Currently browsing category

Israeli food culture, Page 5

Insights into various aspects of the local food scene.

bnei-brak-joan-nathan

Exploring Bnei Brak with Joan Nathan

Late Thursday night, I received an e-mail from cookbook author Joan Nathan, telling me she’d canceled her plans for Friday. Would I like to visit the Tel Aviv farmer’s market and Bnei Brak with her? Geez, what a question! Of course I would. But there was a catch. There’s always …

bloggerforaging1

Winter weekend weed walks

I attended two weed walks last week. Both had been delayed due to rain. Coincidence? Not at all. We’ve had several years of drought, and the rain came late this year. But once it started, it didn’t stop. When the winter rains begin, the dusty earth quickly comes alive with …

jachnun1

Jachnun — Yemenite breakfast

Jachnun is one of those dishes that everyone in Israel loves but few actually make themselves. These rolled sticks of dough are a Yemenite Jewish food. The dish is one of many slow-cooked Jewish foods invented to be prepared a day in advance and baked all night long, so that …

eggplant1

Untranslatable eggplant, and Iraqi breakfast

In a nondescript junction in neighboring Givatayim sits a legend of a shop known as Oved’s sabich. Oved rose to fame not due to the quality of his sabich — fried eggplant — but due to his playful use of the Hebrew language. If someone asks, “Have you been to …

beers

Brewing up a beer culture

Does Israel have a beer culture? Well, kind of. A young one. One that’s perhaps largely imported. What it does have now is a beer expo. To be precise, Israel has had one beer expo to date — yesterday was the day for professionals, and today it’s open to the …

pinenuts-in-shells3

Nut in our backyard — picking pine nuts

You can buy your pine nuts for 120 to 250 shekels a kilo. Or you can pick them off the ground in a public park or your backyard. OK, maybe that’s a little flippant. It’s quite a lot of work to find them yourself, let alone to find enough to …

freekeh1

Green wheat with apricots and pecans

Green wheat is one of the oldest methods of eating grains known to mankind. It’s been grown and prepared in this region for thousands of years. It was used in biblical offerings. Before there was rice, there was green wheat. In fact, unlike rice, green wheat is grown and processed …

latkes

Latkes with leek, celery and baharat

It’s the first day of December, the weather is balmy, and it’s also the first night of Hanukkah. The winter festival of lights came as somewhat of a surprise this year — I knew it was approaching, and I saw the growing quantities of jelly donuts at all the bakeries, …

binyamina-winery

Wines (and other things) I liked at the 2010 expo

I had the pleasure of attending Sommelier 2010, Israel’s annual wine expo for industry professionals. Fortunately that includes food bloggers, so Irene, who works as a wine steward for the Golan Heights Winery, recommended that Miriam, Sarah, Yael and I attend. And attend we did, sampling wine for six hours …

olives-on-tree

It’s that season: Pickling olives for another year

It’s that time of year — the first autumn rains, which mean the olives are ripe. Admittedly, I haven’t seen more than five minutes of rain in Tel Aviv so far, but it’s been on and off the weather forecast for a few weeks now. I’ve heard rumors that in …