For an easy finger-food, kid-friendly meal loaded with flavor, try Jamie Geller’s easy take on chicken schwarma.
Lines have been out the door since Sababa opened, and each batch of falafel is made to order.
In honor of Israeli Independence Day, here’s a list of our favorite Israeli foods.
Sydney holds a treasure trove of kosher cuisine- give your taste buds a tour of contemporary Israeli and traditional Jewish food. For more JNTV, please visit www.jewishnews.net.au/jntv Connect on Facebook: www.facebook.com Follow us on Twitter: twitter.com
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 perfectly sized pocket that maintains its composure as you stuff it full of falafel. It’s a staple in Israel, but a luxury in America; a phenomenon that I was completely oblivious to until moving to New York City.
Mezze — a brightly colored selection of dips, salads, olives and pickle vegetables — is ever-present on the Israeli table, both at restaurants and in the home. Much like the small bowls of salads and cheeses that accompany the Israeli breakfast, a variety of mezze will crowd a table along with the requisite breads to soak them up. The spread could easily be a delicious meal unto itself, but it is most often served as an appetizer or first course. The requisite sharing, reaching, and dipping has a convivial feel and serves as a conversation starter. Best of all, because most of the items are simple and greatest made ahead of time, any home cook can easily replicate the delicious tradition.