Israeli Food
The Latest
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Recipes Culinary Dreams of Israel — Interrupted
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…
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Recipes Shabbat Meals: Israeli Potluck
Growing up in a small Jewish community in the Northwest, Shabbat in my family was celebrated with Kiddush, an occasional family dinner and a loaf of challah if we were not too late stopping by a local bakery that knew what this braided treat was. My experience bared little resemblance to the Shabbats of my…
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Food The Kosher Rachael Ray Heads to Israel
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,…
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Food Mixing Bowl: Kosher Olympics; UN Chef
Incase you didn’t get enough of this already…more on kosher food options at the Olympics. [The Daily Meal] Kutsher’s Tribeca might “knishify” the Upper West and East Sides of Manhattan. The team is talking expansion. [Grub Street] David Lebovitz finishes he tour of Israel in Tel Aviv. Food porn ahead. [David Lebovitz] Daryl Schembeck, the…
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Recipes Foods of Israel: Tahini
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…
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Food Touring Israel’s Food Landscape
Living in Tel Aviv means that I take a lot of things related to food for granted. I know that when I go to the market, veggies will be much, much cheaper than packaged foods and fresher than most places in America. I know that nearly any time of day or night I can order…
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Recipes Pita — Fresh From Your Oven
Until recently, my conception of pita was probably similar to that of most Americans: thin, dry stuff that lacks in taste… a poor translation of Israel’s version. Anyone who has been to Israel or any Israeli restaurant with house-made pita knows what I’m talking about — a thick, spongy, warm little loaf that has a…
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Food Food and Palestinian Identity
It all started in 1996, when Liora Gvion first wondered why the food served at a local restaurant in an Arab-Israeli town with a primarily Arab-Israeli clientele was the same as what was on the menu of Arab-owned restaurants that catered to Jewish Israelis. The sociologist of food, who lectures at the Kibbutzim College of…
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