Israeli cuisine. Does it exist? Many chefs are asking the same question. Israel is a 67-year-old immigrant’s country. We absorbed traditions from wherever we came from including Egypt, Algeria, Libya, Morocco, Tunisia and Ethiopia, Iran, Turkey, Yemen, Syria and Lebanon and Eastern Europe. SO MANY INFLUENCES from such different cuisines. No wonder Israelis can’t really answer this question.
I personally feel that in the past years Israelis are more open to other cultures and different cuisines and you can see it in the big variety of restaurants in Tel Aviv. Residing street food stands, high-class restaurants, specific-type-of-food restaurants (Indian, Italian, Thai and lots more) and vegetarian\vegan places.
HEBREW WORD OF THE DAY
Food \ O-chel \ אֹכֶל
DID YOU KNOW?
The cherry tomato is an Israeli invention.
STUFFED GRAPE LEAVES
S’chug (hot peppers spread)-
My Grandmother's Recipe
4 heads of garlic
3 packs cilantro (the leaves, not the dry spice)
20 red hot chili peppers (medium size, not the tiny peppers)
1 teaspoon cumin
½ teaspoon salt
3-4 tablespoon regular oil
Mix well everything in food processor.
My recommendation: it yields A LOT of s’chug. Put in small jars, keep one in the fridge and freeze the rest. It can be kept frozen pretty much forever.
Note: for green s’chug, use hot long green peppers.
Maryland importer Israeli Harvest imports organic olive oil from Makura Farm located in the Carmel region close to the home of the Howard County Federation's Israel Shlicha, Carmel Nitsani. Israeli Harvest will deliver olive oil orders to the Federation office when the oil arrives in April and will contribute 15% of proceeds to the federation. Order online here.