Israeli Food
The Latest
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Recipes Beyond the Bagel — Kibbutz Breakfast
A simply delicious morning meal consisting of (clockwise from top) a corn and eggplant pashtida thick yogurt with olive oil and za’atar and a fresh chopped salad. The summer after I graduated college, I spent a month pruning grape vines on an organic vineyard in Tuscany. Tough life, I know. Each morning we volunteers would…
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Food Haute Middle Eastern Cuisine Arrives in New Jersey
Chef Elie Kahlon of Novo puts the finishing touch on a salmon dish. Diners at Novo, in Ridgewood, New Jersey, likely appreciate the spices, imported from the Middle East, that accent their meals. Some might even be aware that their food was cooked on an open-flame oven called a taboon or that a special Arabic…
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Recipes Lemon Chiffon Bundt Cake Inspired by Israeli Limonana
JTA — This cake is inspired by limonana, the uber-popular Israeli sweet lemonade that’s always punched up with fresh mint. Limonana is really just a simple drink, but it has taken Israel by storm over the last 25 years. It’s a delicious, super sweet lemonade — tooth-achingly sweet — like a good Mississippi sweet tea….
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Recipes A Yemenite Meal in NYC With an Israeli Food Star
The meal on offer includes a traditional Yemenite beef soup called marak basar Teimani (top left), and kubaneh, a yeast-risen bread (on the square plate). Photographs by Adeena Sussman. Gil Hovav, Israel’s biggest food celebrity and an unofficial ambassador of the country’s cuisine, will be in New York next week to host a series of…
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Food 8 Nights of Food Gifts: A Box of Israeli Treats
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…
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Recipes Putting Janna Gur’s ‘Jewish Soul Food’ to the Test
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….
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Recipes Juicy Semolina, Coconut and Pistachio Cake
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,…
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Recipes Georgian Eggplant Rolls With Walnut and Herb Filling
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…
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