Efrat Libfroind’s new book of recipes for the Sabbath tries to take hot plate reheating into account and make preparation simple. Does it pass the kitchen test?
A nation situated in the Middle East and on the Mediterranean, Israeli food is made up of cuisine brought to the country by Jewish immigration from all corners of the world as well as custom Middle Eastern cuisine.
Israeli food is generally classified as either Askenazi (European) food - traditional European Jewish meals from Hungary and Poland - or Sephardic (Eastern) - foods rich in spices and flavors, reflecting the cuisine from their countries of origin. Each group has contributed greatly to the evolution of Israeli food. The Arab population of Israel has also contributed to the identity of Israeli food with its North African and Middle Eastern foods like Humus and Falafel.
Israel’s cosmopolitan make up has provided Israeli food with a variety of flavors and choices. Many food establishments in Israel adhere to kosher dietary laws and keep dairy separate from meat; however, food in Israel is not always subjected to these laws. Over the last years Israel has become somewhat of a culinary capital, boasting several high class boutique restaurants in Tel Aviv, Jerusalem and more, which serve a fusion of typical Israeli food and flavors from around the world
Israel's Uri Dinay of the Pilpel chain takes second place — and acknowledges that falafel was not invented in his home country.
Israel's absence from the internationally renowned guide's index of countries have become especially curious after years of acclaim for the country's eclectic and adventurous food culture.
As wheat that has come into contact with water is considered leavened and thus unsuitable for Passover, wheat for shmura matza must be harvested on dry days.
Bar Kayma co-op was launched in wake of social protests of 2011, but eventually overreached after renting out expensive building in downtown Florentin.
This Moroccan celebration, a holiday that came to symbolize good relations with Muslim neighbors, has been widely embraced by Israelis. Here are two traditional recipes to adorn the sweet-laden Mimouna table.
Finally, a good reason to head to Sarona: Roshfeld’s Captain Curry.
Weekly wine tastings in Tel Aviv offer free-spirited wines made by free-spirited people.
Israelis are steering away from soft drinks in favor of water and, encouraged by a cut in the alcohol tax, the hard stuff too.
Solomonov isn't the only Israeli to be honored – London-based Yotam Ottolenghi and co-author Ramael Scully won another award.