The Shmooze

Food Programs Define Israeli Cuisine

By Devra Ferst

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If you think Israeli food comprises just hummus, falafel and shawarma you have a lot to learn (and taste). Modern Israeli cuisine is hip, fresh, local and heavily influenced by the loads of immigrants living there. For your convenience, we’ve found two food programs, both happening this week, sure to bring you and your taste buds up to speed.

Photo by Michael Lionstar

Celebrity Israeli Chef Haim Cohen, host of the cooking show “Garlic, Pepper and Olive Oil,” will be preparing a dinner at the venerable James Beard Foundation tonight in New York. Serving up dishes like whitefish ceviche, labaneh filled torellini, and seared calamari with hummus, he’ll incorporate traditional and new Israeli ingredients into the meal.

For a more in-depth look at modern Israeli cuisine, you can sign up for the New York Times’ course “The New Israeli Cuisine,” a week-long online seminar led by Times food writer Joan Nathan and Janna Gur, editor of Israel’s leading food magazine, On The Table.

Leave the schnitzel and falafel at home.


Permalink | | Share | Email | Print | Filed under: torellini, the new israeli cuisine, shawarma, pepper and Olive oil, on the tabel, new york times, labaneh, janna gur, james beard foundation, israeli, immigrants, hummus, haim cohen, galic, food, cuisine

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