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.
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.
“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.
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
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
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.
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
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.
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
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
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.
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 ever 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 Israel and the Palestinian Territories turned into perhaps the most disappointing Bourdain show I’ve seen.
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.
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.
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.
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.
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]
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.
There’s nothing like dining with a local when traveling. A homecooked meal is often a welcome reprieve from a week of restaurant dinners and the insider tips you can glean from someone who lives there beat any tour book. If you’re not lucky enough to have friends or family in Israel (or even if you are), a new company called EatWith is your virtual insider friend.
Part supper club and part social experiment, the idea for EatWith came to founder Guy Michlin while on vacation with his family in Greece in 2011. “We always look for the authentic places [when we travel], but we couldn’t find them and fell into every possible tourist trap,” explained Michlin in a phone interview. “On this specific trip almost by accident I managed to get us an invitation to a local family for dinner and this was by far the highlight of the trip.”
Israeli-born and a graduate of Stanford Business School, Michlin had been on the lookout for a start-up idea, and he knew he was onto something. “When I came back to Israel ,” he recalls, “we started thinking about it and brainstorming. How can we take this unique experience and turn it into a business?”
Israeli-born Chef Shlomi Biton insists his Lower East Side hotspot Mezetto, which opened in October, is not a Middle Eastern or Jewish eatery. But its small plates — meze — bear those imprints, along with Balkan, Moroccan, and Sephardic flavors. Mezetto’s menu also reveals the influence of Biton’s rigorous studies at Le Cordon Bleu in Paris — and a stint in the high-precision kitchen of Spoon, Alain Ducasse’s Hong Kong fusion palace. Familiar ingredients surface in smart combinations, like a halvah parfait and falafel buns, his Asian-inspired, open steamed buns filled with a falafel ball, Israeli pickle salsa and harissa aioli.
While Biton still pines for his mother’s Moroccan cooking — and even consults her on food questions — he claims his goal is nothing less than “shattering” preconceptions of Mediterranean cuisine. The Forward caught up with Biton from Mezetto’s kitchen — and even shared his hummus recipe with us below.
Take a tasty tour through New York’s Holyland Market for Israeli staples from amba to za’atar. [Serious Eats]
Healthy, fall ingredients like carrots, quinoa and caraway seeds combine to re-imagine the traditional kugel four times over. [The New York Times]
Ever tried a vegan Reuben before? Locali, a “conscious convenience store” in Los Feliz, Calif., uses tofu, pickling spices and Daiya cheese for a clever, cruelty-free copy. [LA Weekly]
FiveThirtyEight’s Nate Silver: statistics savant, presidential pick predictor … food blogger? His Burrito Bracket blog from back in the day puts tacos from his (and President Obama’s) Chicago home in an NCAA-style bracket. [Grub Street]
I’m going to be honest with you. I signed up for Birthright mostly because I wanted to spend ten days eating Israeli food. When I found out I was chosen for a summer 2012 trip, my daydreams were filled with visions of pistachio-studded halvah, mounds of falafel, juicy shawarma, and creamy hummus. You could say I was going on the trip for all the wrong reasons, that gorging oneself on Israeli delicacies was not a moral reason to take advantage of a free 10-day trip to the Holy Land. Well sometimes karma bites you back.
I arrived in Jerusalem on a breezy July night, accompanied by my best friend and about 40 other college students, still strangers to me. Jet-lagged and exhausted from the 11-hour flight, we trudged into the hostel’s dining room. My eyes perked up at the sight of roasted chicken, hummus, and juicy watermelon. Yes, this is why I had traveled for nearly half a day. I happily ate my dinner and played the obligatory name games with the group.
Not even 12 hours after the meal, I was struck with a certain discomfort. I’d been sick from traveling before, and I assured myself this little stomach upset would pass. I sullenly skipped out on the next morning’s breakfast of hard-boiled eggs and Israeli salad.
Jamie Geller is often called the “Kosher Rachael Ray.” But she wasn’t always a domestic goddess — or even kosher! After a successful career as a journalist and television producer, Geller got married and realized that she was “a disaster on wheels in the kitchen,” as she says.
Since learning her way around a stove, she’s brought her hard-earned personal and culinary lessons to the masses through a mini culinary empire with kosher cookbooks, web cooking shows, a magazine, and the popular Joy of Kosher website.
This week Geller and her family are picking up their family and leaving behind everything they know to move to Israel, all while documenting it in a reality mini-series called the Joy of Aliyah. I caught up with Geller before she made the move to talk about how she went from zero to hero in the kitchen, what she thinks of Israeli food and what lies ahead.
When folks think of Israel’s reigning culinary monarch, they think of the falafel. While this might indeed be true, behind every good falafel ball is an equally delicious and every bit as loved food that is far easier, and far more nutritious: tahini. Oh the tried and true tub of tahini, lurking in an Israeli pantry near you, so often overlooked, but nevertheless, so deeply loved.
Pronounced “t’hina” (the “t” and the throaty “h” blend together that it almost sounds like “trina”), tahini is an ancient Middle Eastern paste or butter that comes to us from the sesame seed. Traditionally the seeds are hulled. Although, unhulled tahini, celebrated for its higher calcium content, is also readily available in Israel. Humble, distinct and delightfully diverse, tahini is perhaps comparable to the United States’ ubiquitous peanut butter, but without all the sugar. High in copper, manganese, magnesium, calcium, B1 and iron, and despite its high caloric numbers, tahini is most definitely a “health food.”