This year's special collision of Thanksgiving and Hanukkah means we will be celebrating the ever-so rare Thanksgivukkah! Enjoy our recipes for Pumpkin Pie Sufganiyot (donuts) and Butternut Squash Kugel with Pomegranate-Citrus Glazed Onions.Read More
Simone Cormier, Whole Foods' National Spice Coordinator, shares her perspective on Israel and Israelis spices.Read More
Jason Marcus of New York's Traif and Xixa gives Delicious Israel an exclusive perspective of his culinary trip to Israel with Zahav Restaurant's Mike Solomonov.Read More
Chipotle's Culinary Manager, Chef Nate Appleman, visits Tel Aviv with Delicious Israel. Learn more about what he had to say about hummus, Israeli cuisine and cherry tomatoes with tehina.Read More
Guest blogger Jay Rosen shares his experience from Tel Aviv's celebration of the Ethiopian holiday - Sigd - and the meaning it has from his life.Read More
Yemenite Lahoh (Lachoch)
- One package flour
- Pot of Water
- ½ tbsp fenugreek
- 1 tbsp yeast
1. Mix ingredients together in a large mixing bowl. Add water (one cup at a time) in stages and mix until entirely smooth and there are no longer any lumps. Cover mixture with a towel and let rise for approximately one hour (check to see if the mixture has risen, if not, let rise for longer)
2. Heat pan with a tablespoon of oil until very hot. Drain oil and wipe inside of pan with a paper towel.
3. Pour water over the back of the pan (steams the pan and keeps the lahoh from sticking.)
4. Pour ladle full of lahoh mixture into pan. When small bubbles form throughout (like a pancake), remove the lahoh from heat and let cool for 15 minutes.
5. Before ladling next round of the lahoh dough, pour water over the back of the pan again to create steam.
6. Serve with tehini, grated tomato and schug.
Schug (Spicy cilantro spread)
- 10 whole jalepeno peppers (depending on your desired level of heat)
- One bunch of Cilantro
- 6 Garlic cloves
1. Place ingredients in a blender and blend until mostly smooth, but small chunks are still visible.
2. Enjoy with lahoh recipe.
Multi-Colored Tomato and Herb Shakshuka
· 6-8 medium size tomatoes cut up into pieces
· ½ white onion finely chopped
· ½ jalapeno pepper deseeded and chopped (can be adjusted based on preference of spice level)
· 1 garlic clove finely chopped
· 1 tsp. salt
· 1 tsp. pepper
· Pinch of sugar
· 5-6 eggs
· ½ cup of bulgarit cheese (or other cheese of your choice)
· 2 tblp. Olive oil
· 1 handful of chopped parsley
1. Heat olive oil over medium high heat. Add the onions and cook for a several minutes until soft and translucent. Add the garlic and cook for another 2 minutes. Add the
tomatoes, pepper, salt, pepper and sugar and stir for several minutes. Reduce the heat to medium, cover the pan with a lid and cook for 10-15 minutes until the sauce has thickened.
2. Crack the eggs evenly over the sauce and make sure to spread the egg whites either by tilting the pan or distributing with a spoon, making sure now to disturb the yolks. Cook for another 5-10 minutes until the eggs reach your desired consistency.
3. Top with herbs and cheese of your choice!
On a recent spontaneous trip down to Eilat, I used my Facebook for some crowd-sourcing on where to eat in Eilat. It was a quite unimpressive selection and left me wondering, is there anywhere good to eat down on our Red Sea vacation coast or is it a culinary black hole (like the Dead Sea).
Although I did find one place that sounded like the quality level of restaurant I was hoping to find, I learned from the lovely owners Inbar and Lior, that Hamasger 5 would be closed by the time we arrived to Eilat and is not open on Friday nights or Saturday. I hope to make it there on a future trip (if I end up going to Eilat again, which is debatable).
Left with some of the more basic recommendations, we decided to try out La Cuccina - an Eilat institution - for some Italian cooking. The head chef, Tomer, was busy in a heated kitchen as the tourist season in Eilat was well under way and the Italian dining room was fully packed.
As I love to eat many things, in small form, I am always a proponent of Antipasti, which in this case was a great choice. A plate of flavorful vegetables and cheeses, including grilled artichoke, goat cheese ball, mushrooms, and cauliflower, is a simple way to open up the appetite. Wanting to taste the range of what La Cuccina's kitchen offers, we tasted some seafood and pasta dishes, the best of which was the pan seared fillet of sea bream, served with fettuccine, artichoke and mushrooms.
After filling up on some seriously hearty carbs, we had no room left for dessert, though our neighbors tiramisu looked quite good - will save that one for next time!
Chef Rima Olvera of Tel Aviv restaurant Oasis brings with her decades of culinary experience as well as firsthand knowledge of Vietnamese cuisine to a Vietnamese cooking class.Read More
Meet Tess Lehrich - Delicious Israel's Sustainable Food ExpertRead More
Why do we eat cheese on the Jewish Holiday Shavuot?
By: Rebecca Kazhdan
Confession: I don’t know much about Shavuot. I do, however, know that I can get behind anything that celebrates cheese. Cheese is one of those guilty pleasures that I could eat all day long. Therefore, when a golden opportunity arises to have a non-stop dairy celebration, we all need to partake and honor the delicious goodness of cheese.
So what is Shavuot really about? To maintain some Delicious Israel blogging integrity, I sat down with my know-it-all friend (Google) to figure it out. Turns out it is a very important occasion and worthy of celebration. Shavuot celebrates the giving of the Torah to the Jewish people on Mount Sinai. The Ten Commandments were given to the Jewish people and they became a nation committed to serving God. The reasons for eating dairy include:
- Dairy is associated with the nurturing and love of a mother nursing her baby, representing the giving of the Torah on Mt. Sinai
- When the Jewish people received the Torah on Shavuot, they were commanded to only eat meat that was ritually slaughtered. The Torah was given on Shabbat when it was forbidden to slaughter animals, forcing them to eat dairy for the rest of the holiday.
- The Gematria (numerical value) of the Hebrew word for milk (chalav) is 40, which corresponds to the 40 days and 40 nights that Moses spent on Mt. Sinai before bringing down the Torah.
There is no better time than Shavuot to introduce a recent obsession of the Delicious Israel staff, burrata! Burrata is a fresh Italian cheese made up of mozzarella and cream. It has been around for some time, but only recently has been gaining popularity here in Israel. An article dedicated to the cheese was recently featured in Time Out Tel Aviv and is one of the most popular pizzas at De Peppe Pizzeria, a Delicious Israel favorite. Burrata can be found at specialty cheese shops - including in the Carmel and Machane Yehuda Markets - and is easily identifiable by a blue string tied around it. We recommend incorporating it in your Shavuot dishes this year!
Delicious Israel serves up some stats on some of our favorite Tel Aviv Happy Hours.Read More
In honor of Tu B'Shevat, it is tradition in Israel to eat fruits and grains that come from the land of Israel, particularly of the "Shivat Minnim," the seven biblical species. The Israel Forever Foundation posts to remind us of the traditions and link to some holiday recipes, including the seven species salad - simple and delicious!Read More
The 2013 Beer Festival at the Nokia Stadium was filled with Israeli micro-breweries - a trend that seems to be growing each year. We hope it continues and that the quality rises and prices drop so that we will see more of these in bars and restaurants.Read More
Da Peppe Pizzeria on Ibn Gvirol takes diners straight to Naples with its food, decor and Italian attitudeRead More
The Efendi Hotel in Akko is an ideal starting point for your luxury experience in Northern Israel and a great venue for a culinary experience. Ask Delicious Israel for info about their special wine and gourmet eventsRead More
Thanksgiving came at a very fitting time this year. Generally, I am cynical about most American holidays. In past years I viewed Thanksgiving as an excuse to overeat and represent the official kick-off to the Christmas season, with Black Friday becoming a more anticipated day than Thanksgiving itself. But after a week of rockets bombarding the country, tens and thousands of soldiers being called to reserve duty and a bus being bombed right here in Tel Aviv, nothing seemed better than to come together with friends and express our gratitude. As the ceasefire was announced on the night before Thanksgiving, a collective sigh of relief was let out. Despite political differences, we were thankful to return to some sort of normalcy and a Thanksgiving dinner (celebrated here on Friday because we need all day to cook a turkey!) with delicious food and good company was the perfect way to ease back into that normalcy.
My friend Stephanie and several of her college friends who made Aliyah have a six year tradition of celebrating the holiday together. As the years have gone by, the number of attendees has grown and it was my first time joining the hosts and their forty guests at Stephanie’s apartment. The potluck style dinner gave me the chance to enjoy all of the traditional Thanksgiving dishes and then some. My personal favorite was the turkey, a collective effort of the organizers. Other tasty dishes included mashed potatoes, corn bread, sautéed green beans, quiches and a wild rice salad. My personal contribution was a cranberry-pomegranate sauce and upside pear and cranberry cake. The atmosphere was warm and friendly as we sat, ate and talked.
The unsettling events of the previous week made me appreciate this more than I could have imagined. I was thankful to be safe with good friends, living peacefully in my favorite city.
The same cannot be said of those in the south of Israel. If you’re interested in helping out, you can donate to our Sweet Support Initiative which provides delivers chocolates to the soldiers risking their lives on a daily basis to protect Israel and our democracy.