If you’ve ever found yourself wondering, “What is Israeli cuisine, really?” you’ve probably come to the conclusion that the answer is pretty complicated. Director Roger Sherman found himself wondering the same thing when he went to Israel for the first time in 2010. There, according to his film’s website, he found a cuisine that he calls “one of the most dynamic in the world,” full of “Moroccan, Persian, Lebanese, French, Italian, and Russian – Jewish, Arab, Palestinian, Christian, and Druze, kosher and non-kosher, secular and religious” influences that are all worth exploring.
Every year, my husband and I switch between hosting New Year’s Eve, and the Super Bowl. This year, we got the Super Bowl.
Israeli food — hummus, falafel, tabbouleh and more — continues to trend, transforming the way Americans cook and eat. What started with Israeli-born chef Yotam Ottolenghi’s Jerusalem cookbook and continued with a surge of Israeli-owned restaurants and small-batch hummus and tahini-makers, the Israeli food scene shows no sign of slowing.
New Yorkers all have their favorite spots for bagels and lox, but where is the best Sephardic food? The Eater’s Robert Seitsema set out to find out.
Put some shakshuka on your hummus, and you have it all: creamy chickpea goodness topped with smoky tomato sauce and a perfectly poached egg. Molly Yeh, food blogger of My Name is Yeh, shows us how to make this mind-blowing Israeli dish.
We think it’s best to shop at Whole Foods with a mission. The store is so full of tantalizing superfoods, quirky artisanal offerings, and kitchen “must-haves,” that before you know it, you’re at home emptying your shopping bag wondering, wait, why did I buy a mango peeler?
Photo from Chef Einat Admony’s instagram @chefeinat