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steven cook

Zahav: Michael Solomonov Presents the Diverse Flavors of Israel

in Non-Fiction by

When it comes to Israeli food, sublime is usually simple. Take Shakshouka for example. I first tasted Shakshouka one summer on a family vacation. My sister had invited her Israeli neighbors to join us and after a few days of our cooking, our guests said they wanted to cook us the quintessential Israeli dish. We had no idea what that might be. Our culinary heritage was limited to the Eastern European Jewish dishes we had grown up with such as chicken soup with matzo balls, and a few well-known Middle Eastern foods—chopped salad, falafel and hummus. We were surprised when the kitchen started releasing the fragrance of sautéing onions, garlic and peppers and they brought to the table a huge…

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