A culinary celebration of Yom Haatzmaut 2014
Here's a recipe for grilled chicken thighs in sumac, pickled lemon and tahini over pita bread, a variation of the Palestinian dish called musakhan. Next to it serve a Turkish inspired grilled salad of eggplants and tomatoes.
As much as it is about the celebrating the young country, Israeli Independence Day is also about opening the BBQ season. And what an opening day it is, with practically everyone outside in the woods, parks and any green area available, sweating, grilling meat, stuffing it in pita with dozens of salads on the picnic table, and eating until no one can move.
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman