.

With the recent launch of Koofsa (which means “box” in Hebrew), Baum is offering an enticing opportunity for people in the U.S. to support Israel’s small food producers, family food businesses and other culinary creatives, while tasting a wide range of Israeli edibles in their own kitchens.

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Putting Janna Gur's ‘Jewish Soul Food’ to the Test

By Alix Wall

Photograph by Daniel Lailah

This is a sporadic column by Bay Area personal chef Alix Wall, in which she evaluates a new cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. This time, she cooks her way through Israeli food authority Janna Gur’s new book.

When Janna Gur’s “Jewish Soul Food: From Minsk to Marrakesh” arrived, I knew right away that I had a special book on my hands.

Gur emigrated to Israel from Riga, Latvia, as a teenager. The author of The New Book of Israeli Food, she championed Israeli cuisine before Yotam Ottolenghi; before Einat Admony. Together with her husband, Ilan Gur, she founded and still edits Al HaShulchan, an Israeli food magazine. She is frequently sought out to speak to groups about Israeli cuisine, and at one dinner with some visiting journalists, she was asked why so little traditional Ashkenazi food was to be found in Israel. Part of preserving a people’s culture is preserving its food, this journalist argued. Gur didn’t disagree. Rather than seeking out Israeli versions of old favorites, with this book Gur goes back to the diaspora, while at the same time updating many classics.

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Juicy Semolina, Coconut and Pistachio Cake

By Janna Gur

Photograph by Daniel Lailah

When semolina cakes come out of the oven, they are not so sweet and are very crumbly, but once they are doused with hot and fragrant syrup, they turn moist and very sweet. The syrup also prevents them from drying out so they keep for a long time. The following version, from Ruth Oliver’s kitchen, is the best I have ever tasted. Ground coconut and pistachio nuts add crunch, and cream renders the pastry richer.

Makes one 15 x 0-inch (40 x 5-cm) cake

For the cake

¾ cup (6½ fluid ounces/180 ml) vegetable oil
1½ cups (12 fluid ounces/350 ml) half-and-half (single cream)
1 cup (3½ ounces/100 g) shredded or flaked coconut
1 cup plus 2 tablespoons (5½ ounces/160 g) unbleached all-purpose flour
1¼ cups (9 ounces/250 g) semolina (cream of wheat or cream of farina)
½ cup (2 ounces/55 g) ground pistachio nuts
4 teaspoons baking powder
6 eggs
1½ cups (11 ounces/300 g) sugar
For the syrup
1½ cups water
1½ cups sugar
1 scant teaspoon ground cinnamon

1) Preheat the oven to 350°F (180°C).

2) Combine the vegetable oil and half-and-half in a large bowl.

3) Combine the coconut, flour, semolina, ground pistachios, and baking pow¬der in a separate bowl. Stir into the oil mixture.

4) Beat the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment on high speed for 8 minutes until pale and fluffy. Gently fold the beaten eggs into the semolina batter.

5) Pour the batter into a deep rectangular baking pan approximately 15 x 10 inches (40 x 25 cm). Bake for 35 minutes, or until the cake turns golden and a toothpick inserted into the center comes out dry with a few crumbs adhering.

6) While the cake is in the oven, prepare the syrup Bring the water, sugar, and cinnamon to a boil in a small saucepan. Lower the heat and simmer for 15 minutes. Cool slightly.

7) Take the cake out of the oven and pour the syrup evenly over the warm cake. Cool completely and store in an airtight container for up to 1 week.

VARIATIONS

For a nondairy version, substitute the same amount of coconut milk for the half-and-half.

BASBOUSA DESSERT

Cut the cake into small squares and top each square with a dollop of unsweetened whipped cream, crème fraîche, or thick yogurt. You may also add a spoonful of tart fruit preserves, or serve it with fruit compote or with wine-poached pears.

Excerpted from JEWISH SOUL FOOD by Janna Gur. Copyright © 2014 by Janna Gur. Excerpted by permission of Schocken Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Georgian Eggplant Rolls With Walnut and Herb Filling

By Janna Gur

These look like Italian involtini, but the filling is unique and typically Georgian: pureed walnuts perfumed with fresh herbs (parsley and cilantro), garlic and vinegar. When pomegranates are in season, add fresh pomegranate seeds for crunch and flavor. I got this recipe from Marina Toporiya, a Georgian cook who used to own a modest restaurant in downtown Tel Aviv, where she turned out wonderful and unusual dishes from the old country.

Makes 12 to 14 rolls

For the eggplants

Unbleached all-purpose flour, for dredging
Salt
Vegetable oil for frying
2 to 3 eggplants, very thinly sliced lengthwise (you should have about 14 long, thin slices)

For the filling

12 ounces (350 g) walnuts
2 garlic cloves, crushed
1 onion, roughly chopped
1 teaspoon (or less) cayenne pepper
½ teaspoon ground turmeric
¼ teaspoon crushed red pepper flakes
½ teaspoon sweet paprika
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
¼ cup white wine vinegar
2 tablespoons water
Salt
Seeds from ½ pomegranate (optional)

1) Prepare the eggplants Put some flour in a shallow bowl and season with salt.

2) Heat a frying pan over medium heat and coat with a ½-inch (1½-cm) layer of vegetable oil. Dip each slice of eggplant into the flour mixture, then put in the pan, being careful not to crowd the pan (work in batches, if necessary). Fry the slices for about 2 minutes per side, until lightly browned. Transfer to a paper towel–lined plate and allow to cool.

3) Prepare the filling Put the walnuts, garlic, onion, cayenne, turmeric, red pepper flakes, paprika, parsley, cilantro, vinegar, water and salt in a food processor and puree until smooth. Transfer to a bowl and stir in the pome¬granate seeds (if using).

4) Spread a heaping spoonful of the filling on a fried eggplant slice and roll up the slice tightly. Place, seam-side down, on a plate and continue with the remaining filling and eggplants. Serve promptly.

TIP

Certain eggplants, especially those with lots of seeds, tend to be bitter. To get rid of the bitterness, sprinkle the sliced eggplants with coarse salt and set in a colander for an hour. Wash, pat dry with paper towels and fry as directed.

Excerpted from JEWISH SOUL FOOD by Janna Gur. Copyright © 2014 by Janna Gur. Excerpted by permission of Schocken Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Moroccan Spicy Carrot Salad

By Janna Gur

Photograph by Daniel Lailah

To make this simple and tasty meze salad you will need two typical North African condiments — pickled lemons and harissa. Both can be made at home or bought at specialty food stores or Middle Eastern groceries, and both will prove useful and versatile additions to your pantry.

Serves 6 to 8

6 medium carrots, sliced into ¾-inch (2-cm) coins
3 cups water
1½ teaspoons sugar
1½ teaspoons salt
3 tablespoons fresh lemon juice
1 to 2 tablespoons harissa
1 tablespoon pickled (Moroccan) lemons, finely chopped (see below or store-bought)
5 garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
¼ cup extra virgin olive oil
Salt
¼ cup fresh cilantro or mint leaves, chopped

1) Put the sliced carrots in a saucepan and add the water, sugar, salt, and lemon juice. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 to 12 minutes, until the carrots are tender but still have some bite.

2) Transfer the carrots to a bowl (save some of the cooking liquid). Add the harissa, pickled lemons, garlic, lemon juice, cumin, olive oil, salt, and about ¼ cup of the cooking liquid and mix. Let cool. Taste and adjust the seasoning.

3) Refrigerate for a few hours, preferably overnight, to let the flavors meld. The salad will keep for 3 to 4 days in the fridge. Before serving, bring to room temperature and toss with the cilantro.

Pickled Lemons | MOROCCAN

For me, pickled lemons define the concept of a “secret ingredient.” Less sharp than fresh lemons; soft, aromatic, and spicy, they perform miracles in vegetable and grain salads and are a great addition to chicken and fish braises. I also use them in pasta sauces, especially those with tuna. Preparation is easy, but the curing process takes about three months.

Makes 2 pounds/1 kg

2 pounds (1 kg) lemons, thinly sliced or cut into small wedges, pips removed
1 cup coarse salt
5 garlic cloves
2 small hot chile peppers (red or green)
4 to 6 allspice berries
4 bay leaves
Sweet and/or hot paprika
Fresh lemon juice, to cover
Vegetable oil, to seal

1) Dip the lemon slices or wedges in the salt to cover all sides and arrange in layers in a sterilized glass jar. Place the garlic, chiles, allspice, and bay leaves between the layers of lemon. Press down hard until the juice begins to run out and pour the lemon juice on top. To seal, pour a generous layer of vegetable oil on top of everything.

2) Refrigerate for 3 weeks and up to a month. When the curing process has been completed, discard the garlic, chiles, allspice, and bay leaves and keep refrigerated.

Excerpted from JEWISH SOUL FOOD by Janna Gur. Copyright © 2014 by Janna Gur. Excerpted by permission of Schocken Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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From International Journey to Cultural Connection

By Len Zangwill

Len Zangwill

The falafel stand was a key stop on the “tour” of Israel. Organized within my son’s active imagination, the imaginary tour was inspired by a Happy Birthday Israel program at our synagogue. This trip was special because it included a participatory component beyond a float in the Dead Sea, a dip in the Mediterranean, a stop at the Western Wall, or, for that matter, visiting a falafel stand. The extra component was helping to “prepare” a special (birthday) meal for Israel–on a kibbutz no less. The menu, as arranged by our youthful tour guide (age 4), included falafel, pita bread, hummus and Israeli salad along with tahini. We had a wonderful time “preparing” the meal and enjoying it. Our son beamed as his satiated parents expressed their appreciation for his culinary creativity. It added a different dimension to the trip.

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Susie Fishbein Takes Israel — Well, Its Upscale Parts

By Miriam Kresh

If you have a lot of money and time to spend in the holy land, you would be lucky to find yourself on one of kosher cookbook author Susie Fishbein’s tours. She recently led a group of 34 from the Negev to Sfat to Tel Aviv — with stops at the artisanal Lachma Baker, a chocolate workshop, the Carmel winery and a Yemenite garden meal in a grove with 120 exotic trees — all while offering cooking demos on a moving bus.

I caught up with her group early in the tour, at the Carlton Hotel in Tel Aviv. The ladies (only four men tagged along) were learning how to stuff ravioli at the hotel’s restaurant, Blue Sky. The hotel sous-chefs had prepared the pasta and rolled it out in advance, so that all the participants needed to do was cut out pasta circles, squeeze a prepared filling of ricotta and spinach over them, then top them with other pasta circles. The ravioli found their way to the lunch table. It reminded me a bit of the challah my daughters used to bring home from school, where the teacher had prepared the dough and the girls only braided and egg-washed the little loaves.

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A Taste of Michael Solomonov's 'Search for Israeli Cuisine'

By Devra Ferst

Anthony Bourdain’s tour of Israel last fall left me (and most viewers) desperately longing for a real exploration of Israeli cuisine. Bourdain alluded to a meal of roasted baby watermelon in Gaza that never appeared on camera and somehow managed to skip one of the region’s culinary capitals — Tel Aviv — entirely. Where Bourdain failed, I hold hope American-Israeli chef Michael Solomonov will succeed, in his PBS special “The Search for Israeli Cuisine.”

Unfortunately, we’ll have to wait until Spring 2015 to catch the entire program. In the meantime, filmmaker Roger Sherman who traveled with Solomonov to Israel last fall has released a taste of what we can expect.

Catch shots of stunningly bright food, simple hummus and a corned beef stuffed pita at that inspires Solomonov to declare: “You can keep your truffles and foie gras, this is where it’s at.”

Viewer digression is advised: Do not watch this while hungry.

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Taste Testing: 'Cook in Israel: Home Cooking Inspiration' by Orly Ziv

By Alix Wall

“Would You Make This?” is a sporadic column where personal chef Alix Wall evaluates a cookbook by making some of its recipes, sharing them with friends and asking what they think of the results.

When tourists want to learn more about local food in Israel, they often end up in the kitchen at the home of Orly Ziv. A trained nutritionist, Ziv who has been leading culinary tours and teaching classes under the name “Cook in Israel” since 2009. In a typical class, she takes her hungry students shopping in Tel Aviv’s Shuk HaCarmel and to a pita bakery, and then back to her home to make classic dishes like hummus, Moroccan fish and plum cake.

If a trip to Israel isn’t in your near future, getting your hands on a copy of Ziv’s new cookbook “Cook In Israel: Home Cooking Inspiration” with Orly Ziv with photos by Katherine Martinelli, will easily satisfy your cravings.

The book has a healthy bent and most of the recipes are vegetarian with some mouth-watering sounding fish dishes and only two meat dishes (Ziv herself has been a pescaterian for almost 30 years, but, on occasion, cooks meat for her family). Not surprisingly, Israeli favorites like tomatoes and eggplant are the stars of this book as are salads of all kinds — including some more unusual options like a raw beet and apple salad. The book ends with a surprisingly rich dessert selection with recipes for an orange, semolina and coconut cake and chocolate/halva babka.

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Orly Ziv's Green Shakshuka

By Orly Ziv

This version of shakshuka can be found in Israeli cafeיs and restaurants for those who want a change of pace from regular shakshuka. The color is great, as is the taste — especially with fresh bread on the side.

3-4 Tbs. olive oil
1 onion, diced
3-4 cloves garlic, minced
1-2 spring onions, sliced (optional)
1 bunch Swiss chard, roughly chopped (leaves and stalks separated)
1 bunch spinach leaves, roughly chopped
2 Tbs. white wine
½ cup heavy cream
Salt & pepper
Nutmeg
4-6 eggs
Feta cheese, crumbled (optional)

1) Heat olive oil in a large skillet and sauté the onion, garlic, spring onions and Swiss chard stalks until the onions are golden brown.

2) Add the spinach and Swiss chard leaves. Cook for a few minutes, stirring, until the leaves lose half of their volume.

3) Stir in the wine and cream and season with salt, pepper and a pinch of nutmeg.

4) Bring to a boil and lower the heat. Cook for 20 minutes on low heat.

5) Break an egg into a small dish and gently slide into the pan. Repeat with remaining eggs, evenly spacing them within the pan.

6) Cover and cook until the egg whites are set but the yolks are still soft (or to your preference).

7) Remove the lid, sprinkle with cheese, if using and serve with plenty of fresh bread.

Serves 4 to 6

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Orly Ziv's Fish Kebabs with Yellow Tahini Yogurt Sauce

By Orly Ziv

Katherine Martinelli

Packed with fresh herbs, these fish kebabs are bursting with flavor. Since there are no binding ingredients like eggs, the secret is to knead the mixture like dough to break down the proteins. The kebabs are good on their own, but even better with the creamy yellow tahini sauce.

Fish Kebabs

1 kg (2.2 lb) fish filet, finely chopped (such as tilapia, sea bass, mullet or red drum)
2 shallots or 1 small red onion, finely chopped
½ bunch parsley leaves, finely chopped
½ bunch mint leaves, finely chopped
½ bunch cilantro leaves, finely chopped
Lemon zest
2 cloves garlic, minced
6 tablespoons olive oil
Salt & pepper

1) Mix together all the kebab ingredients in a large bowl and knead until you obtain a uniform mixture.

2) Cover and refrigerate for 30 minutes.

3) Shape into small round or oblong patties. Working in batches, cook on a hot grill or skillet for 3 to 4 minutes per side until cooked through and golden.

4) Transfer to a plate or put in a pita and serve with a generous spoonful of the tahini yogurt sauce.

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Hanukkah Gifts You'll Want for Yourself

By Devra Ferst

Leave the bad bottle of wine at your local liquor shop and pick up one of these Israeli treats for your holiday party host. We promise, they’ll be grateful. Oh, and it would only be right to get yourself one too, right?

A Nutty Spread

Devra Ferst

No trip to Israel is complete without a slice of fresh halva cut from a mound of sweetened sesame paste in one of the country’s legendary markets. Longing for a taste of home, Shahar Shamir, who lives in Brooklyn, has reimagined the snack as a line of spreads called Brooklyn Sesame. His nutty tahini pastes are sweetened with honey and blended with a choice of roasted pistachios, sesame seeds or caraway seeds. A recent addition to his line includes a cocoa and sea salt option that would be exceptional atop a good bowl of vanilla ice cream. The pastes are delicious with cheese, on bread or frankly, straight off of a spoon.
Brooklyn Sesame’s Halva Spread; $8-14

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What Anthony Bourdain Didn't Eat in Israel

By Haaretz/Liz Steinberg

CNN
Anthony Bourdain, left, with Yotam Ottolenghi, in Jerusalem.

It took a decade and at least one petition circulated by fans, but celebrity chef Anthony Bourdain finally shot a show in Israel. “Jerusalem,” the first episode of “Parts Unknown, Season 2,” aired on CNN , giving viewers a chance to judge whether it was worth the wait.

First on “No Reservations” and now with “Parts Unknown,” Bourdain travels the world, looking to meet people and experience their food. In this episode Bourdain travels through Jerusalem, a few small Israeli towns, Jewish settlements and Palestinian parts of the West Bank as well as the Gaza Strip. He eats falafel just inside the Damascus Gate, in the Old City of Jerusalem, with the British-based Israeli chef Yotam Ottolenghi. He dines briefly at a home in the Jewish settlement of Ma’aleh Levona in the West Bank, hitches a ride with female Palestinian race car drivers, breezes through a cooking class in the Aida refugee camp, has a vegetarian meal at Jewish-Muslim couple Michal Baranes and Yakub Barhum’s restaurant Majda and spends time with “Gaza Kitchen” cookbook author Leila El-Haddad in Gaza.

Bourdain discusses his own Jewish identity (or lack thereof), asks his hosts direct questions about anti-Arab graffiti and street art glorifying terrorists and expresses hope for coexistence. He ends the episode in conversation with a restaurant owner in an Israeli town bordering the Gaza Strip who lost a daughter in a Hamas rocket attack.

“By the end of this hour I’ll be seen by many as a terrorist sympathizer, a Zionist tool, a self-hating Jew, an apologist for American imperialism, an Orientalist, a socialist, a fascist, a CIA agent and worse,” Bourdain says as the episode begins.

Read more and get Liz Steinberg’s recommendations at Haaretz.com.

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Anthony Bourdain's Big Israeli Disappointment

By Devra Ferst

cnn

I have a confession — a somewhat unacceptable one for a food editor — I do not enjoy food television. Thank you very much for your food porn shots of gem-like amuse bouche and towering cakes, but I’d rather be cooking than salivating in front of my computer.

I have one significant exception: anything containing Anthony Bourdain. The foulmouthed but insightful former chef’s shows are must watch events for me. Part entertainment, part essential culinary education, I’ve watched Tony travel around the world and try foods that have made me board airplanes and foods that no matter how evolved my palate becomes I will never want to eat (sorry, the fire-roasted anus of an animal in the Namibia episode was just too much).

But until this year (and tonight’s episode, the premier of this season’s Parts Unknown) Bourdain had never traveled to sample the cuisine I know best — Israeli food. In 2011 Rob Eshman at the Jewish Journal wrote an open letter urging Tony to take a trip to the Holy Land, around the same time a Facebook group called “Send Anthony Bourdain to Israel” cropped up.

Well, it took 11 seasons, but Bourdain finally arrived. What could have been a spectacular episode focusing on the emerging food cultures of Israel and the Palestinian Territories turned into perhaps the most disappointing Bourdain show I’ve seen.

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The Best New Place To Eat in Northern Israel

By Haaretz/ Rotem Maimon

Uri Jeremias, owns the fantastic Uri Buri fish restaurant in Akko.

Until recently, if you told someone you were going to visit Acre (known by most Israelis as Akko), you would probably have been asked, “What happened, did you lose something there?” or would have received a recommendation to try the delicious hummus at the Hummus Said restaurant.

The northern coast city was the capital of the Kingdom of Jerusalem, the Crusader regime that was established with the European conquest of Jerusalem in July 1099, and which extended over a large part of Palestine and Lebanon. Throughout history, it has always been a magnet, having been captured, abandoned and resettled many times since its founding. However, after Israel became independent in 1948, Acre languished for years as a development town that just happened to have an old city of moderate interest, and to host an annual alternative theater festival that would attract outsiders to the city for a brief period. As Haifa flourished to the south, Acre continued to be considered a pale, northern version of Jaffa.

However, anyone who visits the city today can sense that something exciting is happening here. In 2001, Acre was recognized Acre as Israel’s first UNESCO World Heritage site. But since that time and, until a year ago, nothing much seemed to be going on in town. Although it could be argued that with elections coming up in October, someone in City Hall realized that Acre’s combination of antiquities, seaside location, and spice and food market could have great potential, and decided to make some improvements. Regardless, the emergence of new eateries is a clear indication that the city is raising its game. Over the past 12 months, a myriad of restaurants and places of entertainment have opened, and against the backdrop of a new culinary awareness in the Western Galilee and thanks to easy access to fresh raw materials, Acre is in line to become the north’s new culinary capital.

Read more at Haaretz.com.

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Klezmer Inferno Offers a Rockin' Blend of Disco and Jewish BBQ

By ryan seuffert

ryan seuffert

You might think wearing polyester on the first day of July would be a big mistake, and normally you would be right. But on Monday night, leisure suits, sequins and tube socks were all on proud display as Philadelphia’s most-popular “modern Israeli” restaurant, Zahav, kicked off its fourth-annual Down the Shore.

This year’s disco-themed event was entitled “Klezmer Inferno” and it more than lived up to its name, combining the Eastern European sounds of a live Klezmer band with the Burn, Baby, Burn! heat of an open-air, mid-summer disco.

Previous years have had Zombie Luau and Love Boat themes, but for this year’s Klezmer Inferno, Zahav’s James Beard winning chef Michael Solomonov stuck a bit closer to his culinary home. Recruiting some of the city’s best chefs Solomonov pitched the even as a European Jewish BBQ for disco-crazed diners, young and old.

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Good Listening: Israeli Food Maven Janna Gur

By Devra Ferst

Janna Gur cooking in her home in Israel.

As a food editor I enjoy a good story as much as anyone. But, what I love most is getting to eavesdrop on a conversation between people who really know what they’re talking about when it comes to food.

On this week’s episode of “Taste Matters,” a podcast hosted by James Beard VP Mitchell Davis, we get to hear Israeli food expert Janna Gur and Davis joke about chopped liver becoming a trendy food in Tel Aviv and find out why so few Israelis know what a knish is. But, more importantly, Gur breaks down what is going on in the Israeli food scene and argues that the Holy Land is at the beginning of its second food revolution. But what does that mean for diners? Listen to the full podcast below to find out.

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Assaf Granit Is Changing Jerusalem's Food Scene

By Devra Ferst

Liz Clayman

On every plane that touches down in Israel, there is inevitably a group of people who head straight to the Kotel — no matter the hour, they feel they haven’t arrived in the Holy Land until they pray at the wall. I save the Kotel for later and make a pilgrimage straight to Shuk Machaneh Yehudah, Jerusalem’s longstanding market. Here, small wooden stalls are piled high daily with fresh produce grown around the country, fluffy pitas are turned straight from the ovens into bags for shoppers and the halvah men entice shoppers with samples from their endless mountains of the sweet sesame snack. Members of diverse communities converge here, particularly in the hours before Shabbat. It’s one of the divided city’s few points of common ground. It is my Jerusalem.

When I’m away from Israel, I follow the news of the shuk as closely as an outsider can. And even 6,000 miles away, the name Assaf Granit and his restaurant Machneyuda (which shares the same name as the market, but a different spelling) has rung loud and clear.

In 2009 Granit and his partners Uri Navon and Yossi Elad opened a restaurant located just beyond the edge of the market inspired by this bustling place. The chefs change the menu twice a day — an impressive feat for any restaurant, but even more notable in a country where the import of ingredients from other corners of the earth is often challenging.

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Mixing Bowl: Weekend Desserts, Harrods Goes Kosher

By Devra Ferst

Thinkstock

New Israeli food is taking over New York. [New York Magazine]

Planning a swanky wedding in London? Harrods is now catering kosher simchas! [Jewish Chronicle]

Three words: Smores Ice Cream. [Food52]

Incase that doesn’t suit you, here are 20 other desserts, perfect for Memorial Day celebrations. [Serious Eats]

Smithsonian Magazine just released it’s annual food issue. Check out pieces by Michael Pollan, Ruth Reichl and Mimi Sheraton. [Smithsonian Magazine]

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The Universal Language of Food

By Erika Davis

Courtesy of Erika Davis

I grew up in Toledo, Ohio, land of the constant restaurant. I once heard that Toledo was a pilot city for new restaurant ventures. Mind you, I’m not talking the latest in gastronomy or raw food, I’m talking Applebee’s, Carraba’s Italian Grill, or BW3 (now known as Buffalo Wild Wings).

Meat, potatoes and, of course, corn were the staples of my food experience. An occasional trip to a Chinese restaurant that served General Tso Chicken was adventurous for me at that time. Though Toledo has a large Lebanese population, I didn’t have Middle Eastern food until I took a job at a restaurant conveniently located down the street from my house.

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