This week, we take a look at the plethora of food customs and creations that help Jews celebrate the harvest festival of Sukkot.
Forage like your wandering forefathers
What better way to remember our ancestor’s desert dwellings than to forage for your food? Urban ecology group CityTree leads urban foraging tours of Tel Aviv every 6 weeks. Alon Eliran describes how to forage and prepare amaranth grain and goosefoot leaves.
Quick & tasty sukkot recipes from Phyllis Glazer
Slash your time in the kitchen and extend your star-gazing time in the sukkah with Phyllis Glazer’s time-saving chicken, fig & muscat stew and red lentil ‘hummus’ recipes.
The magic and mystery of the pimply etrog
The etrog citrus fruit is particularly important to Jews on Sukkot. Uzi Eli has set up a line of etrog-based beauty products that treat acne and premature wrinkling. Eli describes some of the yellow citron’s more legendary powers, such as curing child mutism.
The Quince Prince: Chef Erez Komarovsky
Cousin to the pear, the quince is a fruit that is often overlooked. Chef Erez Komarovsky has reintroduced the quince to his kitchen with his slow-cook quince lamb and quince compote and cream.
Eyal Shani: “The most beautiful cake in the world is an ice-cream-stuffed pita bread”
Superstar chef Eyal Shani explains why he had to do the trusty pita bread the honour of stuffing it with his buja ice-cream – made with whole milk and the magic ingredient of mastic tree gum.
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