"A land of wheat, and barley, and vines; of fig trees and pomegranates; a
land of olive oil and honey."
Deuteronomy 8:8
Preface This issue focuses on food in
Israel, in a slightly different format than our usual
issues. Typically, we feature a few tourist attractions
(places you would make plans ahead of time to see) and
occasionally we recommend a ‘place on the side’, that’s
good to know about if you’re already at an offbeat
tourist site. In this issue we have chosen to highlight
a number of culinary points of interest while providing
suggestions for activities that you may combine with
your culinary journeys. Additionally, the issue includes
recipes featuring the biblical foods of the Seven
Species. The recipes are from a Jewish food historian, a
local food critic, a restaurant, as well as some of our
readers. [FULL
STORY]
Israeli Cuisine? by Yael
Zisling
The question of whether or not there is such a
thing as an Israeli cuisine depends on whose providing
the answer. In a recent discussion with Jewish food
historian, Oded Schwartz, he expressed his thoughts on
the subject. He believes there is such a thing as
Israeli food, but conceded that we simply haven’t had
enough time for a real Israeli cuisine to develop. In
his mind, true Israeli cooking happens in the home,
where there is often a merger between Sephardic and
Ashkenazy flavors. [FULL
STORY]
Eating
Well While Doing Good Lilit by Yael Zisling
Next time you’re in Tel Aviv
and want to enjoy a good meal, don’t miss Lilit. Not
only will you be enjoying a culinary experience, you’ll
be making a difference in people’s lives, literally.
Lilit is a restaurant that provides a work environment,
which demonstrates that social responsibility can help
youth in distress, by teaching them a culinary
profession and turning their lives
around. [FULL
STORY]
The
Biblical Seven Species by Yael
Zisling
Israel has long been described
as a land that flows with milk and honey. Wheat, barley,
vines, figs, pomegranates, olive oil and honey; these
are the biblical Seven Species (Shiva’ at Ha’minim), of
the Promised Land. For thousands of years they have
played an important role both in the diet of the
Promised Land’s inhabitants as well as in religious
traditions. [FULL
STORY]
Sabich
- The Alternate Israeli Fast Food How a Man’s Name Gave Way to a
Dish by
Yael Zisling
When you say ‘Israel’ and
‘fast food’ most people instinctively think of falafel.
However, there is nothing inherently Israeli about fried
chickpea balls. Falafel can be found throughout the
Middle East. [FULL
STORY]
Name
that Fruit This is a common evergreen tree with large oval
to elliptical leaves, belonging to the Laurel family,
which also includes cinnamon, camphor, and sassafras. It
bears a fruit that tastes like a
vegetable. [FULL
STORY]
Nehalim - Where Three Streams Converge
by
Yael Zisling
This restaurant is aptly named
Nehalim, which means ‘streams’ in Hebrew. Nehalim is
located at the convergence of three streams, the Dan,
Hetzbani and Banias, the sources of the Jordan River.
Organized rafting and kayaking trips depart right from
the restaurant’s backyard. A number of companies in the
area offer rafting trips for the whole family, as well
as for the more adventurous. [FULL
STORY]
Book
Review - The Foods of Israel Today by Yael
Zisling
Joan Nathan’s latest book, The
Foods of Israel Today, is part cookbook, part
history book and partly an anthropology book. The book
doesn’t represent a national cuisine; rather it is a
compilation of the many influences that have shaped the
culinary world in Israel. [FULL
STORY]
For people
interested in MORE than just the major tourist attractions.
For seasoned and first-time visitors to Israel and anyone who
dreams of one day visiting the Holy Land.
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