Tel Aviv’s Best Spicy Dishes
Graphic by Angelie Zaslavsky
Believe it or not, there isn’t that much spicy food in Israel. Locals love the odd bit of spice here and there, but piquant — rather than full-blown-spicy — dishes predominate. Perhaps Israel is often mistaken for a spicy-food-loving country, because it’s hot and spice makes you sweat – cooling you off.
Conveniently, then, hot peppers tend to be spicier in the summer; and this year’s hot season has resulted in some particularly potent peppers. We set out on a mission to find dishes that balance spiciness with other flavors. The results aren’t unbearable, just unbeatable.
Moroccan Medley: Marrakech Eggplant at Jamilla
Yoel Weik and Abdu Al’arj met in the kitchen of the late, much-missed Fabian Restaurant. Al’arj, who came from Morocco in pursuit of a great love, cooked authentic Moroccan food for the restaurant’s workers, impressing Weik. Together they decided to open Jamilla, which specializes in fresh, authentic and affordable Moroccan food made without soup powder and with very little oil.
Read the full list at Haaretz.com.
Why I became the Forward’s editor-in-chief
You are surely a friend of the Forward if you’re reading this. And so it’s with excitement and awe — of all that the Forward is, was, and will be — that I introduce myself to you as the Forward’s newest editor-in-chief.
And what a time to step into the leadership of this storied Jewish institution! For 129 years, the Forward has shaped and told the American Jewish story. I’m stepping in at an intense time for Jews the world over. We urgently need the Forward’s courageous, unflinching journalism — not only as a source of reliable information, but to provide inspiration, healing and hope.
, editor-in-chiefSupport our mission to tell the Jewish story fully and fairly.
