Currently browsing tag

Israeli

cooking-lahoh

Making lahoh like a professional Yemenite baker

It wouldn’t be an exaggeration to say this is the most difficult recipe I’ve ever written about. I have tested it literally 50 times over the course of three years, and my family has eaten hundreds of mediocre flatbreads as I attempted to crack the secret to perfect, bubbly lahoh …

edible-dead-sea-salt

Eating salt from the Dead Sea

Many, many years ago, after buying Himalayan salt or Atlantic sea salt or something of the type, I wondered aloud whether you could buy salt harvested from our very own Dead Sea. Why import when you have a product that is local and plentiful, and hopefully high quality, too? My …

potato-kubbot

Potato kubbeh with mushroom filling, and a tempest in a semolina shell

Kubbeh got a brief blast of attention when a pop-up kubbeh restaurant briefly appeared in New York City last month. Reading about it from afar, I was pleased that kubbeh was getting some much-deserved focus — kubbeh is quite popular in Israel, but nearly entirely unknown in the United States. …

sweets

A stroll through Acre (Akko)

It’s vacation month. Daycares are on break, Yeshivas are on break, we’re on break — the end of my husband’s paternity leave, to be precise. I’m already back at work, actually.* But with this scorching summer heat, all we really want to do most days is sit out our vacation …

mateh yehuda17

Food and fresh air in the Judean hills

Sometimes us city folk want a little bit of country. It’s not like the countryside is all that far away, but given how long it takes us to plan a trip out of the city, you’d think this were a trip abroad. Even for a strong incentive such as good …

purple-carrots1

Purple carrots, old and new (and a stuffed carrot recipe)

New varieties of carrots started showing up here over the past several years, with the advent of farmers markets. Purple, red, yellow, white, you now can find them in upscale locations like the Tel Aviv Port. But actually, purple carrots aren’t new to Israel, and they’re certainly not the reserve …

couscous-with-vegetables

Vegetables with couscous, the slow way

There’s a little restaurant in the Yemenite quarter with a wide-ranging menu with flagship dishes from at least four ethnicities — including jachnun, kubbeh, couscous and hummus — and it excels at all. How could this be? Generally, when I walk into a restaurant that offers both, say, pad thai …

beer-expo-galil

What makes a beer Israeli?

Is there such a thing as Israeli beer, and if so, what makes a beer Israeli? I’m not the first person to ask that question, but it comes up again on the occasion of Israel’s second-ever beer expo, Beers 2012. The local industry is young but growing, with a profusion …

yemenite-saluf

Saluf, traditional Yemenite flatbread

Walking through the Yemenite quarter one Friday morning, I passed an open window advertising fresh lahoh. What more of an invitation do I need? But there was no one there. Peering inside, I couldn’t even see any bread — none of the telltale bags of stacked lahoh or saluf, full …

sommelier1

Six Israeli white wines I like (and one red)

There are few experiences more fun than a wine expo. Good wine, cheese and a crowd that gets progressively friendlier as the day (and night) wears on. As a bonus, Israeli wines tend to be particularly alcoholic — the climate makes for sugary grapes, which in turn leads to alcohol …